STAGE 1

FOOD AND
HOSPITALITY
Semester 1
THE COURSE
◦ Students focus on the dynamic nature of the food and hospitality industry in Australian society. They
develop an understanding of contemporary approaches and issues related to food and hospitality.
◦ Students work independently and collaboratively to achieve common goals.
◦ They develop skills and safe work practices in the preparation, storage and handling of food, complying
with current health and safety legislation.
◦ Students investigate and debate contemporary food and hospitality issues and current management
practices.
Assessment tasks
◦ 2 x Individual Practical Activity – 50% (25% each)
◦ 1 x Group Practical Activity – 25%
◦ 1 x Individual Investigation - 25%
Assessment Task 1
◦ INDIVIDUAL PRACTICAL ACTIVITY 1 :
Café Foods
◦ Area of Study 3: Trends in Food and Culture and
Area of Study 5: Food and Hospitality Industry.
◦ Students individually investigate the food products sold and current trends in local cafes, with the focus
on the type of food item, the presentation and the food technology involved in making the products.
(Action Plan)
◦ Students select, prepare and present a food item that incorporates food technology in its production and is
suitable for a café menu. (Practical Application)
◦ Students individually complete an evaluation report in which they reflect on the processes and outcomes
of the practical application and the impact of food technology.
Assessment Task 2
◦ INDIVIDUAL PRACTICAL TASK :
Healthy Eating on a Budget
◦ Area of Study 1: Food, the Individual, and the Family
Area of Study 2: Local and Global Issues in Food and Hospitality
◦ Following a series of questions students individually research cheap food items that are cheap and
healthy to use that use sustainable practices (preserving, freezing etc) and present a budget for it.
◦ Students select and create a dish based on this research that highlights safe food handling and sustainable
use of ingredients. (Practical Application)
◦ Students individually complete an evaluation report in which they reflect on the processes and outcomes
of the practical application and the contemporary issue related to food safety in the food and hospitality
industry.
Assessment Task 3
◦ Group Practical Assessment :
Staff High Tea
◦ Areas of Study: 2 Local and Global Issues in Food and Hospitality
(issues in hospitality)
◦ Areas of Study: 5 Food and Hospitality Industry (Creative food presentation)

◦ Students will work in a group of 2 to plan, prepare and serve a high tea for 2 guests (teachers).
◦ Each Student will be responsible for either a sweet or savoury afternoon dish and the serving and FOH.
The meal must not require expensive ingredients (use the guide provided by the teacher). Each student will
produce an individual action plan prior to the practical application. Following the meal, each student will
produce their own evaluation report. Feedback for each component of the meal will come from the guests.
Assessment Task 4
◦ Individual Investigation (600 word written price or 4 mins oral)

◦ Individually, students investigate the following question:

◦ Would the Fast Food Franchises survive without the young workers?”

◦ 600 Word written piece using primary and secondary sourcing,

◦ correct referencing, grammar and punctuation.
Things to remember:
◦ All Draft and Final copy deadlines are final – penalites will apply for late submissions.
◦ All work is to be individually submitted unless specified
◦ Marks will be taken off for poor referencing, grammar and typos.
◦ PLEASE READ AND CHECK YOUR WORK THOROUGHLY BEFORE SUBMISSION

◦ All practical sessions will need to be documented and presented with the evaluation.

◦ ATTENDENCE TO ALL CLASSES IS COMPULSORY