Sonia Ford email@example.com
Each course attracts 20 credits (Full Year)
Assumed Knowledge or Required/recommended background
Nil – it is of benefit to have completed Stage 1 Food and Hospitality but not essential. An interest in practical cookery and willingness to practice and trial dishes at home. Excellent levels of personal hygiene and attention to food safety.
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 may be required to participate in activities outside school hours, both within the school and in the wider community.
Stage 2 Food and Hospitality students complete five individual activities, a collaborative group task and an extended, externally assessed industry investigation. Individual activities include the planning and preparation of a signature dish which is reflective of contemporary trends, the creation of a seafood dish which utilises sustainable and certified products and the presentation of a creative café cake which utilises modern kitchen technologies. The students are presented with an opportunity to cater for the Year 9 Rotary Biography Project which culminates in a celebratory lunch. The lunch is sponsored by the Port Lincoln Rotary club and supported by the attendance of Year 9 students, Rotarians and School Leadership and support staff. They are supported to improve their decision making, time management, interpersonal and group skills and capacity to problem solve. The externally assessed task requires students to conduct in depth primary and secondary research into a topic of their choice. This task is presented as a 2000-word report. Students in the past have considered the growing influence of social media on the success of restaurants, improvements in aged care catering, airline food logistical management systems and the growing demand for restaurant food which caters for a variety of food allergies.
5 Individual Activities each weighted at 10% (50% in total)
Group Practical Task (Year 9 Biography lunch) 20%
Extended Investigation 30%
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.