1. HOSPITALITY & THE HSC EXAMINATION Brian Means Mount View High School

2. 25 YEARS INDUSTRY EXPERIENCE 10 YEARS TEACHING HSC HOSPITALITY 12% OF STUDENTS ACHIEVE BAND 6 30% OF STUDENTS ACHIEVE BAND 5 AND ABOVE 2013 – 2 STUDENTS IN TOP 10 OF THE STATE (6 TH AND 9 TH ) HSC MARKER 2015 INTRODUCTION

3. COURSE OVERVIEW Units of competency - 3 mandatory (Hygiene, Safety, Working in Hospitality Industry workplace) - 2 streams (Food and Beverage - 4) OR (Kitchen Operations - 4) - elective units (not examinable) Mandatory work placement hours

4. FOOD & BEVERAGE (stream units) Prepare and serve non-alcoholic beverages Prepare and serve espresso coffee Serve food and beverage Interact with customers

5. KITCHEN OPERATIONS (stream units) Use food preparation equipment and Cookery Produce dishes using basic methods of cookery Clean kitchen premises and equipment Participate in safe food handling practices

6. ELECTIVE UNITS Eg...... Prepare sandwiches Soups, stocks and sauces NOT EXAMINABLE – for Cert II purposes only Although may provide supplementary info

7. SYLLABUS DOT POINTS - HYGIENE signs of damaged, deteriorated, spoiled or out-of-date food meaning of contaminant, contamination, cross-contamination and potentially hazardous food causes of contamination: – common types of contaminants: physical chemical microbiological – common food allergens – conditions conducive to food spoilage & contamination food allergies: – common symptoms of food allergies – emergency response to allergic reactions, including anaphylaxis – important consideration in the selection of foods to be handled  meaning of food-borne illness (‘food poisoning’)  causes of food-borne illness (‘food poisoning’): – bacterial, bacterial toxins and viral contamination of food through: cross-contamination incorrect storage and food handling – naturally poisonous foods

8. MY 80 PERCENT RULE I tell my classes if they listen to every thing I say, do every thing I ask...... They will get 80%..... Where does the other 20% come from????? YOU !!!!!!

9. WHERE IS THIS MYSTICAL SYLLABUS? Well????

10. WHERE IS THIS MYSTICAL SYLLABUS? http://www.boardofstudies.nsw.edu.au/syllabus_hs c/pdf_doc/hospitality-syllabus-sit12v2

11. WHEN IS THIS HSC EXAMINATION??? Hospitality Examination Date ?????? Time ????????? Where ????? How long ?????

12. WHAT TO EXPECT Exam structure Part A – 15 multiple choice Part B – 35 marks Part C – 15 marks Part D – 15 marks

13. IN THE EXAM 5 minute reading – fingernail trick Link multiple choice to short answer / extended response. Read the question Highlight key points answer THE question (all parts) Start with summary of what you want to say PEEL (point, explain, example, link) TEEC (Topic, explain, elaborate, example, conclusion) Importance of opening paragraph

14. BAND 6 Demonstrates extensive knowledge and understanding of the HSC mandatory focus areas including Hygiene, Safety and Working in the hospitality industry and workplace Demonstrates extensive knowledge and understanding of one HSC stream focus area – Food and Beverage or Kitchen Operations and Cookery Communicates in a coherent, succinct and logical manner Uses industry terminology accurately and appropriately Supports responses with relevant workplace examples.

15. BAND 5 Demonstrates thorough knowledge and understanding of the HSC mandatory focus areas including Hygiene, Safety and Working in the hospitality industry and workplace Demonstrates thorough knowledge and understanding of one HSC stream focus area – Food and Beverage or Kitchen Operations and Cookery Communicates in an effective and organised manner Uses industry terminology appropriately Supports responses with workplace examples

16. BAND 4 Demonstrates sound knowledge and understanding of the HSC mandatory focus areas including Hygiene, Safety and Working in the hospitality industry and workplace Demonstrates sound knowledge and understanding of one HSC stream focus area – Food and Beverage or Kitchen Operations and Cookery Communicates in an organised manner Uses some industry terminology appropriately Includes some workplace examples in responses

17. MMMMMM Band 2 and 3 Basic or elementary / limited

18. QUESTION 21 b EXAMPLE 10 marks 9 – 10..... comprehensive 7 – 8....... detailed 5 – 6....... sound 3 – 4....... basic 1 - 2....... Elementary / limited

19. BUT WAIT...... THERE’S MORE 9 – 10..... Comprehensive.... Industry based examples 7 – 8....... Detailed...... Provides multiple examples (some industry based) 5 – 6....... Sound........ Provides simple examples 3 – 4....... Basic......... May have example (s) 1 - 2....... Elementary......... No example

