Subject information

Students focus on the dynamic nature of the food and hospitality industry in Australian society. They develop an understanding of contemporary approaches and issues related to food and hospitality.

Students work independently and collaboratively to achieve common goals. They develop skills and safe work practices in the preparation, storage and handling of food, complying with current health and safety legislation. Students investigate and debate contemporary food and hospitality issues and current management practices.

Stage 1 subject code: 1FOH10 or 1FOH20

Credits: 10 or 20

Stage 2 subject code: 2FOH10 or 2FOH20

Credits: 10 or 20

Subject Outline 2017 [DOC 175KB]

Subject Outline 2018 [DOC 180KB]

Changes to moderation sample selection

From 2017, the SACE Board will no longer select Stage 2 moderation samples for school assessed materials. Teachers will select the moderation sample.

Read more about moderation sample selection, including FAQs and an instructional video.

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Contact
Debbie Wherry
SACE Officer – Curriculum and Assessment
+61 8 8372 7506