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Food and hospitality

Level: 12 Stage 2
School code: 12FHG
Year level requirements: Non compulsory
SACE code: 2FOH20
SACE credits: 20

Prerequisites:

C+ or better at Stage 1 Food and Hospitality and a high level of demonstrated literacy. Students not meeting these, can apply to the Home Ec Coordinator for approval to be placed in this course.

Subject descriptor:

A full year course.

Focus is on:

  • Safe food handling.
  • Food selection, preparation & presentation.
  • Food trends and the Food & Hospitality industry.
  • Occupational Health, Safety and Welfare.
  • Successful management practices.
  • Employment in the Food & Hospitality industry.
  • Catering will be done individually, in small groups and as a whole class.

Assessment:

Consists of the following components, weighted as shown:

Task: Percent:
Independent Practical Investigations 30%
Directed Practical Investigations 30%
Collaborative Task 10%
Special Study 30%

Estimated subject fees:

Students will be required to provide ingredients for Summative assignments. Cost varies.

Further information

Students are requested to use a display folder and lined paper during the semester instead of exercise books.