100+ Free CDACC Food & Beverage Service Practice Questions

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Kenya TVET CDACC Food Production / Culinary Assessment

Practice Questions100 questions

2026 Statistics

Key Facts: CDACC Food & Beverage Service Exam

50%

Passing Mark

TVET CDACC

1.5m - 2m

Table Spacing

Banquet standard

Ksh 5k-8k

Assessment Fee

CDACC Guidelines

63°C

Hot Holding Temp

OSH/Food Safety

3 Sinks

Glass Sanitation

Bar Operations

Competent

Grading Goal

CBET framework

The TVET CDACC Food & Beverage Service written and practical assessment costs Ksh 5,000 - 8,000 and requires an overall score of 50% to be certified 'Competent.' It tests core skills in restaurant setup, table service, bar operations, room service, events catering, hygiene, and communications. Candidates must present a Portfolio of Evidence and pass both written papers and practical demonstrations.

Sample CDACC Food & Beverage Service Practice Questions

Try these sample questions to test your CDACC Food & Beverage Service exam readiness. Each question includes a detailed explanation. Start the interactive quiz above for the full 100+ question experience with AI tutoring.

1What is the primary purpose of 'mise-en-place' in a restaurant before service begins?

A.To clean the guest restrooms and public areas

B.To prepare and arrange all necessary equipment and food items for service

C.To calculate the daily sales revenue

D.To design the dinner menu for the week

Explanation: Mise-en-place is a French culinary term meaning 'everything in its place.' In restaurant service, it refers to preparing the dining area, sideboards, cutlery, and glassware before service starts to ensure smooth operations. This preparation minimizes delays during guest dining hours.

2Which item of cutlery is placed on the extreme right of a standard table cover set for a starter soup, main dish, and dessert?

A.Dinner fork

B.Soup spoon

C.Dessert spoon

D.Butter knife

Explanation: Cutlery is laid on the table cover in the order of use, from the outside in. Since the starter soup is eaten first, the soup spoon is placed on the extreme right of the plate, to the right of the dinner knife.

3What is the standard temperature range for holding hot food on a buffet line to prevent bacterial growth?

A.Between 10°C and 37°C

B.Below 4°C

C.Above 63°C

D.Between 40°C and 50°C

Explanation: Under hospitality food safety regulations (and OSH guidelines), hot food must be kept above 63°C (145°F) on a buffet line to keep it out of the temperature danger zone where harmful bacteria multiply rapidly.

4Which side of the guest should a waiter serve food from under standard plate service rules?

A.From the guest's right side

B.From the guest's left side

C.From whichever side is closest to the kitchen door

D.Directly from across the table

Explanation: In plate service (American service), plated food is traditionally served from the guest's left side with the waiter's left hand, while beverages are served from the right side.

5What is a 'dummy waiter' in a food and beverage service context?

A.A training mannequin used for waiter practice

B.An automated food delivery robot

C.A sideboard containing service equipment, cutlery, and condiments

D.An electronic tablet used for guest ordering

Explanation: A dummy waiter (also called a sideboard) is a service station in the dining area. It holds clean cutlery, plates, glassware, condiments, napkins, and other tools, allowing waiters to service covers quickly without running back to the kitchen or stillroom.

6Which of the following is the correct definition of a 'cover' in restaurant service?

A.The physical lid used to keep food warm during transport

B.The total table space and table appointments laid for a single guest

C.The tablecloth used to cover the table surface

D.The protective jacket worn by culinary staff

Explanation: A cover is the complete setup of cutlery, glassware, crockery, and linen laid out for one individual guest. It takes up about 60 cm of table width to give the diner comfortable space.

7What is the primary purpose of a 'crumbing down' brush or napkin during table clearing?

A.To polish the wine glasses on the table

B.To sweep food crumbs off the tablecloth before serving dessert

C.To wipe liquid spills from the table surface

D.To clean the plates before returning them to the wash area

Explanation: Crumbing down is the practice of sweeping loose bread crumbs and food debris off the tablecloth onto a plate or tray using a crumbing brush, scraper, or folded service cloth before the dessert course is served.

8What is the correct procedure for handling clean drinking glasses during table setup?

A.Hold them by the rim to keep them steady

B.Hold them by the stem or base to avoid leaving fingerprints

C.Wipe them with a damp hand towel just before placement

D.Carry them inside each other in stacks

Explanation: Waiters should always handle clean glassware by the stem or the base. Handling glasses by the rim transfers oils, fingerprints, and potential bacteria to the surfaces where guests will place their lips.

9In standard restaurant service, what should be cleared from the table first after all guests have finished their main course?

A.The wine glasses and water tumblers

B.The main course plates, side plates, and cutlery

C.The centerpieces and salt and pepper shakers

D.The dessert spoons and forks

Explanation: After the main course, the waiter should clear all soiled plates, side plates, butter knives, and main course cutlery. Glasses and dessert utensils remain on the table for subsequent courses.

