Stage 2 Food and Hospitality
Stage 2 Food & Hospitality
In Stage Two Food and Hospitality, students explore industry trends and develop advanced practical skills. They learn time management, safe food handling, and technology use. Topics include designing a dish for the Barossa Valley, making puff and shortcrust pastry pies, cake decorating, mass catering through pop-up restaurant design, recreating healthy fast-food meals, and investigating industry-related issues. Theory integrates with hands-on experience through action plans, research, and evaluations.
Subject Type: Elective
Length: Full Year
SACE Credits: 20 credits
Prerequisites: C for 1 Semester 11 Food and Hospitality
Contact Person: elaine.rouhana@stcolumba.sa.edu.au
Further Reading: https://www.sace.sa.edu.au/web/food-and-hospitality
Topic Overview
- Barossa Gourmet
- Signature Pies
- Specialty Cakes
- Healthy Fast Food
- Catering
- Individual Investigation
Assessment Overview
Practical Activity (50%)
- Barossa Gourmet
- Signature Pies
- Specialty Cakes and Cookies
- Healthy Fast Food
Group Activity (20%)
- Catering
External Assessment (30%)
- Individual Investigation