Gr 10 Hos Stu ATP 2023 24

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 (TERM 1) TERM 1 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 DATES CAPS TOPIC Kitchen and Kitchen and Kitchen and Nutrition and menu Kitchen and Revision & MARCH Sectors and careers Sectors and careers Hygiene Commodities restaurant operations restaurant operations restaurant operations planning restaurant operations CONTROLLED TEST CAPS REF p. 18 p. 18 p. 18 p. 18 p. 19 p. 19 p. 19 p. 19 p. 19 CONCEPTS, Introduction Food and beverage Personal hygiene Appliances, Mise-en-place in the Recipes South African food Moist heat cooking Scones and muffins Review and consolidate with SKILLS, AND What is Hospitality establishments practices: equipment and kitchen • What is a recipe? pyramid (six groups) methods • Classification of flour reinforcement activities in class to VALUES Studies? • The cultural diversity • Personal appearance utensils in the kitchen • Collect ingredients Recipe format: • Cereals and cereal • Temperatures mixtures: Dough assess the learners’ knowledge and Baseline assessment of the South African & hygiene and restaurant • Preparation of products • Specific equipment Techniques and understanding of the expected • Name hospitality industry • Chef, kitchen correct Identification ingredients • Vegetable group • Types of food applied mixing methods: learning outcomes Content map. 2023/24 • Standard format PAT • The distribution of the uniform & its function assembling, use, • Measuring • Yield (number of • Fruit group to • Cutting-in and Examples of activities may include a South African Hygiene on the food cleaning, storage, ingredients: Dry and portions) • Milk and milk products • Influence on rubbing-in class quiz, games, short tests, The sectors in the hospitality industry premises: maintenance: liquid, volume and • List of ingredients, • Meat and meat nutritional value • Emulsion (muffin) drawing concept maps, class hospitality industry Types of food and Food storage • Equipment for keeping mass. measurements alternatives Examples • Mixing competitions, working through and services provided beverage practices food warm (gas and • Preparation method • Fats, oils, and sweets • Glazing previous examination question by each • Boiling establishments electrical) and cooking method group • Shaping papers, etc. • Food and beverage • Dry storage • Steaming Restaurants • Refrigerators and • Stoves and other • Equipment Introduction to • Simmering • Baking • Accommodation • Fine dining cold rooms equipment for cooking: • Temperature nutrients and their • Stewing • Presentation and • Entertainment • Family • Freezer Gas and electrical • Preparation time functions in food serving of scones and • Function and events Dry heat cooking • Coffee shops • Hot foods • Cooling equipment: • Serving suggestions group. context: muffins • Recreation methods Fridges, freezers, and • Accompaniments • Protein • Characteristics of a • Gaming Franchises Washing and sanitary • Temperatures walk-in fridges • Culinary terminology • Carbohydrates good scone and muffin • Food and beverage facilities • Specific equipment • Dishwashing and • The use of a (starch and sugar, • Ensuring a good industry • Washing hands drying equipment • Types of food applied conversion table in fibre) product • Advantages • Washing dishes • Food processing to metric measurements • Fats (saturated and • Disadvantages • Drying equipment (electrical • Influence on (volume to mass and unsaturated) Career opportunities in Cleaning practices in and manual) vice versa) e.g. 250ml • Vitamins (A, B-group. nutritional value food and beverage the kitchen and • Small kitchen utensils C, D, E and K) Examples: Baking, dry, cake flour = establishments restaurant • Minerals (calcium, shallow and deep- 120g frying, grilling, roasting, • Cleaning of iron, magnesium, surfaces, floors, phosphorous) stir-frying ceilings, walls, and • Water Combination cooking restaurant methods: • Reducing food • Temperatures contamination • Specific equipment • Avoid food • Types of food applied contamination to • Cleaning agents • Influence on • Cleaning equipment nutritional value Waste disposal Examples: practices Casserole cooking, pot • Inside kitchen roasting • Outside • Wet and dry materials • Personal hygiene practices Waste management: Basic principles: • Reduce • Re-use • Recycle • Personal contribution to reducing, reusing, and recycling waste Downloaded from hlayiso.com 1

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 TERM 1 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 • Eco-friendly practices Kitchen pests: • Rodents: Mice, rats • Flying insects: Flies REQUISITE Use a questionnaire to Show a video for Hands-on Use a video to set the Use a video to set the Use recipes as Use a power point Use a video and Use a video or posters PRE- determine how many learners to understand demonstration background for the topic background for the examples in the presentation and charts posters to set the to set the background KNOWLEDGE learners have been the context of the Show a video for Show a video for topic different format for that is well illustrated background for the for the topic exposed to the industry learners to understand learners to see other learners to relate to the for learners to topic Have a price list of what hospitality industry the content equipment not available context of the topic understand the these products cost at in the classroom concepts better by Demonstrations local business being able to relate to Compare the quality the examples and price of a fresh product vs a convenience product RESOURCES • Power points (NOT • Posters TEXTBOOK) • Resource material and activities provided by subject advisors, lead teachers and teachers TO ENHANCE • YouTube videos LEARNING Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION SBA Planning and preparation: Task 2 Planning and preparation: Task 1 FORMAL • Practical Lessons Practical lessons • March controlled test March controlled test ASSESSMENT o Knife Skills Skills test o Scones o Muffins • Skills test – apparatus and measuring (identification test) Downloaded from hlayiso.com 2

