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Hospitality – Performance band descriptions

2015 and beyond

The typical examination performance in this band:

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.

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

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

Band 3

  • Demonstrates basic knowledge and understanding of the HSC mandatory focus areas including Hygiene, Safety and Working in the hospitality industry and workplace
  • Demonstrates basic knowledge and understanding of one HSC stream focus area – Food and Beverage or Kitchen Operations and Cookery
  • Communicates in a basic manner
  • Uses some industry terminology

Band 2

  • Demonstrates elementary knowledge and understanding of the HSC mandatory focus areas including Hygiene, Safety and Working in the hospitality industry and workplace
  • Demonstrates elementary knowledge and understanding of one HSC stream focus area – Food and Beverage or Kitchen Operations and Cookery
  • Uses generalisations and non-industry specific terminology

Band 1

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