Hospitality Studies PAT GR 12 2020 Eng

Downloaded from hlayiso.com , HOSPITALITY STUDIES GUIDELINES FOR PRACTICAL ASSESSMENT TASKS GRADE 12 2020 These guidelines consist of 39 pages. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 2 DBE/PAT 2020 NSC TABLE OF CONTENTS Page 1. INTRODUCTION 3 2. TEACHER INSTRUCTIONS 4 3. THE EXAMINATIONS 10 4. ASSESSMENT 10 5. PROVINCIAL MODERATION 11 6. CONCLUSION 15 ADDENDUMS A–M 16–29 LEARNER INSTRUCTIONS 30 1. CHEF 30 2. WAITRON 35 3. LEARNER DECLARATION 39 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 3 DBE/PAT 2020 NSC 1. INTRODUCTION The 17 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, 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 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 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 2019 consists of TWO practical examinations. Learners should fulfil the role of a chef in one examination and that of a 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 beverages 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 waitron/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 below) 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. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 4 DBE/PAT 2020 NSC 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 waitrons  A safe and secure environment must be provided on the school premises if the PAT is conducted after school hours 1.3 BASIC LIST OF RESOURCES FOR THE PAT (MINIMUM REQUIREMENTS)  4–6 working stoves  1 microwave  1 refrigerator  Utensils: chefs knives, vegetables knives (utility knives), graters, mixing bowls, chopping boards, oven trays, measuring spoons, large pots, medium pots, casserole dishes, sieves, wooden spoons, stainless steel mixing spoons, colanders, draining spoons, non-stick lifters, etc.  1 safety/first-aid kit  1 fire extinguisher  Crockery, cutlery and glasses for restaurant guests 2. TEACHER INSTRUCTIONS 2.1 PLANNING THE PRACTICAL ASSESSMENT TASK Two practical examinations are conducted in the training kitchen and restaurant of the school. The first in term 1 and the second one in term 2 or 3 OR one in term 2 and the other one in term 3. Practical assessment tasks 1 and 2 must be formal four- course dinners. The formal four-course dinners in PAT 1 and 2 must include a non-alcoholic welcome cocktail drink, a hors d'oeuvre, starter, main course and dessert. The dinners must be prepared and served to paying guests (teachers, parents and members of the community, etc.).  Examination dates for PAT 1 and 2 should be set at the end of the previous year and should appear on the 2020 school year plan. Ensure that the dates do not clash with other school activities. Learners and relevant subject advisers should be informed of these dates at the beginning of the year.  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 that the assessment is fair, valid and reliable.  The teacher may decide that the effective operation of the restaurant also requires the positions of chef de cuisine/sous chef/aboyeur/storekeeper/ beverage waitron and maître d'hôtel. The teacher can include these additional positions in the PAT and set assessment tools, according to the duties required. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 5 DBE/PAT 2020 NSC Examples of assessment tools are provided.  The examinations may take place during or after school hours, depending on the context of the school. 2.22.1 SETTING THE TASK 2.2.1 SET THE TWO FORMAL DINNER MENUS The teacher should set menus to suit the context of the school and they must adhere to the prescribed menu requirements. The province may not prescribe a common menu, however, the two mocktail recipes provided as a guideline may be used. 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 non-alcoholic welcome mocktail must include at least one mixed/blended/stirred/shaken drink, e.g. virgin Sea Breeze or Shirley Temple. See suggested mocktail recipes in ADDENDUM J.  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 should be used, e.g. spun sugar, chocolate work, deep-fried or oven-fried vegetables and fruit chips, tuiles, brandy snaps, meringues.  Optional: Friandise may be included when serving coffee. 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 NSC The Hospitality Studies subject advisor must approve both menus, together with the recipes.  The attached analysis form (ADDENDUM A) must be completed and submitted with the menus.  The meal plans below can be used as a guideline when compiling the four-course menus 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 Non-Alcoholic Welcome Cocktail Virgin Cosmopolitan 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 only indicated on this menu for moderation purposes – not normally written on a menu. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 7 DBE/PAT 2020 NSC THE MENUS SHOULD MEET THE FOLLOWING CRITERIA: (See ADDENDUM A for template) Example: Starch dishes with Pastry/Choux/Purr Minimum of 4 Advanced protein Minimum of 1 Advanced Advanced Yeast product Non-alcoholic dough Gelatine dish Advanced Name of dish Friandise Desserts, e.g. cooking methods dishes advanced sauce special technique vegetable dishes vegetarian dish crêpes/meringues garnishing cocktail Virgin X Cosmopolitan Prawn Fish Shallow X frying Cakes Caramelised Baking X Roasting Lacto-ovo Onion, Feta Shallow Cheese and frying Mushroom Tartlets Sweet Cucumber X X X Dressing Poppy Seed Baking X Bread Rolls Rosemary Grilling X X Stuffed Saratoga Chops Mint Sauce Simmering X Grilled Root Grilling X X Vegetables Polenta Triangles Boiling X Baking Sautéed Spinach Shallow X frying Tropical Mango Indirect X X X steaming Mousse Friandise: Indirect X X steaming Chocolate Truffles 2.2.2 PREPARE THE RECIPES FOR THE EXAMINATIONS  All recipes for each examination should be typed neatly and legibly in standard or action format.  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 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 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 NSC 2.2.3 SET THE TASKS FOR THE CHEFS (SEE ADDENDUM C)  Use the set menu and divide the menu into equal tasks for the number of chefs.  Various types of chefs may be used, each fulfilling their particular roles, e.g. head chef/chef de cuisine.  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.  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.  Prevention of cross-contamination must take priority in the division of tasks and placement of workstations for dishes.  14 school days before the date of the examination, each chef must receive the following: o The recipes for the dishes adapted to suit the number of guests. o The written planning task form (See learner instructions)  The written planning task must be handed in seven school days before the practical assessment 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 THE WAITRONS (SEE ADDENDUM C)  The maître d'hôtel, consulting with the teacher, 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/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  Each waitron should serve a minimum of four guests.  Waitrons/Beverage waiters should prepare and serve the non- alcoholic welcome cocktail.  Waitrons/Beverage waiters should prepare and serve coffee and tea.  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 lay their own table covers but assist each other so that guests at the same table receive their food simultaneously.  Waitrons must receive the written planning task form (attached) 14 days before the date of the practical assessment task.  The written planning task form must be handed in for assessment seven school days before the examination.  The marked written planning tasks must be returned to the learners to use during the examination. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 10 DBE/PAT 2020 NSC 3. THE EXAMINATIONS (APPROXIMATELY 6–7 HOURS)  Preparation starts in a clean environment. Cleaning of the kitchen/restaurant must be done the day before. Packing out of ingredients and apparatus as well as ironing of tablecloths can be done beforehand.  Food and beverage preparation and setting up of the restaurant commence a maximum of 4 hours before the restaurant doors should open.  No preparation of the venue, food or beverages may be done the day before however the marinating/tenderising of tough meat cuts for meat dishes can be done the day before in a class period.  Learners with concessions should be granted additional time, based on their needs, up to a maximum of 2 hours extra for food preparation and 2 hours extra for serving and closing mise-en-place. The additional time required must be negotiated and agreed to by the subject advisor.  Thirty minutes may be included in the 6–7 hours for the learners to eat and get dressed. The preparation of dishes, preparation of the venue, laying of tables and other relevant preparation should take place during this time.  The total time should not exceed 7 hours.  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 ADDENDA D and E are COMPULSORY. The teacher sets the assessment tools for additional posts if required (chef de cuisine/head chef, sous chef, aboyeur/storekeeper, beverage waiter, maître d'hôtel/head waiter) according to the expected duties. The examples provided as ADDENDA F, G, H and I can be adapted to suit the context of the school. The additional assessment tools must be approved by the subject advisor. 