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 (TERM 2) TERM 2 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 DATE CAPS TOPIC Commodities Commodities Commodities Commodities Commodities Commodities Commodities Commodities Commodities Revision Revision CAPS REF p. 19 p. 21 p. 22 p. 22 p. 24 p. 24 p. 24 p. 24 p. 22 MID-YEAR EXAMINATION CONCEPTS, Fruit Pancakes and Eggs Cereals Dairy products Minced meat Pasta Salads & salad dressings Tea and coffee Review and consolidate with SKILLS, AND • Classification soft, crumpets Fresh eggs Classification • Classification of dairy • Mince: Beef, lamb, Classification Classification of salads • What is tea? reinforcement activities in class to VALUES hard, citrus, stone, • Classification of flour • Characteristics • Wholegrain products veal, and pork • Shapes (shells, - Uncooked: Mixed, • Types of tea assess the learners’ knowledge tropical mixtures: Batters • Crushed grain Types of dairy: • Purchasing factors screws, farfalle, fusilli) green, Greek, coleslaw, Standard, Ceylon, and understanding of the expected of fresh eggs • Purchasing and • Batters: Thin batter • Rolled seeds for minced meat • Sheets (lasagne) Caesar, etc. black tea, lemon, iced, learning outcomes • Sizes, grading: • Milk: Fresh: Full cream, storing of fruit and drop. batter • Coarsely & finely (fresh, frozen) • Ribbons (tagliatelle, - Cooked: Potato, pasta, speciality teas, herbal, Examples of activities may include Jumbo, X large, large, low fat, skimmed fruit, chai • Storing of fruit • Cooking methods: granulated seeds • Milk: Evaporated, • Storage of mince fettuccine, spaghetti) rice, beetroot a class quiz, games, short tests, medium What is coffee? • Preparation methods Shallow fry • Types: Corn, maize, condensed, powdered, meat • Filled (cannelloni, - Moulded (gelatine) drawing concept maps, class • Storage of eggs Classification of (fresh and dried fruit) • Presentation and wheat, oats, sorghum, processed (UHT) • Cooking methods ravioli) • Preparation methods competitions, working through • Cooking methods: coffee (including knife skills) serving rye, barley • Cultured products: Grilling (not outside • Tubes (macaroni, (include knife skills) previous examination question • Boiling Filter, espresso, Cooking methods: • Characteristics of a Placing cereals on the Yoghurt, buttermilk, over fire), frying, penne) • General rules for papers, etc. • Poaching decaffeinated, iced, • Baking good pancake and menu, breakfast: maas (nkomazi) simmering • Classification preparing and serving • Shallow frying cappuccino, latte, • Stewing crumpet • Hot porridge: Oats, • Cream: Fresh, sour, • Portion size according to of salad • Uses: café mocha, Irish • Frying • Ensuring a good maize & sorghum long-life and thickness • Uses of minced ingredients: Plain, egg, • Portion size coffee, café au lait Binding, fillings, • Grilling product (maltabella) of cream, butter meat: Main dishes, whole-wheat, flavoured Salad dressings: coating, glazing, egg Storage • Poaching • Dry breakfast cereals • Cheese: Hard, semi- snacks, fillings, • Cooking methods: • Uncooked: French, dishes, garnishing, • Uses of fruit on the e.g. cornflakes, muesli soft, -hard, soft, special hamburgers, etc. Boiling, refreshing, mayonnaise, etc. emulsifying sauces, menu • Storage of milk and stir-frying (Chinese • Cooked: Boiled salad (mayonnaise, Cooking methods dairy products vermicelli) dressing clarification, thickening, • Moist cooking method • Cooking methods and • Portion size (dry and aerating and effect of heat on effect of heat cooked weights) • Beating of egg white starch • Effect of heat on milk- • Uses: Starters, main • Factors influencing • Prevent lump. and or cream-based dishes dishes, salads coagulation skin formation • Stages of beating egg • Dry cooking method • Effect of heat on whites and effect of heat on cheese: Melting and starch grilling • Portion sizes REQUISITE PRE- Use a video to set the Prior knowledge of Prior knowledge of Use of egg mixture as a Pre-knowledge: Effect Learners’ own knowledge New content Use a video to set the Use a video to set KNOWLEDGE background for the measuring pancakes cooking methods for glaze for scones in term 1 of dry heat on cereal and understanding Basic knowledge on background for the topic the background for topic and crumpets in term 1, egg dishes in term 1, Learners’ own knowledge products from making Terminology commodities Terminology the topic Use of power points equipment, cooking equipment, cooking and understanding scones and muffins in Terminology Terminology to explain content methods methods Terminology term 1 Terminology Terminology Terminology Learners’ own knowledge and understanding Terminology RESOURCES • PowerPoints (NOT TEXTBOOK) • Posters TO ENHANCE • Resource material and activities provided by subject advisors, lead teachers and teachers LEARNING • YouTube videos Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION SBA Planning and preparation: Task 4 Task 3 FORMAL • Practical Lessons Practical lessons MID-YEAR EXAMINATIONS ASSESSMENT o Quick flour mixtures e.g. pancake, crumpets Skills test o Egg dishes o Mince and pasta dishes Downloaded from hlayiso.com • Skills test – culinary skills example: Eggs, quick flour mixtures, mince or pasta 3

