SA Certificate of Education (SACE) l Health and Personal Development
FOOD & HOSPITALITY STUDIES
PHYSICAL EDUCATION
SACE STAGE 2 HESS GENERAL: GROUP 1 COURSE LENGTH: 2 UNITS
SACE STAGE 2 HESS GENERAL: GROUP 2 COURSE LENGTH: 2 UNITS
PREFERRED BACKGROUND
PREFERRED BACKGROUND
An interest in cooking and the hospitality industry is assumed. The ability to research and write extended prose is required. The ability to read, research and write at an ESL scale of 9 or more is essential.
COURSE DESCRIPTION This subject focuses on the impact of the food and hospitality industry on Australian society. You will investigate the food and hospitality industry and how it influences, and is influenced by, sociocultural, technical, economic, environmental, political and legal factors. Sixty percent of the course is practical and you will learn cooking techniques and choose your own recipes to demonstrate the influences of current and future trends in the food and hospitality industry. Forty percent of the course is theory and you are assessed by writing and demonstrating your understanding of the above issues.
ASSESSMENT
Practical and Theory 70% Six assessment tasks with both practical and theory components. Special study 30% This is a 2000 word research task on an aspect of the Food and Hospitality industry.
PATHWAY TAFE Food and Hospitality courses or employment in the industry.
68 Thebarton Senior College
A recent background in Stage 1 or 2 Physical Education and prior experience of badminton, basketball, volleyball or soccer is desirable.
COURSE DESCRIPTION This course consists of two areas of study: Practical Skills and Applications Consists of three SACE Board developed practical modules selected from basketball, volleyball, badminton or indoor soccer (18 hours each). Principles and Issues • E xercise, Physiology and Physical Activity • L earning Sports Skills and the Biomechanics of Movement • I ssues Analysis
ASSESSMENT Practical 50% Course Work 10% Issues Analysis 10% Examination 30% (based on Modules Exercise Physiology and Physical Activity, Skill Acquisition and the Biomechanics of Movement).
FURTHER INFORMATION You are required to be suitably dressed for all practical work.