10Which of the following describes the 'al carte' style of menu?

A.A menu offering a complete meal for a fixed price

B.A menu where each item is priced separately and cooked to order

C.A rotating menu that changes every day of the week

D.A menu designed exclusively for large banquets and functions

Explanation: An à la carte menu lists food items individually, each with its own price. Guests select their desired courses, which are prepared to order. In contrast, a table d'hôte menu offers fixed-price set courses.

About the CDACC Food & Beverage Service Exam

The Kenya TVET CDACC Food & Beverage Sales and Service Assessment is a competency-based evaluation for hospitality candidates. It assesses skills across core areas including restaurant setup, order taking, table service styles (plated, silver, Gueridon), table clearing, bar operations, events catering, room service delivery, food safety/hygiene (HACCP), and professional communications. The program follows the CBET framework, grading candidates as 'Competent' or 'Not Yet Competent' based on written, practical, and portfolio evidence.

Assessment

Written theory papers, practical assessment, and portfolio review

Time Limit

1-2 hours

Passing Score

Overall 50% weighted score (minimum 40% in theory and 50% in practical)

Exam Fee

Ksh 5,000 - 8,000 (TVET CDACC (Curriculum Development, Assessment and Certification Council, Kenya))

CDACC Food & Beverage Service Exam Content Outline

25%

Restaurant Service Operations & Mise-en-place

Restaurant setup, cover laying, order taking, table service techniques (silver, plated, Gueridon), and table clearing.

20%

Bar & Beverage Operations

Beverage preparation, bar service, equipment handling, alcoholic and non-alcoholic drinks, and espresso coffee.

15%

Banquets & Special Event Services

Buffet line setup, chafing dish operation, function sheets, seating layouts, and synchronized service.

15%

Room Service & Guest Reservations

Room service order taking, trolley setup, delivery protocol, table booking procedures, and guest reception.

15%

Hygiene, Safety & OSH Practices

Personal hygiene, HACCP food safety, waste sorting, fire safety, and workplace emergency procedures.

10%

Employability & Professional Communication

Customer service skills, teamwork, billing settlement (M-Pesa/cards/cash), and hospitality ethics.

How to Pass the CDACC Food & Beverage Service Exam

What You Need to Know

Passing score: Overall 50% weighted score (minimum 40% in theory and 50% in practical)
Assessment: Written theory papers, practical assessment, and portfolio review
Time limit: 1-2 hours
Exam fee: Ksh 5,000 - 8,000

Keys to Passing

Complete 500+ practice questions
Score 80%+ consistently before scheduling
Focus on highest-weighted sections
Use our AI tutor for tough concepts

CDACC Food & Beverage Service Study Tips from Top Performers

1Master the classical menu sequence and the specific cutlery and glassware requirements for each course

2Practice folding standard restaurant napkins (such as the bishop's mitre or candle) to professional standards

3Understand the rules of table laying, ensuring cutlery is aligned from the outside in based on the order of courses

4Study the methods of beverage preparation, particularly the ratios for classic cocktails and coffee types

5Learn the three-sink sanitization system for bar glassware to prevent contamination

6Memorize the key safety temperatures: keep hot food above 63°C and cold food below 4°C

7Practice the two-plate clearing method to carry and scrape plates efficiently without using trays

8Review professional phone etiquette for room service order taking and the procedures for tableside bill settlement

Frequently Asked Questions

What is the TVET CDACC Food & Beverage Service assessment?

It is a competency-based evaluation developed by the TVET Curriculum Development, Assessment and Certification Council in Kenya. It tests candidates' theoretical and practical skills in restaurant service, bar setup, catering, room service, safety, and communication under the CBET framework.

What is the passing score for the CDACC Food & Beverage assessment?

Candidates must achieve an overall weighted score of 50% to be declared 'Competent.' Typically, this requires obtaining at least 40% in written theory assessments and 50% in practical demonstrations.

What is the structure of the TVET CDACC exam?

The assessment consists of continuous internal evaluations (60% weight) and external CDACC assessments (40% weight). The external assessment includes written theory papers and a practical observation exam where candidates demonstrate table setup and service techniques.

How much does the CDACC assessment cost?

The total registration fee typically ranges from Ksh 5,000 to 8,000 (~$40 - $60 USD) depending on the qualification level. Basic and common units cost Ksh 1,000 per unit, while core units cost Ksh 1,500 per unit.

What is a Portfolio of Evidence (PoE) in CDACC?

A Portfolio of Evidence is a collection of all marked scripts, continuous assessment test (CAT) records, practical logs, and observation checklists completed during training. It is reviewed by external verifiers to confirm practical competence.

Can I retake specific units if I fail?

Yes. Under CDACC guidelines, if a candidate is assessed as 'Not Yet Competent' in a unit of learning, they only need to register and retake that specific unit during the next assessment window, rather than repeating the entire course.