2020 REVISED CURRICULUM AND ASSESSMENT PLANS HOSPITALITY STUDIES

2020 REVISED CURRICULUM AND ASSESSMENT PLANS HOSPITALITY STUDIES GRADE 10 Implementation: June 2020

Presentation Outline 1. Purpose 2. Amendments to the Content Overview for the Phase; 3. Amendments to the Annual Teaching Plan; 4. Amendments School Based Assessment (SBA) 5. Conclusion

1. Purpose • To mediate the amendments of the trimmed and re-organised 2020 Annual Teaching Plan including School Based Assessment for Hospitality. Studies, Grade 10 for implementation in June 2020 as stipulated in Circular S 2 of 2020. • To ensure that meaningful teaching proceeds during the remaining teaching time as per the revised school calendar. • To assist teachers with guided pacing and sequencing of curriculum content and assessment.

1. Purpose (continued) • To enable teachers to cover the essential core content /skills in each grade within the available time. • To assist teachers with planning for the different forms of assessment. • To ensure learners are adequately prepared for the subsequent year/s in terms of content, skills, knowledge, attitudes and values

2. Amendments to the Content Overview for the Phase

Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 *Trimmed Sectors and Careers • • Grade 12 * Reorganised *No amendment Sectors and Careers Food and beverage • Kitchen brigade and establishments restaurant brigade Services provided by each • Policies governing working Accommodation conditions. OHSA establishments • Learning pathways in the Careers in accommodation hospitality industry establishments Sectors and Careers • • The contribution of the hospitality industry to the SA economy. Careers in the ancillary or support positions in hospitality establishments Opportunities for selfemployment in the food and beverage sector. Marketing

Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 *Trimmed Nutrition and Menu Planning • • • SA Food Pyramid Nutrients and their functions Nutritional value of meals Principles of menu planning Menu planning for continental and English breakfasts, brunches and light meals * Reorganised *No amendment Nutrition and Menu Planning • • • Grade 12 • Significance of South African culinary uniqueness Providing food for different • cultural needs Menu planning for • hospitality establishments Menu planning for special tea occasions and threecourse meals Costing a recipe and a portion of the recipe Nutrition and Menu Planning Menu planning: formal four -course dinners, cocktail functions, finger lunches Costing and calculating the selling price of a meal Drawing up quotations

Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 *Trimmed Kitchen and Restaurant Operations * Reorganised Grade 12 *No amendment Kitchen and Restaurant Operations • Appliances, equipment • Receiving stock and utensils in the kitchen • Storekeeping and restaurant • Recipes • Mise-en-place in the kitchen • Cooking methods • Knife skills Kitchen and Restaurant Operations • Computing in the hospitality industry • The use of computers in • kitchen and restaurant operations • Professionalism in the hospitality industry

Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 *Trimmed Food Commodities • Fruit • Scones and muffins • Pancakes, waffles and crumpets • Tea and coffee • Eggs • Dairy products • Cereals • Minced meat and sausages • Pasta, classic pasta sauces • Salads and salad dressings • Interpretation of recipes * Reorganised Grade 12 *No amendment Food Commodities • Yeast products • Cakes and biscuits • Stocks • Soups • Sauces • Fish • Poultry • Rice • Vegetables • Herbs and spices Food Commodities Cocktail food and finger lunches • Vegetarian dishes • Desserts • Gelatin • Pastry • Choux pastry • Meat • Preserved food

Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 *Trimmed Food and Beverage Service • Mise-en-place in restaurant • Continental and English breakfasts, brunches and light meals • Table setting • Service and clearing techniques for buffet-style and plated service • Customer relations * Reorganised Grade 12 *No amendment Food and Beverage Service • Types of service • Preparing venue and setting tables for teas and three-course meals • Sequence and techniques of food and beverage service for table d’hôte menus. • Greeting and serving guests Food and Beverage Service • Storage Regulations for selling wine with meals on premises. • Serving of non-alcoholic beverages • Serving of formal fourcourse dinners, cocktail functions or finger lunches • Handling guests complaints

Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 *Trimmed Hygiene • • • Personal hygiene Hygiene on food premises General safety practices in the kitchen and restaurant Basic treatment of injuries Kitchen pests * Reorganised Grade 12 *No amendment Hygiene • • • Food poisoning, food spoilage, food contamination, temperature control Preventative safety measures Handling emergency situations Hygiene • Food-borne diseases

3. Amendments to the Annual Teaching Plan

Summary: Reorganisation/trimming of content topics Topics reorganised • Food and Beverage Service • Food Commodities • Nutrition and Menu planning Topics trimmed • Nutrition and Menu planning • Food Commodities • Sectors and Careers

Summary: Amendment to the weighting of content topics • Weighting of content topics in the November paper was aligned to the amendments that were implemented.

Gr 10 Summary: Content/Topics Amended Content/Topics FOOD COMMODITIES Eggs FOOD AND BEVERAGE Mise-en-place in the restaurant: plated service Waiters NUTRITION AND MENU PLANNING Nutritional value of meals Term 2 Week 1 Term 3 Week 2 Amendment=Reorganisation Reorganised: Factors influencing coagulation of eggs. This topic links to desserts in Gr 12 CAPS, Term 1 Week 6. with meringue. Reorganised: Moved to Term 4 Week 1 To keep all the Food and Beverage service together as a unit. Covering this content more towards the end of the year with the only PAT examination in mind. Reorganised: Moved to Term 3 Week 5 To keep the rest of Nutrition and Menu planning together towards the end of the term.

Gr 10 Summary: Content/Topics Amended Content/Topics Term Amendment=Reorganisation NUTRITION AND MENU PLANNING The principles of menu planning with regard to Term 3 Week 3 Reorganised: Moved to Term 3 Week 6 Week 3 is split up into two sections. Part 1 – The principles of menu planning Part 2 – Writing out of the menu NUTRITION AND MENU PLANNING Planning a menu Term 3 Week 4 Reorganised: Moved to Term 3 Week 8. FOOD AND BEVERAGE Table setting for two- three-course light meals Term 3 Week 5 Reorganised: Moved to Term 4 Week 2.

Gr 10 Summary: Content/Topics Amended Content/Topics` Term Amendment=Reorganisation FOOD COMMODITIES Minced meat and sausages Term 3 Week 6 Reorganised – Moved to Term 3 Week 1. FOOD COMMODITIES Pasta and classic pasta sauces Term 3 Week 7 Reorganised: Moved to Term 3 Week 2. FOOD COMMODITIES Salads and salad dressing Term 3 Week 8 Reorganised: Moved to Term 3 Week 3. FOOD AND BEVERAGE Customer relations Term 3 Week 9 Reorganised: Moved to Term 4 Week 5. FOOD AND BEVERAGE Paying of the bill Term 3 Week 10 Reorganised: Moved to Term 4 Week 4.

Gr 10 Summary: Content/Topics Amended Content/Topics Term SECTORS AND CAREERS Types if accommodation in South Africa Term 4 Week 2 Removed SECTORS AND CAREERS Functional positions in the room division Term 4 Week 3 and 4 Removed This content is not a building block for topics in further grades. The actual positions vary according to the type of establishment, and are therefore not universal Term 4 SECTORS AND CAREERS Senior Management Positions in the Week 5 Accommodation Sector Removed This content is not a building block for topics in further grades. Amendment=Reorganisation Franchises are repeated in Grade 12 with the opportunities for self-employment This content is not a building block for topics in further grades.

Gr 10 Summary: Content/Topics Amended Content/Topics Term Amendment = Trimming • Refer to the food pyramid for nutritional value was reduced • Waffles removed • Mixing method removed FOOD COMMODITIES Pancakes, Waffles and Crumpets Term 2 Week 3 FOOD COMMODITIES Eggs • Refer to the food pyramid for nutritional value reduced Term 2 Week 4 • Frozen and dehydrated eggs removed FOOD COMMODITIES Cereals Term 2 Week 5 • Refer to the food pyramid for nutritional value reduced • Factors influencing gelatinization removed • Accompaniments for breakfast cereals removed

Gr 10 Summary: Content/Topics Amended Content/Topics Term Amendment = Trimming FOOD COMMODITIES Dairy products Term 2 Week 6 • Refer to the food pyramid for nutritional value reduced • Types and classification reduced • Panacotta removed from practical option FOOD COMMODITIES Minced meat and sausages Term 3 Week 6 • Refer to the food pyramid for nutritional value reduced • Sausages are removed. FOOD COMMODITIES Pasta and classic pasta sauces Term 3 Week 7 • • FOOD COMMODITIES Salads and salad dressing Term 3 Week 8 Refer to the food pyramid for nutritional value reduced Removed – Classic sauces Refer to the food pyramid for nutritional value reduced

4. Amendments School Based Assessment (SBA)

Summary: Revised Programme of Assessment Term 1 Term 2 Task 1: March Test 75 % Task 2: Three (3) Practical Lessons and a Skills Test 25% Task 3 Two (2) Practical Lessons 25% Term 3 Term 4 Task 4 September Test 75 % SBA Term 1+2+3 = 225 (÷ 2. 25) to convert to 100 Task 5 Two (2) Practical Lessons 25% PAT (ONE) Task 100 November Examination 200 100 25 100 400 ÷ 4 100

Summary: Gr 11 November Examination Structure Section Content Mark allocation A Short Questions (all topics) 20 B Kitchen and Restaurant operations Hygiene, Safety and Security 20 C Nutrition and Menu Planning Food Commodities 40 D Sectors and Careers Food and Beverage Service 20 100 Convert to 200

Summary: Revised Practical Assessment Task (PAT) • The original PAT consists of: – PAT 1 100 marks – The format is amended to accommodate social distancing and acceleration of time. – Weighting of marks not affected. – SKAV assessed are standardised. – No restaurant function • Chefs: Individual preparation of one dish. • The prepared dish is plated. • Waitrons: Food and Beverage Service: Written assessment.

4. Conclusion

Conclusion SBA • A uniform, standardised approach is used across Grade 10 -12 in Hospitality Studies. • No important aspect of the Grade 12 curriculum is compromised. • Re-organisation, maintains and supports the foundational principles of the National Curriculum Statement (NCS) as stated for Hospitality Studies. • The allocated time on the revised ATP is realistic to teach content/ activities and assessment and are aligned to the available time. • The ATP exposes learners to a variety of forms of assessment. • The amended School Based Assessment (SBA) aligns to the content and time available. • Informal assessment focuses on the principles of assessment for learning in the context of specific or a combinations of topics. • Informal activities prepare the learner for the formal assessment and final NSC examinations. PAT • The amendment for the Gr 10 -12 PATs align to the time available. • Social distancing requirements are adhered to.

Contact Details Name: Magda van Pletzen CES: Services Subjects Department of Basic Education Tel: 0828264217 Email: vanpletzen. M@dbe. gov. za