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 via QR Codes.
The NESA keywords appear regularly in NSW Education Standards Authority syllabuses, performance descriptions and examinations. Therefore, it is imperative to understand 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.
This pack is for the SIT20416 Certificate II in Kitchen Operations course.
The pack includes reference sheets for the following elective (focus area stream) units:
SITHCCC001 Use food preparation equipment (20 indicative hours)
SITHCCC005 Prepare dishes using basic methods of cookery (40 indicative hours)
SITHKOP001 Clean kitchen premises and equipment (10 indicative hours)
SITXFSA002 Participate in safe food handling practices (15 indicative hours)
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 the 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.
Resources included in this download:
Resource #1 – Teacher instructions
Resource #2 Reference sheet – SITHCCC001 Use food preparation equipment
Resource #3 Booklet – SITHCCC001 Use food preparation equipment others (10 pages)
Resource #4 Reference sheet – SITHCCC005 Prepare dishes using basic methods of cookery.
Resource #5 Booklet – SITHCCC005 Prepare dishes using basic methods of cookery (10 pages)
Resource #6 Reference sheet – SITHKOP001 Clean kitchen premises and equipment
Resource #7 Booklet – SITHKOP001 Clean kitchen premises and equipment (12 pages)
Resource #8 Reference sheet SITXFSA002 Participate in safe food handling practices
Resource #9 Booklet – SITXFSA002 Participate in safe food handling practices (12 pages)
Resource #10 – Weekly planner (blank)
Resource #11 – Sample weekly planner
Resource #12 – NESA Key term timeline workbook (17 pages)
This resource is paired well with the following units: