2020 REVISED CURRICULUM AND ASSESSMENT PLANS

HOSPITALITY STUDIESGRADE 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 Planincluding School Based Assessment forHospitalityStudies,Grade10 for implementationin June 2020 as stipulated in Circular S2 of2020.

• To ensure that meaningful teachingproceeds during the remaining teaching timeas per the revised school calendar.

• To assist teachers with guided pacing andsequencing of curriculum content andassessment.

1. Purpose (continued)

• To enable teachers to cover the essentialcore content /skills in each grade within theavailable time.

• To assist teachers with planning for thedifferent forms of assessment.

• To ensure learners are adequately preparedfor 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 Grade 12

*Trimmed * Reorganised *No amendment

Sectors and Careers Sectors and Careers Sectors and Careers• Food and beverage

establishments• Services provided by each• Accommodation

establishments• Careers in accommodation

establishments

• Kitchen brigade and restaurant brigade

• Policies governing working conditions. OHSA

• Learning pathways in the hospitality industry

• The contribution of the hospitality industry to the SA economy.

• Careers in the ancillary or support positions in hospitality establishments

• Opportunities for self-employment in the food and beverage sector.

• Marketing

Summary: Amendments to the Content Overview for the Phase

Grade 10 Grade 11 Grade 12*Trimmed * Reorganised *No amendment

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

Nutrition and MenuPlanning

• Significance of South African culinary uniqueness

• Providing food for different cultural needs

• Menu planning for hospitality establishments

• Menu planning for special tea occasions and three-course 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 Grade 12*Trimmed * Reorganised *No amendment

Kitchen and RestaurantOperations

• Appliances, equipment and utensils in the kitchen and restaurant

• Recipes• Mise-en-place in the

kitchen• Cooking methods• Knife skills

Kitchen and Restaurant Operations

• Receiving stock• Storekeeping

Kitchen and RestaurantOperations

• 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 Grade 12

*Trimmed * Reorganised *No amendment

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

Food Commodities

• Yeast products• Cakes and biscuits• Stocks• Soups• Sauces• Fish• Poultry• Rice• Vegetables• Herbs and spices

Food Commodities

Cocktail food and fingerlunches• Vegetarian dishes• Desserts• Gelatin• Pastry• Choux pastry• Meat• Preserved food

Summary: Amendments to the Content Overview for the Phase

Grade 10 Grade 11 Grade 12

*Trimmed * Reorganised *No amendment

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

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 four-course dinners, cocktail functions or finger lunches

• Handling guests complaints

Summary: Amendments to the Content Overview for the Phase

Grade 10 Grade 11 Grade 12*Trimmed * Reorganised *No amendment

Hygiene Hygiene Hygiene

• Personal hygiene• Hygiene on food premises• General safety practices in

the kitchen and restaurant• Basic treatment of injuries• Kitchen pests

• Food poisoning, food spoilage, food contamination, temperature control

• Preventative safety measures

• Handling emergency situations

• 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 Term Amendment=Reorganisation

FOOD COMMODITIESEggs

Term 2Week 1

Reorganised: Factors influencing coagulation of eggs. This topic links to desserts in Gr 12 CAPS, Term 1 Week 6. with meringue.

FOOD AND BEVERAGEMise-en-place in the restaurant: plated service Waiters

Term 3Week 1

Reorganised: Moved to Term 4 Week 1To 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.

NUTRITION AND MENU PLANNINGNutritional value of meals

Term 3Week 2

Reorganised: Moved to Term 3 Week 5To 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=ReorganisationNUTRITION AND MENU PLANNINGThe principles of menu planning with regard to

Term 3Week 3

Reorganised: Moved to Term 3 Week 6Week 3 is split up into two sections.Part 1 – The principles of menu planningPart 2 – Writing out of the menu

NUTRITION AND MENU PLANNINGPlanning a menu

Term 3 Week 4

Reorganised: Moved to Term 3 Week 8.

FOOD AND BEVERAGETable setting for two- three-course light meals

Term 3Week 5

Reorganised: Moved to Term 4 Week 2.

Gr 10 Summary: Content/Topics Amended

Content/Topics` Term Amendment=ReorganisationFOOD COMMODITIESMinced meat and sausages

Term 3Week 6

Reorganised – Moved to Term 3 Week 1.

FOOD COMMODITIESPasta and classic pasta sauces

Term 3Week 7

Reorganised: Moved to Term 3 Week 2.

FOOD COMMODITIESSalads and salad dressing

Term 3Week 8

Reorganised: Moved to Term 3 Week 3.

FOOD AND BEVERAGECustomer relations

Term 3Week 9

Reorganised: Moved to Term 4 Week 5.

FOOD AND BEVERAGEPaying of the bill

Term 3Week 10

Reorganised: Moved to Term 4 Week 4.

Gr 10 Summary: Content/Topics Amended Content/Topics Term Amendment=Reorganisation

SECTORS AND CAREERSTypes if accommodation in South Africa

Term 4Week 2

RemovedFranchises are repeated in Grade 12 with the opportunities for self-employmentThis content is not a building block for topics in further grades.

SECTORS AND CAREERSFunctional positions in the room division

Term 4 Week

3 and 4

RemovedThis 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

SECTORS AND CAREERSSenior Management Positions in the Accommodation Sector

Term 4Week 5

RemovedThis content is not a building block for topics in further grades.

Gr 10 Summary: Content/Topics Amended

Content/Topics Term Amendment = TrimmingFOOD COMMODITIESPancakes, Waffles and Crumpets

Term 2Week 3

• Refer to the food pyramid for nutritional value was reduced

• Waffles removed• Mixing method removed

FOOD COMMODITIESEggs Term 2

Week 4

• Refer to the food pyramid for nutritional value reduced

• Frozen and dehydrated eggs removed

FOOD COMMODITIESCereals

Term 2Week 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 = TrimmingFOOD COMMODITIESDairy products

Term 2Week 6

• Refer to the food pyramid for nutritional value reduced

• Types and classification reduced• Panacotta removed from practical option

FOOD COMMODITIESMinced meat and sausages

Term 3Week 6

• Refer to the food pyramid for nutritional value reduced

• Sausages are removed.

FOOD COMMODITIESPasta and classic pasta sauces

Term 3Week 7

• Refer to the food pyramid for nutritional value reduced

• Removed – Classic sauces

FOOD COMMODITIESSalads and salad dressing

Term 3Week 8

Refer to the food pyramid for nutritional value reduced

4. Amendments School Based Assessment (SBA)

Summary: Revised Programme of Assessment

Term 1 Term 2 Term 3 Term 4

Task 1: March Test 75 %

Task 4September Test

75 %

SBATerm 1+2+3 = 225

(÷2.25) to convert to100

Task 2: Three (3) Practical

Lessons and a Skills Test25%

Task 3Two (2) Practical

Lessons25%

Task 5Two (2) Practical

Lessons25%

PAT (ONE) Task100

November Examination 200

100 25 100400 ÷ 4

100

Summary: Gr 11 November Examination Structure

Section Content Mark allocation

A Short Questions (all topics) 20

B Kitchen and Restaurant operationsHygiene, Safety and Security 20

C Nutrition and Menu PlanningFood Commodities 40

D Sectors and CareersFood and Beverage Service 20

100Convert 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 PletzenCES: Services SubjectsDepartment of Basic EducationTel: 0828264217Email: vanpletzen.M@dbe.gov.za