Year: 12 (Stage 2) – Elective
Length: Semester (20 SACE Credits)
Contact Person: Lea Hooper
Recommended Background: Desirable to have completed Stage 1 Food and Hospitality. Students should have completed Year 10 Home Economics for at least one semester.
Content: 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. They 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.
Students:
- Apply knowledge and problem solving skills to practical activities in food and hospitality and to evaluate processes and outcomes.
- Apply management, organisational, and problem solving skills to demonstrate an understanding of contemporary issues in the food and hospitality industry.
- Make and justify decisions about issues related to food and hospitality.
- Select and use appropriate technology to prepare and serve food, applying safe food handling practices.
- Investigate, critically analyse, and evaluate contemporary trends and/or issues related to food and hospitality.
- Work individually and collaboratively to prepare and present activities to support healthy eating practices.
- Evaluate the impact of technology, and/or sustainable practices or globalisation, on the food and hospitality industry.
Assessment: Students are assessed using the SACE Performance Standards. Students demonstrate evidence of their learning through the following assessment types:
- Assessment Type 1: Practical: 7
- Assessment Type 2: Group Activity
- Assessment Type 3: Investigation
Additional Charges: A $40 fee may apply to participate in this subject in addition to the CHS Materials and Service charges. This fee is for use of specialised ingredients for individual practicals.
Students are required to purchase decorating and filling ingredients for their cake task.
A limited class size applies to this subject.