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Subject Details - Stage 1 Food and Hospitality A
SACE Stage 1
How do food trends influence what we eat?
At the end of the semester students will have the 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.
Students will demonstrate their learning through completing four assessment tasks based on the following assessment types:
Individual practical activity
Students will be expected to work responsibly, safely and independently.
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