Food and Hospitality

In the first semester this subject develops skills in selecting, planning and preparing food for catering events. Students gain an understanding of the processes used in a catering enterprise. The nature and scope of the Food and Hospitality Industry is explored, as is legislation and other factors that impact on the industry. In the second semester students develop an understanding of the processes used in a catering enterprise. Students examine the decision-making, interpersonal, management and group skills desired in the Food and Hospitality Industry. Students are involved in several catering functions. Assessment is based on assignments involving both theoretical and practical components.

ASSESSMENT

School based Assessment:

• Practical activities (5)                                 50%
• Group activities (1)                                     20%

External Assessment:

• Independent Investigation                       30%

Please note, an additional fee of $50.00 (GST free) per year is required for student’s participation in this course.