SENIOR HANDBOOK for 2012

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