4.2 ASSESSMENT OF LEARNERS  Mark the written planning tasks before the examinations take place and return them to the learners to use while they do the examinations. 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.  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 and tea service.  Certain aspects of the storekeeper and beverage waiter may be assessed at the start of the examination, such as issuing of stock and packing out of apparatus.  Setting of tables must be assessed before the maître d'hôtel is called to assist.  The maître d'hôtel must be assessed according to his/her own knowledge of table setting and should indicate errors to the relevant waiter in the presence of the examiner/moderator. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 11 DBE/PAT 2020 NSC 5. PROVINCIAL MODERATION 5.1 MODERATION OF THE PLANNING TASK Teachers who start with PAT 1 in term 1 should make the arrangements with the subject advisor timeously and submit relevant PAT 1 documents beforehand. For each examination the following forms should be included:  ADDENDUM A  ADDENDUM B  ADDENDUM C Refer to the examples of ADDENDA A, B and C on pages 7, 12 and 13 respectively. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 12 DBE/PAT 2020 NSC EXAMPLE: DIVISION OF TASKS (SEE ADDENDUM B 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 NUMBER OF GUESTS/PORTIONS RESTAURANT BRIGADE Maître d'hôtel Beverage waiter Non-alcoholic cocktails 4 guests 4 guests 4 guests Waitrons 4 guests 4 guests 4 guests KITCHEN BRIGADE Chef de cuisine/Head chef Sous chef Aboyeur Dry and cold store CHEFS' TASKS 8 portions Prawn Fish Cakes 8 portions Sautéed Spinach 8 portions Caramelised Onion, Feta 8 portions Cheese and Mushroom Tarts 8 portions Poppy Seed Bread Rolls 8 portions Rosemary Stuffed Saratoga 8 portions Chops 8 portions Mint Sauce 8 portions Grilled Root Vegetables 8 portions Polenta Triangles 8 portions Sweet Cucumber Dressing 8 portions 8 portions Tropical Mango Mousse 8 portions Chocolate Truffles 8 portions Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 13 DBE/PAT 2020 NSC EXAMPLE: CHECKLIST (SEE ADDENDUM C 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 assessment N/A  tool  Beverage waiter Division of tasks in kitchen  Chefs   Chef de cuisine/Head chef with N/A  assessment tool  Aboyeur/Storekeeper with N/A  assessment tool 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 14 DBE/PAT 2020 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 moderation of the PAT: o The teacher's planning tasks, including recipes, for both examinations (PATs 1 and 2) o The marks of all learners who completed PAT 1, done in term 1 or 2 o In case of large groups, the marks of all the learners who have already completed PAT 2 o The written preparation of the learners for PAT 1 and 2. Learners may use their written, marked preparation during the PAT. o A separate set of assessment tools for the use of the moderator with the names and examination numbers the learners already written on the mark sheet (if available)  The moderator will moderate SIX candidates from both the kitchen and restaurant. They will 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 marks, a block adjustment upwards or downwards should be made based on the difference.  The table below demonstrates how to determine the difference between the moderator's marks and the teacher's marks to establish precisely whether adjustment is needed and the margin of adjustment required. 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 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 15 DBE/PAT 2020 NSC  A block adjustment can 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 changed if an adjustment is made.  The marks of all the learners need to be finalised and signed by the subject advisor and principal after the moderation process. 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. ADDENDA  ADDENDA A, B and C: Should be submitted to the subject advisor.  ADDENDA D, E and L: To be completed by the teacher.  ADDENDA F–I and M: Optional: These assessment sheets/lists should be adapted to suit the specific scenario of the school.  ADDENDA K is to be completed by the subject advisor/moderator. Copyright reserved Please turn over

Name of dish Copyright reserved Hospitality Studies 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 Non-alcoholic cocktail Please turn over DBE/PAT 2020 drink Friandise (optional)

