Hospitality Studies PAT GR 12 2020 Eng (Revised)

Downloaded from hlayiso.com , HOSPITALITY STUDIES GUIDELINES FOR PRACTICAL ASSESSMENT TASKS (REVISED) GRADE 12 2020 These guidelines consist of 27 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/PAT 2020 (Revised) NSC TABLE OF CONTENTS Page 1. INTRODUCTION 3 2. TEACHER INSTRUCTIONS 4 3. THE EXAMINATION 10 4. ASSESSMENT 10 5. PROVINCIAL MODERATION 11 6. CONCLUSION 15 ADDENDUMS A–I 16–27 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/PAT 2020 (Revised) NSC 1. INTRODUCTION The 17 Curriculum and Assessment Policy Statement subjects that 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, Technical Sciences  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 should be implemented during Term 3 of the school year. The PAT allows for learners to be assessed during the school year and it also allows for the assessment of skills that cannot be assessed in a 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 2020 consists of ONE practical examination. Learners should fulfil the role of a chef in the examination as well as complete some serving skills. Each learner must demonstrate the ability to:  Prepare and present TWO dishes  Write down a menu and draw a cover for a formal dinner according to menu dishes provided by the teacher  Describe the correct serving techniques for food and beverage Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/PAT 2020 (Revised) NSC 1.1 MARK ALLOCATION Learners work individually. Each learner will have a combined mark out of 100 for cooking skills (chef) and written serving skills (waiter). Practical examination, Term 3 100 Final mark for PAT 100 1.2 REQUIREMENTS FOR THE PAT DURING COVID-19 The following equipment and resources must be available for the PAT:  A training kitchen for the examination, with the necessary equipment as well as separate sinks for each learner (provide one bowl with soap and one with clean water per learner if need be) and separate stoves. Alternatively no more than two learners may share a stove on the condition that they can keep social distancing.  Toilet facilities for the learners.  Learners must wear the appropriate chef's uniform, including face masks.  A safe, hygienic and secure environment must be provided with enough space to adhere to social distancing practices (allow a distance of 1,5 m between learners), soap and clean water to wash their hands as well as sanitiser (with at least 70% alcohol) to sanitise their workstations.  Place sufficient notices/posters in the kitchen to remind learners to wash their hands and disinfect their workstations regularly. 2. TEACHER INSTRUCTIONS 2.1 PLANNING THE PRACTICAL ASSESSMENT TASK ONE practical examination is conducted in the training kitchen and restaurant of the school in Term 3. The practical assessment task must be a formal four-course dinner.  The learners will only prepare TWO dishes consisting of 1 or 2 portions each and present it to the examiner. No paying guests will be allowed.  The number of Hospitality Studies teachers and stoves available for the examination will determine the number of learners per PAT session.  One teacher can assess a maximum of TEN learners. The assessment may be conducted in the kitchen as well as in the restaurant or another kitchen on condition that there are TWO examiners.  The examination may take place during or after school hours, depending on the context of the school. It may not take place in the evening. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/PAT 2020 (Revised) NSC 2.22.1 SETTING THE TASK 2.2.1 SET ONE FORMAL FOUR-COURSE DINNER MENU The teacher should set a menu to suit the context of the school and it 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 (use analysis form ADDENDUM A):  The menu should include at least FOUR different cooking methods.  The hors d'oeuvre (first course) should include an advanced technique and cooking method, e.g. canapés, bouchées, samoosas, filled vetkoek or mini-terrines.  The second course/starter/soup should be a vegetarian dish (lacto, ovo or lacto-ovo) which includes an advanced technique and cooking method, e.g. savoury mousse, cream soup (roux method), vol-au-vent, crêpes.  The main course 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.  Vegetable dishes should include advanced knife skills, such as rondelle, julienne, batonettes, tourne, paysanne or brunoise.  