Hospitality Studies PAT GR 12 2017 Eng

Downloaded from hlayiso.com , HOSPITALITY STUDIES GUIDELINES FOR PRACTICAL ASSESSMENT TASKS 2017 These guidelines consist of 38 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/PAT 2017 NSC TABLE OF CONTENTS Page 1. INTRODUCTION 3 2. TEACHER GUIDELINES 4 3. THE EXAMINATIONS 11 4. ASSESSMENT 11 5. PROVINCIAL MODERATION 12 6. CONCLUSION 16 7. ADDENDUMS A–K 17 8. LEARNER INSTRUCTIONS 29 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/PAT 2017 NSC 1. INTRODUCTION The 16 Curriculum and Assessment Policy Statement subjects which contain a practical component all include a practical assessment task (PAT). These subjects are: • AGRICULTURE: Agricultural Management Practices, Agricultural Technology • ARTS: Dance Studies, Design, Dramatic Arts, Music, Visual Arts • SCIENCES: Computer Applications Technology, Information Technology • SERVICES: Consumer Studies, Hospitality Studies, Tourism • TECHNOLOGY: Civil Technology, Electrical Technology, Mechanical Technology and Engineering Graphics and Design A practical assessment task (PAT) mark is a compulsory component of the final promotion mark for all candidates offering subjects that have a practical component and counts 25% (100 marks) of the end-of-year examination mark. The PAT is implemented during the first three terms of the school year. The PAT allows for learners to be assessed on a regular basis during the school year and it also allows for the assessment of skills that cannot be assessed in written format, e.g. test or examination. It is therefore important that schools ensure that all learners complete the practical assessment tasks within the stipulated period to ensure that learners are resulted at the end of the school year. The Hospitality Studies practical assessment task (PAT) for 2017 consists of TWO practical examinations. Learners should fulfil the role of chef in one examination and that of waitron in the other. Each learner must demonstrate the ability to: • Prepare and present a range of dishes • Set up a venue for a formal dinner • Apply the correct serving techniques for food and beverage at a formal dinner 1.1 MARK ALLOCATION Learners work individually. Each learner will have a mark out of 100 for cooking skills (chef/chef de cuisine/sous chef/aboyeur/ storekeeper), and a mark out of 100 for serving skills (waitron/ beverage waiter/maître d'hôtel). The mark for the final PAT is obtained by combining the marks of the two practical examinations, divided by two. (See table on next page.) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/PAT 2017 NSC Practical examination, Term 1 or 2 100 Practical examination, Term 3 100 Total 200 ÷ 2 Final mark for PAT 100 The PAT forms part of the end-of-year assessment. The provincial examining body provides two separate computerised mark sheets, one for the PAT and one for the SBA marks. 1.2 REQUIREMENTS FOR THE PAT The following equipment and resources must be available for the PAT: • A training kitchen for the examination with the necessary equipment • A restaurant or a room with furniture and equipment that creates a restaurant environment • Toilet facilities for guests • Ingredients and all other requirements for the practical examination, as stipulated in the Curriculum and Assessment Policy Statement, should be provided by the school. • Learners must wear the appropriate uniform assigned for their particular roles as chefs or waiters. • A safe and secure environment must be provided on the premises if the PAT is conducted after school hours. 2. TEACHER GUIDELINES 2.1 PLANNING THE PRACTICAL ASSESSMENT TASK The two practical examinations (one in Term 1 and the other in Term 2 OR one in Term 2 and the other in Term 3) should be formal four-course dinners catered for in the training kitchen and restaurant of the school. Each formal four-course dinner must include a non-alcoholic welcome cocktail drink, a hors d'oeuvre, a starter, a main course and a dessert for each of the two PATs. The four-course dinner must be prepared and served to guests (teachers, parents, old age homes, local businesses, community organisations, etc.). • Set dates for these examinations at the end of the previous year to ensure that it appears on the school year plan. The examinations should be planned to prevent clashes with other school activities. Learners should be informed of these dates at the beginning of the year. These dates should be communicated to the relevant subject advisor. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/PAT 2017 NSC • The number of learners for a restaurant examination will be determined by the number of Hospitality Studies teachers available for the examination. • One teacher can assess a maximum of 16 learners. Assessment must be done in the kitchen as well as in the restaurant. • If a school has only one Hospitality Studies teacher, he/she will be unable to assess in the kitchen and restaurant simultaneously. The principal of the school should appoint a teacher other than the Hospitality Studies teacher to oversee the restaurant and assess the performance of the waitrons in the restaurant. • The same teacher should be used for both examinations to ensure reliable and valid assessment. • The teacher may decide that the effective operation of the restaurant also requires the positions of chef de cuisine/sous chef/aboyeur/storekeeper/beverage waiter and maître d'hôtel. The teacher can include these additional positions in the PAT and set assessment tools, according to the duties required. Examples of assessment tools are provided. • The examinations may take place during or after school hours, depending on the context of the school. 