Mock Event Planning

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Overview

Lesson: 16 of 20
Unit Title: Dining Design Dynamics
Subject: Technology
Year Level: Year 10
Duration: 60 minutes
Class Size: 25 students
Curriculum Reference:
Australian Curriculum – Technologies (Design and Technologies)

• Strand: Processes and Production Skills
• Content Description - ACTDEP049: Critique needs or opportunities for designing, and investigate, analyse and select from a range of materials, systems, components, tools and equipment.
• Content Description - ACTDEP051: Plan and manage projects using an iterative and collaborative approach, identifying risks and considering safety and sustainability.

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Learning Intentions

By the end of this lesson, students will be able to:

• Collaboratively design a detailed plan for a mock formal dining event.
• Apply skills and knowledge in menu creation, service styles, and dining room setup.
• Justify design and event planning decisions through intentional aesthetic and functional choices.

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Success Criteria

Students will demonstrate success by:

• Contributing to a group-designed event plan.
• Presenting a cohesive event concept that includes a menu, service style, room layout, and theme.
• Providing a rationale for choices made in all areas of planning.

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Vocabulary

• Mise en place
• À la carte
• Table d’hôte
• Ambience
• Service flow
• Event zoning
• Thematic cohesion

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Resources Required

• A3 Event Planning Templates (1 per group)
• Butcher’s paper and markers
• Sample menus (created in previous lessons)
• Room layout grids
• Role cards: Head Designer, Menu Curator, Service Coordinator, Décor Designer, Time Manager
• Digital timer
• Whiteboard and markers
• Projector/display (optional)

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Lesson Sequence

1. Welcome and Set the Scene (5 mins)

• Recap briefly what has been covered so far in the unit:

  • Menu creation
  • Different dining and service styles
  • Table setting techniques

• Share today’s "Challenge":
  "Design a formal dining event that wows your guest and demonstrates your mastery of design, service, and culinary language."

• Emphasise: This is a mock event, but it must be realistic and detailed.

2. Group Role Allocation & Event Context (5 mins)

• Split class into 5 groups of 5 students.

• Distribute role cards to assign responsibilities.

• Reveal the Client Brief (on board/projector):
  You’re planning a 3-course formal dinner for a fictional hospitality award night. The theme: "Ocean Luxe Meets Outback Elegance". Guest list: 30 industry professionals.

• Each group receives an A3 Event Planning Template, which includes space for:

  • Event Name
  • Chosen Theme Description
  • Set Menu
  • Service Style Explanation
  • Event Layout Sketch
  • Décor & Ambience Concepts
  • Justification/Rationale

3. Phase 1 – Collaborative Planning (25 mins)

Group Task: Students engage in brainstorming, using knowledge from previous lessons to plan their event. Teacher circulates, checking in on:

• Menu choices (use ingredients covered in local/seasonal food topics)
• Service considerations (e.g., à la carte vs banquet style)
• Design of space (use zoning: welcome area, dining, presentation)
• Décor integration (napery, centrepieces, lighting concepts)
• Linking theme to choices (e.g., how does 'Ocean Luxe' influence colour palette?)

Students use the Event Planning Template to capture their decisions.

🔔 Time marker at 15 minutes: Reminder to shift from idea generation to documentation and layout drawing.

4. Gallery Walk – Peer Feedback (15 mins)

• Each group pins up their Event Planning Template and Layout on usable wall space or desks.
• Half of the students walk around giving constructive feedback via sticky notes (provided); other half stays to explain plans.
• After 7 minutes, groups switch roles.

Feedback prompts:

• “Does the overall concept feel unified?”
• “Would this event be enjoyable from a guest’s perspective?”
• “Are menu choices and décor in harmony with the theme?”

This peer review mirrors “consult client feedback” processes from real industry practice.

5. Debrief and Reflection (10 mins)

• Whole class reconvenes.

• Teacher asks:

  • “What was the biggest challenge in aligning theme to design?”
  • “What made an event plan really stand out to you?”
  • “If we hosted this event tomorrow, what would need finalising?”

• Exit ticket: On a sticky note, students write:

  • One skill they applied today
  • One area to improve before final assessment

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Differentiation

• Support: Provide a sample event plan to guide struggling learners. Checkpoints during planning.
• Extension: Challenge advanced students to consider dietary inclusivity and budgetary constraints.
• Culturally Responsive: Encourage inclusion of Australian cuisine that reflects Aboriginal and Torres Strait Islander foods and dining traditions, where appropriate.

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Assessment Opportunities

Formative:

• Observation during group work and collaborative planning
• Peer feedback insights
• Quality of reflection in exit tickets

Summative (upcoming):

• Final presentation of complete Event Design Plan (lesson 20)
• Individual reflection on the design process and decision-making

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Teacher Tips

• Allow creative risk-taking in décor and theme integration.
• Push students to verbalise the “why” behind every choice—develop rationale muscles.
• Emphasise teamwork dynamics—simulate real-world hospitality planning roles.

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Cross-Curriculum Links

• English – Persuasive language (justifying choices)
• Creative Arts – Visual representation and spatial design
• Business / Economics – Product/event development and marketing concepts
• Aboriginal and Torres Strait Islander Histories and Cultures – Explore use of First Nations ingredients or motifs thoughtfully within design

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Reflection for Tomorrow

Students will analyse feedback and refine plans. Prepare virtual event mock-ups or digital representations if possible. Begin scripting for final group presentations.

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Apostrophe Moment 💡

This isn't just a pretend dinner. It's a rehearsal of real-world design collaboration, and students' creativity becomes the main course!

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