Food Specialisation (Years 7 - 10)
Food Specialisation provides students with a range of foundational skills that can be transferred to general life, including home, school and work.
Our clean, modern kitchens provide the backdrop for a variety of cooking activities, using our tried-and-tested recipes, and giving students a repertoire of easy, affordable, nutritious and flavourful dishes.
Topics covered include: use of equipment, terminology, safety, stove use, food hygiene, Australian Guide to Healthy Eating and nutrition.
Food Specialisation encourages students to experiment with new foods and flavours and provides opportunities for students to research, design and create food products for specific purposes. These learning experiences allow students to further develop their decision-making, personal interaction, problem-solving and resource management skills.
Hospitality Practices (Years 11 - 12)
The Hospitality Practices curriculum is designed establish a basis for further education and employment in the Food and Beverage, Catering, Accommodation and Entertainment industries.
Students explore the structure, scope and operation of related activities within the food and beverage sector, as well as examining and evaluating common industry practices.
The subject emphasises skills in food and beverage production and service. Students work both as individuals, and as part of a team, to plan and deliver events in a hospitality context. These events provide opportunities for students to participate in the production and customer service in real-world situations.