SACE Credits: 10 credits
LENGTH: 1 Semester
Recommended background: Year 10 Food & Nutrition and/or Year 10 Cafe & Barista Skills preferred but not essential.
Content:
The study of Food and Hospitality integrates active, problem-solving approaches to learning. Students participate in individual and collaborative activities to support the development of food knowledge, preparation, presentation skills. 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.
A range of practicals are undertaken to reflect our cultural diversity.
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: $100
Leads to: Stage 2 Food & Hospitality Studies