VCE VET Hospitality. Written examination End of year
|
|
- Amelia Phelps
- 5 years ago
- Views:
Transcription
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
VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE
Victorian Certificate of Education 2004 SUPERVISOR TO ATTACH PROCESSING LABEL HERE VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Written examination Friday 29 October 2004 Reading time: 3.00 pm to
More informationLetter STUDENT NUMBER VCE VET HOSPITALITY. Written examination. Thursday 6 November 2014
Victorian Certificate of Education 2014 SUPERVISOR TO ATTACH PROCESSING LABEL HERE Letter STUDENT NUMBER VCE VET HOSPITALITY Written examination Section Thursday 6 November 2014 Reading time: 9.00 am to
More informationVCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE
Victorian Certificate of Education 2006 SUPERVISOR TO ATTACH PROCESSING LABEL HERE STUDENT NUMBER Letter Figures Words VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Written examination Section Tuesday
More informationVCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE
Victorian CertiÞcate of Education 2007 SUPERVISOR TO ATTACH PROCESSING LABEL HERE STUDENT NUMBER Letter Figures Words VCE VET HOSPITALITY (OPERATIONS) FOOD AND BEVERAGE Written examination Section Tuesday
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationUV21131 Principles of providing a buffet and carvery service
UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and
More informationLetter Figures Words VCE VET HOSPITALITY. Written examination. Thursday 7 November 2013
Victorian Certificate of Education 2013 SUPERVISOR TO ATTACH PROCESSING LABEL HERE STUDENT NUMBER Letter Figures Words VCE VET HOSPITALITY Written examination Section Thursday 7 November 2013 Reading time:
More informationUnit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10
Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Purpose This unit standard specifies the competency required
More information2009 VCE VET Hospitality Food and Beverage GA 2: Examination
2009 VCE VET Hospitality Food and Beverage GA 2: Examination GENERAL COMMENTS The VCE VET Hospitality (Operations) Food and Beverage examination is based on the following three units of competence: THHBFB03B
More informationLetter STUDENT NUMBER VCE VET HOSPITALITY. Written examination. Monday 13 November 2017
Victorian Certificate of Education 2017 SUPERVISOR TO ATTACH PROCESSING LABEL HERE Letter STUDENT NUMBER VCE VET HOSPITALITY Written examination Section Monday 13 November 2017 Reading time: 9.00 am to
More informationCertificate III in Hospitality. Patisserie THH31602
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
More informationUnit Prepare and serve hot drinks using specialist equipment
Level: 2 Credit value: 4 UAN number: F/601/4932 Unit aim This unit is about preparing specialist such as espresso machines, bean grinders and cafetières. The unit also covers the preparation and service
More informationUNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80
UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More informationBishop Druitt College Food Technology Year 10 Semester 2, 2018
Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationWORLDSKILLS STANDARD SPECIFICATION
WORLDSKILLS STANDARD SPECIFICATION Skill 35 Restaurant Service WSC2015_WSSS35 THE WORLDSKILLS STANDARDS SPECIFICATION (WSSS) GENERAL NOTES ON THE WSSS The WSSS specifies the knowledge, understanding and
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationDining Room Theory
Western Technical College 10317111 Dining Room Theory Course Outcome Summary Course Information Description Career Cluster Instructional Level Total Credits 1.00 Total Hours 18.00 An orientation to acceptable
More informationGuideline to Food Safety Supervisor Requirements
Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail
More informationProStart Level 1 Chapter 10 Serving Your Guest 1 point per question unless noted otherwise Points possible 132
ProStart Level 1 Chapter 10 Serving Your Guest Name Due date 1 point per question unless noted otherwise Points possible 132 You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may
More informationGateway Unit Standards and Resources
Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure
More informationNOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:
UNIT TITLE: PREPARE AND SERVE COCKTAILS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve cocktails within the hotel industry workplace
