Hospitality 2016 HSC exam pack (archive)
Marking guidelines
Marking guidelines are developed with the exam paper and are used by markers to guide their marking of a student's response. The table shows the criteria with each mark or mark range.
Sample answers may also be developed and included in the guidelines to make sure questions assess a student's knowledge and skills, and guide the Supervisor of Marking on the expected nature and scope of a student's response. They are not intended to be exemplary or even complete answers or responses.
Marking feedback
Select from the sections below to view feedback from HSC markers about how students performed in this year’s exam.
Use the feedback to guide preparation for future exams. Feedback includes an overview of the qualities of better responses. Feedback may not be provided for every question.
Feedback on written exam
Candidates showed strength in:
- identifying the characteristics of a stir-fry, features of stock rotation, and indicators of freshness for raw poultry
- explaining the importance of correctly adjusting recipes
- identifying that a reduction of complaints was a direct result of consistency in the service of beverages
- understanding that a variety of items may be discussed in a pre-service briefing
- understanding mise en place procedures for setting up an espresso coffee workstation
- recognising the essentials for checking reservations prior to food and beverage service
- demonstrating the relationship of ambience to the dining environment
- recognising the information that a food and beverage attendant may need to provide to a customer
- knowledge of menu adjustments
- identifying a strong link between employees/ colleagues, customers and the business
- explaining the purpose of restricted access.
Candidates need to improve in these areas:
- understanding the importance of checking dates and labels when discussing stock rotation
- understanding that different types and examples of mocktails are not characteristics
- understanding the term consistency
- linking the pre-service briefing to a variety of staff and the supervisor to service
- holistically discussing the whole espresso coffee workstation rather than just the espresso coffee machine
- providing more detailed examples as to why it is essential to check reservations
- understanding the term ambience
- providing more detailed characteristics and features of the information a food and beverage attendant may provide a customer
- understanding cyclic menus and current trends
- recognising the difference between food hygiene legislation and HACCP/ WH&S
- outlining the role of Safe Work Australia and understanding the definition of hazardous substances.
Food and beverage
Candidates showed strength in these areas:
- correctly identifying most of the different forms of communication
- understanding the difference between customer rapport and customer expectations.
Candidates need to improve in these areas:
- explaining how communication can be used to develop customer rapport and meet customer expectations
- specifying hospitality industry examples rather than making a generic reference to ‘a business’.
Kitchen operations and cookery
Candidates showed strength in these areas:
- understanding of the relationship between the NSW Food authority and food safety and providing detailed examples
- understanding food preparation, particularly pertaining to personal and environmental hygiene and cross contamination.
Candidates need to improve in these areas:
- understanding of the role of NSW Food Authority rather than just identifying food safety practices
- understanding HACCP.
Candidates showed strength in these areas:
- identification the food &beverage/food production role
- describing the interrelationship between food &beverage/food production role.
Candidates need to improve in these areas:
- understanding the role of human resources and its interrelationship with the other departments
- using industry terminology.
HSC exam resources
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Hospitality syllabus
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