Gr 11 Hos Stu ATP 2023-24.pdf

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 (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 DATE CAPS TOPIC Nutrition and menu Nutrition and menu Food commodities Food commodities Revision Nutrition and menu planning Food and beverage service Introduction planning planning MARCH CONTROLLED TESTS CAPS REF p. 26 p. 26 p. 30 p. 26 p. 26 p. 27 CONCEPTS, • Hospitality Studies content Menu planning The significance of Culinary cultural heritage of SA Venue and table setting Bread products using Cakes and biscuits Review and consolidate with SKILLS AND map • Principles of menu South African • Indigenous ingredients such as Revise Grade 10 yeast • Cakes without shortening: Sponge reinforcement activities in class to VALUES • Grade 11 Hospitality Studies planning as in Grade culinary waterblommetjies, morogo, maize, • Preparing and setting up. the venue for • Ingredients, proportions method assess the learners’ knowledge programme of assessment 10 uniqueness sorghum, mabella or maltabella meal, teas and three-course meals and functions: Yeast • Cakes with shortening: Creaming, and understanding of the expected • Grade 11 Hospitality Studies • Menus for special Providing food for sheba, game meats, ostrich, biltong, offal (instant, dry), flour (white, melting, one-bowl method, chiffon learning outcomes • Table setting for teas and three-course PAT teas different cultural needs or mogodu, liver and kidneys brown, whole-wheat) Examples of activities may include meals: Tablecloths, serviettes, • Biscuits: Type of biscuits such as Baseline assessment: Menu • Menus for three- in the South African • European influence (Dutch,German, crockery, cutlery, glassware, liquid, sugar, salt, rolled and shaped, cut into squares, a class quiz, games, short tests, planning course meals, hospitality industry French, British, Irish) condiments, menu cards, table number shortening shaping with biscuit maker, baked drawing concept maps, class considering the rich (including halaal, kosher, • Mediterranean influence Greek, Italian) • Types of dough: Rich, with filling competitions, working through culinary heritage of African) sweet and plain previous examination question • Planning of innovative three-course • Raising agents used for cakes and South Africa. Make • Preparation techniques papers, etc. meals using some of above biscuits use of traditional • Cooking methods: Bake, Menu planning for hospitality deep-fry, steam • Techniques used to prepare cakes South African dishes, establishments and biscuits such as greasing, where applicable or • Presentation: For bread • Factors to consider when planning menus table or bread display rolling, shaping, cutting, piping etc. possible for hospitality • Quality characteristics of • Cooking method: Baking • Establishments such as restaurants and yeast products • Quality characteristics of cakes and guest houses • Ensuring successful biscuits products • Ensuring successful products • Presentation and uses REQUISITE PRE- Baseline assessment: Menu Pre-knowledge on Gr Pre-knowledge of own • Pre-knowledge of week 3 Mise-en-Place of the restaurant – Gr 10 Pre-knowledge of food Pre-knowledge of food pyramid, KNOWLEDGE planning 10 principles of menu traditional food and • Menu for three-course meal and • Basic table setting and identification of pyramid & yeast, of bread biological raising agents, mixing planning, difference indigenous ingredients knowledge of own cultural food the table linen, cutlery, glassware products that can be baked methods and physical raising agents between formal and of their cultural group. • Skill for preparing three course meal • Table setting, cover for a basic meal with different types of bread Pre-knowledge types of cakes and informal functions, • Pre-knowledge of different types of menu • A venue should meet certain criteria to dough, of the ingredients biscuits, mistakes made when what a tea party is, • Principles to consider when planning set a pleasant atmosphere in a used to bake bread, of baking cakes and biscuits different kinds of menu Gr 10 knowledge restaurant cooking methods, of how to menus and what • Knowledge of the different establishments • Identify different linen, cutlery, crockery present bread courses are e.g. B&B and guest house and glassware • Mise-en-Place of the restaurant RESOURCES • PowerPoints (NOT • Resource material and activities provided by subject advisors, lead teachers and teachers TEXTBOOK) TO • YouTube videos ENHANCE Refer to the list of suggested resources LEARNING INFORMAL ASSESSMENT: To be completed by the teacher REMEDIATION SBA Planning, preparation and execution of Task 2: Task 2 Planning and preparation of March Task 1: FORMAL Practical lessons Practical lessons controlled test March controlled test ASSESSMENT • Menu planning, prepare venue and service Skills test • Yeast products • Cakes and biscuits • Skills test: Menu planning, prepare venue and service Downloaded from hlayiso.com 1

