Stage 2 Food and Hospitality

Course Description

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

Topics may include:

Students will cover topics such as: 

• Food on the Fleurieu 
• Multicultural Takeaways  
• International BBQ 
• Dessert Menu 
• Event Catering 

Assessment:  

Students will need to complete three different types of assessment in line with SACE requirements.  

School Assessment (70%) 

• Assessment Type 1: Practical Activity (50%) (Including Action Plan or Research Task, Practical and Reflection) 

• Assessment Type 2: Group Activity (20%) (Including Group Action Plan, Group Practical and Individual Reflection. 

External Assessment (30%).

• Assessment Type 3: Investigation (30%). 

Cost: 

Food and Hospitality has a subject fee of $120.00 to cover consumables.

Additional Information:

In Food and Hospitality, practical activities are scheduled like exams. It is important that students are present on the day of their practical activities and adhere to the guidelines provided by the teacher.
If students are absent for a scheduled practical activity, they will need to provide a sick certificate to the teacher if SACE provisions are to be enacted, such as a re-sit of a practical task.