Hospitality Practices


​​Does this subject contribute to an ATAR? No (Applied Subject)

How many credits does this subject contribute towards QCE? 4

What is Hospitality Practices? 

Hospitality Practices develops knowledge, understanding and skills about the hospitality industry and emphasises the food and beverage sector, which includes food and beverage production and service.  

Students develop an understanding of hospitality and the structure, scope and operation of related activities in the food and beverage sector and examine and evaluate industry practices from the food and beverage sector. 

Students develop skills in food and beverage production and service. They work as individuals and in teams to plan and implement events in a hospitality context. Events provide opportunities for students to participate in and produce food and beverage products as well as perform service for customers in real-world hospitality contexts. 

What makes a student suited to Hospitality Practices?

Students who achieve success in Certificate II Hospitality are those who: 
  • are practical hardworking students  
  • have a genuine interest in the hospitality industry  
  • have good communication and teamwork skills  
  • are good at time management, communication and collaboration
  • are available to train under industry expectation outside normal school hours

What prerequisites must students meet in order to take this subject?

  • Nil

What is the cost of this subject?

  • Subject levy cost - $50 per semester ($100 per year)
  • Excursion costs $50 per year 

What materials or equipment do I need for this subject?

  • Leather or vinyl fully enclosed shoes 
  • Apron ​
  • container
  • compulsory BYOD

What do students study in this subject and how are they assessed?

  Unit OverviewsAssessment
Year 10Semester 1

Introduction to the Hospitality industry

  • Solve an event management design problem 
  • Investigate current food trends in the Hospitality industry.
  • Apply knowledge to design a new, on trend product. 

Summative assessment 1:  
Investigation – WHS

Summative assessment 2:  ​
Project  – event planning

  Semester 2

Menu and service

  • Plan a menu
  • Apply knowledge and skills to run a café​
  • Evaluate and reflect on event

Summative assessment 3:
Project – simulated event - Masterchef

Summative assessment 4
Project – actual event, Café  

Year 11Unit 1

Apply industry knowledge

  • Make decisions for catering events
  • Apply knowledge of food and beverage production
  • Critique and evaluate industry practices 

Formative internal assessment 1:  
Project – actual event catering dinner

Formative internal assessment 2:  
Project – actual event catering- Partnership Breakfast  

Unit 2

Apply industry knowledge continued

  • Examine concepts, ideas and procedures related to industry practises from the food and beverage sector
  • Apply industry knowledge when making decisions for a café and catering events
  • Apply food and beverage production skills and service skills. 

Formative internal assessment 3:
Project – Actual event, catering lunches

Formative internal assessment 4:  
Investigation – excursion, sectors of hospitality

Year 12Unit 3

Run your own Business

  • Explain concepts and ideas while learning how to run a small business. 
  • Critique and evaluate industry practices from the food and beverage sectors after completing an excursion

Summative internal assessment 1 (IA1):
Project –actual event, small business

Summative internal assessment 2 (IA2):​
Project – actual event, degustation tasting menu 

Unit 4

Catering Operations

  • Explain concepts and ideas while learning about creative catering in kitchen operations, beverage operations and service and food
  • Apply industry knowledge when making decisions for degustation, applying food and beverage production skills
  • Investigate how establishments meet legislations after attending an excursion​

Summative external assessment (IA3):
Project – actual event, mocktails thank you teacher event

Summative internal assessment (IA4):
Investigation – excursion, legislations​

Last reviewed 04 August 2022
Last updated 04 August 2022