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 (TERM 3) TERM 3 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 DATE CAPS TOPIC Nutrition and menu Nutrition and menu Nutrition and menu Nutrition and menu Food and beverage Food and beverage Food and beverage Commodities & food and Revision planning planning planning planning service service service beverage service & CAPS REF p. 23 p. 23 p. 23 p. 23 p. 21 p. 23 p. 23 p. 21 SEPTEMBER CONTROLLED TEST CONCEPTS, Nutritional value of Principles of menu Writing out of a Plan menu’s for: Mise-en-place in Table setting for: Mise-en-place in the Service procedure: Review and consolidate with reinforcement activities in SKILLS, AND meals: planning with menu: • Breakfasts: the restaurant: Buffet style restaurant: • Recap. on tea and coffee class to assess the learners’ knowledge and VALUES • South African food- regards to: • Menu, meal, and date Continental and English Buffet style • Breakfasts • Plated service understanding of the expected learning outcomes • Preparing and serving of based dietary • Choice of food specified • Brunches (continental & • Waiters: Examples of activities may include a class quiz, games, • Breakfasts tea and coffee guidelines (aesthetic appeal and • Correct sequence of • Two- or three- course English) short tests, drawing concept maps, class competitions, (continental & Receiving and • Refer to the food sensory value such as dishes in the main light meals • Brunches working through previous examination question papers, English) seating guests pyramid for nutritional colour, texture, taste, course • Pay attention to • Two- or three- etc. shape, flavour, • Spaces between • Brunches • Service sequence value of different meals creativity and current course light meals cooking methods) courses • Light meals and procedures • Different meals: food trends • Tablecloths, • Type of customers • Bread and friandise • Preparing the • Presenting the bill Breakfast, brunch, • Use locally available serviettes, (age, culture, are not listed on the venue • Closing mise-en- lunch, supper, and products crockery, cutlery, preferences) menu, but coffee is • Room layout, place dinner glassware, • Management (staff listed bookings and skills, equipment, time • House rules for the condiments, placing of available for school’s restaurant menu cards, table guests preparation, etc.) could apply numbers • Storeroom • Personal procedures for appearance and food service uniform for equipment waiters REQUISITE PRE- Basic knowledge of eating habits Use a video to set Use a video to set the Use a video to set the Use a video to set the Use a video to set the background for the topic KNOWLEDGE Basic knowledge of menus in restaurants the background for background for the background for the background for the topic the topic topic topic RESOURCES (NOT • PowerPoints TEXTBOOK) TO • Posters ENHANCE • Resource material and activities provided by subject advisors, lead teachers and teachers LEARNING • YouTube videos Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION Planning and preparation: Task 6 Planning and preparation: Task 5 SBA • Practical lessons Practical lessons September controlled test September controlled test FORMAL o Cereals, dairy Skills test ASSESSMENT o Fruit, salads, and salad dressings o Prepare venue and service • Skills test – table setting and service Downloaded from hlayiso.com 4

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 10 (TERM 4) TERM 4 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 DATE CAPS TOPIC Food and beverage service Food and beverage service Safety Revision November examination CAPS REF p. 24 p. 24 p. 25 CONCEPTS, SKILLS, Paying of the bill Customer relations Basic treatment of injuries Review and consolidate with reinforcement activities in class to AND VALUES The cashier Sensitivity for culture, gender, age, • First aid assess the learners’ knowledge and understanding of the Electronic PoS and disability • Injuries that occur commonly in expected learning outcomes Methods of payment: Cash, Handling of children and people with hospitality establishments: Examples of activities may include a class quiz, games, short credit card, debit card, charge special needs • Types of burns and tests, drawing concept maps, class competitions, working through cards (Visa, Master, Diners Sensitivity towards customer needs, Treatment previous examination question papers, etc. Club, American Express), friendliness, addressing customers • Cuts and treatment vouchers • Electrical shocks and treatment and professional behaviour • Sprains and treatment • Fainting and treatment • Choking and treatment • Allergic reactions and treatment • Shock and treatment General safety practices In the kitchen and restaurants in respect of: • Electrical appliances • Gas stoves • Steam • Knives • Chemicals and cleaning agents REQUISITE PRE- Use a video to set Use a video to set the Pre-knowledge on basic KNOWLEDGE the background for background for the first aid practices the topic topic RESOURCES (NOT • PowerPoints TEXTBOOK) TO • Posters ENHANCE LEARNING • Resource material and activities provided by subject advisors, lead teachers and teachers • YouTube videos Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION FORMAL Planning and preparation: Practical assessment task (PAT) November examination ASSESSMENT • PAT – breakfast, brunch • November examination Downloaded from hlayiso.com 5