Stage 1 Food and Hospitality – Creative Foods

SACE CREDITS: 10 credits

KEY CONTACT: Ingrid Cobiac

RECOMMENDED BACKGROUND: Year 10 Design and Technologies: Food Technology

COURSE CONTENT:
Food and Hospitality A gives you hands-on experience with the exciting world of fine dining.

In this course, you will learn how to plan, prepare, and present restaurant-quality meals; think two-course dishes and creative plate presentations. You will gain a real appreciation for the skills used in high-end hospitality, from careful food preparation and safety to producing meals that look and taste amazing.

You will investigate current trends and issues in fine dining, as well as the factors that influence people’s food choices and the health effects of those choices. Throughout the course, you will practise safe work habits and use sustainable practices with the latest kitchen technology.

If you are interested in learning how top chefs work and want to challenge yourself with creative, fine-dining style cooking, this is the course for you.

You can do just this course on its own or combine it with Stage 1 Food and Hospitality – Food Trends for an even broader experience.

ASSESSMENT:
Assessment types
1. Individual tasks – requiring an action plan (400 words), a research task (400 words) and an evaluation (400 words).
2. Group activity – involving a collaborative action plan (400 words), group practical application and an evaluation report (400 words).
3. Investigation – research project (800 words).

SUCCESSFUL COMPLETION OF THIS SUBJECT LEADS TO: Stage 2 Food and Hospitality

SUBJECT COST: Nil