LEARNING AND ASSESSMENT PLAN
Stage 2 Food and Hospitality
_______________________________
School
Other schools using this plan
SACE
School Code
Contact Teacher
_______________________________
________________________________________________________________
Subject Code
No. of Credits
(10 or 20)
Program
Variant Code
(A–W)
O
20
A
Enrolment Code
Year
Stage
2
F
H
COHORT/CONTEXT DESCRIPTION
The class consists of both female and male students. Many of the students have part-time jobs in the Hospitality
Industry. Most students have an interest in the Food and Hospitality industry and have had some previous experience
in a range of Home Economics type subjects from years 8 through 11. Although a small number have not completed a
food based subject since Year 9 or Year 10. Home Economics at …..is well resourced with two well equipped kitchens
and a utility room. There is also a range of DVDs, books and teachers resources available to students. Students have
access to computer rooms and internet facilities.
PROGRAM DESIGN
The program has been designed to engage the range of students through incorporating current trends in society (ie
Master Chef) and real life experiences in catering for the Homeless and an invited guest. Students’ needs are
catered for through practical applications and the program is based on the 2014 Subject Outline from the SACE
board. Performance Standards are clearly stated on each task handout, with class discussion of the task. Formative
work and guide sheets are also provided.
The timetable allocation is one double lesson of 105 minutes and two single lessons of 50 minutes on campus,
although classes that continue from or into break times some students may opt to use this extra time. A minimum of
classes may be cancelled due to assemblies and administration sessions. Individual students may miss some lessons
due to sporting commitments and VET courses.
CAPABILITIES, LITERACY AND NUMERACY OPPORTUNITIES
Capabilities
The main emphasis is on the capabilities of Communication, Learning and Work. Students are able to develop these
capabilities in many ways, including through collaborative activities, application of knowledge and skill and application
of terminology and work practices used in the Hospitality industry. Another Capability is also included in tasks in this
assessment plan, which is Citizenship. Students will be developing an understanding of different cultures, including
indigenous foods, and contributing to the health and well being of different community groups.
Literacy and Numeracy skills
Students have opportunities to develop the following literacy skills through understanding and using correct
terminology; reading and understanding aspects of WHS legislation related to food handling; listening to and following
instructions; presenting action plans and evaluation reports in written, oral, and/or multimodal form; accessing and
analysing relevant information on food and hospitality, and acknowledging sources appropriately; writing in a style
appropriate to the context; sequencing information for reports; constructing interviews and surveys; and interpreting and
adapting recipes.
Students have opportunities to develop the following numeracy skills through measuring and weighing foods
accurately; reading and interpreting numerical information in recipes; interpreting correct cooking temperatures; using
and interpreting graphs, tables, and diagrams relevant to food and hospitality; constructing accurate graphs, tables, and
diagrams from collated data; critiquing data presented by the media on food and hospitality; budgeting for the purchase
and preparation of food; estimating and costing; and critically comparing food label information for healthy outcomes.
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Recommended by Principal or nominee (signature)
Date
Signature of SACE Board Officer
Date
SACE Board Officer Number
Accession Number
Page 1 of 7
Approved / Not Approved
Expiry date of Learning and Assessment Plan
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014
Subject Food and Hospitality Variant: A School _____________
Contact Teacher- ___________________________________
ASSESSMENT OVERVIEW
Complete the table below to demonstrate how the set of assessments addresses all of the learning requirements and assessment design criteria.
Type
Prac. activity
Group activity
Investigation
Page 2 of 7
(%)
50
20
30
Evaluation
Collaboration
Practical Application
Problem-solving
Investigation and Critical
Analysis
Assessment Design Criteria
(Indicate the specific features to be
addressed)
Investigate, critically
analyse, and evaluate
contemporary trends
and/or issues related to
food and hospitality
Work individually and
collaboratively to prepare
and present activities that
support healthy eating
practices
Evaluate the impact of
technology, and/or
sustainable practices or
globalisation, on the food
and hospitality industry.
Name of Assessment
(as described in the
assessment details following)
Select and use appropriate
technology to prepare and
serve food, applying safe
food-handling practices
Weighting of
Assessment
Types
Apply knowledge and
problem-solving skills to
practical activities in food
and hospitality and to
evaluate
the processes
Apply management,
and outcomes
organisational,
and
problem-solving skills that
demonstrate an
understanding of
contemporary issues in the
food and hospitality
industry
Make and justify decisions
about issues related to
food and hospitality
Learning Requirements
(Indicate the Learning Requirements addressed)
AOS
Fusion Master
4


