Hospitality

​​​Subjects Offered

Technologies - Food Specialisation - Years 7, 8, 9 & 10

Students analyse how characteristics and properties of food, determine preparation techniques and presentation when designing solutions for healthy eating. Students will investigate the importance of promoting health of individuals and communities – selecting and preparing healthier choices of food. 

 Learning Experiences 

• weekly cookery activities 

• producing a food item by effectively applying safe and hygienic procedures in a designed environment 

• collaborating and working individually throughout the process 

• using project management processes to coordinate production. 

Assessment 

• Practical Tasks 

• Written (reports/assignments)​

​Hospitality Practices - Years 11 & 12

Hospitality Practices develops knowledge, understanding and skills about the hospitality industry and emphasises the food and beverage sector, which includes food and beverage production and service.

Students develop an understanding of hospitality and the structure, scope and operation of related activities in the food and beverage sector and examine and evaluate industry practices from the food and beverage sector. 

Students develop skills in food and beverage production and service. They work as individuals and as part of teams to plan and implement events in a hospitality context. Events provide opportunities for students to participate in and produce food and beverage products and perform service for customers in real-world hospitality contexts