Subject Details - Stage 2 Food and Hospitality Studies

  
SACE StageSACE Stage 2
Tertiary Admission SubjectYes
SACE Credits20 credits
Subject Length2 semesters
DescriptionIn Food and Hospitality, 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 the use of 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.

By working with a range of people within the school and the wider community, students develop their interpersonal communication skills. They establish and develop cooperative working relationships and learn the value of working independently, while also being able to respond to instructions or directions.

The study of Food and Hospitality integrates active, problem-solving approaches to learning. Students participate in collaborative activities to support healthy eating practices. They develop their ability to think critically and to solve problems related to the food and hospitality industry in individual, family and community contexts, both locally and globally.
Topics     Contemporary and Future Issues- contemporary trends in food and hospitality at local, national, and/or global levels
     Economic and Environmental Influences- the impact of greening strategies and how this influences consumer choice.
     Political and Legal Influences - public safety in relation to food production, storage, distribution, and contamination.
     Sociocultural Influences - the influence of Australia’s diverse cultures on the food and hospitality industry
     Technological Influences - the influence of the technological advances in assisting food production to be industry standard.
AssessmentExternally Moderated:
     Practical activity - 50%
     Collaborative task - 20%
Externally Assessed:
     Investigation - 30%
SACE Assessment PlanFood and Hospitality
Suggested Prior LearningExperience in middle school food technologies is recommended.
Additional InformationExcursions and practicals may incur additional costs.