Food and Hospitality | Stage 2 | Planning to Teach | Subject Operational Information | 2020

Subject operational information

Stage 2 Food and Hospitality

These web pages connect schools and teachers to information on procedures relating to final moderation and external assessment requirements. Key dates, including dates for the submission of results, are also provided.

Stage 2 Food and Hospitality can be undertaken as a 10-credit subject or a 20-credit subject.

The learning and assessment requirements for this subject are set out in the subject outline [DOC 4.9MB].

Refer to Learning and assessment plans for information on developing and approving Stage 2 Food and Hospitality LAPs.

Online moderation and marking

School assessment materials for Stage 2 Food and Hospitality will be submitted for online moderation using school assessment results sheets in Schools Online.

External assessment materials for Stage 2 Food and Hospitality will be submitted for online marking using investigation results sheets in Schools Online.

 

Back to top


Key dates

For a simplified list of key operational dates, see the Food and Hospitality calendar.

Back to top


School assessment component

Teachers assess the evidence of student learning for:

  • Assessment Type 1: Practical Activity
  • Assessment Type 2: Group Activity.

The SACE Board quality assures the school assessment results through final moderation.

Refer to SACE Assessment and Reporting Guidelines [PDF 290KB] and SACE Stage 2 Moderation Overview [DOC 33KB] for information about the policy context and procedures.

Moderation sample selection

Teachers select the moderation sample of school-assessed materials to submit to the SACE Board.

Refer to Moderation sample selection, which includes FAQs and an instructional video.

Submitting school assessment materials for final moderation

School assessment materials for Stage 2 Food and Hospitality will be submitted using school assessment results sheets in Schools Online.
For more information see Online submission of materials.

Note
The sample for Food and Hospitality that is to be submitted for final moderation must also include evidence of all parts of all tasks from Assessment Type 1: Practical Activity and Assessment Type 2: Group Activity, including all practical work.

Supervision and verification

Refer to the information in Supervision and Verification of Students' Work: Policy and Procedures [DOC 90KB] on the use of the record sheet [DOC 164KB] to record and authenticate each student's work. If used, these sheets are to be kept in the school until the end of the clerical check period in February 2022.

A teacher who is unable to verify that the work is the student's own must initiate a breach of rules action through the school's SACE/NTCET coordinator.

Information

Back to top


External assessment component

For a 10-credit subject or a 20-credit subject, students undertake one external assessment, consisting of an investigation. Students identify a relevant contemporary issue related to the food and hospitality industry and state this issue as a research question or hypothesis.

For a 10-credit subject, students present a written report on their investigation of a maximum of 1000 words.

For a 20-credit subject, students present a written report on their investigation of a maximum of 2000 words.

Refer to the subject outline for details of the investigation requirements.

Submitting materials for external assessment

External assessment materials for Stage 2 Food and Hospitality will be submitted for online marking using investigation results sheets in Schools Online.
For more information see Online submission of materials.

Assessment Type 3: Investigation

This assessment type is categorised as an investigation for operational purposes.

The teacher assesses each student's investigation and then submits all investigations for the class to the SACE Board for external assessment.

Supervision and verification

Refer to Supervision and Verification of Students' Work: Policy and Procedures [DOC 90KB]. Teachers must use the record sheet [DOC 164KB] to record and authenticate each student's work. These sheets are to be kept in the school until the end of the clerical check period in February 2022.

A teacher who is unable to verify that an investigation, or part of an investigation, is the student's own work must submit a completed report of potential breach of rules [DOC 108KB] to the SACE Board, through the school's SACE/NTCET coordinator.

Information

Back to top