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationCulinary Arts Level 2 Cook
Job Ready Assessment Blueprint Culinary Arts Level 2 Cook Test Code: 4536 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationUNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25
UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic
More informationPrepare and serve wines
Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and
More information2004 VCE VET Hospitality Food and Beverage GA 2: Written examination
VCE VET Hospitality Food and Beverage GA 2: Written examination GENERAL COMMENTS Marking policies Where students provided further information, the additional information was not accepted. For example,
More informationUNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80
UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice
More informationFood and Beverage Service (Hospitality and Catering) Level 2
(Hospitality and Catering) 1 Legislation 1Gen1 i-act: Health and Safety Legislation i-ask: Roles and Responsibilities in the Workplace i-ask: Health and Safety Legislation i-ask: COSHH Symbols i-ask: Hazards,
More information9 th Bartender G&T Cup Competition Bled, Slovenia 1 st 3 rd April 2014 INVITATION
9 th Bartender G&T Cup Competition Bled, Slovenia 1 st 3 rd April 2014 INVITATION Dear Sirs or Madams, We are pleased to invite you to the 9 th bartender G&T Cup Competition. The competition is organised
More informationSelect ingredients Make sandwiches Present and store sandwiches. Teamwork Planning and organising. Problem Solving Cross Cultural Understanding
Assessment Task Course Name Hospitality(Food and Beverage Stream) Cluster B Cluster Name Practical Café Skills Qualification Code SIT20213 Qualification Name Certificate ll in Hospitality Units of Competency
More informationPAKISTAN INSTITUTE OF TOURISM AND HOTEL MANAGEMENT KARACHI FOOD AND BEVERAGE MANAGEMENT DEPARTMENT LEVEL 2 DIPLOMA IN PROFESSIONAL FOOD
"--. --'-"\."-.,.; ~:..:t-: :i"':'-: : ~~Yt:~~::::~"":~. ~. _.Ll ':--:'J:-!'-~":.~:-:--.~'~-;I. :":r:.:-:-:~:-' :*:;.i;::::::-:::;~::;';": _._ _.J. ~~~-:.=.: -~ :~~..~;.:.i:~:.~:.: lo. & -.r L.:k:_~.:'
More informationThe unit describes the essential abilities of:
U06702 Unit Descriptor: Provide a buffet service This unit describes the competence required to provide a buffet service. The unit describes the essential abilities of: Responding to customer needs Communicating
More informationUNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25
UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service
More informationCulinary Arts Level 1 Prep Cook
Job Ready Assessment Blueprint Culinary Arts Level 1 Prep Cook Test Code: 4436 / Version: 01 Copyright 2017. All Rights Reserved. General Assessment Information Blueprint Contents General Assessment Information
More informationUNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More information-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session
-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL
More informationName Period Date Score RESTAURANT SIMULATION EVALUATION
Name Period Date Score RESTAURANT SIMULATION EVALUATION MANAGER/ASSISTANT MANAGER: _ Assisted restaurant personnel as needed. _ Distributed supplies and equipment correctly. _ Returned supplies and equipment
More informationTexas District 8 Restaurant Services Contest 2018 Cypress Park High School
Texas District 8 Restaurant Services Contest 2018 Cypress Park High School Scope of Contest: Contestants are tested on skills required in the "front of the house" of a fine restaurant. The focus is on
More informationOverview. PPL2PC19 - SQA Unit Code HK Prepare, cook and finish basic pasta dishes
Overview This standard is about preparing, cooking and finishing basic pasta dishes, for example: lasagne (alforno, open) macaroni cheese cannelloni spaghetti bolognaise ravioli The standard covers a range
More informationVCE VET HOSPITALITY (OPERATIONS)
Victorian Certificate of Education 00 SUPERVISOR TO ATTACH PROCESSING LABEL HERE STUDENT NUMBER Letter Figures Words Please indicate which Section you have answered by ticking the appropriate box. Section
More informationMARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION
More informationGrade 5 / Scored Student Samples ITEM #5 SMARTER BALANCED PERFORMANCE TASK
Grade 5 / Scored Student Samples ITEM #5 SMARTER BALANCED PERFORMANCE TASK Focus Standards and Claim Stimulus Claim 4 CCSS.MATH.CONTENT. 3.NF.3. Explain equivalence of fractions in special cases, and compare
