Stage 1 Food and Hospitality

LENGTH OF COURSE: Semester or Full Year


CURRICULUM CHARGES: $70 per semester for specialty ingredients

Course content will be a selection of the following:

Food and Hospitality Skills:
Students learn and apply practical skills and investigate current trends in food presentation techniques for restaurant kitchens. They explore areas of study in the Food and Hospitality industry, including; special dietary needs, local seasonal foods, food sustainability, food safety, children’s menus and plant based diets.


Practical Activity:
Written and practical tasks including an action plan, research, practical application and evaluation report

Group Activity:
Students collaborate to plan and implement a group practical application including a collaborative action plan, group practical application and an individual evaluation report

Written task where students investigate and reflect on a contemporary issue related to the Food and Hospitality industry