Stage 2 Food and Hospitality

LENGTH OF COURSE: Full Year

ASSUMED BACKGROUND: Nil

CURRICULUM CHARGES: $70 per semester for specialty ingredients

CONTENT:
Course content will be a selection of the following:

Food and Hospitality Skills:
Students learn and apply practical skills and explore contemporary trends and issues relevant to the Food and Hospitality industry. They study topics in the following areas; patisserie, food safety, healthy meal production, food waste, Indigenous ingredients and burger bars.

ASSESSMENT TYPES

Practical Activity (50%):
Multiple written and practical tasks including an action plan, research report, practical application and evaluation report

Group Activity (20%):
Students collaborate to plan and implement multiple group practical applications including collaborative action plan, group practical application and individual evaluation report

Investigation (30% External):
Written task to investigate and reflect on a contemporary issue related to the Food and Hospitality industry