Downloaded from hlayiso.com Hospitality Studies 17 DBE/PAT 2020 NSC ADDENDUM B: 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/NUMBERS NUMBER OF GUESTS/PORTIONS RESTAURANT BRIGADE Maître d'hôtel Beverage waiter Waitrons KITCHEN BRIGADE Chef de cuisine/Head chef Sous chef Aboyeur/Storekeeper CHEFS Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 18 DBE/PAT 2020 NSC ADDENDUM C: CHECKLIST HOSPITALITY STUDIES CHECKLIST FOR PAT PLANNING 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 2020 NSC ADDENDUM D: ASSESSMENT – CHEFS Name of school: Names or numbers of chefs Name of teacher: Date: Type of chef/Dishes: WRITTEN PLANNING 25 1 HYGIENE AND NEATNESS: PERSONAL AND WORK STATION  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 exam) 2 OPENING MISE-EN-PLACE  Collects and prepares required equipment/apparatus for use (2)  Collects, measures and prepares ingredients correctly and 6 (4) timeously and arrange 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), no (3) overcooking or leaving to stand for reheating  Able to finish without questions/assistance (2) 4 PROFESSIONALISM  Punctuality: Begins on time, adheres to break times (1)  Offers assistance when required (1) 5  Coordination and cooperation with other chefs and waitrons (1)  Displays professional behaviour/attitude, no hanging about (2) 5 CLOSING MISE-EN-PLACE  All equipment and apparatus cleaned and stored away correctly and safely (1)  Appearance of workstation and stove on completion (2) 5  Completes all additional tasks given (sweeping floors, closing windows, (2) switching off identified equipment, etc.) 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/dishes. 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 20 DBE/PAT 2020 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/apron, tie, shoes, waiter's cloth (4) 6  General neat appearance – hair, nails, jewellery, no make-up (2) 2 OPENING MISE-EN-PLACE Preparation of restaurant and tables:  Tables stable, chairs neatly aligned and enough space to move around (2)  Tablecloth and overlay clean, ironed (2) 8  Placement of table cloth: overhang, straight and right side up (2)  Folding and placement of napkins/serviettes (2)  All items clean and shiny (side plates, cutlery, glasses) (3)  Cutlery straight, correct spacing and placed equal distance from table edge and from side plate (3)  Correct placing of the cutlery according to the menu (3) 13  All covers at the table are correct, aligned and the same as the rest of the restaurant (side plates, cutlery, glasses) (2)  Decorations and additional items: table number, cruet set, flowers/candles placed correctly (2) 3 HANDLING OF GUESTS: COMMUNICATION  Welcome/Introduction and seating of guests (2)  Friendliness, attentiveness and availability (2)  Non-verbal communication: Attitude, posture, body language (2) 10  Overall communication and interaction with guests (2)  Presenting the menu: The way each course is explained, knowledge of menu/allergens, announcing each course before serving (2) 4 EFFICIENCY OF BEVERAGE SERVICE AND CLEARING  Taking and executing beverage order and handling of tray (2)  Serving drinks at table: pouring of beverages, anti-clockwise, from the right hand (3) 8 side, ladies first, glass filled to correct level, no spilling  Coffee/Tea service: Pouring of coffee, anti-clockwise, from the right hand side, (3) ladies first, cup filled to correct level, milk, sugar, etc. 5 SERVING AND CLEARING ALL COURSES ON THE MENU  Bread service: from left hand side, place on side plate, butter (3)  Food service: carrying and handling of plates (respect food plating, anti-clockwise, (4) from right hand side, ladies first, guests at a table served together) 14  Clearing and carrying empty plates (3)  Crumbing down, clearing unnecessary items, placing dessert cutlery (4) 6 PROFESSIONALISM  Punctuality: Begins on time, adheres to break times (2)  Teamwork: Coordination and cooperation with chefs and waitrons (2)  Display professional behaviour, handling of crisis situations (2) 10  Attentive to guests, no hanging around (2)  Offers assistance where needed (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 6 coffee and tea items, sweeping, close windows, clearance of tea and coffee (4) counters, cleaning and locking of bathrooms, storing of music system, hot trays. 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 cover/service procedures. TOTAL FOR RESTAURANT SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 21 DBE/PAT 2020 NSC ADDENDUM F: ASSESSMENT – CHEF DE CUISINE/HEAD CHEF (Optional) (Only 1 candidate) Name of school: Name of chef de cuisine/ head chef Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE  Uniform: Hat, chef's jacket, pants, shoes (3) 6  General neat appearance – hair, nails, jewellery, no make-up ,dishcloth (3) 2 KITCHEN CONTROL  Hand out written preparation and name tags/numbers to kitchen brigade (2)  Hygiene inspection: 6 Appearance of brigade, e.g. uniform, clean shaven, loose hair (4) Management:  Communication skills/speech (2)  Clear instructions (2)  Organised (1) 11  Gets cooperation (1)  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 (1) 5  Informs chefs of serving times (times realistic and managed) (3)  Dishes served punctually (1) Control dishes:  Prepares garnishes in advance (2) 7  Checks dishes (taste, appearance and check portions) (3)  Confirms number of portions with aboyeur and plates (2) Line of service:  Example plate ready on time (1) 5  Tasks allocated (1)  Chefs ready, logical flow, smooth, efficient operation of plating dishes (3)  Crisis management (2) 2 3 PLATING Garnish and appearance of plates  Neatness of plate - no finger prints/food (5) 15  Creative/Original (5)  Consistent plate appearance (5) 4 CLOSING MISE-EN-PLACE  Confirms duty list with storekeeper, control chefs, no items standing around (2) 6  Facilitates cleaning after service is completed (4) 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 (Any 4 kitchen windows closed 4) 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 kitchen/plating procedures. TOTAL FOR KITCHEN SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 22 DBE/PAT 2020 NSC ADDENDUM G: ASSESSMENT – STOREKEEPER (Optional) Name of school: Names or numbers of storekeepers Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE  Uniform: Hat, chef's jacket, pants, shoes (3) 6  General neat appearance – hair, nails, jewellery, no make-up, dishcloth (3) 2 PRE-PREPARATION Reports stock shortages the day before (6) 6 Does pre-preparation, e.g. defrosting, make clarified butter/stock, portioning of (4) 4 meat/fish/poultry, etc. 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 (2) 4  Manages chefs/waiters during dishwashing process (correct method of scraping, (2) separating cutlery and crockery) 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) 20  Pre-preparation of garnishes (2)  Handing out of prepared dishes for dishing up (from the bain-marie/fridge) (2)  Calls out plates/orders to tables; confirms that all guests/examiners are served (2)  Cleans ingredient cupboards and pack alphabetically (4) 4 CLOSING MISE-EN-PLACE: FULFILLING AFTER-SERVICE DUTIES  Clean-up organisation: Delegates to and controls duties of chefs (4)  Conducts general cleaning of stores and organises cleaning equipment (brooms, (4) mops, trolleys – neat and clean) 14  Cleans fridges, removes old food, covers food, organises food (sort together), (4) packaging and labelling of leftover food  Cleans floor of storeroom (2)  Punctuality, attitude, willingness to assist and effective team work (5) 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 storeroom procedures. TOTAL FOR KITCHEN SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 23 DBE/PAT 2020 NSC ADDENDUM H: ASSESSMENT – BEVERAGE WAITER (not more than 3 candidates) Name of school: Names or numbers of waitrons Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE  Uniform: Trousers/Skirt, shirt, waistcoat/apron, tie, shoes (3) 6  General neat appearance – hair, nails, jewellery, no make-up, waiter's cloth (3) 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 (5) 9  Tidies and cleans rubbish bins/puts in correct place (1)  Switches on bathroom and corridor lights (1)  Cooling of cool drinks and water (jugs) (2)  Makes ice and mixes fruit juice (2) 6  Checks if 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 mocktails (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 (1)  Fills in correctly (1) 4  Correlates with money (1)  On saucer with peppermint (1) Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 24 DBE/PAT 2020 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) 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 bar service procedures. TOTAL FOR RESTAURANT SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 25 DBE/PAT 2020 NSC ADDENDUM I: ASSESSMENT – MAÎTRE D'HÔTEL (Only 1 candidate) Name of school: Name of maître d'hôtel Name of teacher: Date: WRITTEN PLANNING 25 1 PERSONAL APPEARANCE  Uniform: Trousers/Skirt, shirt, waistcoat/jacket, shoes (3) 6  General neat appearance – hair, nails, jewellery, no make-up, waiter's cloth (3) 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) 10 - Correct and neat (2) - Creativity (1) - Attractive (1) - Easy to read and matches the theme (2) Reception area:  Cleaning of area (2) 6  Preparing (decoration/flowers)/Creativity (4) 3 DURING SERVICE Punctuality:  Opening doors at the beginning (1) 6  Serving of dishes without long delays (5)  Reception of guests (1) 2  Introducing waiters (1)  Supervising waiters 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 4 numbers and numbers of guests (aboyeur) (2)  Crisis management (2) 2  Attitude and communication with guests and waiters (2) 2  Checking cash slips are correct (2) 2  Waiter-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 (2)  Stock-taking (checks cutlery, plates and glasses) (2) 4  In consultation with aboyeur (2)  Collects table cloths/serviettes (1) 1 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 restaurant procedures. TOTAL FOR RESTAURANT SERVICE 75 GRAND TOTAL 100 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 26 DBE/PAT 2020 NSC ADDENDUM J Mexican Sunset (Built mocktail) Yield: 1 Ingredients: Ice cubes 5 mℓ Grenadine 250 mℓ fresh orange juice 1 glacé cherry for garnish 1 orange/lemon slice for garnish 1 toothpick or wooden skewer and an umbrella (optional) Method: 1. Prepare a cocktail glass and the garnishes. 