Food and Catering

SACE Stage 1

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Food and Catering

Food and Hospitality

SACE Stage 1

10 credits

Students develop the skills, knowledge and understanding to plan, prepare and control menu based catering. Students work both individually and as part of a team to provide catering services to a range of clientele within the college community.

Through the catering process, students develop their capabilities for literacy, numeracy and critical and creative thinking.

Course Content

Assessment

Further Info

Course Content

The following concepts are covered in this course:

Food safety and hygiene
Catering control
Menu design
Culinary balance
Culinary balance
Garnishing techniques

An individual or group action plan is established and the catering activity completed. Feedback is then sought from the clients/guests and recorded by the students.

On completion of the catering activity, students reflect on how well they met the brief of the client and their learning outcomes.

Assessment

Practical Activity	50%
Group Activity	30%
Investigation	20%

Further Info

This course is offered in Semester 1.

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Food and Catering

Food and Catering

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