Starch dishes should include a special technique or variation, such as risotto, pilaf, grilled polenta, Duchesse potatoes, Dauphine potatoes, croquettes, rosti, latkes or rice balls.  One 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), short crust or choux pastry.  Desserts (hot, cold or frozen), e.g. baked sponge or steamed pudding, crêpes, mousse or meringues.  A yeast product (kneaded), such as bread rolls, bread sticks or focaccia, suitable for bread service in the restaurant.  A gelatine dish (not commercially flavoured jelly), e.g. cheesecake, Bavarian cream, terrine or savoury mousse.  Delicate, advanced garnishing/decorating techniques that are in keeping with latest trends could be used, e.g. spun sugar, chocolate work, deep-fried or oven-dried vegetable and fruit chips, tuiles, brandy snaps, meringues.  Optional: Friandise may be included. To be a valid learner task it should include an advanced technique and cooking method, e.g. miniature milk tarts, mini-baklava, truffles, sweetmeats, koeksisters or meringues. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 6 DBE/PAT 2020 (Revised) NSC The Hospitality Studies subject advisor must approve the menu, together with the recipes, including criteria for taste, texture and appearance.  The attached analysis form (ADDENDUM A) must be completed and submitted with the menu and recipes.  The meal plans below can be used as a guideline when compiling the four-course menu for the school. OPTION 1 OPTION 2 OPTION 3 Hors d'oeuvre Hors d'oeuvre/Starter Soup Starter Soup Hors d'oeuvre/Starter (Ovo-, lacto-, lacto-ovo vegetarian) (Ovo-, lacto-, lacto-ovo vegetarian) (Ovo-, lacto-, lacto-ovo vegetarian) Main course Main course Main course (Protein, starch & vegetable dishes) (Protein, starch & vegetable dishes) (Protein, starch & vegetable dishes) Dessert Dessert Dessert MENU EXAMPLE (Option 1): MENU Formal Dinner Hors d'oeuvre Prawn Fish Cakes with a Sweet Cucumber Dressing Starter Caramelised Onion, Feta Cheese and Mushroom Tartlets *(Poppy Seed Bread Rolls) Main Course Rosemary Stuffed Saratoga Chops with Mint Sauce Polenta Triangles Grilled Root Vegetables Sautéed Spinach Dessert Tropical Mango Mousse Tea and Coffee Friandise (Optional) Chocolate Truffles 4 August 2020 *Bread indicated on this menu for only moderation purposes – not normally written on a menu. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/PAT 2020 (Revised) NSC THE MENUS SHOULD MEET THE FOLLOWING CRITERIA: (See ADDENDUM A for template) EXAMPLE: Minimum of 1 advanced Minimum of 4 cooking Advanced garnishing Advanced vegetable Advanced protein Starch dishes with Desserts, e.g. Advanced Pastry/Choux/ Yeast product Name of dish methods sauce dishes Gelatine dish Friandise dishes special technique vegetarian dish Purr dough crêpes/meringues Prawn Fish Shallow X Cakes frying Caramelised Baking Lacto-ovo Onion, Feta Roasting Cheese and Shallow X Mushroom frying Tartlets Sweet Cucumber X X X Dressing Poppy Seed Baking X Bread Rolls Rosemary Stuffed Saratoga Grilling X X Chops Mint Sauce Simmering X Grilled Root Grilling X X Vegetables Boiling Polenta Triangles Baking X Shallow Sautéed Spinach frying X Tropical Mango Indirect X X X Mousse steaming Friandise: Indirect Chocolate steaming X X Truffles 2.2.2 PREPARE THE RECIPES FOR THE EXAMINATIONS  All recipes must be typed neatly and legibly in the standard or action format for each examination.  Criteria for taste, texture and appearance should be included for each recipe. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 8 DBE/PAT 2020 (Revised) NSC EXAMPLE: STANDARD FORMAT Caramelised Onion, Feta Cheese and Mushroom Tartlets Yield: 8 portions Ingredients 1 punnet (200 g) Portobello mushrooms, sliced in halves 2 cloves garlic, crushed 15 mℓ olive oil Salt and pepper to taste 2 rolls puff pastry 1 egg beaten (egg wash) 2 onions, thinly sliced 1 sprig thyme 20 mℓ sugar 60 mℓ red wine vinegar 100 g feta cheese 50 g walnuts to sprinkle Method 1. Preheat oven to 200 °C. Grease the baking sheet. 2. Toss mushrooms and garlic on a baking sheet with olive oil and season well with salt and pepper. 3. Roast for 15 minutes. Cool down and keep aside. 4. Unroll the pastry on a lightly floured surface. 5. Cut into 8 even squares. 6. Score a 10 cm border around each. 7. Dock the pastry squares. 