Hospitality

Here, you'll find details of the onscreen tests we offer for our BTEC Specialist qualifications in hospitality.

What's the difference between sample, specimen and practice tests?

Sample tests give a taste and feel of the item types and vocational contexts in which learners may find questions set. They are not marked, and should only be used to familiarise candidates with the platform and item templates, rather than to practice and prepare for the test. The structure of a sample test does not follow the structure of the real test, and it may be made up of a small number of questions from multiple units. Mark schemes will not be provided.

Specimen tests are full tests that exemplify the structure of the real test, and can be used by candidates to prepare for the real test. Mark schemes will be provided. They would normally exemplify the standard by which the live papers are written, too. Specimen tests are not available in all subject areas.

Practice papers (coming soon for some qualifications) are full papers that candidates can use to help prepare, or practice. They do not define a standard for other tests.

Pearson Level 2 BTEC in Hospitality and Catering Principles

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Test details

Test number	Unit names	Questions per test	Durations of test
1	1 - Safe, Hygienic and Secure Working Environments in Hospitality	20	35 mins
2	3 - Giving Customers a Positive Impression	20	35 mins
3	23 - Food Safety in Catering	20	35 mins
4	15 - Kitchen Administration in the Hospitality Industry	40	60 mins
5	16 - Prepare, Cook and Finish Food	25	35 mins
6	17 - Preparation, Cooking and Finishing of Fish Dishes	30	45 mins
7	19 - Preparation, Cooking and Finishing of Poultry Dishes	20	35 mins
8	5 - Arrival of Customers	20	35 mins
9	21 - Dealing with Bookings	20	35 mins
10	7 - Preparation and Clearing of Service Areas	20	35 mins
11	8 - Service of Food at Table	20	35 mins
12	9 - Service of Alcoholic and Non- Alcoholic Drinks	20	35 mins
13	10 - Dealing with Payments	20	35 mins
14	11 - Chemicals and Equipment used for Cleaning in the Hospitality Industry	25	35 mins
15	13 - Maintain Housekeeping Supplies	25	35 mins
16	24 - Principles of Customer Service in Hospitality, Leisure, Travel and Tourism	20	35 mins
17	34 - Principles of Maintaining, handling and cleaning knives	20	35 mins
18	37 - Principles of preparing and clearing bar areas	20	35 mins
19	6 - Departure of Customers	20	35 mins
20	68 - Principles of producing basic vegetable dishes	20	35 mins
21	73 - Principles of Providing a counter and takeaway service	20	35 mins
22	50 - Principles of preparing, cooking and finishing basic hot sauces	30	45 mins
23	25 - Principles of completing kitchen documents	20	35 mins
24	31 - Principles of maintaining an efficient use of resources in the kitchen	20	35 mins
25	58 - Principles of producing basic fish dishes	20	35 mins
26	63 - Principles of producing basic meat dishes	20	35 mins
27	66 - Principles of producing basic poultry dishes	20	35 mins
28	43 - Principles of preparing and serving dispensed and instant hot drinks	20	35 mins
29	75 - Principles of receiving storing and issuing drinks stock	20	35 mins
30	71 - Principles of promoting additional services or products to customers	20	35 mins
31	35 - Principles of making basic stocks	20	35 mins
32	36 - Principles of Preparing and clearing areas for table service	20	35 mins
33	64 - Principles of producing basic pasta dishes	20	35 mins
34	33- Principles of maintaining customer service through effective handover	20	35 mins
35	74 – Provide a Silver Service	20	35 mins
36	44 - Prepare and Serve hot drinks using specialist equipment	20	35 mins
37	32 - Maintain Cellars and Kegs	20	35 mins
38	28 – Clean drinks dispense lines	20	35 mins
39	76 - Principles of resolving customer service problems	20	35 mins
40	45 - Principles of preparing and serving wines	20	35 mins
41	72 - Provide a buffet and carvery service	20	35 mins
42	27 - Clean and protect floors, carpets and soft furnishings	20	35 mins
43	78 - Principles of storing and retrieving information	20	35 mins
44	26 - Principles of Carrying out Periodic Room Servicing and Deep cleaning	20	35 mins
45	30 - Principles of Collecting Linen and making beds	20	35 mins
46	61 - Principles of producing basic hot and cold desserts	20	35 mins
47	60 - Principles of producing basic cakes, sponges and scones	20	35 mins
48	2 - Effective Teamwork	20	35 mins
49	4 - Reception Communication Procedures in the Hospitality Industry	20	35 mins
50	12 - Cleaning and Servicing of Hospitality Areas	30	45 mins
51	14 - Provide a Linen Service	20	35 mins
52	18 - Preparation, Cooking and Finishing of Meat Dishes	30	45 mins
53	20 - Preparation, Cooking and Finishing of Vegetable Dishes	20	35 mins
54	22 - Handle Mail and Book External Services	20	35 mins
55	29 - Principles of Cleaning Windows From the Inside	20	35 mins
56	54 - Principles of preparing, cooking and finishing basic soups	30	45 mins
57	77 - Principles of setting up and closing the kitchen	20	35 mins
58	69 – Principles of producing cold starters and salads	20	35 mins

Practice tests

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Pearson Level 3 BTEC Certificate in Hospitality and Catering Principles

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Test details

Test number	Unit names	Questions per test	Duration of test
1	1 - Development of Working Relationships in Hospitality	30	45 mins
2	2 - Health, Safety and Security in the Hospitality Working Environment	30	45 mins
3	3 - Preparation, Cooking and Finishing of Hot Sauces	20	35 mins
4	5 - Preparation, Cooking and Finishing of Fish Dishes	25	35 mins
5	7 - Preparation, Cooking and Finishing of Poultry	25	35 mins
9	9 - Food Safety in Catering	20	45 mins
10	4 - Preparation, Cooking and Finishing of Dressings and Cold Sauces	20	35 mins
11	6 - Preparation, Cooking and Finishing of Meat Dishes	25	35 mins
12	8 - Preparation, Cooking and Finishing of Vegetable dishes	20	35 mins

Pearson Level 3 BTEC in Hospitality Supervision and Leadership Principles

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Test details

Test number	Unit names	Questions per test	Duration of test
6**	1 - Principles of Leading a Team in the Hospitality Industry	40	60 mins
7	2 - Supervision of Operations in the Hospitality Industry	20	45 mins
8**	3 - Principles of Supervising Customer Services Performance in Hospitality, Leisure, Travel and Tourism	20	45 mins

**Partial unit assessment only.

**For Unit 1 - Criteria 2.3 and 3.10 are not assessed by test 6 and need to be evidenced separately.

**For Unit 3 - Criteria 1.4, 2.1, 2.6 and 3.1 are not assessed by test 8 and need to be evidenced separately.

Pearson Level 2 BTEC in Food Safety in Catering

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Test details

Test number	Unit names	Questions per test	Duration of test
1	1 - Food Safety in Catering	20	45 mins

Practice tests

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