Certificate in International Hospitality
Operations
Knowledge Assessment
Knowledge Assessment
Learner Guide
Subject 2: Food and Beverage Operations
Assessment Book 1 of 2
Name: Muhammad Amish Hunzla. Student ID:
1558830
COURSE: CERTIFICATE IN INTERNATIONAL HOSPITALITY OPERATIONS
SUBJECT: FOOD AND BEVERAGE OPERATIONS
Prepared by: Peter Romano
Document creation date: 4th June, 2020
Document review date: 3rd June, 2021
Version: 0.1
© Melbourne Polytechnic 2020
National Provider no. 3075
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of Victoria (Department of Education and Training) 2018’. Training packages are copied and
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Contents
Assessment Requirements.....................................................................................................................4
Introduction...........................................................................................................................................4
Resubmission .............................................................................................................................5
Assessment appeals ...............................................................................................................5
Reasonable adjustment ........................................................................................................5
Assessment Methods............................................................................................................................6
Assessment Task 1: Topic 2.1 & 2.2 Quiz and Written Questions...........................................................7
Marking Guide.................................................................................................................................16
Student Declaration.........................................................................................................................17
Assessment Task 2: Topic 2.3, 2.4 & 2.5 Quiz and Written questions...................................................18
Marking Guide.................................................................................................................................27
Student Declaration.........................................................................................................................28
Assessment Task 3: Topic 2.7 & 2.8 Written questions........................................................................29
Marking Guide.................................................................................................................................35
Learner Declaration.........................................................................................................................36
Assessment Requirements
The following information is provided to Learners.
Introduction
For this subject Food and Beverage Operations you will receive two assessment books:
• Assessment Book 1 – Knowledge (this book)
• Assessment Book 2 – Practical Observation
To successfully complete this subject, you are required to satisfactorily complete all assessment tasks
outlined in the assessment books.
You will be given clear instructions for all tasks. The assessment tasks ensure that you can provide
sufficient evidence to demonstrate your ability to perform this role to the expected standard. If you need
any variation to the assessment, you can discuss this with your assessor. See Reasonable adjustment
section below.
Assessment tasks are authentic, providing you with the ability to demonstrate your own work, based on
current performance.
To ensure fairness, consistency and reliability when marking assessments, assessors will be provided
with checklists of expected outcomes, behaviours and required answers.
Resubmission
If a learner does not achieve a satisfactory result for a task they will be given the opportunity to be re-
assessed and/or to provide additional evidence. Learners can be given multiple opportunities to
resubmit or undertake an assessment task. The number of attempts will be determined by your institute.
Arrangements will be made on an individual basis to ensure the process is valid, fair and reliable.
Assessment appeals
A learner who is dissatisfied with the outcome of their assessment should first discuss their concerns
with the teacher/assessor. If the issue is not resolved, the learner may appeal the decision(s) by
following your institute’s complaints and appeals process.
Reasonable adjustment
Learners may speak with teaching staff about circumstances impacting their capacity to complete an
evidence-based assessment and seek a reasonable adjustment. It is important to ensure the integrity of
the assessment is maintained and the intent is not compromised. Reasonable adjustment may include
but is not limited to extra time or extensions for assessments, an alternate assessment task, note-taking
support or varying the venue.
Assessment Methods
The following assessments will be used to collect evidence of the knowledge and skills you have gained
from your Learning Program. You will be required to demonstrate your ability to perform to the
standard required in the workplace, as specified within the assessment task criteria as detailed below.
Book Description Method
Assessment book 1 Assessment Task 1: Topic 2.1 & 2.2 Quiz and Written Quiz and Written
Questions Questions
Knowledge
Assessment book 1 Assessment Task 2: Topic 2.3, 2.4 & 2.5 Quiz and Quiz and Written
Written Questions Questions
Knowledge
Assessment book 1 Assessment Task 3: Topic 2.7 & 2.8 Written Written
Questions Questions
Knowledge
Assessment book 2 Assessment Task 4: Topic 2.7 & 2.8 Practical Observation
Observation
Practical
Assessment
2.1 & 2.2 Task
Quiz 1:Written
and Topic
Questions
Course Title Certificate in International Hospitality Operations
Subject Title Food and Beverage Operations
Due date DD/MM/2024
Resources required • Required resources to complete the assessment. For example;
• Pen
• Learner resource or Moodle access
Decision making All questions must be answered satisfactorily to achieve a satisfactory
rules result for this task.
