Food and Hospitality


In 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.

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 debate contemporary food and hospitality issues and current management practices.

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.


Students demonstrate evidence of their learning through the following assessment types:

School-based AssessmentWeighting
Practical Activity50%
Group Activity20%
External Assessment 

Information on the External Assessment - Investigation

The Investigation is a piece of writing of up to a maximum of 2000 words for the 20-credit subject, and 1000 words for the 10-credit subject. Students identify a relevant contemporary issue related to an area of study, which is stated as a research question or hypothesis.

The Investigation is double graded, firstly by the student’s teacher and secondly by an external assessor appointed by the SACE Board. The teacher and the external assessor make a decision about the quality of the investigation with reference to the performance standards.

Performance Standards

The Food and Hospitality Subject Outline includes performance standards, which describe five levels of achievement that are reported with the grades A to E at the student’s completion of the subject.

The school-based assessments and the external assessment will be graded with reference to the performance standards.

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