2. Fill the cocktail glass halfway with ice cubes. 1. 3. Pour the orange juice into the glass and let it 2. settle down. 3. 4. Pour the Grenadine into the glass and allow it to 4. settle. 5. 5. Garnish each mocktail with a slice of orange/ 6. lemon and glace cherry. A cocktail umbrella may 7. be used if available. Virgin Sea Breeze (Shaken mocktail) Yield: 1 Ingredients: 125 mℓ cranberry juice 125 mℓ ruby red grapefruit juice 125 mℓ crushed/broken ice 1 grapefruit wedge or slice Method: 1. Prepare a Collins/Zombie glass. 2. Pour all the ingredients into a cocktail shaker and shake well until it is foamy. 3. Add 2 cubes of ice into the glass. 4. Strain and pour the juice mixture into the glass 5. Decorate the glass with the slice/wedge of grapefruit. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 27 DBE/PAT 2020 NSC ADDENDUM K HOSPITALITY STUDIES PAT MODERATION REPORT (To be completed by moderator) DISTRICT PROVINCE CENTRE NAME TEACHER MODERATOR MODERATION DATE 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 4 chefs and 2 waiters.) NOTE: Mark out of 100 should include written preparation. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 28 DBE/PAT 2020 NSC ADDENDUM L HOSPITALITY STUDIES GRADE 12 MODERATION MARK SHEET School: Teacher: No. NAME OF LEARNER Converted mark Moderated mark (List learners alphabetically.) Date: Date: TOTAL PAT 1 PAT 2 Surname Name 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 21 22 23 24 TEACHER SIGNATURE: DATE: HOD SIGNATURE: __________________________ DATE: __________________ DISTRICT OFFICIAL: __________________________ DATE: __________________ SCHOOL STAMP Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 29 DBE/PAT 2020 NSC ADDENDUM M (optional - could be adapted to suit the school scenario) HOSPITALITY STUDIES – PRE-PAT CHECKLIST FOR TEACHERS SCHOOL TEACHER GRADE DATE CHECKLIST – √ if applicable √ Reminders 1. KITCHEN LAY-OUT: Hand washing area before learners start with PAT: Sanitiser/soap, towels/paper towels Workstations – numbered Hot water for washing up - geyser/urn/electrical kettles/pots on stoves Dish clothes – clean Oven gloves – extra BATTERIES – wall clock and scales Emergency kit - plaster, surgery/plastic hand gloves Assessment area - Side plates; jug with hot water and cutlery; numbers for chefs INGREDIENTS – Dry/Freezer/Fridge – neat and clean WASTE management – black bags/enough clean empty rubbish bins 2. RESTAURANT lay-out: Hand washing area before learners start with PAT: e.g. All learners Sanitiser/soap, towels/paper towels use kitchen Furniture Tables Chairs Linen Table cloths Overlays/Runners Napkins Wet clothes Serving cloths Chair covers Cutlery Main knives Main forks Entree knives Entree forks Soup spoons Dessert spoons Coffee/Teaspoons Fish knives and forks Serving Trays/Platters Tongs – bread service Stationery Waist coats or aprons Bow ties Table numbers Crumbing down Bill folders Area for scraping of plates/waste management Beverages HOT COLD BAR Ice Cash and bar slips Garnishes Toilets Soap Toilet paper and spray Towels Cleaning Toilets Surroundings Entrance 3. Learners' name lists with cellphone numbers 4. Number tags – learners' right back and left front shoulder 5. Arrangements with HOD for subs of classes during PAT examination sessions. 6. Admin PAT 1 Assessment tools Learner evidence Mark sheets Merit cases PAT 2 Assessment tools Learner evidence Mark sheets Merit cases 7. Warning signs – Exams in progress 8. Guest list and seating plans 9. SECURITY – learners & guests/locking of gates 10. Any OTHER: Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 30 DBE/PAT 2020 NSC HOSPITALITY STUDIES GUIDELINES FOR PRACTICAL ASSESSMENT TASK GRADE 12 2020 LEARNER INSTRUCTIONS Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 31 DBE/PAT 2020 NSC HOSPITALITY STUDIES: PRACTICAL EXAMINATION GRADE 12: 2020 CHEF INTRODUCTION The practical assessment task for 2020 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 exams 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 written planning task and hand it in 7 school days before the examination on the date set by the school. 