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Food and hospitality studies (A)

Level: 11 Stage 1
School code: 11HSA
Year level requirements: Non compulsory
SACE code: 1FOH10
SACE credits: 10


  • There is a high theory component to this course. Successful completion of Yr 9 or Yr 10 Chef’s Applications is recommended.
  • General interest in food preparation, service and the hospitality industry.
  • Commitment to team work.
  • Willingness to use recess and/or lunchtime for food preparation and service as required.
  • Readiness to undertake community research in both the local area and city.

Subject descriptor:

A 10-credit course. The emphasis is on:

  • team work and enjoyment of small and large scale food preparation
  • food preparation and presentation to current commercial standards
  • community research related to:
    - cuisine trends
    - career pathways
  • food hygiene
  • adapting meals to suit dietary needs


Formative tasks proceed most of the summative assignments. Students will need to demonstrate skills in:

  • food preparation/ hygiene practices
  • food presentation and service
  • effective research methods and writing skills

Estimated subject fees:

Various - Students will be required to provide the majority of ingredients for summative assignments. The school will provide the basics only.

Further information

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