HSC Hospitality past exams 2023–2025, by year and topic

The rest of the syllabus

Question-level mapping for these areas is still being verified. Every official paper covering them is in the year table above.

• HSC — Hygiene — Food hazards, allergens and foodborne illness · Personal hygiene, health and handwashing · Receiving, storage and time–temperature control · HACCP: monitoring, corrective action and verification · Cleaning, sanitising, pest control and waste
• HSC — Safety — WHS duties, consultation and risk controls · Manual tasks, equipment and hazardous chemicals · Emergency procedures, security and incident reporting
• HSC — Working with colleagues and customers — Customer needs and inclusive communication · Complaints, teamwork, diversity and professional conduct
• HSC — Food and Beverage — Menus, service styles and preparing the service area · Taking orders and coordinating food and beverage service · Non-alcoholic beverages, recipes and customer accounts · Espresso extraction and milk texturing · Beverage equipment, closing procedures and quality improvement
• HSC — Kitchen Operations and Cookery — Kitchen knives, precision cuts and ingredient quality · Mise en place, recipe scaling, yield and portion control · Heat transfer and commercial cookery methods · Cooking faults, dietary needs and quality control · Plating, kitchen close-down and sustainable operations