The global odyssey event was fun but also tiring behind the scenes as I had put up a stall of coconut milk Cold coco, Brownie, and pasta. The challenges we faced were like me and my team were trying to find a day in which everyone could be free and could help in making the food items for the stall where we faced problems as we were not skilled in cooking especially in baking brownies, sometimes we were burning our skin as the coco drops would drop on the skin, the baking tray would be very hot and burn our skin, and also while making the pasta we needed to finely chopped capsicum and while doing that we were cutting our fingers which was a little bit painful but we managed, As we are students we weren’t so skilled in managing the cost and calculating the cost of each food item and so we almost faced loss, and when we finally made all the food items then we went home but, we forgot to put the pasta in the fridge and the pasta rotted overnight which also increased the loss and also decreased the revenue as we couldn’t sell the pasta. But also we learnt some things like we are now experienced for cost management and optimizing the profit and revenue, losses leads us to learning more lessons for the future. 

LO5.”Demonstrate skills and benefits of working collaboratively” Connecting to the LO our team faced scheduling conflicts and culinary challenges during the global odyssey event. Despite mishaps like burnt skin and rotten pasta, collaborative efforts yielded valuable lessons. From coconut milk cold coco to baking brownies, teamwork navigated unfamiliar territory. Collaboration enabled resource pooling, shared responsibilities, and mutual support, amplifying individual skills. Through setbacks, we learned adaptability and perseverance, underscoring the importance of teamwork in achieving shared goals. Our experience exemplifies how collective endeavor fosters success, reinforcing the idea that collaboration cultivates resilience and innovation.

LO2: Demonstrate that challenges have been undertaken, developing new skills

The Global Odyssey event posed several challenges that allowed us to develop new skills through hands-on experience. One of the main obstacles was managing our time and coordinating everyone’s schedules to work on preparing food items. As students, our lack of expertise in cooking and baking led to some unfortunate mishaps—burning our skin while handling hot trays and cutting our fingers while chopping vegetables for the pasta. Each incident, while painful, taught us valuable lessons in kitchen safety and improved our culinary skills.

In addition, our inexperience with cost management and pricing became a major challenge. We struggled to properly calculate the cost of each food item, which nearly led to a financial loss. The most significant setback occurred when we forgot to refrigerate the pasta overnight, resulting in spoiled food and lost revenue. However, this taught us the critical importance of planning ahead and managing resources effectively. Overcoming these challenges helped me develop a stronger sense of resilience and adaptability, as well as practical skills in cooking, cost management, and problem-solving. By confronting these difficulties head-on, I gained a deeper understanding of how to learn from mistakes and grow in unfamiliar areas.