8. Brush with the egg wash and bake for 25 minutes. 9. Sauté onion and thyme over a low heat until soft. 10. Add sugar and vinegar and cook for 1 minute. Cool down. 11. Soften the feta cheese. Spread the mushrooms, feta cheese and onion mixture over the tart bases. 12. Sprinkle walnuts on tarts and serve. Criteria for the evaluation of the quality of the tartlets Taste Texture Appearance  Mild flavours, with no  Base should be flaky  Crust: Golden brown even flavour overpowering the  Vegetables should be soft colour and distinct pastry other and not overcooked layers  Sweet and savoury  Topping: Evenly spread topping mixture  Shape: Uniform and neat Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 9 DBE/PAT 2020 (Revised) NSC 2.2.3 DIVISION OF TASKS FOR THE CHEFS (SEE ADDENDUM B)  Use the set menu and divide the menu into equal tasks for the number of chefs.  Each chef must work individually, preparing a minimum of two dishes, e.g. Caramelised Onion, Feta Cheese and Mushroom Tarts and Prawn Fish Cakes with a Sweet Cucumber Dressing.  Each chef should use a minimum of two cooking methods.  Social distancing must take priority in the division of tasks and the placement of workstations for dishes.  TWO learners preparing the same dishes may NOT stand next to or across from each other.  14 school days before the date of the examination, each chef must receive the following: o The recipes for the TWO dishes consisting of 1 or 2 portions only. o The written planning task form for chefs (ADDENDUM G)  The written planning task must be completed and handed in SEVEN school days before the practical assessment task.  The teacher will provide a timed work procedure to integrate the two dishes on the day of the PAT (ADDENDUM E). NOTE: Remember to allow 30 minutes for the service skill task.  The marked written planning tasks must be returned to the learners to use while they perform the practical examination. 2.2.4 SET THE TASKS FOR SERVICE SKILLS (SEE ADDENDUM C)  The teacher will set FOUR serving tasks to be completed in writing by the learners.  Each task must include: (a) Dishes for a formal four-course menu. Choose dishes from the Grade 12 CAPS and/or dishes prepared at school, making use of the three different menu options provided. Only list the dishes (NOT in the correct order), because the learners will be expected to arrange the dishes correctly and write it in the correct menu format. (b) ONE serving skill such as: o Serving non-alcoholic drinks o Silver service of bread o Service of food o Clearing the plates o Crumbing down o Coffee service o Presenting the bill and receiving payment  Learners must receive the written planning task form (ADDENDUM H) on the day of the practical assessment task.  They will then draw one of the four set tasks (menu and serving skill – ADDENDUM C).  The written planning task form on the menu and serving skill must be completed during the practical session (30 minutes) and handed in for assessment. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/PAT 2020 (Revised) NSC 3. THE EXAMINATION The duration of the examination is 3 hours and 15 minutes.  Preparation starts in a clean, sanitised environment. Packing out of ingredients and apparatus must be done beforehand.  Breakdown of time: o 15 minutes for learners to be allocated to their workstations, study work procedures, draw their service tasks and do mise-en-place. o 2 hours and 30 minutes for the preparation of the dishes under examination conditions. Teachers should allow approximately 30 minutes during the 3 hours and 15 minutes examination, where it will suit best (e.g. while a gelatine dish is setting or bread is rising), for completing the menu and serving skills written part. The 30 minutes for the written part must be included in the written chef's work schedule compiled by the teacher. o 30 minutes for closing mise-en-place, for the teacher to do evaluation, check the workstations of the learners and complete the mark sheets.  Learners with concessions should be granted additional time, based on their needs. The additional time required must be negotiated and agreed to by the subject advisor.  45 minutes should be allowed before the next session starts for the teacher to prepare the venue for the next group. 4. ASSESSMENT 4.1 ASSESSMENT TOOLS The assessment tool for chefs and service skills that is included as ADDENDUM F is COMPULSORY. No additional posts will be assessed. 