SENIOR HANDBOOK for 2012

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demonstrate refined practical skills to produce quality products record processes and decisions Homework This is consistent with the outline given to all Year 11 students. The amount will vary throughout each semester, depending on the requirements of the unit. Tutorials will be available for you if you require additional teacher assistance in practical tasks and structured exam revision. Students will be required to attend tutorials during the textile units in order to successfully complete the projects. St Margaret Mary’s College Senior Handbook for 2012 Page 49
HOSPITALITY STUDIES Why study Hospitality Studies? Consider a career in the hospitality industry, providing accommodation, food and beverage, front office and gaming services, which include but are not limited to hotels, motels, clubs, restaurants, recreation facilities, cruise lines, event management and theme parks. Wow, what a variety of options! Studying Hospitality Studies may be the way forward for you. It also contributes towards your OP. Hospitality Studies provides both a theoretical and practical hands-on approach. You are given valuable insight not only into the world of work but also the range of skills necessary for life-long learning. The subject emphasises the development of authentic practical competencies and skills that relate directly to the hospitality industry. You will undertake SIT10207 Certificate I in Hospitality. Hospitality Studies offers learning activities that require analysing, synthesising and evaluating issues impacting on the industry. Prerequisites There are no academic prerequisites for this subject. Achievement at a “C” level or better in Year 10 English is advisable. Course Content Semester 1 Semester 2 Year 11 Year 12 Semester 3 Introduction to Kitchen production (sandwiches, savoury foods, sweets) Introduction to Beverage production and services (coffee, tea) Function e.g. High Tea Kitchen production (canapés) Beverage production and services (mocktails) Function e.g. Cocktail evening Semester 4 Kitchen production (café cookery) Beverage production and services (frappes, cold espressos) Function e.g. Coffee Lounge Food and beverage service (casual and fine dining) Function e.g. Dining event How will you learn? Hospitality Studies combines investigative and practical approaches to your learning. You will undertake research tasks into hospitality-related issues. Practical performance involves Hospitality functions or events that may be on a small or large scale, vary in complexity and involve various levels of problem solving. The practical skills include those required for the units of competency (certificate) and the skills required as part of the topic areas. Assessment Criteria assessed include Knowledge and understanding, Reasoning and Practical performance. Assessment techniques may include: Short written response – response to questions or problems Extended written responses – reports, essays or response to stimulus materials (drafts are required) Oral/multimodal presentations – seminar, webpage, podcast, video, computer simulation. Practical tasks may demonstrate some or all of the following: o planning and decision making e.g. coffee service o procedures and techniques e.g. knife skills, using industrial ovens St Margaret Mary’s College Senior Handbook for 2012 Page 50
Page 2 and 3: SENIOR HANDBOOK for 2012 Saint Marg
Page 4 and 5: Dear Students, PRINCIPAL’S MESSAG
Page 6 and 7: MISSION STATEMENT Saint Margaret Ma
Page 8 and 9: STUDENT WELFARE Student welfare emb
Page 10 and 11: Colourful clips, ribbons or flowers
Page 12 and 13: ST. MARGARET MARY’S COLLEGE Janua
Page 14 and 15: WRITING A BIBLIOGRAPHY The followin
Page 16 and 17: - title of complete work in italics
Page 18 and 19: AUSTRALIAN QUALIFICATIONS FRAMEWORK
Page 20 and 21: QUEENSLAND CERTIFICATE OF EDUCATION
Page 22 and 23: Credit table The Queensland Certifi
Page 24 and 25: 7. Students will be given subject l
Page 26 and 27: THE SENIOR SCHOOL CURRICULUM There
Page 28 and 29: VOCATIONAL EDUCATION AND TRAINING S
Page 30 and 31: CHOOSING SENIOR SUBJECTS It is impo
Page 32 and 33: YEAR 10 CAREER PROGRAM 2011 Terms 1
Page 34 and 35: QUEENSLAND STUDIES AUTHORITY (QSA)
Page 36 and 37: Interpretation and evaluation requi
Page 38 and 39: Semester 2 3. Extended Written Resp
Page 40 and 41: BUSINESS COMMUNICATION & TECHNOLOGI
Page 42 and 43: DANCE Why study Dance? Dance provid
Page 44 and 45: Homework Homework includes reading
Page 46 and 47: (Year 12 only) ENGLISH EXTENSION Wh
Page 48 and 49: GEOGRAPHY Why study Geography? Geog
Page 50 and 51: GRAPHICS Why study Graphics? All st
Page 54 and 55: o o o o estimating and costing e.g.
Page 56 and 57: The Computer Systems topic explores
Page 58 and 59: JAPANESE Why study Japanese? Becaus
Page 60 and 61: Evaluation - assesses a student’s
Page 62 and 63: Additional Information Students mus
Page 64 and 65: Semester 2 3. Extended Written Resp
Page 66 and 67: composition rather than write one.
Page 68 and 69: PHYSICAL EDUCATION Why study Physic
Page 70 and 71: PHYSICS Why study Physics? Physics
Page 72 and 73: VISUAL ART Why study Visual Art? Vi
Page 74 and 75: BUSINESS (CERTIFICATE II IN BUSINES
Page 76 and 77: EARLY CHILDHOOD Why study Early Chi
Page 78 and 79: ENGLISH COMMUNICATION Why study Eng
Page 80 and 81: INFORMATION & COMMUNICATIONS TECHNO
Page 82 and 83: PRE-VOCATIONAL MATHEMATICS Why stud
Page 84 and 85: RELIGION & ETHICS Why study Religio
Page 86 and 87: VISUAL ART STUDIES Why study Visual
Page 88: NOTES St Margaret Mary’s College

SENIOR HANDBOOK for 2012

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