Revised Hospitality Studies Curriculum and Assessment Plans Grade 12 2020
Explore the revised curriculum and assessment plans for Grade 12 Hospitality Studies, including amendments to content overviews, annual teaching plans, and school-based assessments. Designed to guide teachers in effective curriculum delivery within the specified time frame, ensuring students are well-prepared for future academic pursuits.
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Presentation Transcript
2020 REVISED CURRICULUM AND ASSESSMENT PLANS HOSPITALITY STUDIES GRADE 12 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 HospitalityStudies,Grade12 for implementation in June 2020 as stipulated in Circular S2 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 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 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 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 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
Summary: Amendments to the Content Overview for the Phase Grade 10 Grade 11 Grade 12 *Trimmed * Reorganised *No amendment Kitchen and Restaurant Operations Restaurant Operations Kitchen and Kitchen and Restaurant Operations Appliances, equipment and utensils in the kitchen and restaurant Recipes Mise-en-place in the kitchen Cooking methods Knife skills Receiving stock Storekeeping 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 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 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
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 h te 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 Food poisoning, food spoilage, food contamination, temperature control Preventative safety measures Handling emergency situations Food-borne diseases Personal hygiene Hygiene on food premises General safety practices in the kitchen and restaurant Basic treatment of injuries Kitchen pests
3. Amendments to the Annual Teaching Plan
Summary: Re-organisation of content topics Sectors and Careers Marketing Careers in the Hospitality Industry Opportunities for sustainable self-employment The Hospitality Industry s contribution to the South African economy Kitchen and Restaurant Operations Professionalism in the Hospitality Industry Computer operations in the Hospitality Industry
Summary: Amendment to the weighting of content topics Weighting of content topics remain unchanged and align to the CAPS Policy for Hospitality Studies
Gr 12 Summary: Content/Topics Amended Amendment = Content/Topics Term Reorganisaton Kitchen and Restaurant Operations- Professionalism in the Hospitality Industry Term 3 Week 1 Moved from Term 3 Week 1 to Term 4 Week 1. Moved from Term 4 Week 1 to Term 4 Week 2. Kitchen and Restaurant Operations- Computer operations in the Hospitality Industry Term 4 Week 1 Term 3 Week 2 Moved from Term 3 Week 2 to Term 3 Week 1 Sectors and Careers The Hospitality Industry s contribution to the South African economy Term 3 Week 4 Sectors and Careers Careers in the Hospitality Industry Moved from Term 3 Week 4 to Term 3 Week 2
Gr 12 Summary: Content/Topics Amended Amendment Content/Topics Term Reorganisaton Moved from Term 3 Week 5 to Term 3 Week 3 Term 3 Week 5 Sectors and Careers Opportunities for sustainable self- employment Week 6 and Week 7 grouped and combined to fit into 1 week. Moved from Term 3 Week 6 and 7to Term 3 Week 4. Sectors and Careers: Marketing Term 3 Week 6 and 7
4. Amendments School Based Assessment (SBA)
Summary: Revised Programme of Assessment Term 1 Term 2 Term 3 Term 4 March Test 50 % Task 5: Trial Exam 200 marks 100 % SBA Term 1+2+3 = 225 ( 2.25) to convert to 100 Task 2: Project 25% PAT (ONE) Task 100 Task 3: Task 4: November Examination 200 Four (4) Practical Lessons 25% Four (4) Practical Lessons 25% 400 4 100 100 25 100
Summary: Revision Final NSC Examination Structure Section Content Mark allocation Short Questions (all topics) A 40 Kitchen and Restaurant operations Hygiene, Safety and Security B 20 Nutrition and Menu Planning Food Commodities C 80 2x40 Sectors and Careers Food and Beverage Service D 60 2x30 100 % compliance to the original structure in CAPS p42 200
Summary: Revised Practical Assessment Task (PAT) The original PAT consists of: PAT 1 100 marks + PAT 2 100 marks The amendment is based on the available time. Social distancing requirements are adhered to. PAT 1 100 marks Weighting of marks not affected. SKAV assessed are standardised. The PAT is amended to manage social distancing and acceleration of time. Chefs: Individual preparation of TWO dishes. Waitrons: Food and Beverage Service: Written assessment.
Conclusion SBA A uniform, standardised approach is used across Grade 10-12 in Hospitality. 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 Tourism. 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 12 PAT aligns 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
