Stage 2 Food & Hospitality (TAS) 20 credits - 2 semesters

In Food and Hospitality, students focus on the dynamic nature of the Food and Hospitality industry in Australian society.  Students develop skills and safe work practices in the preparation, storage and handling of food, complying with current health and safety legislation. Students investigate and debate contemporary Food and Hospitality issues, trends and current management practices.
Assessment



School-based Assessment

Weighting

Practical Activity

50%

Group Activity

20%

External Assessment

 

Investigation

30%

 

Associated costs:  A course fee applies of $85.00 (GST free) for the whole year.

VET – kitchen operations CERT 11 – 55 SACE credits (requires 60 hours of work experience as well as 1 day/week for practical activities and theory component run at OVC)