Course Overview

Stage 2 Food and Hospitality focuses on the contemporary and changing nature of the food and hospitality industry. Students critically examine contemporary and future issues within the food and hospitality industry and the influences of economic, environmental, legal, political, sociocultural, and technological factors at local, national, and global levels. Students continue to build upon existing knowledge and skills relevant to the hospitality industry as both consumer and potential industry worker.

Students study topics within one or more of the following areas of study: 
•    Contemporary and future influences
•    Economic and environmental influences 
•    Political and legal influences 
•    Sociocultural influences
•    Technological influences 
 

Assessment

Students demonstrate evidence of their learning through the following assessment types: 

School based assessment: 
Practical Exams – 50%
Group Activity – 25% 

External Assessment:
Investigation – 30%

Assessment examples include: 
•    Celebration cakes and trends in cake decorating 
•    Signature dish and contemporary presentation techniques
•    Political and legal implications on foods for sale to the public 
•    Catering Enterprise group activity 
 

Teacher Information

Food and Hospitality Teacher