Centre administration Onscreen testing

Hospitality

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

Read more

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

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}

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

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}

Pearson Level 3 BTEC Certificate in Hospitality and Catering Principles

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}
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

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}
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 BTEC Level 2 Award in Food Safety for Logistics

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}
Unique TestID Unit names Questions per test Duration of test 
FSL-2-01 1- Principles of food safety in logistics 20 35 mins

Pearson Level 2 BTEC in Food Safety in Catering

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}
Test
number
Unit
names
Questions per
test
Duration of
test
1 - Food Safety in Catering  20  45 mins

{{ gatDoctitle }}

{{invalidUserName}}
{{invalidUserMail}}
{{errorMessage}}
User tabs
What do you think?
Close
×

Are you sure you want to exit this session?