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Subject Details - Stage 1 Food and Hospitality B (line 5)
SACE Stage 1
How can you navigate current trends in the food and hospitality industry?
At the end of the semester students will have an understanding of:
Safe food practices and occupational health and safety issues.
Successful management practices.
Small group catering enterprises.
The relationship of food choices to the health and well-being of individuals.
Creative food presentation.
Contemporary issues in food production and presentation
Advice To Students
Experience in Focus on Food at year 10 is preferred but not essential. Students require a folder to manage all written materials. This course is for students with a genuine interest in Catering and Hospitality as a career path.
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