4.2 ASSESSMENT OF LEARNERS  Mark the written chef planning tasks before the examination takes place and return them to the learners to use while they do the examination.  Teachers are requested to compile a work procedure for each task that can be provided to the learners on the day of the examination to ensure that learners finish the task on time.  The written service skills task should be collected on the day of the PAT as soon as the learners are finished with it. It can be marked during or after completion of the practical session. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/PAT 2020 (Revised) NSC 5. PROVINCIAL MODERATION 5.1 MODERATION OF THE PLANNING TASK Teachers are to submit relevant PAT documents beforehand to the subject advisor. The following should be included for the examination:  MENU  RECIPES (including assessment criteria for dishes and work schedule for task – ADDENDUM E)  ADDENDUM A  ADDENDUM B  ADDENDUM C  ADDENDUM D Refer to the examples of ADDENDUMS B, C and D on the next three pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/PAT 2020 (Revised) NSC EXAMPLE: DIVISION OF CHEF TASKS (SEE ADDENDUM B FOR TEMPLATE) This has to be completed for each session if a teacher has multiple sessions, to indicate the dates and names of all learners. DIVISION OF THE CHEF TASKS SESSION 1 / 2 SCHOOL DATE HOSPITALITY STUDIES PAT TIME 8:30 to 11:45 Expected number of guests NONE Number of learners 8 NUMBER OF STATION TASK LEARNER NAME PORTIONS NUMBER CHEFS' TASKS (2 dishes each) Task 1 Prawn Fish Cakes 1 portion Mpho 1 Sautéed Spinach 1 portion Stefan 6 Task 2 Caramelised Onion, Feta Cheese and 1 portion David 2 Mushroom Tarts Poppy Seed Bread Rolls 8 portions Task 3 Rosemary Stuffed Saratoga Chops 1 portion Britney 3 Mint Sauce 1 portion Task 4 Grilled Root Vegetables 1 portion Boitumelo 4 Polenta Triangles and Sweet Cucumber Dressing 1 portion Bruce 7 Task 5 Tropical Mango Mousse 1 portion Megan 5 Chocolate Truffles 4 portions Amanda 8 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/PAT 2020 (Revised) NSC EXAMPLE: DIVISION OF SERVICE TASKS (SEE ADDENDUM C FOR TEMPLATE) DIVISION OF THE SERVICE TASKS SESSION 1 / 2 SCHOOL DATE HOSPITALITY STUDIES PAT TIME 8:30 to 11:45 Expected number of guests NONE Number of learners 8 TASK LEARNER MENU DISHES SERVICE TASK NUMBER NAME 1 Prawn Fish Cakes Serving non- Mpho Sautéed Spinach alcoholic drinks Stefan Caramelised Onion, Feta Cheese and Mushroom Tarts Rosemary Stuffed Saratoga chops Mint Sauce Tropical Mango Mousse Grilled Root Vegetables Polenta Triangles and Sweet Cucumber Dressing Chocolate Mousse Silver service of David Almond Tuiles bread Savoury Eclairs Herb-Crusted Lamb Rack 2 Lamb Jus Roast Vegetables Fondant Potatoes Cream of Spinach Soup with Cheese Straws 3 4 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 14 DBE/PAT 2020 (Revised) NSC EXAMPLE: CHECKLIST (SEE ADDENDUM D FOR TEMPLATE) HOSPITALITY STUDIES CHECKLIST FOR PAT PLANNING TO BE SUBMITTED FOR MODERATION NAME OF SCHOOL: ___________________________ District: _________________ GRADE 12 PRACTICAL EXAMINATION – TOTAL NUMBER OF SESSIONS: 2 SUBMISSION DATE: __________________________ PROPOSED APPROVED EXAMINATION DATE(S) MODERATION DATES MODERATION DATE 06/08 or 14/08 06/08 or 14/08 SUBJECT COMMENTS TEACHER ADVISOR Starting time 08:30 Serving time 11:15 Expected number of guests None Menu included  Analysis of menu included  Recipes and work schedules  included Division of tasks in kitchen: Chefs  Division of service tasks  Assessor: Restaurant U Naidoo Assessor: Kitchen 1 T Modise 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 15 DBE/PAT 2020 (Revised) NSC 6. CONCLUSION The original prescribed formal four-course menu and chefs' tasks remain almost the same. Basic changes:  The two PATs have been reduced to one PAT only and NO guests will be allowed, in accordance with social distancing regulations.  The PAT will be completed in sessions of 3 hours and 15 minutes each where a teacher will examine a maximum of 10 learners at a time.  The PAT will consist of a written part as well as a practical part. The contents and composition will vary slightly from what it used to be.  All learners will be assessed as chefs and certain skills for food and beverage service will be assessed in written format.  