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Food and Hospitality
2FOH20In this subject students develop an understanding of contemporary approaches and issues related to food and hospitality. They work independently and collaboratively to achieve common goals.
Contact person
Sevi Redwood
Course Details
- ATAR: Yes
- NTCET Points: 20
- Cost: $120
About the Subject
Students develop skills and safe work practices in the preparation, storage and handling of food, complying with current health and safety legislation. They investigate and discuss contemporary food and hospitality issues and current food trends.
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.
Assessment
Students demonstrate evidence of their learning through the following assessment types:
| School Based Assessment | Weighting |
| Practical Activity (AT1) | 50% |
| Group Activity (AT2) | 20% |
| External Assessment | |
| Investigation | 30% |
External Assessment
| Investigation into a related topic of their own choice. 2000 words Marked by SACE |
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Parap NT 0804 - Bullocky Point
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