About this Subject
- Length of Study: One Semester
Subject Overview
The Year 10 Food and Hospitality students investigate the broad concepts of ‘Slow Food’ and ‘Fast Food’, looking at healthy, sustainable food production and consumption.
They critically analyse lifestyle issues and the implementation of appropriate cookery methods and food preparation processes to create design solutions.
Students critically analyse factors of lifestyle and socialisation.
They investigate social, ethical and sustainability considerations that impact on designed solutions for healthy food choices leading to sustained healthy outcomes.
Students learn to make judgements on ethical and sustained production and marketing of food.
Students investigate aspects of food security and the complex nutritional issues to develop design solutions.
Through a catering event, students develop a range of skills to communicate and connect with the wider community.
Students undertake study in Year 10 Food and Hospitality through the following topics:
- Investigating Fast and Slow Foods
- Healthy Food Practicals
- Meals with Meaning
Assessment
Year 10 assessment is comprised of 100% school-based assessment. Students demonstrate evidence of their learning through the following assessment types:
- Folio: Group Activity and an Investigation (50%)
- Practical: Practical Activities (50%)
Examination:
- This subject does not have an Examination at the end of the semester.