More informationSENIOR VCAL NUMERACY INVESTIGATION SENIOR VCAL NUMERACY INVESTIGATION Only A Little Bit Over. Name:
Instructions SENIOR VCAL NUMERACY INVESTIGATION 2013 SENIOR VCAL NUMERACY INVESTIGATION Only A Little Bit Over Name: This investigation is split into 3 Sections (A, B & C). You must ensure the following
More informationPPL 2BS8/10 Prepare and serve hot drinks using specialist equipment
Prepare and serve hot drinks using specialist equipment Overview This unit is about preparing specialist equipment such as espresso machines, bean grinders and cafétieres. The unit also covers the preparation
More informationLetter STUDENT NUMBER VCE VET HOSPITALITY. Written examination. Thursday 12 November 2015
Victorian Certificate of Education 2015 SUPERVISOR TO ATTACH PROCESSING LABEL HERE Letter STUDENT NUMBER VCE VET HOSPITALITY Written examination Section Thursday 12 November 2015 Reading time: 9.00 am
More information2011 Food & Beverage Service COMPETITION
2011 Food & Beverage Service COMPETITION Maryland SkillsUSA Food & Beverage Service Competition March 26, 2011 Purpose To evaluate each contestants preparation for employment and to recognize outstanding
More informationWORLDCHEFS GLOBAL CULINARY CERTIFICATION
WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together
More informationNOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR:
UNIT TITLE: CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS NOMINAL HOURS: UNIT NUMBER: UNIT DESCRIPTOR: This unit deals with skills and knowledge required to clean and tidy service and public areas in
More information1. Food Preparation Guidlines 2. Opening Duties Stocking the Equipment Stocking the Food Preparing the Food Preparing Calzones, Preparing Pizzas,
1. Food Preparation Guidlines 2. Opening Duties Stocking the Equipment Stocking the Food Preparing the Food Preparing Calzones, Preparing Pizzas, Preparing Pasta 2. Hourly Duties Checklist Explanation
More informationCocktail service UV21493 F/504/4583 VRQ. Learner name: Learner number:
Cocktail service F/504/4583 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active
More informationQualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved
More informationWBC Competitors Manual
WBC Competitors Manual WBC COMPETITIORS MANUAL Approved by the WBC Board of Directors Operative from February 1, 2007 TABLE OF CONTENTS 1 PARTICIPANTS... 1 1.1 Registration Form... 1 1.2 Expenses... 1
More informationPERFORMANCE CRITERIA To be competent you must achieve the following:
U10001: Unit Descriptor: This unit describes the competence required to effectively prepare and bake food The unit describes the essential abilities of: Effectively maintaining safety and hygiene requirements
More informationVCE VET HOSPITALITY (OPERATIONS)
Victorian Certificate of Education 2003 SUPERVISOR TO ATTACH PROCESSING LABEL HERE Please indicate which Section you have answered by ticking the appropriate box. Section A Food and beverage Section B
More informationSCNC OCMT BAKING PÂTISSERIE SKILLS CANADA NATIONAL COMPETITION OLYMPIADES CANADIENNES DES MÉTIERS ET DES TECHNOLOGIES TEST PROJECT / PROJET D ÉPREUVE
SCNC SKILLS CANADA NATIONAL COMPETITION OCMT OLYMPIADES CANADIENNES DES MÉTIERS ET DES TECHNOLOGIES TEST PROJECT / PROJET D ÉPREUVE BAKING PÂTISSERIE SECONDARY / NIVEAUX SECONDAIRE 1 Workstation Set Up
More informationOverview. PPL2PC18 - SQA Unit Code HK Prepare, cook and finish basic rice dishes
Overview This standard is about cooking and finishing basic rice dishes, for example: egg fried rice risotto pilaff/pilau kedgeree stir fry dolmades rice pudding sushi The standard covers several types
More informationPrinciples of preparing, cooking and finishing basic pastry products
Principles of preparing, cooking and finishing basic pastry products UV21144 R/502/8310 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary
More informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationUV21153 Menu knowledge and design
UV21153 Menu knowledge and design The aim of this unit is to develop your knowledge and understanding of the wide range of menu styles used in the hospitality industry. You will be able to identify different
More information2016 HSC Hospitality Food and Beverage Marking Guidelines
06 HSC Hospitality Food and Beverage Marking Guidelines Section I Multiple-choice Answer Key Question Answer A B 3 C 4 B 5 A or D* 6 C 7 D 8 A 9 D 0 D D C 3 B 4 C 5 B *Both A and D were accepted as correct.
More informationCurriculum For Restaurant Manager (6 Months Certificate) Code: VH70S004
Curriculum For Restaurant Manager (6 Months Certificate) Code: VH70S004 Page 0 SCHEME OF STUDIES Restaurant Manager Sr # Modules Theory Hours Practical Hours Total Hours 1 Hygiene & Cleanliness 10 60 70
More informationLetter STUDENT NUMBER VCE VET HOSPITALITY KITCHEN OPERATIONS. Written examination. Thursday 15 November 2018
Victorian Certificate of Education 2018 SUPERVISOR TO ATTACH PROCESSING LABEL HERE Letter STUDENT NUMBER VCE VET HOSPITALITY KITCHEN OPERATIONS Written examination Thursday 15 November 2018 Reading time:
More informationSample Test Project District / Zonal Skill Competitions Skill- Restaurant Service Version 1 Dec 2017 Skill- Restaurant Service
Sample Test Project District / Zonal Skill Competitions Skill- Restaurant Service Category: Social & Personal Services Version 1 Dec 2017 Skill- Restaurant Service 1 Table of Contents A. Preface... 3 B.
More information2007 VCE VET Hospitality Commercial Cookery GA 2: Written examination
VCE VET Hospitality Commercial Cookery GA 2: Written examination GENERAL COMMENTS The VCE VET Hospitality (Operations) Commercial Cookery examination is based on the following four units of competence:
More informationLEVEL 1 CERTIFICATE PROGRAM CURRICULUM. COMPETENCIES Knowledge, Skills and Explanations of the BGA Barista Level 1 (CB1) Designation
LEVEL 1 CERTIFICATE PROGRAM CURRICULUM CP103 Customer Service (REQUIRED CLASS) CP101 & CP102 Introduction to Espresso, Parts 1 & 2 GE103 Introduction to Cupping CP151 Introduction to Coffee Brewing & Extraction
More information2013 Restaurant Service COMPETITION
2013 Restaurant Service COMPETITION Stratford University, Saturday, April 20, 2013 Purpose Our purpose is to evaluate each contestant s preparation for employment in the food and beverage industry. We
More informationUNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT
JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering
More information0648 FOOD AND NUTRITION
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2012 question paper for the guidance of teachers
More informationSafe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.
Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies
More informationDevelop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.
Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a
More informationSkill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR. Course Guidelines
Skill Development Program of the Ministry of Tourism HUNNAR SE ROZGAR Course Guidelines Course Title Waiter-cum-Houseman Objective Skill development and certification for employment Eligibility Duration
More informationNational ProStart Invitational 2019 Judging Rubric Culinary Competition
Product Check-in Score 4-5 Complete ingredients list displayed inside each container in a plastic sleeve All items well packed, no leaking, no cross contamination All items properly labeled and dated All
More informationOverview PPL2FBS3. Prepare and serve cocktails (mixology)
Overview This standard is about preparing and serving cocktails, or mixology (the art of preparing mixed drinks). The standard covers how you prepare equipment and ingredients, mixing methods and presentation
More informationLEVEL 4 AWARD IN FOOD SAFETY MANAGEMENT in MANUFACTURING
THE ROYAL SOCIETY FOR PUBLIC HEALTH EXAMINATION FOR THE LEVEL 4 AWARD IN FOOD SAFETY MANAGEMENT in MANUFACTURING Paper Two: CASE STUDY Date xxxxxx IMPORTANT READ THE FOLLOWING INSTRUCTIONS CAREFULLY 1.