Learner instructions
• This assessment is a set of written knowledge questions related to
Topic 2.1 and 2.2
• You will complete this task at a time directed by your assessor, most
likely in Session 2
• You must complete all questions and submit to your assessor on or
before the “Final Assessment” session date for this subject.
• You will be provided 30 minutes in class to read and review the
assessment task and seek clarification on key points prior to
undertaking the assessment task.
• If you require reasonable adjustments, you can at this time discuss this
with your assessor.
• You can complete the answers electronically (If you have access to
Moodle) or hand write your answers in blue or black pen.
• All questions must be answered
Assessment Task 1: Topic 2.1 & 2.2 Quiz and
Written Questions
1
a The ‘Shirley Temple’ is made with which of the following methods
ANSWER • SATISFACTORY • UNSATISFACTORY
• Building
• Stirring
• Shaking
• Blending
1 The ‘Tenderberry’ is made with which of the following methods
b
ANSWER • SATISFACTORY • UNSATISFACTORY
• Building
• Stirring
• Shaking
• Blending
1
c The ‘Raspberry Mule’ is made with which of the following methods
ANSWER • SATISFACTORY • UNSATISFACTORY
• Building
• Stirring
• Shaking
• Blending
1
d The ‘Red sea sunrise’ is made with which of the following methods
ANSWER • SATISFACTORY • UNSATISFACTORY
• Building
• Stirring
• Shaking
• Blending
2 Which of the following beverages do not belong in the non-alcoholic beverage
category?
ANSWER • SATISFACTORY • UNSATISFACTORY
• Tea
• Coffee
• hot chocolate
• liqueur
3 What must you check before presenting beverages to customers?
ANSWER • SATISFACTORY • UNSATISFACTORY
• That the glass is clean and presentable and the beverage looks ‘right’.
• The remaining stock levels.
• That the equipment used is clean and ready for the next bar attendant.
• The taste.
4 Which of the following drinks are served with a slice of lemon?
ANSWER • SATISFACTORY • UNSATISFACTORY
• Mineral/sparkling water.
• Orange juice.
• Cola.
• Mango smoothie.
5 Why is important to use the correct glassware when making beverages?
ANSWER • SATISFACTORY • UNSATISFACTORY
• To avoid ‘wear and tear’ on the more commonly used glassware.
• To ensure the correct strength, taste and appearance.
• So you can garnish the glass correctly if it’s required.
• Customers expect consistency.
6 Which beverage (when served in a glass) would you serve with ice, only if requested
by the customer?
ANSWER • SATISFACTORY • UNSATISFACTORY
• Orange juice.
• Tonic water.
• Water.
• Bitter lemon
7 What are the three (3) correct preparation methods for making coffee?
ANSWER • SATISFACTORY • UNSATISFACTORY
• Percolator, blending and dispensing.
• Plunger, percolator and filter.
• Dispensing, filter and plunger.
• Plunger, dispensing and blending.
8 List six (6) types of non-alcoholic beverages.
⦁
ANSWER • SATISFACTORY • UNSATISFACTORY
⦁
Plain Water
⦁
Milk
⦁
Juices
⦁
Mocktails
⦁
Smoothies
Soft Drinks
9 What are the 4 basic types of tea?
ANSWER • SATISFACTORY • UNSATISFACTORY
Black Tea: Known for its robust flavor and dark color, black tea undergoes full
oxidation during processing.
Green Tea: Green tea is unoxidized and retains its natural green color. It has a
fresh, grassy taste.
Oolong Tea: Oolong tea falls between black and green tea in terms of
oxidation. It offers a diverse range of flavors.
White Tea : White tea has delicate flavors and is made from young leaves
and buds.