Commercial food
production process
5


Contemporary cakes
1



1,2,3
1,2
Dessert Bars
1



1,2,3
1,2,4
2
1,3
Local Food Mystery Box
2



Food Safety for
vulnerable groups
3



Healthy lunch pack
2





Investigation






1,2,3
1,2,4
1,2,3
1,2,3,
4


1,2,3
1,2,4
2
1,2


1,2
1,2,3,
4
1,2
1,2,3
1,2
1,2,4
1,2
1,3,4


1,3,4
1,2,3
4
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014
Subject Food and Hospitality (20-credit) School- _____________
Contact Teacher- ___________________________________
ASSESSMENT DETAILS
Use the table below to provide details of the assessments designed to provide opportunities for the range of students in the cohort to show evidence of their learning against the performance standards.
Name of Assessment
(Assessment Type)
Description of Assessment (a description of the flexible, and where appropriate, negotiable, ways in
which students show evidence that demonstrates their learning against the performance standards,
including to the highest standard)
1.
Research task: Students individually research and critically analyse the influences of
Australia’s diverse cultures on the food and hospitality industry. The focus question is:
‘Australia does not have its own cuisine; it just borrows from the neighbours.
Fusion Master
Area of Study 4:
Socio-cultural Influences.
2.
Practical application: Individually, students select, prepare and present an exotic
ingredient and bush ingredient fused together into a signature dish for a high end restaurant
3.
Evaluation report: Students individually complete an evaluation report in which they
evaluate the findings of the research task, their performance in the practical application, the
processes involved in the practical application, and the outcome. In their evaluation report
they formulate conclusions and recommend possible improvements.
1.
Research task: Students individually research and critically analyse the impact of
technology on the food and hospitality industry. The focus question is:
Commercial Food Production
Area of Study 5:
Technological Influences.
‘Quality and consistency can only be achieved through the use of technological
equipment in food production’
2.
Page 3 of 7
Practical application: students produce a homemade batch of a food product and compare
the properties to a commercially available equivalent
Assessment conditions as appropriate (e.g.
task type, word length, time allocated,
supervision)
 Research- maximum 500 words or
equivalent, 270 minutes of class time
under supervision, plus home study time.
 Practical Application- 100 minutes
under supervision in class
 Evaluation Report- maximum 500
words or equivalent, 45 minutes of class
time under supervision, plus home study
time.
 Research- maximum 500 words or
equivalent, 270 minutes of class time
under supervision, plus home study time.
 Practical Application- 100 minutes
under supervision in class
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014
1.
Local Food Mystery Box
Area of Study 2:
Economic and Environmental
Influences
Action plan: Students individually complete an action plan in which they identify and
discuss contemporary trends and issues relevant to using locally sourced food in the food
and hospitality industry .The whole class will be presented with a selection of locally
sourced ingredients to create a 5 star dish from, each student will need to make a decision,
justify what they intend to do, and identify the implementation requirements.
2.
Practical application: Individually, students select, prepare and present a dish using locally
sourced ingredients
3.
Evaluation report: Students individually complete an evaluation report in which they
evaluate the decisions made in the action plan, their performance in the practical
application, the processes involved in the practical application, and the outcome. In their
evaluation report they formulate conclusions and recommend possible improvements.
1. Action plan: Students individually complete an action plan in which they identify and discuss
contemporary trends and issues relevant to the dessert bar trend in the hospitality industry.
The whole class will be catering for a sit down function, each student will need to make a
decision, justify what they intend to do, and identify the implementation requirements.
Dessert Bars
Area of Study 1:
Contemporary and Future Issues
2. Practical application: Individually, students select, prepare and present their dessert bar
style dish to a high standard to a guest
3. Evaluation report: Students individually complete an evaluation report in which they
evaluate the decisions made in the action plan, their performance in the practical application,
the processes involved in the practical application, and the outcome. In their evaluation
report they formulate conclusions and recommend possible improvements.
Page 4 of 7
 Action Plan- maximum 500 words or
equivalent, 270 minutes of class time
under supervision, plus home study time.
 Practical Application- 100 minutes
under supervision in class
 Evaluation Report- maximum 500
words or equivalent, 45 minutes of class
time under supervision, plus home study
time.
 Action Plan- maximum 500 words or
equivalent, 270 minutes of class time
under supervision, plus home study time.
 Practical Application- 150 minutes
under supervision in class
 Evaluation Report- maximum 500
words or equivalent, 45 minutes of class
time under supervision, plus home study
time.
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014
1.
Action plan: Students individually complete an action plan in which they identify and
discuss contemporary trends and issues relevant to special occasion cakes. Each student
will need to make a decision, justify what they intend to do, and identify the implementation
requirements.
2.
Practical application: Individually, students select, prepare and present their special
occasion cake using current trends to a high standard
Contemporary Cakes
Area of Study 1:
Contemporary and Future Issues
1. Group Decision Making The group identifies and discusses contemporary trends relating to
food safety issues and practices in regards to public safety relevant to the hospitality
industry. The whole class will be involved in the selection of dishes and production of food for
a bulk catering event.
Public Safety- Fred’s Van
Area of Study 3:
Political and Legal influences
1. Group Decision Making The group identifies and discusses contemporary trends and
issues relevant to the impact of community health initiatives on the food and hospitality
industry .The whole class will be involved in the selection of dishes and the running of a
catering event.
 Group Decision Making- maximum 500
words or equivalent, 360 minutes of
class time under supervision
minutes under supervision in class
 Individual Evaluation Report-
maximum 500 words or equivalent, 45
minutes of class time under supervision,
plus home study time.
 Group Decision Making- maximum 500
words or equivalent, 360 minutes of
class time under supervision
 Group Practical Application- 150
2. Group Practical application: the whole class will be involved in producing and running of a
catering event to promote a community health initiative
3. Individual Evaluation report: Individually, students complete an evaluation report in which
they formulate conclusions about the effectiveness of the group members’ work, evaluate
the outcome and their own performance, and recommend possible improvements.
Page 5 of 7
 Practical Application- 280 minutes
under supervision in class
 Group Practical Application- 100
2. Group Practical application: the whole class will be involved in producing food for a bulk
catering event ensuring safe and healthy eating for the homeless
3. Individual Evaluation report: Individually, students complete an evaluation report in which
they formulate conclusions about the effectiveness of the group members’ work, evaluate the
outcome and their own performance, and recommend possible improvements.
Healthy Lunch Pack
Area of Study 2:
Economic and Environmental
Influences
 Action Plan- maximum 500 words or
equivalent, 270 minutes of class time
under supervision, plus home study time.
minutes under supervision in class
 Individual Evaluation Report-
maximum 500 words or equivalent, 45
minutes of class time under supervision,
plus home study time.
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014
Investigation
External Assessment
Page 6 of 7
Students undertake one investigation. Teachers should clarify with students the intent, nature
and requirements of the investigation and advise them on planning, researching, drafting, and
presenting the investigation. Students should be encouraged to develop original and innovative
ideas for their investigation. Students:

identify a relevant contemporary issue related to a selected area of study and state this
issue as a research question or hypothesis

relate their study to the learning requirements and define the scope of the study

analyse information for relevance and appropriateness, and acknowledge sources
appropriately

evaluate evidence

analyse findings and draw relevant conclusions.
 One investigation.
 The investigation is presented as a
written report of a maximum of 2000
words.
 Teachers check and complete a written
verification of each student’s
investigation.
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014
Addendum to:
LEARNING AND ASSESSMENT PLAN
Stage 2 Food and Hospitality
School
_______________________________
Other schools using this plan
Contact Teacher
________________________________
____________________________________________________________________
SACE
School Code
Program
Variant Code
(A–W)
Enrolment Code
Year
Stage
2
Subject Code
F
O
H
No. of Credits
(10 or 20)
20
CHANGES MADE TO THE LEARNING AND ASSESSMENT PLAN
Describe any changes made to the Learning and Assessment Plan to support students to be successful in
meeting the requirements of the subject. In your description, please explain:

what changes have been made to the plan

the rationale for making the changes

whether these changes have been made for all students, or individuals within the student group.
A clarification point was added to the assessment details section for:
-public safety(Fred’s Van) group practical application should now read “the whole class will be involved in
producing food for a bulk catering event ensuring safe and healthy eating for the homeless’
-healthy lunch pack group practical application should now read “the whole class will be involved in producing and
running of a catering event to promote a community health initiative.”
PRINCIPAL ENDORSEMENT
The changes made to the Learning and Assessment Plan support student achievement of the performance
standards and retain alignment with the subject outline.
Signature of Principal or nominee
Page 7 of 7
_________________________________
Date
___________
Stage 2 Food and Hospitality 20-credit learning and assessment plan exemplar
Ref: A356067 (April 2014)
© SACE Board of South Australia 2014