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 (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 Nutrition and menu Revision Food and beverage service Food and beverage service Food commodities Food commodities Food commodities Food commodities planning MID-YEAR EXAMINATION CAPS REF p. 27 p. 28 p. 28 p. 28 p. 29 p. 28, 29 p. 28 CONCEPTS, Revise Gr 10 Costing Types of service: Basic Service Fish Poultry Stocks Sauces Review and consolidate with reinforcement SKILLS AND Using the costs of the knowledge Service techniques and • Classification of fish • Poultry offal: Livers, gizzards, and • Classification - white and brown • Hot sauces: Hot white (béchamel, activities in class to assess the learners’ VALUES ingredients, calculate the Service styles: Plated, silver, sequence of food and • Factors to consider other meat stocks, fish stock, vegetable velouté), hot brown (espagnole, knowledge and understanding of the expected cost of a recipe and of a Russian, Guéridon, family beverage services for table when purchasing fish • Factors to consider when stock jus roti, jus lié, demi-glaze), hot learning outcomes portion service d’hôte menus (three-course • Storage conditions purchasing poultry • Preparation and cooking of stock emulsified (hollandaise), other Examples of activities may include a class quiz, Assisted service: Buffet, meals) • Preparation methods • Storage conditions and hygiene • Maintaining the stockpot (tomato, curry) games, short tests, drawing concept maps, carvery-type • Greeting and seating considerations • Storage conditions for stock • Cold sauces: Mayonnaise class competitions, working through previous • Cooking methods and • Convenience: Dehydrated stock examination question papers, etc. guests • Preparation methods: (emulsified), vinaigrette with effect of heat cubes and powders Service sequence: taking Demonstration: Jointing, filleting, variations (not emulsified), other • Uses: Starters, main Herbs, spices, condiments and (mint, salsa, horseradish) beverage orders, serving trussing, stuffing, washing, dish, salads, etc. flavourants beverages, serving meals plucking strayfeathers, deboning • Sweet sauces such as custard, and coffee, clearing tables • Portion size • Difference between herbs and caramel, chocolate, apple • Cooking methods and the effect Gr 10 • Acccompan-iments spices • Compound butter sauces such as of heat Revise paying of the bill • Portion size • Types of herbs and spices parsley butter • Uses • Thickening agents, preparation, • Accompaniments Condiments thickening methods Mustard, salsa, Tabasco, soya Uses, portion size sauce, Worcester sauce, balsamic vinegar REQUISITE PRE- Pre-knowledge Pre-knowledge based on different kinds of service styles, Introduce commodities by viewing a video to gain understaning of the context of the topic KNOWLEDGE • Requirement of a recipe’s creativity in food presentation, learners’ own knowledge and Terminology ingredients understanding New theory on the topic is integrated and Cooking methods that will be applied • Different units food strengthened (terminology) Purchases: To ensure buying a good quality product products can be bought in • Pre-knowledge on service types are appropriate for a formal Application of hygienic measures during preparation and serving (volume and mass) restaurant • Conversion of ingredients • Welcoming guests to the restaurant – Gr 10 units • Seating of guests – Gr 10 • Difference between mass • Introduce yourself to the seated guest and volume • Difference between a menu and wine list • Conversion table • Presenting a menu to the guests • Food costing • Describe the importance of identifying the host during a meal • Explain how the cost of • Identify different types of guests who would visit a restaurant ingredients is determined • Serving sequence between different types of guests • The sum of all the • Different orders for coffee ingredients is the recipe, • Appropriate time to clear a table after each course food cost • Important responsibility of presenting the bill to the guest RESOURCES • PowerPoints (NOT • Resource material and activities provided by subject advisors, lead teachers and teachers TEXTBOOK) TO • YouTube videos ENHANCE LEARNING Refer to the list of suggested resources INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION SBA Planning, preparation and execution of Task 4: Practical lessons Task 4 Task 3 FORMAL • Fish Practical lessons MID-YEAR EXAMINATION ASSESSMENT • Poultry Skills test • Stocks, sauces, herbs and spices Skills test: Culinary skills example cakes, biscuits, fish, etc, Downloaded from hlayiso.com 2

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 (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 Kitchen and Kitchen and restaurant Food commodities Food commodities Food commodities Hygiene Hygiene Hygiene Safety and security Revision restaurant operations operations SEPTEMBER CONTROLLED CAPS REF p. 32 p. 32 p. 30 p. 30 p. 31 p. 31 p. 31 p. 31 p. 31 TEST CONCEPTS, Receiving stock Storekeeping Soups Vegetables Rice Food poisoning versus Food contamination Temperature Preventative safety Review and consolidate with SKILLS AND • Health and safety • Storeroom • Classification: Thin, • Classification: All • Purchasing and food spoilage (natural • What is food control in the measures reinforcement activities in class to VALUES require-ments procedures: clear (such as broth, common and uncommon storing decay and micro-organisms) contamination? kitchen • Security and access assess the learners’ knowledge • Temperature of food positioning of foods in consommé), thick (such types of vegetables • Raw and cooked • Micro-organisms causing • Causes and • Optimal and risky control, disturbances, and understanding of the expected on delivery storage,stock levels, as cream, purée, • Factors to consider when weight food spoilage and food prevention temp-eratures general safety learning outcomes • Documentation of first in first out (FIFO) vegetable), special purchasing vegetables • Cooking methods poisoning • High-risk foods and • Reasons for measures, Examples of activities may include deliveries stock rotation, (such as chowder and • Preparation methods and and effect of heat: • Bacteria Clostridium cross-contamination temperature control demarcation of areas, a class quiz, games, short tests, inspection bisque) techniques (knife skills) Boiling, steam botulinum, Clostridium (cold chain) safekeeping of keys drawing concept maps, class • Physical and chemical • Issuing stock • Factors to consider perfringens, Salmonella • Checking • Handling emergency competitions, working through • Cooking methods: • Uses in menu and contamination when purchasing soup. (various species), Bacillus temperatures situations such as previous examination question Boiling, baking, steaming, portion sizes ingredients cereus, Staphylloccocus power failure, medical papers, etc. stirfrying •Temperature danger • Preparation of aureus), E coli zone (TDZ 5°C to emergencies, strikes • Portion size ingredients • Moulds and yeasts 63°C) and riots, robbery, • Storage conditions fire, accidents, fights, • Uses of soup • Factors influencing their • Rules for heating growth firearms on the • Portion size and cooling foods • General symptoms of food premises, terrorism • Accompaniments Using frozen foods and bomb threats, poisoning natural disasters and • Treatment of food weather emergencies poisoning • Evacuation plans REQUISITE PRE- Pre-knowledge on Pre-knowledge on what Pre-knowledge on uses • Different types of Pre-knowledge of Pre-knowledge of food Pre-knowledge of Pre-knowledge of Pre-knowledge of KNOWLEDGE how to receive stock a storeroom must look of stocks – Term 2 vegetables what rice looks like poisoning hygiene on the area of storage temperatures what to do in a and what to do with it like and why it must be week 6-7 • The importance of • Where rice comes • Personal Hygiene practices food preparation and and danger emergency situation Which temperatures clean and the correct • Basic ingredients in vegetables in a menu from and why it is (emphasis on Covid-19 cleaning practices in temperatures anywhere delivered food must temperatures soup. to improve