2. The formal meal in the restaurant (approximately 6–7 hours) This consists of three phases:  Preparations for the formal meal commence 4 hours before the guests arrive. Thirty minutes may be added to eat. 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 four 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 32 DBE/PAT 2020 NSC CHEF'S NAME: DATE: 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 but do the two recipes on separate pages. NAME OF DISH/RECIPE 1: (1) [15] INGREDIENTS: (2) Amount Mise-en-place EQUIPMENT: required of ingredients (2) by recipe (2) Extra equipment for (2) preparation/cooking/moulding/ serving/portioning (those not at your workstation) Mise-en-place of equipment (e.g. grease baking tray) (1) Number of portions/yield (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 2020 NSC NAME OF DISH/RECIPE 2: (1) [15] INGREDIENTS: (2) Amount Mise-en-place EQUIPMENT: required of ingredients (2) by recipe (2) Extra equipment for (2) preparation/cooking/moulding/ serving/portioning (those not at your workstation) Mise-en-place of equipment (e.g. grease baking tray) (1) Number of portions/yield (1) Description of dish: (1) Oven ºC/temperature of stove plate and time/setting time required: (1) Cooking method(s): (1) Course: (1) ASSESSMENT SCALE: Mark: (2) 2 - 100% complete and correct; 1- almost complete/correct; 0 –incomplete/wrong (1) 1 - 100% complete and correct; 0 –incomplete/wrong Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 34 DBE/PAT 2020 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 CRITERIA Time schedule: Times specified – starting, plating and serving times indicated and correct (2) Realistic time allocated for preparation (2) Integration of recipes: Work on both at the same time (1) Logical sequence/Realistic order of work (2) Complete steps, correct and clear description (2) Closing mise-en-place (1) 10 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 35 DBE/PAT 2020 NSC HOSPITALITY STUDIES: PRACTICAL EXAMINATION GRADE 12: 2020 WAITRON INTRODUCTION The practical assessment task for 2020 consists of TWO practical examinations in the restaurant. 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 exams (restaurant examinations) and dividing it by two. The examination consists of two sections. 1. Written planning You will receive the planning task approximately 14 school days before the date of the examination. Complete the written 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 eat and 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 and ironing. 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.com 36 DBE/PAT 2020 NSC WAITRON NAME: DATE: 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) WRITE THE MENU BELOW (8) Short description of dishes: Hors d' oeuvre and three courses (4) NOTE: Keep all rules for writing out a menu in mind. Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 37 DBE/PAT 2020 NSC 2. ORDER OF WORK AND TIME SCHEDULE MARKS: 8 (Opening mise-en-place, serving of the guests including serving times of each course and closing mise-en- place.) TIME TASKS ASSESSMENT CRITERIA Time schedule: Times specified – starting and serving times indicated and correct (2) Opening mise-en-place (2) Complete serving steps (seat guests, serve drinks, food, etc.) (2) Closing mise-en-place (2) 8 Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 38 DBE/PAT 2020 NSC 3. DRAW A LABELLED DIAGRAM OF ONE COMPLETE COVER (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√ 4. OPENING MISE-EN-PLACE (complete per cover) (10) (Number of covers at your table:_____ x *Quantity per cover) (1) Name of dish (2) Type of cutlery needed per (3) *Quantity per cover single cover Second course: Main course: Dessert: (4) Serving utensils needed for hors d'oeuvre : (5) Serving utensils needed for bread service : (6) Utensils/Apparatus needed for crumbing down: (7) Type and quantity of crockery and cutlery needed for tea/coffee service: (8) Type and quantity of (9) Drink needed for (10) Linen: glasses needed per cover ASSESSMENT: OPENING MISE-EN-PLACE One mark per column (1–10): all items in column correct in order to get the mark per column Copyright reserved Please turn over

Downloaded from hlayiso.com Hospitality Studies 39 DBE/PAT 2020 NSC LEARNER DECLARATION SCHOOL: …………………………………………………………………………. NAME OF LEARNER: …………………………………………………………… (Surname and First Name) TEACHER'S NAME: ……………………………………………………...……… EXAMINATION NUMBER: ……………………………………………………… I hereby declare that the written 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 the 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 As far as I know, the above statement by the candidate is true and I accept that the work offered is his/ her own. ...…………………………..…. TEACHER'S SIGNATURE SCHOOL STAMP ………………………………. DATE Copyright reserved