2.2 SETTING THE TASK 2.2.1 SET THE TASKS FOR THE DIFFERENT COURSES OF THE TWO FORMAL DINNER MENUS The teacher should set menus to suit the context of the school, but they must adhere to the prescribed menu requirements. The province may not prescribe a common menu. The following requirements must be met when each menu is planned: • The menu should include at least four different cooking methods. • The non-alcoholic welcome cocktail must include at least one mixed/blended/stirred/shaken drink, e.g. virgin mojito, Shirley Temple, virgin strawberry daiquiri. • The hors d'oeuvre (first course) should include an advanced technique and cooking method, e.g. canapés, bouchées, samoosas, vol-au-vent, filled vetkoek, mini-terrines. • The other courses should include one or more advanced protein dishes, such as fish, meat or chicken. The preparation of the protein dish should include at least two techniques, e.g. stuffed and rolled or deboned and crumbed. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/PAT 2017 NSC • Vegetable dishes should include advanced knife techniques, e.g. rondelle, julienne, batonettes, tourne, paysanne, brunoise. • Starch dishes should include a special technique or variation, e.g. risotto, pilaf, grilled polenta, Duchesse potatoes, Dauphine potatoes, croquettes, rosti, latkes, rice balls. • A minimum of two or more advanced sauces, such as a caramel sauce (with caramelised sugar) or other sauces requiring special techniques, e.g. Béchamel, velouté, jus, pesto, mayonnaise or hollandaise sauce. A soup may replace one sauce. • One or more of the following pastry dishes, sweet or savoury: puff pastry (ready-made), phyllo or purr pastry (ready-made), choux pastry • Desserts (hot or cold), e.g. steamed pudding, crêpes, mousse or meringues • A yeast product (kneaded), such as bread rolls, bread sticks, focaccia, croissants • A gelatine dish (not commercial flavoured jelly), e.g. cheesecake, Bavarian cream, terrine, savoury mousse • Delicate, advanced garnishing/decorating techniques that are in keeping with latest trends should be used, e.g. sugar spinning, chocolate work, deep-fried or oven-fried vegetables and fruit, tuiles, brandy snaps, meringue • Optional: Friandise may be included as an accompaniment to the coffee. To obtain credit for the task, it should include an advanced technique and cooking method, e.g. miniature milk tarts, mini- baklava, truffles, sweetmeats, koeksisters, meringue kisses. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/PAT 2017 NSC The Hospitality Studies subject advisor must approve both menus, together with the recipes. • The attached analysis form (ADDENDUM A) must be completed. • The example below can be used as a guideline when compiling a menu. MENU Formal Dinner Non-Alcoholic Welcome Cocktail Virgin Mojito Hors d'Oeuvre Creamy Mushroom Vol-au-vents with Parmesan Shavings Starter (Second Course) Roasted Butternut Soup with Bread Rolls Main Course Beef Olives with Red Wine Sauce Duchesse Potatoes Stuffed Courgettes Dessert Cheesecake with Lemon Curd Tea and Coffee Friandise (Optional) Coconut Truffles April 2017 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/PAT 2017 NSC THE MENUS SHOULD MEET THE FOLLOWING CRITERIA: Example: Minimum of four Advanced protein Starch dishes with Desserts, e.g. Minimum of one Exotic vegetable Name of dish Pastry/Choux/ Yeast product Non-alcoholic Gelatine dish Advanced cooking methods dishes advanced sauce special technique dishes Dough crêpes/meringues Friandise cocktail garnishing Virgin Mojito X Creamy Baking, Braising Mushroom Vol- au-vents with X Parmesan Shavings Bread Rolls Baking X Roasted Roasting, Butternut Soup Simmering X Beef Olives Shallow- frying, with Red Wine Baking X X X Sauce Duchesse Boiling, Potatoes Oven X roasting Stuffed Shallow- Courgettes frying, X Grilling Cheesecake Simmering with Lemon X X X Curd Friandise: Indirect steaming Coconut X X Truffles 2.2.2 PREPARE THE RECIPES FOR THE EXAMINATIONS • All recipes should be typed neatly and legibly in either standard or action format for each examination. • The two examples of the recipe format on the next page are only guidelines. • Criteria for taste, texture and appearance should be included for each recipe. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/PAT 2017 NSC EXAMPLE 1: STANDARD FORMAT Roasted Butternut Soup Yield: 15 portions Ingredients 100 g margarine 1,5 kg butternut 2 onions, chopped (macédoine) 100 mℓ flour 2 ℓ chicken stock (dissolve 5 cubes in 2 ℓ boiling water) 500 mℓ milk 1 mℓ nutmeg 500 mℓ cream 1 mℓ black pepper Method 1. Roast the butternut. 2. Sauté the onion in the margarine for 10 minutes – do not brown. 3. Add flour and then add the stock. Bring to a boil. 4. Simmer until soft. 5. Let it cool. 6. Blend the butternut and onion mixture until smooth. 7. Pour back into the pot and add the milk and nutmeg. Simmer for 5 minutes. 8. Add the cream and black pepper. 9. Plate individual portions, ± 150 mℓ each, and garnish with finely chopped parsley and dollops of whipped fresh cream. Taste Texture Appearance Pleasant and full flavoured, Smooth, without any lumps Good orange colour like butternut EXAMPLE 2: ACTION FORMAT Roasted Butternut Soup Yield: 15 portions Ingredients Action/Method 100 g margarine Roast the butternut. 1,5 kg butternut Sauté the onion in the margarine for 10 2 onions, chopped (macédoine) minutes – do not brown. 100 mℓ flour Add flour and then the stock, bring to a 2 ℓ chicken stock (dissolve 5 stock cubes boil. in 2 ℓ boiling water) Simmer until soft. Let it cool. Blend the butternut and onion mixture until smooth. 500 mℓ milk Pour back into the pot and add the milk 1 mℓ nutmeg and nutmeg. Simmer for 5 minutes. 500 mℓ cream Add the cream and black pepper. 1 mℓ black pepper Finely chopped parsley Plate individual portions, ± 150 mℓ each. Whipped cream Garnish with finely chopped parsley and dollops of whipped fresh cream. Taste Texture Appearance Pleasant and full flavoured, Smooth, without Good orange colour like butternut any lumps Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/PAT 2017 NSC 2.2.3 SET THE TASKS FOR THE CHEFS • Divide the menu into equal tasks for the number of chefs. Various types of chefs may be used, each fulfilling their particular roles. • Each chef must work individually; preparing a minimum of two dishes, e.g. Beef Olives with Red Wine Sauce and Duchesse Potatoes, or Mushroom Vol-au-vents and Roasted Butternut Soup. • Each chef should use at least one cooking method. • A number of chefs may individually prepare the same dish for a group of 6 to 10 guests (individual work). Two chefs should not prepare one large dish together. • Fourteen school days before the date of the examination, each chef must receive the following: o The recipes for the dishes they will prepare o The planning task (attached) • The written planning task should be handed in seven school days before the practical assessment task. • The marked written planning tasks will be returned to the learners to use while they perform the practical examination. 2.2.4 SET THE TASKS FOR THE WAITRONS • The maître d'hôtel, together with the other waitrons in the team, must: o Plan the layout of the restaurant according to the number of guests expected o Plan the service of the non-alcoholic welcome cocktail and hors d'oeuvre, e.g. waiters with trays or reception table o Divide the number of tables between the number of waitrons needed for the examination o Plan the table setting, including table décor, according to the context of the school o Plan the seating of guests and other extra duties o Each waitron should serve a minimum of four guests • Waitrons/Beverage waiters should prepare and serve the non-alcoholic welcome cocktail. • Waitrons should not serve their own family or friends. • Waitrons must be able to work individually as well as in a team, e.g. waitrons should assist each other so that guests at the same table receive their food simultaneously. • Waitrons must receive the planning task (attached) 14 days before the date of the practical assessment task. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/PAT 2017 NSC • The written planning task should be handed in for assessment seven school days before the examination. • The marked written planning tasks will be returned to the learners to use while they do the examination. 3. THE EXAMINATION (APPROXIMATELY 6–7 HOURS) • Preparation commences a maximum of 4 hours before the start of the examination OR 4 hours the day before. • Learners with concessions should be granted additional time, based on their needs, up to a maximum of 2 hours extra for preparation and 2 hours extra for serving and closing mise-en-place. The additional time must be negotiated and agreed to by the subject advisor. • Thirty minutes may be added for the learners to eat and get dressed. Preparation of the food, the venue, setting the tables and other relevant preparation should take place during this time. • No preparation of the venue, food or beverages should be done beforehand. • The marinating/tenderising of tough meat cuts for meat dishes should be done the day before in a class period. • Preparation starts in a clean environment. Cleaning of the kitchen/ restaurant should be done the day before. • Closing mise-en-place will take place after the guests have left. 4. ASSESSMENT 4.1 ASSESSMENT TOOLS The assessment tools for chefs and waitrons that are included as ADDENDUMS D and E are COMPULSORY. The teacher sets the assessment tools for additional posts if required (chef de cuisine, sous chef, aboyeur/storekeeper, beverage waiter, maître d'hôtel) according to the expected duties. Examples are provided as ADDENDUMS F, G, H and I to adapt and suit the context of the school. These additional assessment tools must be approved by the subject advisor. ASSESSMENT OF LEARNERS • Mark the written planning tasks before the examinations take place and return them to the learners to use when they perform the practical assessment task. Teachers are advised to compile a marking guideline for the planning to ensure the reliability of the marks. • Assess the performance of the chefs and waitrons during the examinations by observation, according to the assessment tool included. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/PAT 2017 NSC • Certain aspects of the waitrons may be assessed before the arrival of guests, such as the setting of tables and personal appearance, non-alcoholic welcome cocktails and coffee or tea service. • Setting of tables must be assessed before the maître d'hôtel is called to assist. • The maître d'hôtel should be assessed according to his/her own knowledge of table setting and should indicate errors to the relevant waitron in the presence of the examiner/moderator. 5. PROVINCIAL MODERATION 5.1 MODERATION OF THE PLANNING TASK Teachers who start with PAT 1 in Term 1 should make arrangements with the subject advisor timeously and submit relevant PAT 1 documents beforehand. Each examination should include the checklists in ADDENDUM B and ADDENDUM C (attached), completed according to the examples that follow. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/PAT 2017 NSC EXAMPLE: CHECKLIST (SEE ADDENDUM B FOR TEMPLATE) HOSPITALITY STUDIES CHECKLIST FOR PAT PLANNING TO BE SUBMITTED FOR MODERATION NAME OF SCHOOL: ___________________________ District: _________________ GRADE 12 PRACTICAL EXAMINATION: 1 / 2 (circle the appropriate number) SUBMISSION DATE: __________________________ Examination date(s) Proposed Approved moderation dates moderation date 06/08 or 14/08 06/08 or 14/08 Teacher Subject Comments Advisor Starting time 08:30 Serving time 12:30 Expected number of guests 24 Menu included  Analysis of menu included  Recipes included  Division of tasks in restaurant  • Waitrons • Maître d'hôtel with n/a /  assessment tool • Beverage waiter Division of tasks in kitchen • Chefs  • Chef de cuisine with n/a /  assessment tool • Aboyeur/Storekeeper with n/a assessment tool Assessor: Restaurant U Naidoo Assessor: Kitchen 1 T Moodaly Assessor: Kitchen 2 n/a APPROVED/NOT APPROVED [RESUBMISSION DATE: _____________ ] Signatures: Teacher: ______________________________ Principal: _____________________________________ Subject Advisor: _____________________________________ To be completed for every examination Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 14 DBE/PAT 2017 NSC EXAMPLE: DIVISION OF TASKS (SEE ADDENDUM C FOR TEMPLATE) DIVISION OF THE TASKS SCHOOL DATE EXAMPLE: PRACTICAL EXAMINATION: 1 / 2 (circle the appropriate number) Expected number of guests 24 Number of learners 24 TASK LEARNER NAME NUMBER OF GUESTS/PORTIONS RESTAURANT BRIGADE Maître d'hôtel Beverage waiter Non-alcoholic cocktails Waitrons 4 guests 4 guests 4 guests 4 guests 4 guests 4 guests KITCHEN BRIGADE Chef de cuisine Sous chef Aboyeur Dry and cold store CHEFS' TASKS Creamy Mushroom Vol-au- 8 portions vents with Parmesan 8 portions Shavings and Stuffed 8 portions Courgettes 8 portions Grilled Butternut Soup and White Bread Rolls 8 portions 8 portions Beef Olives with Red Wine 8 portions Sauce and 8 portions Duchesse Potatoes 8 portions Cheesecake and Lemon 8 portions Curd 8 portions 8 portions Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 15 DBE/PAT 2017 NSC 5.2 ON-SITE MODERATION OF THE PAT • The subject advisor will moderate the performance of the learners on site at the school during Term 3 on the agreed date. • The moderator will attend the practical examination performed by the last group of Grade 12 Hospitality Studies learners. • The teacher must have the following available for the moderator for verification and/or moderation purposes on the day of moderation: o All planning tasks for both examinations (PAT 1 and 2) o The marks of all learners who completed PAT 1 in Term 1 or 2 o In case of large groups, the marks of all the learners who have already completed PAT 2 o A separate set of assessment tools for the use of the moderator with the names and examination numbers (if available) of the learners already listed on the mark sheet • The moderator will moderate SIX candidates and independently assess the learners while they do the examination as well as the products produced by the selected learners. • The moderator will compare his/her assessment with the assessment of the teacher. If the moderator finds that the marks of the teacher differ by more than 10% from his/her own marks, a block adjustment upwards or downwards should be made based on the difference. The table on the next page demonstrates how to determine the difference between the moderator's marks and the teacher's marks to establish whether adjustment is needed and the margin of adjustment required. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 16 DBE/PAT 2017 NSC EXAMPLE PAT 2 100 Learner Names *T *M Learner A 84 69 Learner B 83 70 Learner C 68 53 Learner D 59 44 Learner E 49 40 Learner F 45 40 TOTAL 388 316 AVERAGE MARK = TOTAL ÷ 6 (number of learners) 65 53 DIFFERENCE = 64.4 (*T) - 52.4 (*M) 12 ADJUSTMENT DOWNWARDS  UPWARDS –2 (If the average difference of the sample is more than 10% a block adjustment should be made.) *T = Teacher; *M = Moderator • A block adjustment can also be made, based on the judgment of the moderator, if the practical examination of the school is not of the expected standard. • The moderator will discuss the moderation outcome as well as any adjustments with the teacher. The final moderated marks should then be entered on the computerised mark sheet. • The marks of all learners must be affected if an adjustment is made. • The marks of all the learners need to be finalised and signed by the subject advisor and principal on the day of the examination. The computerised mark sheet must be completed on the day of moderation (if available). 6. CONCLUSION On completion of the practical assessment task learners should be able to demonstrate their understanding of the industry, enhance their knowledge, skills, values and reasoning abilities as well as establish connections to life outside the classroom and address real-world challenges. The PAT furthermore develops learners' life skills and provides opportunities for learners to engage in their own learning. ADDENDUMS • ADDENDUMS A and B: Should be submitted to the subject advisor • ADDENDUMS C, D, E and K: To be completed by the teacher • ADDENDUMS F–I: Optional • ADDENDUM J: To be completed by the subject advisor/moderator Copyright reserved Please turn over

Name of dish Copyright reserved Hospitality Studies Minimum of four cooking methods Advanced protein dishes Minimum of one ADDENDUM A: MENU ANALYSIS advanced sauce Starch dishes with special technique Advanced 17 vegetable dishes NSC Pastry/Choux/ Dough Desserts: crêpes/meringues Yeast product Gelatine dish Advanced Downloaded from hlayiso.com garnishing Non-alcoholic cocktail Friandise (optional) Please turn over DBE/PAT 2017

Downloaded from hlayiso.com Hospitality Studies 18 DBE/PAT 2017 NSC ADDENDUM B: CHECKLIST HOSPITALITY STUDIES CHECKLIST FOR PAT PLANNING TO BE SUBMITTED FOR MODERATION NAME OF SCHOOL:______________________________ District: _________________ GRADE 12 PRACTICAL EXAMINATION: 1 / 2 (circle the appropriate number) SUBMISSION DATE: ______________________________ Examination date(s) Proposed Approved moderation dates moderation date Teacher Subject Comments advisor Examination starting time Serving time Expected number of guests Menu included Analysis of menu included Recipes included Division of tasks in restaurant • Waitrons • Maître d'hôtel with assessment tool • Beverage waiter Division of tasks in kitchen • Chefs • Chef de cuisine with assessment tool • Aboyeur/Storekeeper with assessment tool Assessor: Restaurant Assessor: Kitchen 1 Assessor: Kitchen 2 APPROVED/NOT APPROVED [RESUBMISSION DATE: _____________ ] Signatures: Teacher: ______________________________________ Principal: _____________________________________ Subject advisor: _____________________________________ To be completed for every practical examination Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 19 DBE/PAT 2017 NSC ADDENDUM C: DIVISION OF TASKS DIVISION OF THE TASKS SCHOOL DATE PRACTICAL EXAMINATION: 1 / 2 (circle the appropriate number) Expected number of guests Number of learners TASK LEARNER NAME NUMBER OF GUESTS/PORTIONS RESTAURANT BRIGADE Maître d'hôtel Beverage waiter Waitrons KITCHEN BRIGADE Chef de cuisine Sous chef Aboyeur/Storekeeper CHEFS Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 20 DBE/PAT 2017 NSC ADDENDUM D: ASSESSMENT – CHEFS Name of school: Names or numbers of chefs Name of teacher: Date: WRITTEN PLANNING 25 1 HYGIENE AND NEATNESS: PERSONAL AND WORK STATION • Chef's uniform: Hat and jacket/apron, shoes (2) 4 • General neat appearance: Hair, nails, no jewellery, no make-up (2) • Neatness of workstation (stove, work surface) and equipment (2) • Neatness of sink: Regular dishwashing (warm water, rinse) (1) • Dishcloths clean, available and not lying around (2) • Clean workstation while executing the tasks (1) 8 • Correct handling of waste (2) (Teacher observes each learner's workstation a few times during and after the examination, giving a mark out of 8.) 2 OPENING MISE-EN-PLACE • Collects and prepares required equipment/apparatus for use (2) 6 • Collects and prepares ingredients and arranges in order of use (4) 3 CULINARY SKILLS • Correct application of cooking methods, techniques and skills (4) • Correct and safe use of equipment (knives, beaters, etc.) (3) • Correct interpretation of recipes, logical work procedure, works on two recipes simultaneously (4) 16 • Uses time efficiently, dishes finished at correct time (plated and garnished), no overcooking or leaving to stand for reheating (3) • Able to finish without questions/assistance (2) 4 PROFESSIONALISM • Punctuality: Begins on time, adheres to break times (1) • Offers assistance where needed (1) 5 • Coordination and cooperation with other chefs and waitrons (1) • Displays professional behaviour/attitude, no hanging around (2) 5 CLOSING MISE-EN-PLACE • All equipment and apparatus cleaned and stored away correctly and safely (1) • Appearance of workstation on completion (2) 6 • Completes all additional tasks given (sweeping floors, closing windows, switching off identified equipment, etc.) (2) • Stays until dismissed by teacher (1) 6 ASSESSMENT OF DISHES Dish – A Appearance 5 Taste 5 Texture 5 Dish – B Appearance 5 Taste 5 Texture 5 Deduct marks up to a maximum of 10 if learner had to be assisted by teacher or fellow learner(s) to complete, redo or rectify dish(es). 75 TOTAL 100 SCALE FOR DISHES: 0 = Unacceptable 4 = Exceeds requirements 1–2 = Does not meet requirements 5 = Excellent 3 = Meets requirements Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 21 DBE/PAT 2017 NSC ADDENDUM E: ASSESSMENT – WAITRONS Name of school: Names or numbers of waitrons Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE • Uniform: Trousers/Skirt, shirt, waistcoat, tie, shoes (2) • General neat appearance – hair, nails, jewellery, no make-up, 4 waiter's cloth (2) 2 OPENING MISE-EN-PLACE Preparation of restaurant and tables: • Tablecloth and overlay clean, ironed (2) 6 • Placement of overlay, overhang of table cloth, right side up (2) • Folding and placement of napkins/serviettes (2) • All items clean and shiny (side plates, cutlery, glasses) (3) • Cutlery placed equal distance from table edge and from side plate (2) • Correct placing of the cutlery according to the menu (2) • All covers at the table are correct and the same as the rest of 14 the restaurant (side plates, cutlery, glasses) (3) • Decorations and additional items: table number, menu, cruet set, flowers/candles placed correctly (4) 3 HANDLING OF GUESTS: COMMUNICATION • Welcome/Introduction and seating of guests (2) • Friendliness, attentiveness and availability (2) • Non-verbal communication: Attitude, posture, body language (3) • Verbal communication: The way each course is explained, knowledge 12 of menu/allergens, announcing each course before serving/presenting the menu (3) • Overall communication and interaction with guests (2) 4 EFFICIENCY OF BEVERAGE SERVICE AND CLEARING • Taking and executing beverage order, handling of tray and serving (2) • Removing unused wine glasses (1) • Opening drinks at table, pouring of beverages, anti-clockwise, ladies 9 first, glass filled to correct level, glass not over-handled, no spilling (3) • Coffee/Tea service: pouring of coffee, anti-clockwise, ladies first, cup filled to correct level, milk, sugar, etc. (3) SERVING AND CLEARING HORS D'OEUVRE & THREE COURSES 5 ON THE MENU • Serving of hors d'oeuvre (2) • Bread service (3) • Carrying and handling of plates (all plates placed same direction) (2) 14 • Clearing and carrying empty plates (3) • Crumbing down, clearing unnecessary items, placing of cutlery for dessert (4) 6 PROFESSIONALISM • Punctuality: Begins on time, adheres to break times (2) • Offers assistance where needed (2) • Teamwork: Coordination and cooperation with chefs and waitrons (2) 10 • Display professional behaviour, handling of crisis situations (2) • Attentive to guests, no unnecessary talking to other waitrons (2) 7 CLOSING MISE-EN-PLACE: FULFILLING AFTER-SERVICE DUTIES • Cleaning of own tables (2) • Extra duties: Assist with general cleaning, counting and storing, e.g. washing of coffee and tea items, sweeping, close windows, 6 clearance of tea and coffee counters, cleaning and locking of bathrooms, storing of music system, hot trays, etc. (3) • Stay until dismissed by teacher (1) TOTAL FOR RESTAURANT SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 22 DBE/PAT 2017 NSC ADDENDUM F: ASSESSMENT – HEAD CHEF/CHEF DE CUISINE (Optional) (Only one candidate) Name of school: Name of chef de cuisine Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE • Uniform: Hat, chef's jacket, pants, shoes (2) 4 • General neat appearance – hair, nails, jewellery, no make-up, dishcloth (2) 2 KITCHEN CONTROL • Checks written preparation of chefs and aboyeur (2) 2 Management: • Communication skills/speech (2) • Clear instructions (1) • Organised (2) 12 • Gets cooperation (2) • Delegates tasks (1) • Monitors chefs (food preparation and dishes) (2) • Authority and assistance (2) Assessment of chefs: Preparation of dishes and cleaning (2) 2 • Time management: • Punctuality (2) 7 • Informs chefs of serving times (times realistic and managed) (3) • Dishes served punctually (2) Control dishes: • Checks dishes (taste, appearance and check portions) (3) 5 • Confirms number of portions with aboyeur and plates (2) Line of service: • Example plate ready on time (2) 7 • Tasks allocated (2) • Chefs ready, logical flow, smooth, efficient operation of plating dishes (3) • Crisis management (2) 2 3 PLATING Garnish and appearance of plates: • Neat (5) • Creative/Original (5) 20 • Consistent plate appearance (5) • Suitable garnish (5) 4 CLOSING MISE-EN-PLACE • Confirms duty list with storekeeper, controls chefs, no items standing around (2) 4 • Facilitates cleaning control (after service is completed) (2) Workstations: • Checks units for outstanding items (2) 6 • Calls examiner when it is in order, cupboards in order (2) • Cleanliness of workstations (2) • Checks fridges, stoves, warm drawer, bain-marie, storerooms, lights off and 4 kitchen windows closed (Any 4) TOTAL FOR KITCHEN SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 23 DBE/PAT 2017 NSC ADDENDUM G: ASSESSMENT – STOREKEEPER (Optional) Names or numbers of Name of school: storekeepers Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE • Uniform: Hat, chef's jacket, pants, shoes (2) • General neat appearance – hair, nails, jewellery, no make-up, dishcloth 4 (2) 2 PRE-PREPARATION Reports stock shortages the day before (3) 3 Does pre-preparation, e.g. defrosting, make clarified butter/stock, portioning of meat/fish/poultry, etc. (4) 4 Issuing of ingredients: • Everything put out on time (4) • Organised and labelled (4) 16 • Correct measurements – weighing of ingredients, checks mise-en-place of learners (4) • FIFO – no wastage (4) Controls/Organises dishwashing: • Organises dishwashing area as well as cutlery and crockery according to type (3) 6 • Manages chefs/waitrons during dishwashing process (correct method of scraping, separating cutlery and crockery) (3) 3 DURING SERVICE • Cleaning timeously after the chefs have taken ingredients (4) • Controls and organises prepared dishes in refrigerator/bain-marie (2) • Counts portions per chef (2) • Writes on board and in written preparation (2) • Pre-preparation of garnishes (2) 22 • Handing out of prepared dishes for dishing up (from the bain- marie/fridge) (3) • Calls out plates/orders to tables; confirms that all guests/examiners are served (3) • Cleans ingredient cupboards and pack alphabetically (4) 4 CLOSING MISE-EN-PLACE: FULFILLING AFTER-SERVICE DUTIES • Clean-up organisation: Delegates and controls duties to chefs (4) • Conducts general cleaning of stores and organises cleaning equipment (brooms, mops, trolleys – neat and clean) (4) 15 • Cleans fridges, removes old food, covers food, organises food (sort together), packaging and labelling of leftover food (4) • Cleans floor of storeroom (3) • Punctuality, attitude, willingness to assist and effective team work 5 TOTAL FOR KITCHEN SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 24 DBE/PAT 2017 NSC ADDENDUM H: ASSESSMENT – BEVERAGE WAITER (optional) (not more than two candidates) Name of school: Names or numbers of waitrons Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE • Uniform: Trousers/Skirt, shirt, waistcoat, tie, shoes (2) • General neat appearance – hair, nails, jewellery, no make-up, waiter's 4 cloth (2) 2 OPENING MISE-EN-PLACE • Sufficient bar dockets (1) • Checks change in register (1) 4 • Apparatus (glasses, trays) (1) • Suitable background music (1) • Stock-taking beforehand (2) 4 • Reports shortages – correct (2) • Cleaning of bar (2) • Corridor clean (2) 8 • Tidies and cleans rubbish bins/puts in correct place (2) • Switches on bathroom and corridor lights (2) • Cooling of cool drinks and water (jugs) (2) • Makes ice and mixes fruit juice (2) 6 • Checks that urn is filled with water and switched on (2) Set up the coffee station: • Arranges cups, milk, sugar, tea, etc. (2) 6 • Makes coffee – correct strength (2) • Time management without assistance (2) • Correct glasses (2) 4 • Cleaning/Steaming of other glasses (2) Prepares for non-alcoholic cocktail: • Mise-en-place (2) • Garnishes for glasses appropriate (1) 8 • Creative/Original (2) • Neat, suitable (2) • Economical (1) Beverage area/Bar: • Neat (1) • Display of cocktail (1) 6 • Advertising/Drinks menu (1) • Organising cool drinks (2) • Prepares bar dockets, etc. (1) 3 DURING SERVICE • Efficient serving of drinks and organised flow during service (4) 4 Handling bar dockets: • Organised and efficient (2) • Fills in correctly (2) 7 • Correlates with money (2) • On saucer with peppermint (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 25 DBE/PAT 2017 NSC 4 CLOSING MISE-EN-PLACE Cleaning: • Containers (1) • Fridge (1) 5 • Coffee machine and coffee station (1) • Rubbish bin (1) • Floor, sink, etc. (1) Puts away apparatus: • Glasses (2) 6 • Drinks – correct places/same types together, neat rows (4) • Attitude (1) • Punctuality (1) 3 • Assist and effective communication and switch off (1) TOTAL FOR RESTAURANT SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 26 DBE/PAT 2017 NSC ADDENDUM I: ASSESSMENT – MAÎTRE D'HÔTEL (optional) (only one candidate) Name of school: Name of maître d'hôtel Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE • Uniform: Trousers/Skirt, shirt, waistcoat, tie, shoes (2) 4 • General neat appearance – hair, nails, jewellery, no make-up, waiter's cloth (2) 2 OPENING MISE-EN-PLACE Control and organisational skills: • Clear instructions to waiters (2) • Assists waiters (2) 8 • Well organised (2) • Checks preparation and cleaning (2) Restaurant: • Appearance of restaurant (2) • Decorations (2) 10 • Neatness (2) • Original/Creative (2) • Cost-effective decorations (2) Paperwork: • Name stickers – waiters (1) • Table numbers (1) • Menus and drinks list: (2)  Correct (1) 10  Neat (1)  Creativity (1)  Attractive (1)  Easy to read (1)  Matches theme (1) Reception area: • Cleaning of reception area (2) 6 • Preparing (decoration/flowers)/Creativity (4) 3 DURING SERVICE Punctuality: • Opening doors at the beginning (2) 4 • Serving of dishes (2) • Reception of guests (2) 4 • Introducing waitrons (2) • Supervising waitrons and other assistance when needed (2) 4 • Smooth service/organised (2) • Liaising with bar, kitchen (2) • Kitchen – giving final number of seated guests and providing list with table 5 numbers and numbers of guests (aboyeur) (3) • Crisis management (2) 2 • Attitude and communication with guests and waiters (2) 2 • Checking cash slips are correct (2) 2 • Waitron-bar assessment – complete and correct (4) 4 4 CLOSING MISE-EN-PLACE • Checks and helps with cleaning and tidying (restaurant, bathroom, and bar) (2) 4 • Closes windows, switches off lights and locks up (2) • Stock-taking (checks cutlery, plates and glasses) (2) 4 • In consultation with aboyeur (2) • Collects table cloths/serviettes (2) 2 TOTAL FOR RESTAURANT SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 27 DBE/PAT 2017 NSC ADDENDUM J HOSPITALITY STUDIES PAT MODERATION REPORT (To be completed by moderator) DISTRICT CENTRE NAME TEACHER MODERATOR MODERATION DATE & LEVEL 100 NAME OF CANDIDATE T M 1 2 3 4 5 6 TOTAL AVERAGE OF SAMPLE = (Total ÷ number of learners) AVERAGE DIFFERENCE (If the average difference of the sample is more than 10% a block adjustment should be made.) T = Teacher M = Moderator (To be completed by moderator for THREE chefs and THREE waitrons.) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 28 DBE/PAT 2017 NSC ADDENDUM K HOSPITALITY STUDIES GRADE 12 MODERATION MARK SHEET School: Teacher: No. NAME OF LEARNER Converted mark Moderated mark PAT 1 PAT 2 TOTAL (Not per class – list ALL learners alphabetically.) 100 100 200 100 100 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 TEACHER SIGNATURE: DATE: HOD SIGNATURE: __________________________ DATE: __________________ DISTRICT OFFICIAL: __________________________ DATE: __________________ Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 29 DBE/PAT 2017 NSC HOSPITALITY STUDIES GUIDELINES FOR PRACTICAL ASSESSMENT TASK GRADE 12 2017 LEARNER INSTRUCTIONS Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 30 DBE/PAT 2017 NSC HOSPITALITY STUDIES: PRACTICAL EXAMINATION GRADE 12: 2017 CHEF INTRODUCTION • The Practical Assessment Task for 2017 consists of two practical examinations. You should fulfil the role of chef in one examination, and waitron in the other examination. During the Practical Assessment Task as a chef you must demonstrate the ability to prepare and present a range of dishes. You will be required to work individually. You will receive a mark out of 100 for cooking skills. The final mark for the Practical Assessment Task is obtained by combining the marks for the two practical examinations and dividing it by two. Each examination consists of two sections. 1. Written planning • You will be allocated a task 14 school days before the date of the examination. You will receive the recipes for the dishes as well as the planning task. • Complete the planning task and hand it in 7 school days before the examination on the date set by the school. 2. The formal dinner in the restaurant (approximately 6–7 hours) This consists of three phases: • Preparations for the formal dinner commence 4 hours before the guests arrive. Food preparation and the preparation of serving equipment, etc. take place during this time. Cleaning of the kitchen must be done beforehand. • Plating and serving the hors d'oeuvre and three courses of the formal dinner to the guests. • Additional clearing up takes place after the guests have left (closing mise-en-place). Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 31 DBE/PAT 2017 NSC CHEF'S NAME: 1. Planning of the dishes 15 2. Order of work 10 Total 25 1. PLANNING OF THE DISHES YOU WILL PREPARE [30 ÷ 2] MARKS: 15 You may use different colours to indicate different recipes on the same page, or do the two recipes on separate pages. RECIPE 1 (15): EQUIPMENT Ingredients (3) Amount Mise-en-place Extra/Additional equipment for required by of ingredients preparation/cooking/moulding/ recipe (3) (1) serving/portioning (3) (those not at your workstation) Mise-en-place of equipment (e.g. grease baking tray) (1) Description of dish: (1) Oven ºC/temperature of stove plate and time/setting time required: (1) Cooking method(s): (1) Course: (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 32 DBE/PAT 2017 NSC RECIPE 2 (15): EQUIPMENT Ingredients (3) Amount Mise-en-place Extra/Additional equipment for required by of ingredients preparation/cooking/moulding/ recipe (3) (1) serving/portioning (3) (those not at your workstation) Mise-en-place of equipment (e.g. grease baking tray) (1) Description of dish: (1) Oven ºC/temperature of stove plate and time/setting time required: (1) Cooking method(s): (1) Course: (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 33 DBE/PAT 2017 NSC 3. ORDER OF WORK AND TIME SCHEDULE MARKS: 10 (Work on both recipes simultaneously. Indicate the different recipes in different colours.) TIME TASKS ASSESSMENT Time schedule: Times specified – starting, plating and serving times indicated and realistic (3) Realistic time allocated for preparation (2) Integration of recipes: Work on both at the same time (2) Logical sequence/Realistic order of work (3) 10 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 34 DBE/PAT 2017 NSC HOSPITALITY STUDIES: PRACTICAL EXAMINATION GRADE 12: 2017 WAITRON INTRODUCTION The Practical Assessment Task for 2017 consists of two practical examinations (restaurant examinations). You should fulfil the role of chef in one examination, and waitron in the other examination. During the Practical Assessment Task you must demonstrate the ability to: • Set up a venue for a formal dinner and complete the preparation for serving a non-alcoholic welcome cocktail and hors d'oeuvre. • Apply the correct serving techniques for food and beverages. You will be required to work individually/on your own. You will receive a mark out of 100 for setting up a venue and serving skills. The final mark for the Practical Assessment Task is obtained by combining the marks for the two practical examinations (restaurant examinations) and dividing it by two. The examination consists of two sections. 1. Planning You will receive the planning task approximately 14 school days before the date of the examination. Complete the planning and hand it in 7 school days before the examination, on the date set by your teacher. 2. The examination in the restaurant (approximately 6–7 hours) This consists of three phases: • Opening mise-en-place commencing a maximum of 4 hours before the start of the examination. Thirty minutes may be added to get dressed. Preparing the venue, laying the tables and other relevant preparation should take place during this time. No preparation of the restaurant should be done beforehand, except cleaning. Preparation starts in a clean venue. • Serving of food and beverages • Additional clearing up takes place after the guests have left (closing mise-en-place). Copyright reserved Please turn over

Hospitality Studies Downloaded from hlayiso.com35 DBE/PAT 2017 NSC WAITRON NAME: Menu and description of dishes and work procedures 10 Diagram of one cover 5 Opening mise-en-place per cover 10 Total: 25 1. THE MENU, DESCRIPTION OF DISHES AND WORK PROCEDURES (20 ÷ 2 = 10) Short description of dishes: WRITE THE MENU BELOW (8) Hors d'oeuvre and three courses. (4) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 36 DBE/PAT 2017 NSC 2. ORDER OF WORK AND TIME SCHEDULE MARKS: 8 (Opening mise-en-place, serving the guests, including serving times of each course, and closing mise-en-place) TIME TASKS ASSESSMENT Time schedule: Times specified – starting and serving times indicated and realistic (3) Opening mise-en-place (3) Closing mise-en-place (2) 8 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 37 DBE/PAT 2017 NSC 3. DRAW A LABELLED DIAGRAM OF ONE COMPLETE COVER (5) 4. OPENING MISE-EN-PLACE (complete according to the number of guests to be served) (10) Name of dish Type of cutlery Quantity Total quantity needed needed per cover per cover for your table Second course: Main course: Dessert: Serving utensils needed for hors d'oeuvre: Serving utensils needed for bread service: Utensils/Apparatus needed for crumbing down: Type and quantity of crockery and cutlery needed for tea/coffee service: Type and quantity of glasses Drink needed for: Other: needed: Example: Tablecloths, serviettes ASSESSMENT: DRAWING OF COVER ASSESSMENT: OPENING MISE-EN-PLACE SCALE: 0 = Unacceptable SCALE: 0–1 = Unacceptable 1–2 = Does not meet requirements 2–4 = Does not meet requirements 3 = Meets requirements 5–6 = Meets requirements 4 = Exceeds requirements 7–8 = Exceeds requirements 5 = Excellent 9–10 = Excellent Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 38 DBE/PAT 2017 NSC LEARNER DECLARATION SCHOOL: …………………………………………………………………………. NAME OF LEARNER: …………………………………………………………… (Surname and First Name) TEACHER'S NAME: ……………………………………………………...……… EXAMINATION NUMBER: ……………………………………………………… I hereby declare that the planning presented is my own, original work and that if I have used any source, I have acknowledged this. I agree that if it is determined by a competent authority that I have engaged in any fraudulent activities whatsoever in connection with my formal assessment mark, I shall forfeit the marks gained for this assessment. …………………………………. …………………….. CANDIDATE'S SIGNATURE DATE To my knowledge, the above statement by the candidate is true and I accept that the work offered is his/her own. ...…………………………..…. SCHOOL STAMP TEACHER'S SIGNATURE ………………………………. DATE Copyright reserved