Integrated Learning – Food and Kitchen Management (Stage 1) 1 Semester (10 credits)

Students will combine practical learning with business and management knowledge focussing on the popular career path of Hospitality Management. Students will develop work related skills in kitchen hand, catering, food and beverage service, front of house service, event management and safe food handling. Tasks will support the development of time management, collaborative planning, communication and kitchen management.
Students must be involved in planning, running and reflecting on at least one major hospitality event as well as take part in short courses or work experience to help with employment opportunities.
Assessment


School-based Assessment

Weighting

Practical Activity

40%

Group Activity

30%

Folio & Discussion

30%

 

Associated costs: A course fee of $65.00 (GST free) per semester will cover the material costs.