1
0 Name two (2) things that are important when storing tea?
ANSWER • SATISFACTORY • UNSATISFACTORY
Location: Store tea in a dark cabinet or opaque container, away from strong
odors. Keep delicate teas separate from strongly scented ones.
Packaging Materials: Use opaque, food-safe packaging materials like glazed
ceramics, non-reactive metals, or non-leaching plastics.
1
1 What is a mocktail?
ANSWER • SATISFACTORY • UNSATISFACTORY
A mocktail is a non-alcoholic cocktail. It combines the flavor and fun of a
regular cocktail but without the alcohol.
1
2 What is a smoothie?
ANSWER • SATISFACTORY • UNSATISFACTORY
Smoothie
A smoothie is a thick, cold drink made by puréeing ingredients in a blender.A
smoothie typically includes a liquid base, such as fruit juice, milk, yogurt, or
ice cream. Additional ingredients can be added, such as fruits, vegetables,
non-dairy milk, crushed ice and whey powder.
1
3 What is a frappe?
ANSWER • SATISFACTORY • UNSATISFACTORY
Frappe is an iced beverage that has been shaken, blended, or beaten to
produce a tasty, foamy, and refreshing drink.
A frappe can be a partly frozen drink made with a lot of ice. It typically
contains ingredients like milk, fruit juice, or even alcohol.
Examples include a chocolate frappé or a strawberry frappe.
14 Fill in the ingredients, glassware, garnish and method for making
a Virgin Mary
ANSWER SATISFACTORY UNSATISFACTORY
1. Ingredients • 90 ml Tomato juice • •
• 10 ml Lemon Juice
• Dash of Worcestershire Sauce
• Tabasco
• Ground Pepper
• Celery Salt
2.Glassware Hi-Ball Glass • •
3.Garnish • Salt rimmed Glass • •
• Celery stick
4.Method Stir Method is used • •
Add juice and stir to combine135 ml
Pineapple Juice
15 Fill in the ingredients, glassware, garnish and method for making
a Virgin Pina Colada
ANSWER SATISFACTORY UNSATISFACTORY
1. Ingredients • 45 ml Coconut Cream • •
• 135 ml Pineapple Juice
• 1 Pineapple SLice
2.Glassware Colada Glassware • •
3.Garnish Pineapple slice • •
4.Method • Mix ingridients with crushed ice until • •
smooth
• Pour into chilled glass
• Garnish and serve
Marking Guide
Trainer/Assessor to complete the following: Yes No
The learner has satisfactorily answered all questions • •
COMMENTS AND FEEDBACK
RESULT
☐ Satisfactory
☐ Not Satisfactory (resubmission required) – Due date: ____________________________
DATE ASSESSMENT RETURNED
TRAINER/ASSESSOR NAME MUHAMMAD NAVEED AHMAD
TRAINER/ASSESSOR SIGNATURE
MNA
Student Declaration
Please read, tick and sign below
• I declare that the attached assessment I have submitted is my own original work and any
contributions from and references to other authors are clearly acknowledged and noted.
• This document has been created for the purpose of this assessment only and has not been
submitted as another form of assessment at any other tertiary institute.
• I have retained a copy of this work for my reference in the event that this application is lost
or damaged.
• I give permission for the institute to keep, make copies of and communicate my work for the
purpose of investigating plagiarism and/or review by internal and external assessors.
• I understand that plagiarism is the act of using another person’s idea or work and presenting
it as my own. This is a serious offence and I will accept that penalties will be imposed on me
should I breach this training institutes plagiarism policy.
STUDENT DATE
SIGNATURE
X
PLEASE NOTE THAT YOUR ASSIGNMENT WILL NOT BE ACCEPTED UNLESS YOU HAVE:
• COMPLETED ALL SECTIONS OF THE ASSIGNMENT
• ACKNOWLEDGED ALL SOURCES OF OTHER PEOPLE’S CONTRIBUTIONS INCLUDING REFERENCES AND
STUDENTS’ NAMES FOR GROUP WORK ASSESSMENTS