plan important in the hygiene methods) and the kitchen Pre-knowledge of the be at? maintained nutrition • What good vegetables world safety in a kitchen Pre-knowledge on correct fridge What to do with • Different types of must look like • Which rice is • How food poisoning occurs contamination temperatures spoiled, rejected food soups • How to prepare suitable for which and causes: Symptoms of Food that might get Pre-knowledge of • What a good soup. vegetables for a recipe dish? food poisoning contaminated FIFO & freezer should look and Best cooking methods to • Different types of Pre-knowledge of temperatures taste like preserve nutrients rice cross-contamination • Know when soup. • Factors to consider when • Cooking methods can be served purchasing vegetables to use for rice • Portion size of learned from Gr 10 term 3 • How to prepare serving soup. and week 8 rice accompaniments Pre-knowledge of grade • Moist heat cooking 10 nutrients method Types of knives, and how Pre-knowledge of Gr to hold it 10 basic knife skills • Uses of different types of vegetables Types of vegetarians and what they eat • Storage of vegetables RESOURCES (NOT • PowerPoints TEXTBOOK) TO • Resource material and activities provided by subject advisors, lead teachers and teachers ENHANCE • YouTube videos Downloaded from hlayiso.com LEARNING Refer to the list of suggested resources 3

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 TERM 3 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 WEEK 11 INFORMAL ASSESSMENT: REMEDIATION To be completed by the teacher Planning, preparation and execution of task 6: Task 6 Planning and preparation: Task 5 SBA Practical lessons: Practical lessons September controlled test September controlled test FORMAL • Soup Skills test ASSESSMENT • Vegetables • Rice and cultural heritage • Skills test: Storekeeping and soft skills Downloaded from hlayiso.com 4

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 11 (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 SECTORS AND Sectors and careers Sectors and careers Sectors and careers Sectors and careers CAREERS Revision November examination CAPS REF p. 27 p. 27 p. 32 p. 32 CONCEPTS, Kitchen brigade: Organogram Restaurant brigade: Policies governing working Basic learning pathways in the Review and consolidate with reinforcement SKILLS AND • Chef de cuisine, sous-chef Organogram: conditions in the hospitality hospitality industry: Introduction activities in class to assess the learners’ VALUES • Chef de partie: (Pâtissier, • Food and beverage manager industry to tertiary institutions and inhouse knowledge and understanding of the expected garde manger, saucier, • Restaurant manager Basic information (what they are training learning outcomes poissonnier, rôtisseur, • Banqueting manager and who they apply to) Examples of activities may include a class quiz, entremetier, potager) • Basic conditions of Employment games, short tests, drawing concept maps, class • Maître d’hôtel • Commis chef, and under him, Act competitions, working through previous her, the kitchen assistant • Beverage service staff examination question papers, etc. • Occupational Health and • Storeperson and aboyeur • Food service staff (waiters) Safety Act (OHSA) • Roles and responsibilities of • Roles and responsibilities of • Aim of OHSA each each, interrelationship. • Inter-relationship. between between them • Penalties for failing to comply them • Consequences of bad hygiene • General safety regulations 1031 • Hygiene regulations R918 REQUISITE PRE- Pre-knowledge on kitchen brigade, Pre-knowledge on restaurant Pre-knowledge of hospitality Pre-knowledge of different levels KNOWLEDGE positions & responsibilities and brigade, positions & industry’s responsibilities in the kitchen and restaurant duties responsibilities and duties towards its clients and brigade employees Encourage entry into the industry How to be a responsible employee About work environment, safety at workplace, and hygiene at workplace Pre-knowledge on Grade 10 Hygiene – Term 1 week 3 Why is safety and health important in the hospitality industry? What happens if laws are broken? RESOURCES • PowerPoints (NOT 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 FORMAL PLANNING AND PREPARATION: Practical assessment task – (PAT) November examination ASSESSMENT • PAT – High tea • November examination Downloaded from hlayiso.com 5