Hospitality Practices 2014
Study plan for an Authority-registered subject area syllabus (sample)
Use this form to outline your school’s plan for teaching and assessing this Authority-registered subject. Please
complete this study plan on the computer. Do not worry if a table breaks over to a new page. Study plans are
available from the QCAA website www.qcaa.qld.edu.au.
Please note: Insert the school details in section, the study plan in section 2 and student profile in section 3.
Section 1: School statement
School:
A Queensland school
School code:
123
Subject area syllabus:
Hospitality Practices
Subject code:
6405
School SAS contact:
A teacher
Phone:
7654 0123
School moderator:
A deputy principal
This is:
a new study plan
Email:
a resubmission of a nonapproved study plan
[email protected]
an amendment to an approved study plan
Application for approval
I, the principal/school moderator of [insert School Name] affirm the school has the resources to implement this
program of study. This school agrees to apply the principles of assessment as outlined in the study area syllabus,
and to follow the procedures and conditions set by the QCAA for approval of the study plan and certification of
student achievement. The timetabled school time devoted to the study and assessment of this subject is a
minimum of 55 hours per semester (220 hours).
Check to indicate your agreement.
Principal / school moderator name: A principal
Date: 9/10/2014
Section 2: Course and assessment overview
Hospitality Practices is a four-semester course of study. Semesters 1 and 2 of the course are designed to allow
students to begin to engage with the course content, i.e. the knowledge, understandings and skills of the subject.
Course content, learning experiences and assessment increase in complexity across the four semesters as
students develop greater independence as learners. Semesters 3 and 4 consolidate their learning.
The study area core underpins this SAS and is described through concepts and ides and associated knowledge,
understanding and skills. The electives provide opportunities to build on underpinning core concepts and ideas.
Refer to the Study plan requirements. This is available www.qcaa.qld.edu.au/30489-sp.html
Fill in the columns as per the following:

units of work — unit title and outline of concepts and ideas

approximate time (Section 3.2 of the syllabus)

course organisation

assessment description — categorise the instrument and describe the conditions of assessment, e.g. access
to resources, supervised/unsupervised (Section 4.4 of the syllabus).
14888

indicate the integration of core and electives (Section 3.2.1 and 3.2.2 of the syllabus)
Dimensions
H1–7
Project (actual event): Coffee cart
(hot and cold beverages)
 Product & performance component:
continuous class time
 Spoken component: 1½ –3½ mins
F
2
Examination
60–90 mins; 50–150 words per item
F
3
Extended response to stimulus:
Casual dining
Written: restaurant reviews (500–800 words)
Class & own time; 4 weeks
F
Project (simulated event): Soup kitchen
 Product & performance component:
continuous class time
 Written component: folio (400–700 words)
F
1
1
Unit 2: Casual dining – Hospitality
trends
Cafes, restaurants, fast food
establishments
55
N1–3
N5
W1
W2
H1–7
Planning & evaluating
Examining & applying
Knowing & understanding
Assessment
technique, description,
conditions, length/time
Formative or Summative
W1
Assessment no.
N1–4
Hospitality in practice
(H1-7)
Working effectively
with others (W1-2)
Food and beverage
service
Approximate time (hours)
55
Navigating the
hospitality industry
(N1-5)
Unit 1: Introduction to Hospitality
Coffee culture – cafes, kiosks &
mobile beverage operations
Beverage operations
and service
Unit number, title and brief
description
Core concepts and ideas
Kitchen operations
Semester
Unit and electives
2
4
Hospitality Practices 2014
Study plan for an Authority-registered subject area syllabus (sample)
Queensland Curriculum & Assessment Authority
November 2014
Page 2 of 4
Unit 3: International cuisine
Restaurants, market food stalls
55
N2–5
W1
W2
H1–7
5
3
6
Unit 4: Celebrations
Birthdays, graduation, Christmas
55
N1–5
W1
W2
H1-7
7
4
8
Project (actual event): Food stall for Harmony
Day
 Product & performance component:
continuous class time
 Written component: folio (500–900 words)
S
Extended response to stimulus: Healthy
eating
Written: magazine article (600-1000 words)
Class & own time; 5 weeks
S
Project (simulated event): Tender for a
Graduation breakfast or lunch
 Product & performance component:
continuous class time
 Spoken component: 2½ –3½ mins
S
Examination
60–90 mins; 50–250 words per item
S
For a composite arrangement
This syllabus enables teachers to develop a course that caters for combined Year 11 and Year 12 classes. The syllabus can support teaching and learning for composite classes by
enabling teachers to:

structure learning experiences and assessment to allow students to access the key concepts and ideas suited to their needs in each year level

provide opportunities for multilevel group work, peer teaching and independent work.
The following may prove helpful in designing a course of study for a composite class:

the course of study could be written in a Year A/Year B format, if the school intends to teach the same topics to both cohorts

topics that will allow Year 11 students ease of entry into the course should be scheduled in the beginning of the year

learning experiences and assessment need to cater for both year levels throughout the course. Even though tasks may be similar for both year levels, Year 12 tasks are more complex
or are extended tasks.
Hospitality Practices 2014
Study plan for an Authority-registered subject area syllabus (sample)
Queensland Curriculum & Assessment Authority
November 2014
Page 3 of 4
1
2
Introduction to
Hospitality
Casual dining —
Hospitality trends
1
Project (actual event)
F
2
Examination
F
3
Extended response to
stimulus
F
4
Project (simulated event)
F
5
Project (actual event)
S
6
Extended response to
stimulus
S
7
Project (simulated event)
S
8
Examination
S
Planning and
evaluating&
Examining &
applying
Assessment instrument
Knowing &
understanding
Unit
Formative or
Summative
Assessment no.
Semester
Section 3: Student profile
Interim standards
Interim Level of Achievement
International cuisine
3
Celebrations
4
Exit standards
Exit Level of Achievement
Hospitality Practices 2014
Study plan for an Authority-registered subject area syllabus (sample)
Queensland Curriculum & Assessment Authority
November 2014
Page 4 of 4