• Length of Study: Full Year
• Number of SACE Credits: 20
• Pre-Requisite Information: Desirable Knowledge: Year 10 Food & Hospitality and/or Stage 1 Ministry of Food
  

Subject Overview

In Stage 2 Food and Hospitality, students focus on the dynamic nature of the food and hospitality industry and develop an understanding of issues related to food and hospitality. Students develop skills in using technology and safe working practices in the preparation, storage, and handling of food, complying with current health and safety legislation. They investigate and discuss current management practices and explore concepts such as legal and environmental aspects of food production, trends in food and hospitality, and the nutritional impact of healthy eating.

Students undertake study in Stage 2 Food and Hospitality through the following topics:

• Impact of marketing and technology on food availability
• Analysis of diets and the effects of lifestyle on diet and health
• Planning and preparing menus for group events
• Employing safe food practices when planning and preparing food
• Contemporary trends in food and hospitality at local levels

Stage 2 assessment is comprised of 70% school-based assessment which is externally moderated by the SACE Board and 30% external assessment which is externally marked by the SACE Board. Students demonstrate evidence of their learning through the following assessment types:

70% School Based Assessment:

Assessment Type 1: Practical Activity (50%)

• Political and Legal Issues
• Contemporary and Future Issues
• Socio-Cultural Influences
• Economic and Environmental Influences
• Technological Influences

Assessment Type 2: Group Activity (20%)

• Economic and Environmental Influences

30% External Assessment:

• Investigation Task