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Not for ourselves alone

Curriculum 2021

Food and Hospitality

 

Subject Name Food and Hospitality
Year Level 12
Subject Length Full Year
Subject Type Optional
Prerequisite Subjects Successful completion of any Year 11 Home Economics subject is recommended
Staff Contact Matthew Honner
matthew.honner351@schools.sa.edu.au

Content

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. 

Assessment

Group Activity  20%

  • Healthy Lunch: 500-word Action Plan, Practical, 500-word Evaluation
  • Catering Morning Tea: 500-word Action Plan, Practical, 500-word Evaluation  

Practical Activity  50%

  • High-Risk Foods: 500-word Action Plan, Practical, 500-word Evaluation
  • Seasonal Foods: 500-word Action Plan, Practical, 500-word Evaluation 
  • Bakery Trends: 500-word Research, Practical, 500-word Evaluation 
  • Celebration Cake: 500-word Action Plan, Practical, 500-word Evaluation 

External Investigation  30%

  • Students identify a relevant contemporary issue related to the food and hospitality industry and present as a written report of 2000 words

Additional Information

There are no additional costs associated with this course unless a student chooses to complete a dish beyond allowable costing.