All the regular health and safety measures for food preparation must be adhered to (sanitising of workstations, clean chef's uniform, washing of hands, etc.), with the addition of wearing face masks and maintaining social distance.  Learners will still be chefs, but will prepare only one or two portions of food (to be consumed by themselves).  There will be no impact on the SASAMS weighting; only one PAT will be used for the mark out of a 100 (instead of two PATs divided by two) and the weighting will still be 25%.  Practical session dates may differ from the original dates that were submitted at the beginning of the year by teachers. Evening sessions will be replaced by morning, afternoon or Saturday sessions with the approval of the subject advisor and must be in line with Covid-19 level regulations.  Hospitality Studies teachers that have already submitted documents for PAT approval will have to resubmit PAT documents according to the changed format of the PAT. Learners will have to undergo renewed orientation and teachers will have to adapt recipe quantities and reallocate learners to align with the amendments. 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, B, C, D and E – should be submitted to the subject advisor  ADDENDUM F – to be completed by the teacher on the day of the PAT  ADDENDUM G – to be completed by the learner SEVEN days before the PAT  ADDENDUM H – to be completed by the learner during the PAT  ADDENDUM I – to be completed by the teacher and subject advisor/moderator at the last PAT Copyright reserved Please turn over

Name of dish Hospitality Studies Copyright reserved Minimum of 4 cooking methods Advanced protein dishes ADDENDUM A: MENU ANALYSIS Minimum of 1 advanced sauce Starch dishes with special techniques 16 Advanced vegetable NSC dishes Advanced vegetarian dish Pastry/Choux/Dough Desserts/Crêpes/ Meringues Yeast product Downloaded from hlayiso.com Gelatine dish Advanced garnishing Friandise (optional) DBE/PAT 2020 (Revised) Please turn over

Downloaded from hlayiso.com Hospitality Studies 17 DBE/PAT 2020 (Revised) NSC ADDENDUM B: DIVISION OF TASKS DIVISION OF THE CHEFS' TASKS SESSION 1 / 2 SCHOOL DATE HOSPITALITY STUDIES PAT TIME Expected number of guests NONE Number of learners NUMBER OF STATION TASK LEARNER NAME PORTIONS NUMBER CHEFS' TASKS (2 dishes each) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 18 DBE/PAT 2020 (Revised) NSC ADDENDUM C: DIVISION OF SERVICE TASKS DIVISION OF SERVICE TASKS SESSION ______ SCHOOL DATE HOSPITALITY STUDIES PAT TIME Expected number of guests NONE Number of learners TASK LEARNER MENU DISHES SERVICE TASK NUMBER NAME 1 2 3 4 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 19 DBE/PAT 2020 (Revised) NSC ADDENDUM D: CHECKLIST HOSPITALITY STUDIES CHECKLIST FOR PAT PLANNING TO BE SUBMITTED FOR MODERATION NAME OF SCHOOL: ___________________________ District: _________________ GRADE 12 PRACTICAL EXAMINATION – TOTAL NUMBER OF SESSIONS: ______ SUBMISSION DATE: __________________________ PROPOSED APPROVED EXAMINATION DATE(S) MODERATION DATES MODERATION DATE SUBJECT COMMENTS TEACHER ADVISOR Starting time Serving time Expected number of guests None Menu included Analysis of menu included Recipes and work schedules included Division of tasks in kitchen: Chefs Division of service tasks Assessor: Restaurant Assessor: Kitchen 1 Assessor: Kitchen 2 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 20 DBE/PAT 2020 (Revised) NSC ADDENDUM E: ORDER OF WORK AND TIME SCHEDULE (Provided by teacher to chefs on the day of the PAT. Teacher integrated the two recipes and included the time to complete the written service task. Make use of 10- or 15-minute intervals.) TIME ORDER OF WORK Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 21 DBE/PAT 2020 (Revised) NSC ADDENDUM F: ASSESSMENT – CHEFS Name of school: Names or numbers of chefs Name of teacher: Date: Type of chef/Dishes: A SERVING SKILLS (WRITTEN WORK) 25 B CHEF: WRITTEN CHEF'S PLANNING 5 1 HYGIENE AND NEATNESS: PERSONAL AND WORKSTATION  Chef's uniform: Hat and jacket/apron, shoes (3) 6  Neat appearance: Hair, nails, no jewellery, no make-up (3)  Dishcloths available, CLEAN and not lying around (2)  Neatness of workstation (stove, work surface, equipment) (2)  Clean as you go: cleaning as you execute the tasks (1) 8  Neatness of sink: Regular dishwashing (warm water, rinse) (2)  Correct handling of waste (1) (Teacher observes each learner's workstation and sink a few times during and after the examination) 2 OPENING MISE-EN-PLACE  Collects and prepares required equipment/apparatus for use (2) 6  Collects, measures and prepares ingredients correctly and timeously and (4) arranges in order of use 3 CULINARY SKILLS  Correct application of cooking methods (2)  Correct application of techniques and skills (3)  Correct and safe use of equipment (knives, beaters, etc.) (2)  Correct interpretation of recipes, logical work procedure, works on 2 recipes 15 (3) simultaneously  Uses time efficiently, dishes finished at correct time (plated and garnished), (3) no overcooking or leaving to stand for reheating  Able to finish without questions/assistance (2) 4 PROFESSIONALISM  Punctuality: Begins on time, finish mise-en-place on time (1) 2  Displays professional behaviour/attitude, completion of additional cleaning tasks (1) 5 CLOSING MISE-EN-PLACE  All equipment and apparatus cleaned and stored away correctly and safely (1) 3  Appearance of workstation and stove on completion (2) 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 to complete, redo or rectify dish/dishes or if a learner is serving late. 75 TOTAL 100 SCALE FOR DISHES AND WRITTEN CHEF'S PLANNING: 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 22 DBE/PAT 2020 (Revised) NSC ADDENDUM G CHEF'S NAME: DATE: TOTAL 5: PLANNING OF THE DISHES YOU WILL PREPARE You may use different colours to indicate different recipes, but do the two recipes on separate pages. NAME OF DISH/RECIPE 1: INGREDIENTS Amount Mise-en-place EQUIPMENT: required by of ingredients Extra equipment for recipe preparation/cooking/moulding/ serving/portioning (those not at your workstation) Mise-en-place of equipment (e.g. grease baking tray) Number of portions/yield Description of dish: Oven °C/temperature of stove plate and time/setting time required: Cooking method(s): Course: Copyright reserved

Downloaded from hlayiso.com Hospitality Studies 23 DBE/PAT 2020 (Revised) NSC NAME OF DISH/RECIPE 2: INGREDIENTS Amount Mise-en-place EQUIPMENT: required by of ingredients Extra equipment for recipe preparation/cooking/moulding/ serving/portioning (those not at your workstation) Mise-en-place of equipment (e.g. grease baking tray) Number of portions/yield Description of dish: Oven °C/temperature of stove plate and time/setting time required: Cooking method(s): Course: ASSESSMENT SCALE: 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 24 DBE/PAT 2020 (Revised) NSC ADDENDUM H LEARNER NAME: Menu 8: Description of service task 5: Diagram of one cover 5: DATE: Opening mise-en-place per cover 7: Total 25: 1. THE MENU MARKS: 8 WRITE THE MENU BELOW NOTE: Keep all the rules for writing out a menu in mind. 8 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 25 DBE/PAT 2020 (Revised) NSC 2. DESCRIPTION OF SERVICE PROCEDURE (indicated on task drawn) MARKS: 5 DESCRIPTION OF: ASSESSMENT CRITERIA Complete serving procedure and in the correct order 5 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 26 DBE/PAT 2020 (Revised) NSC 3. DRAW A LABELLED DIAGRAM OF ONE COMPLETE COVER MARKS: 5 ____________________________________________________________ Table edge ASSESSMENT CRITERIA: DRAWING OF COVER Cover labelled correctly √ Correct positioning and spacing of cutlery √ Correct cutlery √ Glasses correct √ Side plate and napkin √ 5 4. OPENING MISE-EN-PLACE (complete per cover) MARKS: 7 1. Name of dish 2. Type of cutlery needed 3. Quantity per per cover single cover Second course: Main course: Dessert: 4. Serving utensils needed for hors d'oeuvre: 5. Type and quantity of 6. Drink needed for: 7. Linen: glasses needed per cover: ASSESSMENT: OPENING MISE-EN-PLACE One mark per column (1–7): all items in column correct in order to get the mark per column 7 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 27 DBE/PAT 2020 (Revised) NSC ADDENDUM I HOSPITALITY STUDIES GRADE 12 MODERATION MARK SHEET School: Teacher: No. NAME OF LEARNER Moderated mark List learners alphabetically. Date: PAT 1 SURNAME NAME 100 100 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 TEACHER SIGNATURE: __________________ DATE: __________________ HOD SIGNATURE: __________________ DATE: __________________ DISTRICT OFFICIAL: __________________ DATE: __________________ SCHOOL STAMP Copyright reserved