20. QUESTION 21 a & b The following dishes appear on the menu at a local cafe. Garlic prawns and rice Chicken caesar salad Chocolate pudding with salted caramel ice-cream (a) Explain the optimal storage conditions required for ONE different ingredient from EACH of the dishes listed. (5 marks) (b) Using examples from the menu, explain the importance of effective workflow planning in the preparation and presentation of menu items. (10 marks)

21. QUESTION 21 b Effective workflow planning is essential for the smooth running of a commercial kitchen and the timely preparation and presentation of high quality menu items. Features of effective workflow planning include: logical sequence time efficiency planning and organisation time constraints cooperation communication

22. INDUSTRY UPDATE Multiple aspects of innovations technology - i-pad, apps, sous vide, marketing, 3 d printers trends – sous vide, high tea, less formal dining, food rescue (love food – hate waste), OzHarvest, eco tourism, food trucks, pop up restaurants Laws and Legislations How ????? Read the newspaper, get onto blogs, industry magazines, talk to industry leaders

23. STUDY SCHEDULE 1. Plan your Success Strategy The HSC is condensed into a few weeks. Once you start, it’s difficult to structure your preparation time. It’s crucial that you have a study schedule planned previously, bearing in mind the time you have available as well as the subjects you need to study.

24. STUDY SCHEDULE 2. Actively Review your Study Notes Don’t just study the topics you have covered most recently. The HSC includes questions related to the entire subject and the exam questions will assess the overall ability of the student, you. It is important to master the foundation of the subject by covering introductory theory before advancing to deeper topics. Flashcards can help you understand key definitions and terms to build your base knowledge. Using these study aids will also allow you to quickly review your notes just before going in.

25. STUDY SCHEDULE 3. Reduce the Clutter If you have to study previous topics again as well as cover new areas, you will start to wonder where you will get the time. The key is to reduce. Yes, reduce. This does not mean that you should remove topics or paragraphs at random. You should find a way to reduce the volume of what you have to study without harming your level of knowledge. The key is to use Mind Maps. The trick with mind mapping is to use keywords and logically relate them in a way that your brain is capable of filling in the gaps. Your brain should be capable of developing a paragraph with sense for every bubble or keyword outlined in the map.

26. STUDY SCHEDULE 4. Strengthen your Memory Skills Once you fully comprehend the structure and format of the HSC, you can develop a strategy to test yourself. For example, preparing for the multiple choice section will require a different skill-set than the extended response format. Engaging your brain in active recall on a regular basis enhances your learning and strengthens your memory. Building confidence in your learning ability will also motivate you to study for longer and reduce exam stress.

27. STUDY SCHEDULE 5. Practice past papers  Start with open book – create points for each question – get feedback  Write responses – get feedback  Next past paper – no text – create dot points – get feedback  Write response – get feedback  Next paper – no text – own dot points – timed – get feedback  Next paper – same - and so on

28. STUDY SCHEDULE 5. Practice past papers  Start with open book – create points for each question – get feedback  Write responses – get feedback  Next past paper – no text – create dot points – get feedback  Write response – get feedback  Next paper – no text – own dot points – timed – get feedback  Next paper – same - and so on

29. STUDY SCHEDULE 5. Practice past papers  Start with open book – create points for each question – get feedback  Write responses – get feedback  Next past paper – no text – create dot points – get feedback  Write response – get feedback  Next paper – no text – own dot points – timed – get feedback  Next paper – same - and so on

30. STUDY SCHEDULE 5. Practice past papers  Start with open book – create points for each question – get feedback  Write responses – get feedback  Next past paper – no text – create dot points – get feedback  Write response – get feedback  Next paper – no text – own dot points – timed – get feedback  Next paper – same - and so on

31. STUDY SCHEDULE 5. Practice past papers  Start with open book – create points for each question – get feedback  Write responses – get feedback  Next past paper – no text – create dot points – get feedback  Write response – get feedback  Next paper – no text – own dot points – timed – get feedback  Next paper – same - and so on

32. STUDY SCHEDULE 5. Practice past papers  Start with open book – create points for each question – get feedback  Write responses – get feedback  Next past paper – no text – create dot points – get feedback  Write response – get feedback  Next paper – no text – own dot points – timed – get feedback  Next paper – same - and so on

33. STUDY SCHEDULE 6. Read Everything Carefully On the day of the exam, nerves can play a big part and sometimes negatively affect your performance. This can lead to reading questions incorrectly and approaching the answer in the wrong way. Don’t let this happen to you! Spend time carefully reading the questions and jotting down some notes for when you are writing out your response. Having the structure of your answer clear before you put pen to paper can help you focus on the task and include details that will get you those extra marks.

34. TELL THEM EVERYTHING YOU KNOW

35. QUESTIONS QUESTION TIME

36. GOOD LUCK