Stage 2 Food and Hospitality
ASSUMED BACKGROUND: Nil
SUBJECT CHARGES: $100
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
