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Food & Hospitality

STAGE 2 - 2027

Food & HospitalityYear 12
Length

Full Year (20 SACE Credits)

Required

C grade at Stage 1 General English

OR  Pre-Literary Studies

OR B grade at Essential English

Preferred

C grade for at least one semester of Year 10 or 11 Food and Hospitality, Food Technology or Certificate I in Hospitality or Certificate II in Cookery. 

Additional Costs

All students are allocated an amount towards material costs. Additional costs will apply if students exceed this allocation. 

Possible excursions: 1 or 2 at a cost of $25 - $70

 

 

 

 

 

 

 

 

 

 

 

 

 

Learning Concepts

Tasks involve learning about the modern and constantly changing food and hospitality industry. Students investigate current and future issues and explore how economic, environmental, legal, political, sociocultural, and technological factors influence food and hospitality at local, national, and global levels, through research, problem solving, practical application, collaboration, and evaluation. 

Topics may include: 

  • Event catering
  • Farm to Fork
  • Outreach
  • Dessert trends  
  • Fine dining
  • Artisan foods 
  • Regional gourmet  
  • Native Australian foods 

Assessment Type 1: Practical Applications (50%)

  • 2 research
  • 2 problem solving

Assessment Type 2: Group Task (20%)

  • 2 Collaboration, problem solving, and evaluation

Assessment Type 3: External - Investigation (30%)

Minimum of 6 tasks at the teacher's discretion

We believe education is at the heart of a life well lived. It is a philosophy we instil in our students and one which underpins our College maxim.

Address 23 Amsterdam Crescent Salisbury Downs SA 5108
Phone (08) 8182 2600
Email tmc@tmc.catholic.edu.au
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