Food and Hospitality
|Subject Name||Food and Hospitality|
|Subject Length||Full Year|
|Prerequisite Subjects||Successful completion of any Year 11 Home Economics subject is recommended|
|Staff Contact||Matthew Honner
Students focus on the dynamic nature of the food and hospitality industry by developing 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, 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 work independently and collaboratively to achieve common goals. They develop skills and safe work practices in the preparation, storage and handling of food, complying with current Health and Safety Legislation. Students investigate and debate contemporary food and hospitality issues and current management practices.
Group Activity 20%
Practical Activity 50%
External Investigation 30%
There are no additional costs associated with this course unless a student chooses to complete a dish beyond allowable costing.