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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, handling of food, 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 and consumer protection.
Some practical and group activities may require out of class commitment, that is, after school and/or a full day during the holidays. Students will be notified in advance.
The five areas of study are:
School-based Assessment (70%)
External Assessment (30%)
Students provide evidence of their learning through seven or eight assessments, including the external assessment component. Students undertake:
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