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 as part of teams to plan and implement events in a hospitality context. Events provide opportunities for students to participate in and produce food and beverage products and 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
- Available to train under industry expectations outside of normal school hours
- Have a genuine interest in the hospitality industry
- Have good communication and team work skills
What prerequisites must students meet in order to take this subject?
What is the cost of this subject?
Cost of ingredients to be supplied by students
Excursion costs $40 per year
What materials or equipment do I need for this subject?
- Leather or vinyl fully enclosed shoes
What do students study in this subject and how are they assessed?
| | | Unit Overviews | Assessment |
| Year 10 | Semester 1 | In this unit, students are introduced to the Hospitality industry under a design and technologies banner. Students will apply the design process to solve an event management design problem
In this unit, students will investigate current food trends in the Hospitality industry. They will apply this knowledge to design a new, on trend product. | Summative internal assessment 1:
• Project – simulated event, celebrations and event management
Summative internal assessment 2:
• Investigation – case study food trends |
| | Semester 2 | In this unit, students will apply the design process to plan a menu for a simulated high tea event.
In this unit, students will apply their knowledge and skills to run a staff morning tea. | Summative internal assessment 3:
• Project – simulated event, high tea
Summative internal assessment 4:
• Project – actual event, staff morning tea |
| Year 11 | Unit 1 | In this unit students continue to build on their Hospitality knowledge and skills from year 10. Students will apply their industry knowledge when making decisions for a simulated café and will also apply their food and beverage production skills. Students will critique and evaluate industry practices from the food and beverage sector after completing an excursion to the Southbank TAFE. | Formative internal assessment 1:
• Project – simulated event
Formative internal assessment 2:
• Investigation – Southbank Tafe
excursion |
| | Unit 2 | Students will examine concepts, ideas and procedures related to industry practises from the food and beverage sector. Students will apply their industry knowledge when making decisions for their café and catering events and will also apply their food and beverage production skills and service skills. | Formative internal assessment 3:
• Project – actual event, café
Formative internal
assessment 4:
• Project – actual event, sport's awards or Indigenous Student's end of year celebration |
| Year 12 | Unit 3 | Students will explain concepts and ideas while learning how to run their own small business. Students will critique and evaluate industry practices from the food and beverage sectors after completing an excursion to the Calamvale
Hotel. | Summative internal assessment 1 (IA1):
• Project –small business
Summative internal assessment 2 (IA2):
• Investigation – Calamvale Hotel excursion |
| Unit 4 | Students will explain concepts and ideas while learning about creative catering in kitchen operations, beverage operations and service and food and beverage service. Students will apply their industry knowledge when making decisions for a restaurant and a fundraising event and will also apply their food and beverage production skills. | Summative internal assessment 3 (IA3):
• Project – actual event, restaurant
Summative external assessment (IA4):
• Project – actual event, high tea or Melbourne Cup
|