Level: Stage 1
SACE Credits: 10 credits
Length: One Semester
Recommended background: Year 10 Food Technology and/or Year 10 Cafe & Barista Skills preferred but not essential.
Content:
The study of Food and Hospitality integrates active, hands-on, and problem solving approaches to learning. Students engage in both individual and collaborative activities that build their understanding of food preparation, presentation, and safety. They develop critical thinking skills and explore real-world issues related to the Food and Hospitality industry within individual, family, and community contexts locally, nationally, and globally.
Throughout the course, students explore a wide variety of cultural foods, learning about traditional and contemporary ingredients, cooking techniques, and food customs from around the world. A diverse range of practical cooking experiences allows students to appreciate how culture influences food choices and preparation methods, while also strengthening their own skills in the kitchen. These experiences highlight the rich multicultural nature of food in Australia and beyond.
The course includes a range of practicals to reflect our cultural diversity
- Vietnamese Steamed Bao
- Spanish Paella
- French Macarons
- Japanese Sushi
- Fluffy Japanese Pancakes
- Fried Pork Dumplings
- Spanish Churros with Chocolate Dipping Sauce
- Homemade Creamy Pesto Chicken Pasta
Assessment:
Students’ performance will be determined according to the subject’s Performance Standards, as outlined by the SACE Board. Grades A to E will be used for reporting purposes.
Students demonstrate evidence of their learning through the following assessment types:
School-based Assessment:
- Assessment Type 1: Practical Activity 50%
- Assessment Type 2: Group Activity 20%
- Assessment Type 3: Investigation 30%
Subject Fee: $120
Leads to: Stage 2 Food & Hospitality