LEVEL: Stage 2
SACE Credits: 20 credits
LENGTH: Full Year
Recommended background: Stage 1 Creative Food Preparation and/or Stage 1 Food & Culture preferred but not essential.
Content:
In this course students focus on the impact of the food and hospitality industry on Australian society and examine the contemporary and changing nature of the industry. Students develop relevant knowledge and skills through practical and research tasks.
Students study topics within the following five areas of study:
- Contemporary and Future Issues
- Economic and Environmental Influences
- Political and Legal Influences
- Sociocultural Influences
- Technological Influences.
This 20-credit subject includes all five areas of study.
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:
Practical Activity 50%
Group Activity 20%
External Assessment Investigation 30%.
Information on the School-based Assessment:
Each practical activity consists of an action plan or research task, a practical application and may include an individual evaluation report.
The group activity consists of group decision making, a group practical application and an individual evaluation report.
Subject Fee: $120