Length: Full Year

Recommended background: Stage 1 Food and Hospitality (not essential)

Content:

Stage 2 Food and Hospitality focuses on the contemporary and changing nature of the food and hospitality industry. Students critically examine contemporary and future issues within the food and hospitality industry and the influences of economic, environmental, legal, political, sociocultural, and technological factors at local, national, and global levels.

Students develop skills in using technology and safe work practices in the preparation, storage and handling of food complying with the current health and safety legislation. They work collaboratively to plan, prepare and present group-catering activities that require some work outside normal school hours.

Students are required to complete an investigation on a contemporary issue in the food and hospitality industry that is worth 30% of the final grade (externally assessed).

Themes:

• Food Safety: Managing High-Risk Foods
• Food and Hospitality Industry: Pop-Up Cultural Restaurant and Group Catering Activity
• Contemporary Trends and Technological Influences: Celebration Cake and Indigenous Food Research Task
• Economic and Environmental Influences: Local & Sustainable Menu Planning

Incidental Costs: $30; students may purchase special recipe ingredients and/or participate in catering events.

Assessment:

Students’ performance will be determined according to the subject’s Performance Standards as outlined in the Subject Outline. Grades A+ to E- will be used for reporting purposes. The five key areas of performance being assessed include investigation, problem solving, practical application, collaboration and reflection.

Assessment: Practical Activity (50%), Group Activity (20%), External Assessment (30%)