• Length of Study: One Semester
• Number of SACE Credits: 10
  
• Pre-Requisite Information: Nil
  

Subject Overview

Hospitality students develop expertise in a wide range of fresh food preparation and production. As part of the practical work, students learn to apply risk minimisation strategies (Hazard Analysis Critical Control Points) for safe and hygienic outcomes. They will engage in a catering opportunity where they will prepare a meal suiting a design brief, and investigate healthy food products and methods of cookery. Students learn to critically analyse and evaluate food-related issues through action plan, research and evaluation processes.

Students undertake study in Stage 1 Ministry of Food (Food and Hospitality) through the following topics:

• Food Skills Development
• Hospitality Industry Exploration
• Food Practicals
• Food Choices Research

Assessment

Stage 1 assessment is comprised of 100% school-based assessment. Students demonstrate evidence of their learning through the following assessment types:

• Assessment Type 1: Practical Activities (50%)
• Assessment Type 2: Group Activity (25%)
• Assessment Type 3: Investigation (25%)

Examination:

• This subject does not have an Examination at the end of the semester.

Subject Fee

Please note: This subject incurs a resource fee of $150.