Stage 6

Hospitality Operations Year 11 And 12 (VET)

The course is based on units of competency that have been drawn up by the Hospitality Industry to describe the competencies, skills and knowledge needed by workers in this industry.
Core

Students concentrate on developing the skills to work effectively in a hospitality environment including industry awareness, communicating with customers and staff, working safely and hygienically and operating equipment.

Elective
The elective strand to be studied at St Edward’s College will be Commercial Cookery. This involves students developing skills in the organisation and preparation of food and/or catering for both the domestic and commercial sectors.

This course counts towards your ATAR as a Category B course and provided you sit for the HSC exam. If you do not wish the course to count to your ATAR, you will not sit for the HSC exam and will gain a statement of attainment. The HSC exam involves a written paper consisting of multiple-choice questions, short answers and extended responses. After 2 years of study, students will gain a Certificate I in Hospitality Operations.

The work placement component requires students to complete a minimum of 70 hours compulsory work placement in a hospitality establishment – usually one week in Year 11 and another week in Year 12.

When students achieve a unit of competency, it is signed off by the assessor in the student logbook. Students receive a certificate of attainment for all modules successfully completed, thus enabling them some exemptions from TAFE in their first year.

This course is recommended for those interested in the area of tourism and hospitality.

Assessment
Assessment is mainly competency based. To be assessed competent, a student must demonstrate that they can effectively carry out the various tasks outlined in the Student Log Book. For the purposes of HSC Assessment, there will be assignments, work placement reports, exams and practical assessment tasks.

 

Course: Food Technology

Course No: 15180

2 units for each of Preliminary and HSC

Board Developed Course

Exclusions: Nil
Course Description
The Preliminary course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, safe preparation, presentation and storage of food, sensory characteristics of food, the influences on food availability and factors affecting food selection. Practical skills in planning, preparing and presenting food are integrated throughout the content areas.The HSC course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food and the impact of technology; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. The study of marketplace trends and their implications are also incorporated. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.
Topics Covered

 

Preliminary Course

  • Food Availability and Selection (30%)
  • Food Quality (40%)
  • Nutrition (30%)
 

 

HSC Course

 

Involves the study of The Australian Food

Industry, Food Manufacture, Food Product

Development and Contemporary Nutrition. The

study of contemporary issues relating to the marketplace are also included.

Particular Course Requirements
There is no prerequisite study for the 2 unit Preliminary course. Completion of the 2 unit Preliminary course is a prerequisite to the study of the 2 unit HSC course. In order to meet the course requirements, students must ‘learn about’ food availability and selection, food quality, nutrition, the Australian food industry, food manufacture, food product development and contemporary food issues. Researching, analysing, communicating, experimenting and preparing, designing, implementing and evaluating skills will be developed throughout the course. It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the ‘learn to’ section of each strand.