Safety, Hygiene and Compliance
Work health and safety, food safety, responsible service of alcohol and the legal obligations that govern a hospitality workplace.
- Work Health and Safety
- Food Safety and Hygiene
- Responsible Service of Alcohol
NSW Hospitality Curriculum Framework Stage 6 structure, expressed in Dux teaching language.
Dux tracks each dot point separately, so “I did Hospitality” becomes a list of specific things you can already do and specific things you have never been asked. Open a module for all of its dot points, written out.
Work health and safety, food safety, responsible service of alcohol and the legal obligations that govern a hospitality workplace.
Kitchen and service operations: preparation, cooking, service styles, menu knowledge and customer interaction.
Costing, stock control, point of sale, and front office and housekeeping operations.
The structure of the industry, the rights and obligations of workers, and the skills that make a work placement productive.
A Hospitality paper is not one question type repeated. Each command word asks for a different shape of answer, and each is worth a different number of marks.
| Command word | Question type | Marks |
|---|---|---|
| analyse | Short answer | 3–5 |
| calculate | Multiple choice | 1 |
| evaluate | Extended response | 8–10 |
| evaluate | Short answer | 3–5 |
| explain | Short answer | 3–5 |
| identify | Multiple choice | 1 |
| justify | Short answer | 3–5 |
| solve | Short answer | 3–5 |
HSC Hospitality - Written Examination Shape — 100 marks, 120 minutes. Practice papers in Dux are assembled to this shape rather than invented, so the timing is training too.
Diagnostic first, then questions written in the shape this course uses. Written answers come back marked against the bands, not just scored.