Hospitality Elective (F&B)

Description

Motivate and encourage your students to revise each unit for the HSC with these bright and colourful competency reference sheets. Feedback from past high achieving HSC students is that these sheets facilitated their learning of hospitality-specific knowledge toward achieving Band 5 and 6 results in Hospitality. These units have been linked with YouTube clips and websites via QR Codes (20) to enhance student learning.

The NESA keywords appear regularly in NSW Education Standards Authority syllabuses, performance descriptions and examinations. Therefore, it is imperative to have a good understanding of these terms to ensure students are answering each question in their HSC Examination correctly and avoid wasting time. Included in this pack is a 17-page booklet to review these key terms. 

Pack includes reference sheets for the following focus area stream units:

SITHFAB004   Prepare and serve non-alcoholic beverages

SITHFAB005   Prepare and serve espresso coffee

SITHFAB007   Serve food and beverage

SITXCCS003   Interact with customers

Utilise these reference sheets for all stream focus areas of competency to increase your students’ knowledge of hospitality content. I use these in my classroom and believe these improve upon student bands in the HSC Examination if revised correctly.

This resource includes a booklet to revise each of these four units, which includes syllabus annotation activities to reflect on the process and impact on customers, worker, colleagues and the workplace. It also gives students the opportunity to reflect on knowledge and performance evidence to ensure they understand each dot point in the training package and NESA syllabi.

A sample weekly schedule has been included to help students prepare for high grades in HSC Hospitality Examination.

This pack includes –

Resource #1 – Teacher instructions

Resource #2 – Reference sheet – Prepare and serve espresso coffee

Resource #3 – SITHFAB005 Prepare and serve espresso coffee – booklet (13 pages)

Resource #4 – Reference sheet – Prepare and serve non-alcoholic beverages

Resource #5 – SITHFAB004 Prepare and serve non – Booklet (11 pages)

Resource #6 – Reference sheet – Serve food and beverage

Resource #7 – SITHFAB007Serve food and beverage – Booklet (12 pages)

Resource #8 – Reference sheet – Interact with customers

Resource #9 – SITXCCS003 Interact with customers – Booklet (10 pages)

Resource #10 – Weekly planner (blank)

Resource #11 – Sample weekly planner

Resource #12 – NESA Key term timeline workbook (17 pages)