HOSPITALITY Year 8 Food and Nutrition is a fun and practical six month course incorporating basic nutrition, cookery demonstrations and practical cooking classes. Students participate in practical cooking lessons each fortnight. Basic skills and knowledge for providing nutritious meals will be learnt. All ingredients are provided in yr 8 only. YEAR 9 FOOD AND NUTRITION Year 9 Food and Nutrition is a course designed for students who enjoy food preparation, food presentation, taste testing and learning about food and nutrition. It is predominately a practical subject aimed at improving essential life-skills for all students. Students will be required to supply ingredients each week for practical cooking lessons. Students will bring meals home for the family to share on a regular basis. (Approximate cost: $10.00 per week). The subject consists of several units including: Fun with Food Ready, Set Go! Discover Food and Technology Deciding What to Eat Discover Healthy Eating Models Cookery Techniques Safety and Hygiene in the Kitchen Cereals, Bread, Rice, Pasta and Noodles Vegetables and Legumes Fruit Milk, Yoghurt and Cheese Meat, Fish, Poultry, Eggs, Nuts and Legumes Water Eating in Small Amounts Practical Cookery includes: slices, biscuits, muffins, pikelets, hamburgers, lasagne, cakes, sausage rolls, sushi, tarts, pies, noodles, stir-fries, meals, casseroles, vegetarian and Christmas Cookery. Assessment: Written exams, written assignments, practical cooking exams, weekly practical cooking classes and work booklet. Requirements: Students are required to have a genuine interest in practical cooking and food and nutrition. They should be reliable enough to remember their ingredients each week and responsible enough to take them home to their families. HOSPITALITY DEPARTMENT : HOSPITALITY SUBJECT NAME : HOSPITALITY YR :10 CODE: HPR COST : NIL DESCRIPTION OF COURSE: Year 10 Hospitality is a great subject designed for students who have a genuine love of food preparation, entertaining, nutrition and catering. It incorporates many skills used in everyday life and during many social occasions. Students are supplied with professional chef uniforms to wear during practical classes in our newly renovated kitchens. Students are required to supply their own ingredients for cookery each week. (Average cost: $10.00 per week). Nuts About Nutrition The Technology Design Process (investigating, designing, producing and evaluating) An introduction to the Hospitality Industry Characteristics of employees Kitchen safety Food Stuff: Discovering nutrients Science Fiction: Discover food myths Bad Taste: Discover dietary related disease What’s Hot?: Discover nutritional issues Food for Thought: Discover the impact of technology. Types of menus Planning menus Styles of food service Advance Australia Fare: Discover Australian cuisine Orient Express: Discover Asian cuisine European Vacation: Discover European cuisine American Pie: Discover the cuisine of the Americans Out of Africa: Discover African cuisine Design Brief: Plan and prepare a Cultural Foods Buffet (combination of Chinese, Japanese, Mexican, Italian, Thai, Malaysian etc.) Setting up a Buffet table, serving and making tea and coffee, and preparing and serving cold drinks. Students prepare and serve the food. Start Me Up: Discover breakfast In the Bag: Discover lunch The Night Shift: Discover dinner It’s a Wrap: Discover fresh versus packaged Snack Attack: Discover snacks and junk food Preparing and serving meals Table setting Plan a Function: 2 course meal and invite guests. Makes Sense: Discover sensory evaluation Hot Properties: Discover properties of food Branded!: Discover food products All Wrapped Up: Discover packaging Labelled: Discover labelling Product development Packaging and marketing New and emerging foods Around the World Make a Meal of It Techno Food Design Brief: Design your own food product. Assessment: Written exams, assignments, design briefs, practical cooking exam, Functions. Desirable Attributes: Students are required to have a genuine interest in food preparation, food presentation and the Hospitality Industry. EARLY CHILDHOOD STUDIES DEPARTMENT : HOSPITALITY YR :10 SUBJECT NAME : EARLY CHILDHOOD STUDIES CODE: ECS COST : NIL The YR 10 Early Childhood course is designed to offer students the opportunity to develop knowledge, attitudes and skills relates to child development, parenting and childcare. Students interested in careers relating to childcare or teaching, or those who just want to be fantastic parents, are encouraged to take this course. Year 10 Early Childhood lays the foundations to our senior Early Childhood program. The course encompasses four units of work: Term 1 The four areas of development (physical, social, intellectual and emotional) Stages of the life cycle. From adulthood to parenthood The challenges of parenting Relationships Pregnancy Childbirth. Babies are beautiful! Toddlers are terrific!! Child-rearing practices Nutritional requirements for children Promoting the consumption of nutritious food and snacks Entertaining toddlers and children (bands, TV programs, books, games, toys, Holiday Entertainment Programs and playgrounds). Childcare organisations Childcare options Preschool and Prep Qualifications of employees Courses available Excursions to local childcare Facilities and Primary Schools Term 2 Term 3 Term 4 Assessment: Written exams, oral presentations, folio, written assignments, posters and brochures. Desirable Attributes: Students are required to have a genuine interest in caring for and educating young children. Students should enjoy working closely with young children. DEPARTMENT: SUBJECT NAME: SUBJECT TYPE: annum HOSPITALITY EARLY CHILDHOOD STUDIES AUTHORITY REGISTERED YR: 11/12 CODE: ECS COST: $25.00 per OVERVIEW:This year 11,12 Early Childhood Studies course is designed to offer students the opportunity to develop knowledge, attitudes and skills related to child development, parenting, childcare and educating young children. Students interested in careers relating to childcare or teaching, or who just want to be fantastic parents are strongly encouraged to select this course. Successful completion of this subject will provide four credit points for the Queensland Certificate of Education (QCE). DESCRIPTION: Areas of study integrated into the course include: Introducing early childhood: children, families and services Foundations of child development Social and emotional development of children Physical development Play in early childhood. The physical care of children Accident prevention and safety Parenting (Virtual Baby take home experience) Behaviour guidance Conception to birth Children with special needs Intellectual and language development Creativity, self-expression and problem solving, and the young child. Career pathways in Childcare STUDENT ACTIVITIES: Experience in Year 11 will be predominantly teacher directed, moving towards increased student directed activities in Year 12. Theory note taking Evaluation of videos Research Photo Boards Role Playing Pre-schools, Primary Worksheets Guest Speakers Oral Reports Classroom Debates Excursions to local Childcare Centres, TAFE, schools and Pindara Hospital Industry Placements – Note taking, developing activities, observations, interacting, collecting ideas, implementing teaching ideas. Virtual Baby Experience STUDENT ASSESSMENT: Written exams Oral Presentations Writing a Child’s Book Simulated Accident Response Posters Practical Cookery – A Child’s Birthday Party Folio of visual arts activities Industry Placement Journal Written Assignments Brochures Teaching Folios Constructing a Toy DESIRABLE ATTRIBUTES: Students are required to have a genuine interest in all areas of Early Childhood Studies. Students are required to be reliable and committed with regard to attending industry placement. Students should have an interest in working closely with young children. Department: Hospitality Subject Name: Hospitality Code: HPR YR:11/12 Subject Type : Authority Registered Cost: $35 per annum Pre-requisites: None. It is an advantage if yr 9 Food and Nutrition or Yr 10 Hospitality has been studied – but not essential. Overview: This year 11,12 subject aims to develop an appreciation of the role that catering plays in our society as a leisure, domestic, vocational, and commercial activity. Hospitality is about 60% practical, comprising food preparation and cooking, presentation and serving of foods. Students are supplied with a professional chef’s uniform to wear in practical classes and functions. Successful completion of this subject will provide four credit points for the Queensland Certificate of Education (QCE). Sem1 Study area core – The Hospitality industry, Workplace health, hygiene, and safety procedures in the HPR industry. Hospitality event management Elective areas chosen food production, beverage production, food and beverage service Focus on learning experiences Intro to the Hospitality industry, Safety and hygiene, Knife skills, Food production, Coffee making, Running a coffee shop, Function Sem 2 Study area core – Communication for the Hospitality Industry, Workplace health, hygiene, and safety procedures in the HPR industry. Hospitality event management Elective areas chosen food production, beverage production, food and beverage service, accommodation services Focus of Learning Experiences working in a team, working with colleagues and customers, personal presentation, basic front office, effective communication, Food production, Themed function Sem 3 Study area core – The Hospitality industry, Workplace health, hygiene, and safety procedures in the HPR industry. Hospitality event management, Communication in the Hospitality Industry Elective areas chosen food production, beverage production, food and beverage service Focus of learning experiences overview of hospitality industry, kitchen safety and hygiene, culinary terms, knife skills, team work, customer expectations, food presentation, small business venture, food production, function Sem 4 Study area core – The Hospitality industry, Workplace health, hygiene, and safety procedures in the HPR industry. Hospitality event management, Communication in the Hospitality Industry, Cultural awareness for the Hospitality industry Elective areas chosen food production, beverage production, food and beverage service, specialized Cultural study, specialty cookery – hamper or celebration cake, preparing for work Focus of learning experiences working in a socially diverse environment, food from other cultures, food production, receiving and storing goods, working in a team, food production and presentation, preparing and serving beverages, waiting skills, running a function, work experience, career opportunities, job applications, specialty cookery. ASSESSMENT A variety of the following tasks will be used over the four semesters: Presentation folio of weekly work; restaurants, functions, group work; theory exams. Desirable Attributes A genuine interest in cooking and serving food; ability to work independently in groups; enthusiasm and willingness to participate in extra curricular activities; ability to adhere to workplace health and safety regulations; work experience in the hospitality industry is supported and encouraged.
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