Food & Hospitality S
Basic kitchen techniques such as recipe reading and conversions, knowledge of safe food handling and safe work environments as well as good literacy skills due to the language requirements of the course.
Personal Development, Citizenship, Learning.
Students focus on the industry and develop an understanding of contemporary techniques and issues related to it. Students develop skills in using technology and safe work and food handling practices in line with current legislation.
Students develop and establish cooperative working relationships and learn the value of working independently while responding positively to instructions and directions during practical lessons. Students participate in collaborative activities, develop critical thinking and problem solving skills in both a local and global context.
The focus of the course is on the contemporary and changing nature of this industry. Students will critically examine attitudes and values about the industry and the influences of economic, environmental, legal, political, socio-cultural and technological factors at local, national and global levels. Students may be required to participate in activities outside of school hours, both within the school and in the wider community.
Areas of Study
Contemporary and Future Issues based on current food trends.
Economic and Environmental Influences on personal food choices.
Political and Legal Influences on food safety.
Socio-cultural Influences on careers in the industry and food styles.
Technological Influences available to improve the catering experience.
Assessment Type 1:
Practical Activities: Designing and making suitable food products connected to prior research and planning.
Assessment Type 2:
Group Activity: Working as a group to plan, prepare and host events within the school community.
Assessment Type 3:
Investigation: Conducting research into contemporary issues faced by the Food and Hospitality Industry.
Assessment Type 4: