Hospitality 2015 HSC exam pack (archive)

Candidates showed strength in:

• identifying self-improvement as a benefit of individual feedback (Q16)
• recognising environmental benefits such as sustainability (Q17 kitchen operations)
• identifying legislation relevant to food safety (Q18a F&B, kitchen operations)
• identifying conditions that lead to bacterial growth (Q18b F&B, kitchen operations)
• demonstrating a general understanding of hygienic work practices (Q18c F&B)
• identifying the consequences of mismanaged orders and understanding general customer non-verbal cues and broad customer service practices (Q19 F&B)
• comparing the purpose of cleaning and sanitising procedures (Q19b kitchen operations)
• understanding the responsibilities of the PCBU and the worker in implementing WHS legislation (Q20 F&B, kitchen operations).

Candidates need to improve in these areas:

• addressing, rather than identifying the value of feedback (Q16)
• addressing the benefits of managing beverage waste (Q17 kitchen operations)
• describing  waste management practices such as recycling and composting, rather than cleaning practices (Q17 kitchen operations)
• outlining the intent of a piece of food safety legislation (Q18a F&B, kitchen operations)
• describing  the conditions that may lead to microbiological contamination of food (Q18b F&B, kitchen operations)
• explaining both personal and environmental hygienic work practices (Q18c)
• providing the link in the relationship between customer needs and expectations and how they can be met (Q19 F&B)
• understanding  the difference between convection and conduction, as well as explaining the factors to be considered when plating and presenting food (Q19a and Q19c kitchen operations)
• explaining the role of the union in implementing WHS legislation (Q20 F&B and kitchen operations).

Food and beverage

Candidates showed strength in these areas:

• knowledge of the storage procedures for coffee and milk and a good understanding of stock rotation (Q21a)
• explaining why it is important to manage time and tasks effectively, and multitask and prioritise (Q21b)
• providing a range of examples to support the explanation  and including appropriate terminology (Q21b).

Candidates need to improve in these areas:

• explaining rather than identifying optimal storage conditions (Q21a)
• recognising the difference between preparation (before service) and service (taking and making orders) (Q21b).

Kitchen operations and cookery

Candidates showed strength in these areas:

• demonstrating understanding of optimal storage procedures for ingredients (Q21a)
• demonstrating knowledge of the preparation of menu items identified in the question (Q21b)

Candidates need to improve in these areas:

• explaining rather than identifying optimal storage conditions (Q21a)
• demonstrating knowledge of the importance of presentation in relation to workflow in a commercial hospitality setting and using the relevant terminology (Q21b).

Candidates showed strength in these areas:

• demonstrating knowledge of current and emerging technologies
• making a judgement about the value of current and emerging technologies in relation to better productivity and efficiency

Candidates need to improve in these areas:

• differentiating between operational duties and service delivery
• using relevant hospitality industry examples and industry terminology.