1. Home
  2. HSC
  3. HSC Exams
  4. 2015 HSC Exam papers
  5. 2015 HSC Notes from the Marking Centre — Hospitality
Print this page Reduce font size Increase font size

2015 Notes from the Marking Centre – Hospitality

Introduction

This document has been produced for the teachers and candidates of the Stage 6 Hospitality course. It contains comments on candidate responses to the 2015 Higher School Certificate examination, highlighting their strengths in particular parts of the examination and indicating where candidates need to improve.

This document should be read along with:

Section II

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).

Section III

Question 21 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).

Question 21 Kitchen Operations and Cookery and Food

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).

Section IV

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.
Print this page Reduce font size Increase font size