{"id":276,"date":"2022-10-05T04:21:10","date_gmt":"2022-10-05T04:21:10","guid":{"rendered":"https:\/\/curric.theheights.sa.edu.au\/?page_id=276"},"modified":"2026-07-22T11:15:49","modified_gmt":"2026-07-22T01:45:49","slug":"year-11-food-and-hospitality","status":"publish","type":"page","link":"https:\/\/curric.theheights.sa.edu.au\/?page_id=276","title":{"rendered":"Year 11 – Food Design\u00a0"},"content":{"rendered":"\n

Courses: Sandwhich Shop and Patisserie<\/p>\n\n\n\n

Length:<\/strong>\u00a0Single Semester or Full Year (10 credits each semester)
Contact:<\/strong> Technologies Leader<\/a>

Recommended Background<\/strong>
No prerequisites.<\/p>\n\n\n\n

Completion of Year 10 Food Technology is an advantage but not essential. Those with no experience will be supported through the basics.<\/p>\n\n\n\n

Course Description<\/strong>
Food Design is an innovative new course that is designed to develop student\u2019s Industry Awareness and Entrepreneurial Thinking alongside their practical skills, through engaging in learning how to design a sustainable hospitality business. Our business model in semester 1 will be a Sandwich Shop in which students will work towards designing the ultimate sandwich. Students will engage in 2 skills tasks focussing on bread making and condiments\/sauces before refining their techniques of cooking the perfect protein for a sandwich. Students will primarily work as an individual during the design process communicating their thinking through a folio of work underpinned by the design cycle. To deepen students understanding of entrepreneurial thinking in the Hospitality Industry there will be presentations from small local hospitality businesses discussing their journey to success.\u00a0

In second semester students will engage in 2 skills tasks focusing on pastry and mousses and refined presentation techniques. Success in these skills tasks will support students in working towards designing, creating and serving a high tea menu to guests as their major assessment. This semester has more of a focus on Industry standards specialising in serving customers and creating a successful hospitality business. This semester students work more collaboratively to design and produce a variety of menu items to suit their design brief. Students document their design thinking and understanding in a folio of work which is underpinned by the design cycle.

Assessment<\/strong>
Student achievement is assessed against the relevant Performance Standards outlined for the Design, Technology & Engineering SACE subject, with A-E Grades used for reporting purposes.<\/p>\n\n\n\n

Assessment Types consist of:<\/p>\n\n\n\n