Gr 12 Hos Stu ATP 2023-24.pdf

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 (TERM 1) TERM 1 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10/11 CAPS TOPIC Introduction Nutrition and menu Nutrition and menu Nutrition and menu Food and beverage Commodities Commodities Commodities Nutrition and menu Revision planning planning planning service planning and Preserved food Desserts Gelatine March controlled test CAPS REF. p. 33 p. 33 p. 33 p. 33 p. 34 p. 34 p. 34 p. 33 CONCEPTS, Grade 12 Hospitality The principles of Awareness of Cocktail functions Preparing venues and Uses and advantages Refer to the food Types of gelatine Costing Review and consolidate, with SKILLS, AND Studies content map menu planning as ingredients that causes Why and when are setting tables for of preserved food pyramid for nutritional available Calculate selling prices reinforcement, activities in VALUES Grade 12 Hospitality studied in Grades 10 allergic reactions or are cocktail functions and formal four course Methods for food value How to use gelatine Selling price includes cost of class to assess the learners’ Studies programme of and 11 a health risk for (e.g.) finger lunches served? dinners preservation: Classification and Handling of gelatine ingredients, overheads, labour knowledge and understanding assessment diabetics to be able to Advantages and Opening mise-en- Removing or reducing description: mixtures and profit of the expected learning Grade 12 Hospitality inform guests disadvantages of place (build on Grades moisture and smoking Hot: Baked, steamed, Factors to ensure a Drawing up a quotation outcomes Studies PAT Planning menus for cocktail functions and 10 and 11), special Treating with additives: boiled, fried, etc. successful product Examples of activities may Baseline assessment: formal dinners and finger lunches equipment: Salt, sugar, chemicals Factors influencing gel include a class quiz, games, Cold: Custards, starch, Menu planning banquets (four courses) Preparing venues for Service items and such as benzoic acid, formation short tests, drawing concept jelly, mousse, etc. cocktail functions and equipment to keep hot sodium benzoate and maps, class competitions, salicylic acid Frozen: Sorbet, ice finger lunches and cold working through previous Heat treatment such as cream, etc. Choice of suitable Service and clearing examination question papers, snacks for cocktail sterilisation and Hot and cold meringue etc. techniques for food and as a dessert functions and finger pasteurisation beverages at formal lunches Reducing temperature Techniques dinners: (Build on Plan menus for cocktail an excluding oxygen Quality characteristics of Grades 10 and 11) functions and finger Give examples end product Closing mise-en-place Reason why these lunches. Presentation: Filling, Number of snacks per Handling guests methods preserve food glaze, toppings, sauce, guest Professional handling of Techniques for decorations (chocolate General rules for guest complaints preserving food at home and sugar work) preparation, regarding kitchen for chutney, jam, chakalaka, sauces, Storage conditions and presentation and production and service lemon curd, fruit temperature serving procedures (crystallised, bottled), Traditional desserts, such Handling difficult etc. as malva, sago, bread customers Labelling of preserved and Christmas pudding Handling unforeseen circumstances that can products affect production, such Ingredients indicated in as electrical failure, descending use, date of equipment failure, water manufacturing and cuts, injuries or fire other information REQUISITE Grade 10: Grade 10: Grade 10: • New content, knowledge and concept Grade 10 PRE- • South African food pyramid Table-setting (T2W2) Recipes T1W5 • Baseline assessment Salads KNOWLEDGE • Principles of menu planning (T1W7; T3W2, W3, W4) Grade 11: Grade 11: Grade 11: Grade 11: Venue and table-setting Costing T1W8 • Rice (T3W6) • Significance of SA culinary uniqueness (T1W1) (T1W4) • Vegetables (T3W5) • Menu planning (T3W3) • Soups (T3W4) RESOURCES • PowerPoint presentations (NOT • Resource material and activities provided by subject advisors, lead teachers and teachers TEXTBOOK) • YouTube videos TO ENHANCE To be completed further by the teacher LEARNING INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION SBA (FORMAL Planning and preparation: Task 2 Planning and preparation: March controlled test Task 1: March controlled test ASSESSMENT) • Practical lessons Practical lessons + skills test Downloaded from hlayiso.com • Skills test 1

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 (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 CAPS TOPIC Commodities Commodities Commodities Commodities Commodities Hygiene: Food-borne Food and beverage Food and beverage Food and beverage MID-YEAR EXAMINATION diseases service: Wine service: Non- service OR alcoholic beverages JUNE CONTROLLED TEST Vegetarian Pastry Choux pastry Meat Meat CAPS REF. p. 34 p. 36 p. 35 p. 35 p. 35 p. 34 p. 36 p. 36 p. 36 CONCEPTS, Vegetarian Pastry Choux pastry Meat Meat cont. Food-borne diseases Wine Non-alcoholic Serving non- SKILLS, AND Classification of Refer to the food Refer to the food Refer to the food Factors influencing (carried by food): Classification of wine beverages alcoholic beverages: VALUES vegetarians pyramid for nutritional pyramid for nutritional pyramid for nutritional quality of meat How do they spread? types, in order to give Dispensing bar Glasses, serving Reasons for being a value value value Characteristics of People at risk advice or assist guests beverages: Waters, temperature vegetarian Types: Short (plain, Ingredients and Types of red meat good quality meat Causes/sources, Still wine: Red, white, squashes (cordials), Serving tea and Refer to the food sweet), puff, frozen proportions (lamb and mutton, Storage temperature incubation period, rosé juices, syrups coffee, dispensing bar pyramid for pastry (phyllo, puff. Choux pastry veal and beef): and conditions transmission Sparkling wines Cocktails: General beverages and nutritional value short, purr) technique Identification of possibilities in the food rules for mixing cocktails Preparation methods, Alcohol-free, de- The use of Ingredients and Cooking methods primary cuts on the and beverage cocktails Serving wine: Basic cooking methods and alcoholised and low- legumes/pulses proportions Factors to ensure a lamb and beef environment, Beverage control in beverage and wine list effect of heat alcohol wines (vegetable family successful product carcasses symptoms the restaurant: for a restaurant Techniques and Identification of meat Fortified wines (sherry that includes beans, Quality characteristics Pork: Characteristics Administration, stock Red, white, sparkling general rules for cuts Hepatitis A (infective and port) lentils and peas as of end product of pork meat control wine: glasses, service preparing pastry Specific uses of steak jaundice) Matching food and protein source), nuts Products prepared temperature, serving Uses Game (venison such (rump, T-bone, fillet, Gastroenteritis wine and seeds, soy such from choux pastry Factors to ensure a as kudu and tournedos, medallions, Cholera Regulations for the as in textured Presentation Interpreting a wine successful product springbuck, birds and porterhouse and club) sale and service for vegetable protein Storage conditions The HIV/AIDS and label such as ostrich and and kebabs, crown on-premises (TVP) Quality characteristics and temperature tuberculosis risk and Storing of wine guinea fowl) roast and noisettes consumption of wine Preparation and of end product the impact on the Regulations for selling Characteristics of with meals cooking of legumes Storage conditions Specific cuts for workforce wine with meals on game meat stewed and braised premises Offal: Liver, kidney, meat and mince tongue Portion control or serving sizes Accompaniments REQUISITE Grade 10: Salads PRE- Grade 11: Rice KNOWLEDGE (T3W6) Vegetables (T3W5) Soups (T3W4) INFORMAL To be completed by ASSESSMENT: the teacher REMEDIATION SBA (FORMAL Task 4: Practical lessons + skills test Task 3: Mid-year examination/June controlled test ASSESSMENT Downloaded from hlayiso.com 2

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 (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 CAPS TOPIC Sectors and careers Sectors and careers Sectors and careers Sectors and careers Kitchen and restaurant Kitchen and restaurant REVISION PREPARATORY EXAMINATION operations operations CAPS REF. p. 37 p. 37 p. 37 p. 37 p. 37 p. 37 CONCEPTS, The hospitality Careers in the Self-employment Marketing Professionalism in the Computer operations in SKILLS, AND industry’s contribution hospitality industry Entrepreneurship Marketing concepts and hospitality industry the hospitality industry VALUES to the South African Ancillary or support terminology: 5P Professional appearance, The use and benefit of Opportunities for economy positions in a hospitality marketing mix (product, attitudes, ethics and computers in the sustainable self- Revenue-generating establishment (for career promotion, price, values in the preparation administration of kitchen employment in food and areas within an opportunities) place/point of sale, and service of food and and restaurant beverage accommodation Roles and responsibilities people/target market) beverages: Alertness, operations, purchasing, Define entrepreneurship cooperativeness, establishment (guest and of each Designing and presenting stock control systems, Entrepreneurial honesty, integrity, etc. function rooms, food and The interrelationship a basic marketing tool electronic point-of-sales opportunities in food and Employer and guest beverage, bars, laundry) between them: Sales and (leaflet, poster, brochure, systems (POS), menu beverage, such as expectations in the food Non-revenue generating marketing, advertisement) to planning, menu analysis baking, home industries, and beverage industry areas within an finance/accounting, promote a local Rooms division: function catering, Concepts: Customer care accommodation security, human hospitality product (such Reservations, guest children’s birthday and service excellence establishment (front resources as a meal, function, check-in and check-out parties, novelty cakes, Reasons why service office, marketing, human restaurant, Benefits: Cost and time meals-on-wheels, etc. differs from one resources, finance, accommodation saving, better control, laundry, maintenance, Developing and establishment) that may organisation to another evaluating a basic The impact of the service etc. security) contribute to the local business plan for small- economy delivered by an scale entrepreneurial organisation on its opportunities business profitability REQUISITE Sectors and careers Sectors and careers Sectors and careers Sectors and careers All topics PRE- The hospitality industry’s Careers in the hospitality • Self-employment Marketing KNOWLEDGE contribution to the South industry • Entrepreneurship African economy RESOURCES • PowerPoint presentations (NOT • Resource material and activities provided by subject advisors, lead teachers and teachers TEXTBOOK) • YouTube videos TO ENHANCE To be completed further by the teacher LEARNING INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION SBA (FORMAL Planning and preparation: Practical assessment task (PAT): 100 marks Task 5: September preparatory examination ASSESSMENT) • PAT • Preparatory examination Downloaded from hlayiso.com 3

2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 2023/24 ANNUAL TEACHING PLANS: HOSPITALITY STUDIES: GRADE 12 (TERM 4) TERM 4 WEEK 1 WEEK 2 WEEK 3 WEEK 4 WEEK 5 WEEK 6 WEEK 7 WEEK 8 WEEK 9 WEEK 10 CAPS TOPIC REVISION REVISION REVISION REVISION NOVEMBER NSC EXAMINATION CONCEPTS, Topics to be specified by the Topics to be specified Topics to be specified Topics to be specified by SKILLS, AND teacher by the teacher by the teacher the teacher VALUES INFORMAL To be completed by the teacher ASSESSMENT: REMEDIATION SBA (FORMAL Planning and preparation: November NSC examination November NSC examination: 200 marks ASSESSMENT) Downloaded from hlayiso.com 4