Subject Code: 2FOH20 Length of course: Full year Credit points and TAS Status: 20 Credit TAS Recommended Background: Satisfactory completion of Stage 1 Food and Hospitality would be an advantage.
Precluded combinations with current MHS SACE subjects: None
Other advice
Strong levels of literacy are needed for the Investigation component of this course.
Course Outline:
Students focus on the dynamic nature of the food and hospitality industry in Australian society. They develop an understanding of contemporary approaches and issues related to food and hospitality.
Students work independently and collaboratively to achieve common goals. They develop skills and safe work practices in the preparation, storage and handling of food, complying with current health and safety legislation. Students investigate and debate contemporary food and hospitality issues and current management practices.
Topics Included:
Café Breakfast, Food Safety Matters - Area of Study 3 – Political and Legal Influences
Restaurant dining - Area of Study 5 – Technological Influences
Food Trucks Group Activity - Area of Study 4 – Sociocultural Influences
Shared Plate Dining in SA - Area of Study 2 – Economic and Environmental Issues
Group Activity - Area of Study 1 – Contemporary and Future Issues
Dessert Bar Trends - Area of Study 1 – Contemporary and Future Issues
Investigation of contemporary issues, students to select the Area of Study
Length of course: Full year
Credit points and TAS Status: 20 Credit TAS
Recommended Background: Satisfactory completion of Stage 1 Food and Hospitality would be an advantage.
Precluded combinations with current MHS SACE subjects:
None
Other advice
Strong levels of literacy are needed for the Investigation component of this course.
Course Outline:
Students focus on the dynamic nature of the food and hospitality industry in Australian society. They develop an understanding of contemporary approaches and issues related to food and hospitality.
Students work independently and collaboratively to achieve common goals. They develop skills and safe work practices in the preparation, storage and handling of food, complying with current health and safety legislation. Students investigate and debate contemporary food and hospitality issues and current management practices.
Topics Included:
Assessment:
Additional Costs:
Further information on post school pathways: