VCE VET Hospitality. Written examination End of year

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1 Examination specifications Overall conditions VCE VET Hospitality Written examination End of year The examination will be sat at a time and date to be set annually by the Victorian Curriculum and Assessment Authority (VCAA). VCAA examination rules will apply. Details of these rules are published annually in the VCE and VCAL Administrative Handbook. There will be 15 minutes reading time and 1 hour and 30 minutes writing time. The examination will be marked by a panel appointed by the VCAA. The examination will contribute 34 per cent to the study score. Content The VCE VET Hospitality examination will be based on the following compulsory units of competency from Units 3 and 4. SITHFAB004A Provide food and beverage service Release hours SITHFAB010C Prepare and serve non-alcoholic beverages Release 1 20 hours SITHFAB012B Prepare and serve espresso coffee Release 1 30 hours The weighting of marks on the examination will approximately reflect the proportion of nominal delivery hours of each unit of competency that is examinable for this program. The examination will focus on the essential knowledge and an understanding of the essential skills as outlined in the elements and performance criteria of the relevant units of competency. Format The examination will be in the form of a question and answer book. The examination will consist of two sections. Section A will consist of multiple-choice questions worth 1 mark each and will be worth a total of marks. Section B will consist of a number of mostly short- and some extended-answer questions worth a total of marks. Questions may include short scenarios, multiple parts and/or a variety of stimulus material. All questions will be compulsory. The total marks for the examination will be 120. Answers to Section A are to be recorded on the answer sheet provided for multiple-choice questions. Answers to Section B are to be recorded in the spaces provided in the question and answer book. VICTORIAN CURRICULUM AND ASSESSMENT AUTHORITY 2010 Version 4 February 2014

2 Relevant references The following publications should be referred to in relation to the VCE VET Hospitality examination. VCE VET Hospitality Program Booklet (published October 2008) and replacement pages 5 8 in Program Summary: Revised Program Structures for VCE VET Hospitality (published December 2013) VCE VET Assessment Guide (published February 2010) VCAA Bulletin VCE, VCAL and VET Previous Examination Reports on the written examination may also contain helpful advice. Advice The following sample questions provide an indication of the types of questions that teachers and students can expect. No answers are provided for sample questions. VCE VET Hospitality (Specifications and sample) Version 4 February

3 Sample questions SECTION A Multiple-choice questions Question 1 According to workplace hygiene practices, when preparing the espresso coffee workstation you need to ensure the A. drop box is within arm s reach. B. milk is at the temperature of 10 C. C. espresso machine is at the correct temperature. D. cups and glassware are clean and stacked on the machine. Question 2 In the preparation of mise en place for the espresso coffee service A. the floor is to be mopped. B. the bean hopper is to be filled. C. reservations are to be checked. D. saucers are to be checked for breakage. Question 3 Bags of coffee beans, once opened, need to be A. thrown away if not used. B. placed in the refrigerator. C. used as quickly as possible. D. placed in a dark, cool place. Question 4 Dressing the tables refers to A. setting the table with cutlery and cruets. B. arranging the table according to the table plan. C. setting cloths along the sides and top of the table. D. putting the salad dressing on the table for guests to help themselves. Question 5 The service cloth is used to A. wipe dirty tables. B. mop up spillages. C. wipe dirty cutlery. D. assist carrying hot plates. Question 6 In an à la carte restaurant the bill should be presented to a guest when A. coffee has been served. B. the guest has requested it. C. the table has been crumbed. D. no more drinks are required. VCE VET Hospitality (Specifications and sample) Version 4 February

4 Question 7 When a guest is leaving the restaurant the waiter should A. warmly farewell the guest. B. seat the next guest at the table. C. check that the guest has left a tip. D. make preparations to reset the table. Question 8 Mocktail garnishes should be prepared A. the previous day. B. to the guest s preference. C. at the beginning of each shift. D. once the beverage is prepared. VCE VET Hospitality (Specifications and sample) Version 4 February

5 SECTION B Question 1 Name five pieces of equipment shown in the diagram below marks Question 2 a. What does the term garnish mean? b. Give two different examples of garnishes and explain how each enhances a drink in a different way. 1 mark Garnish Explanation 2 marks VCE VET Hospitality (Specifications and sample) Version 4 February

6 Question 3 State two common types of coffee bean and describe two characteristics of each bean. Bean Characteristic 6 marks Question 4 Describe four daily cleaning duties that should be carried out on an espresso coffee machine marks Question 5 During the service of food in an à la carte restaurant, a food runner has many responsibilities. Describe three of these responsibilities marks VCE VET Hospitality (Specifications and sample) Version 4 February

7 Question 6 A party of guests has arrived at an à la carte restaurant. The booking was for six people. The host has just informed you that there are now seven in the party and the additional guest has coeliac disease. Explain how you would accommodate this increase in the number of guests without holding up service. In your response you should take into account the flow of service in an à la carte restaurant the satisfaction of all customers the special dietary needs of the additional guest. 6 marks VCE VET Hospitality (Specifications and sample) Version 4 February

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