2. HOSPITALITY & THE HSC EXAMINATION 2017 by Tracey Holloway SHS

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. THE HSC 2017:
The HSC Content for this industry curriculum framework is organised into focus areas. Each
focus area prescribes the scope of learning for the HSC. This is drawn from the associated
units of competency.
Students undertaking the 240 indicative hour course from the Hospitality Curriculum
Framework must address all of the mandatory focus areas plus one stream focus area.
The Hospitality Curriculum Framework mandatory focus areas are:
 Hygiene
 Safety
 Working in the hospitality industry and workplace.
The Hospitality Curriculum Framework stream focus areas are:
Food and Beverage
 Kitchen Operations and Cookery.

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

7. ELECTIVE UNITS
NOT EXAMINABLE but provide Hospitality industry depth of knowledge
Cert II purposes only

8. SYLLABUS….. WHAT??WHY?? HOW ??
This is the mandatory information to ensure all everyone is taught the same information
Use it
Its your best friend
IF YOU DON’T HAVE IT- get it 

9. HYGIENE hazards impacting food safety
 food hazards that may affect the health and safety of customers, colleagues and the
worker:
– related to:
 handling food and beverages
 food contact surfaces
– including:
 personal hygiene
 personal health issues
 environmental hygiene
 work practices
 assess associated hygiene risk(s)
 use appropriate control measures to eliminate or minimise the hazards and their
associated risk(s)
Hazard Analysis and Critical Control Points (HACCP):
– as a method of controlling food safety
– work practices associated with the HACCP approach to hygiene and food safety

10. WHEN IS THIS HSC EXAM??? Important points to know : Date ? Time ?
Where?
How long is the exam?

11. Exam structure: Part A – 15 multiple choice Part B – 35 marks
Part C – 15 marks
Part D – 15 marks

12. Hints and tips: 5 minute reading
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

13. The HSC Markers are from MARS !!

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. Questions and marks ?
9 – Comprehensive .... Industry based examples
7 – Detailed Provides multiple examples
(some industry based)
5 – Sound Provides simple examples
3 – Basic May have example (s)
Elementary No example

18. Question 22 (15 marks) FOOD AND BEVERAGE
Answer part (a) of the question in a writing booklet. (a) Explain the role of the NSW Food Authority in ensuring food safety. 5 Answer part (b) of the question in a SEPARATE writing booklet. (b) Describe the practices necessary to maintain food safety when taking delivery and preparing food in a commercial kitchen. In your response, refer to industry examples. 10

19. Question 23 (15 marks) Kitchen Operations
Your answer will be assessed on how well you:
■ demonstrate knowledge and understanding relevant to the question
■ communicate ideas and information using relevant workplace examples and industry
terminology
■ present a logical and cohesive response
Food and Beverage, Food Production/Kitchen and Human Resources are three departments that operate within a large hospitality establishment.
Explain the primary role of each of these departments and how their interrelationships can ensure quality customer service.

21. Study tips: Plan Study Notes and Use them  small notes /share
Best way to study is your decision
Test yourself exams- quizzes
Past papers
Practice past papers
The DAY !! YAY 

22. DO you have a QUESTIONS?
No question is too big or silly ?

23. GOOD LUCK For any further information: Tracey.Holloway@det.nsw.edu.au
Contact SHS