Food and Hospitality

Content

Students examine some of the factors that influence people’s food choices and the health implications of those choices. They develop an understanding of the diversity of the food and hospitality industry in meeting the needs of local people and visitors.  

Students focus on the dynamic nature of the food and hospitality industry and develop an understanding of contemporary approaches and issues related to food and hospitality. Students develop skills using technology and safe work practices in the preparation, storage, and handling of food whilst complying with the current health and safety legislation. Students investigate and discuss contemporary food and hospitality issues and current management practices exploring concepts such as the legal and environmental aspects of food production, trends in food and hospitality, consumer protection, and the nutritional impact of healthy eating.

Assessment

Group Activity  20%

• Catering Morning Tea: Action Plan 400 words, Practical,  Evaluation 400 words 
  Students identify issues related to catering for the staff of Mount Barker High School, considering allergies, cost and sensitivities. Students complete a practical and evaluation based on personal performance.  

• High-Risk Foods: Research 400 words, Practical, Evaluation 400 words
  Students research high-risk foods and the importance of safe food handling. Students complete a practical and evaluation based on personal performance.   
• Contemporary Trends: Action Plan 400 words, Practical, Evaluation 400 words
  Students identify current trends in the food and hospitality and identify considerations prior to the practical. Students complete a practical and evaluation based on personal performance.  

• Students identify a relevant contemporary issue related to the Food and Hospitality industry and present their findings as a written report of 600 words.

Additional Information