HOSPITALITY & THE HSC EXAMINATION 2017 by Tracey Holloway SHS

2. HOSPITALITY & THE HSC EXAMINATION 2017by 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  • http://www.boardofstudies.nsw.edu.au/syllabus_hsc/pdf_doc/hospitality-syllabus-sit12v2

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 – 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

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 • 0265711199