Year 9 Food and Hospitality

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In 9 Food and Hospitality, students learn the fundamentals of plating and presentation techniques by creating foods for various special occasions including finger food, mains and desserts. They also explore the origins of pasta, learning the basic principles of pasta making and how to create various types such as lasagne, ravioli, fettuccine, and spaghetti.

 

Subject Type: Elective

Length: One Semester

Contact Person: elaine.rouhana@stcolumba.sa.edu.au

Further Reading: https://v9.australiancurriculum.edu.au/f-10-curriculum/learning-areas/design-and-technologies/year-10?view=quick&detailed-content-descriptions=0&hide-ccp=0&hide-gc=0&side-by-side=1&strands-start-index=0&subjects-start-index=0

 

Topic Overview

  • Safe Management Practices
  • Special Occasions
  • Pasta Italiana

 

Assessment Overview

Practical (60%)

  • Plating and Presentation Practical 1
  • Plating and presentation Practical 2
  • Special Occasion Summative (Choice Practical)
  • Pasta Making Practical 1
  • Pasta Making Practical 2
  • Pasta Innovation Summative (Choice Practical)

Folio (40%)

  • Food Safety Video Questions
  • Special Occasions Research
  • Special Occasion Design Folio Assessment
  • Pasta Innovation - Group Action Plan
  • Pasta Innovation - Evaluation

YEAR 9 FOOD, CHILD STUDIES AND TEXTILES