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?
What is the cost of this subject?
- Subject levy cost - $50 per semester
- Excursion costs $50 per year (to be confirmed)
What materials or equipment do I need for this subject?
- Leather or vinyl fully enclosed shoes
- compulsory - BYOD
- Apron and container
What do students study in this subject and how are they assessed?
| | | Unit Overviews | Assessment |
| Year 10 | Semester 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 11 | Unit 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 12 | Unit 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
|