Stage 1 Food and Hospitality
Year 11 Food and Hospitality A
Course Description
Food and Hospitality in Year 11 offers students the opportunity to develop skills in the planning, preparation and cooking of meals, both individually and as a group. They are given the freedom to explore recipes of their own choice based around the criteria for each specific assignment.
In working independently and collaboratively, students develop skills and knowledge around safe work practices in the preparation, storage, handling and presentation of food, in alignment with current health and safety legislation. Students are also given the opportunity to explore current food trends and new and emerging ideas that exist in Food and Hospitality.
Topics Food and Hospitality A:
- Safe food handling
- Food technology
- Healthy staff lunches
- Fast food and young workers (Investigation)
Assessment:
Assessment at Stage 1 is school based. Students demonstrate evidence of learning against SACE performance standards through the following assessment types:
- Practical Activity – As part of the two practical activities, students will complete an action plan or research task, practical cooking sessions (trial and summative) and an individual evaluation report.
- Group Activity – Students will complete a collaborative action plan or research task, group cooking sessions (trial and summative) and an individual evaluation report.
- Investigation – Students complete one investigation based on a contemporary food topic, using primary and secondary sources.
Additional Information:
Food and Hospitality will run over both semesters in 2025, with an A and a B option. Students can choose to participate for a single semester (either A or B) or for both Semesters (A and B)
Food and Hospitality has a subject fee of $30.00 to cover some consumables used throughout the Semester.
Year 11 Food and Hospitality B
Course Description
Food and Hospitality in Year 11 offers students the opportunity to develop skills in the planning, preparation and cooking of meals, both individually and as a group. They are given the freedom to explore recipes of their own choice based around the criteria for each specific assignment.
In working independently and collaboratively, students develop skills and knowledge around safe work practices in the preparation, storage, handling and presentation of food, in alignment with current health and safety legislation. Students are also given the opportunity to explore current food trends and new and emerging ideas that exist in Food and Hospitality.
Topics Food and Hospitality B:
- Multicultural Meals
- Menu meal creation
- Cup-cake catering
- Fast and Slow Food trends (Investigation)
Assessment:
Assessment at Stage 1 is school based. Students demonstrate evidence of learning against SACE performance standards through the following assessment types:
- Practical Activity – As part of the two practical activities, students will complete an action plan or research task, practical cooking sessions (trial and summative) and an individual evaluation report.
- Group Activity – Students will complete a collaborative action plan or research task, group cooking sessions (trial and summative) and an individual evaluation report.
- Investigation – Students complete one investigation based on a contemporary food topic, using primary and secondary sources.
Additional Information:
Food and Hospitality will run over both semesters in 2025, with an A and a B option. Students can choose to participate for a single semester (either A or B) or for both Semesters (A and B)
Food and Hospitality has a subject fee of $100.00 to cover some consumables used throughout the Semester.