More informationTemplate: State Skill Competitions
Template: State Skill Competitions Restaurant Skill - 5 Test project- Level Skill Explained The restaurant service practitioner provides high quality food and drink service to guests. A food service practitioner
More informationFront- and Back-of-the-House. Food and Beverage Industry
Front- and Back-of-the-House Food and Beverage Industry Front- and Back-of-the-House Front-of-the-House: area you can see, direct contact with customers, work closely with BOH employees Back-of-the-House:
More informationPrinciples of Preparing and Clearing Areas for Table Service
Unit 36: Unit code: QCF Level 2: Principles of Preparing and Clearing Areas for Table Service R/502/8260 BTEC Specialist Credit value: 2 Guided learning hours: 15 Unit aim The aim of this unit is to enable
More informationEntry Level Assessment Blueprint Retail Commercial Baking
Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationAchievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about preparing for mixing and mixing a range of fermented and non fermented dough in a non automated bakery production environment. Fermented dough typically include bread and
More informationSIT30707 Certificate III in Hospitality
SIT30707 Certificate III in Hospitality Revision Number: 1 SIT30707 Certificate III in Hospitality Modification History Not applicable. Description This qualification provides the skills and knowledge
More information14 th G&T Cup Competition, Bled, Slovenia 2 4 April 2019 INVITATION
14 th G&T Cup Competition, Bled, Slovenia 2 4 April 2019 INVITATION Dear Sir or Madam, We are pleased to invite you to the 14 th G&T Cup student bartending competition. The competition is organised by
More informationMath Released Item Grade 5. Bean Soup M01289
Math Released Item 2016 Grade 5 Bean Soup M01289 Prompt Task is worth a total of 3 points. Rubric Bean Soup Score Description Student response includes the following 3 elements: 3 Computation point = 1
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationOverview. PPL2PC23 - SQA Unit Code HK Prepare, cook and finish basic bread and dough products
Overview This standard is about preparing, cooking and finishing basic bread and dough products, for example: enriched dough products e.g. Chelsea buns, doughnuts bread, bread rolls naan breads pitta breads
More informationCOUNTY DETENTION COOK (Job Description)
COUNTY DETENTION COOK (Job Description) Class specifications are intended to present a descriptive list of the range of duties performed by employees in the class. Specifications are not intended to reflect
More informationSommelier 9543 Certificate III in Hospitality (Operations) Sommeliers
Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier
More informationOverview. PPL2PC12 - SQA Unit Code HK9D 04. Cook and finish basic game dishes
PPL2PC12 - SQA Unit Code HK9D 04 Overview This standard is about cooking and finishing basic game dishes, for example: rabbit stew venison haunch roast pheasant The standard includes furred and feathered
More informationOverview. PPL2PC25 - SQA Unit Code HK8Y 04. Prepare, cook and finish basic cakes, sponges, biscuits and
Overview This standard is about preparing, cooking and finishing basic cakes, sponges and, for example: victoria sponge fruit fruit cake shortbread The standard covers a range of types of preparation methods
More informationYear 8 Health Food Key Stage 3 Rationale September 2012 July 2013
INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made
More information0648 FOOD AND NUTRITION
CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge International General Certificate of Secondary Education MARK SCHEME for the May/June 2015 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum
More information0648 FOOD AND NUTRITION
CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education MARK SCHEME for the May/June 2013 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum raw mark
More informationJOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT. Test Code: 4110 Version: 01
JOB READY ASSESSMENT BLUEPRINT RETAIL COMMERCIAL BAKING - PILOT Test Code: 4110 Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention
More informationPrinciples of preparing and cooking meat and poultry
Principles of preparing and cooking meat and poultry UV11054 K/502/8264 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,
More informationUnit ID: 319 FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8
Unit ID: 319 Domain FOOD PREPARATION Title: Prepare and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies the competency required
More informationUV31191 Produce fermented dough and batter products
Produce fermented dough and batter products The aim of this unit is to develop your knowledge, understanding and practical skills in preparing, cooking and finishing fermented dough and batter products
More informationPreparation, cooking and finishing of hot sauces
Preparation, cooking and finishing of hot sauces UV31172 F/600/1811 Learner name: VRQ Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality
More informationMBA 503 Final Project Guidelines and Rubric
MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab
More informationPrepare and serve wines. unit 614
unit 614 Prepare and serve wines There s a lot more to serving wine than simply taking the cork out of the bottle and filling up the glass. This unit will help guide you through what you need to know and
More information