{"id":659,"date":"2017-05-10T15:23:33","date_gmt":"2017-05-10T05:53:33","guid":{"rendered":"http:\/\/curric.uhs.sa.edu.au\/?page_id=659"},"modified":"2025-07-20T14:29:32","modified_gmt":"2025-07-20T04:59:32","slug":"stage-2-food-and-hospitality-studies","status":"publish","type":"page","link":"https:\/\/curric.uhs.sa.edu.au\/index.php\/stage-2-food-and-hospitality-studies\/","title":{"rendered":"Stage 2 Food &#038; Hospitality Studies"},"content":{"rendered":"<p><b>Level: <\/b><span style=\"font-weight: 400;\">Stage 2<\/span><\/p>\n<p><b>SACE Credits: <\/b><span style=\"font-weight: 400;\">20 credits<\/span><\/p>\n<p><b>Length:<\/b><span style=\"font-weight: 400;\"> Full Year<\/span><\/p>\n<p><b>Recommended background: <\/b><span style=\"font-weight: 400;\">Stage 1 Creative Food Preparation and\/or Stage 1 Food &amp; Culture preferred but not essential.<\/span><\/p>\n<p><b>Content:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">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.<\/span><\/p>\n<p><b>Students study topics within the following five areas of study:<\/b><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Contemporary and Future Issues<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Economic and Environmental Influences<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Political and Legal Influences<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sociocultural Influences<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Technological Influences.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">This 20-credit subject includes all five areas of study.<\/span><\/p>\n<p><b>Assessment:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Students\u2019 performance will be determined according to the subject\u2019s Performance Standards, as outlined by the SACE Board. Grades A+ to E- will be used for reporting purposes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Students demonstrate evidence of their learning through the following assessment types:<\/span><\/p>\n<p><b>School-based Assessment:<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Practical Activity 50%<br \/>\n<\/span><span style=\"font-weight: 400;\">Group Activity 20%<br \/>\n<\/span><span style=\"font-weight: 400;\">External Assessment Investigation 30%.<\/span><\/p>\n<p><b>Information on the School-based Assessment:<\/b><\/p>\n<p>Each practical activity consists of an action plan or research task, a practical application and may include an individual evaluation report.<\/p>\n<p><span style=\"font-weight: 400;\">The group activity consists of group decision making, a group practical application and an individual evaluation report.<\/span><\/p>\n<p><b>Subject Fee: <\/b><span style=\"font-weight: 400;\">$120<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Level: Stage 2 SACE Credits: 20 credits Length: Full Year Recommended background: Stage 1 Creative Food Preparation and\/or Stage 1 Food &amp; 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. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"categories":[19],"tags":[],"_links":{"self":[{"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/pages\/659"}],"collection":[{"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/comments?post=659"}],"version-history":[{"count":12,"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/pages\/659\/revisions"}],"predecessor-version":[{"id":6808,"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/pages\/659\/revisions\/6808"}],"wp:attachment":[{"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/curric.uhs.sa.edu.au\/index.php\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}