Sonia Ford firstname.lastname@example.org
Assumed Knowledge or Required/recommended background
SACE Credits/Course Length
10 Credits (20 weeks)
Students focus on the dynamic nature of the food and hospitality industry and develop 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 and 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.
Stage 1 Food and Hospitality students undertake two individual activities and one group practical assessment task. Firstly, they create a preserved food product with a particular focus on the implementation of safe food handling procedures and industry standard labelling protocols. Secondly, they explore the contemporary trend of gluten free cooking. They improve their working knowledge of substitutes for gluten flours, agents in food used to mimic the blinding and thickening properties of gluten and the gluten free status of many unusual recipe ingredients. Students then collaboratively plan and prepare a range of desserts presented in a buffet style format for the Year 12 formal. To complete their course of study, they conduct an Industry Investigation into either the progress being made by commercial kitchen operations to minimise waste or explore the influential nature of reality TV cooking programs such as My Kitchen Rules and Masterchef.
Individual Activity (Food Preservation) 25%
Individual Activity (Gluten Free Cooking) 25%
Group Practical Task (Buffet Dessert Presentation) 30%
Industry Investigation 20%
Subject Specific Information
Students may be required to participate in learning activities outside of normal school hours within the context of commercial kitchens. Practical lessons can at times exceed the allocated lesson time. Students may be asked to commence work during break times or on occasion work past normal school finishing time.