New CAPS Subjects: Consumer Studies

Hospitality Studies equips students with the skills and knowledge in a food and beverages establishment. It prepares students for work in the sector or studies.

Book a Call Back
Download a brochure

Last Updated : July 22, 2022

Hospitality Studies equips students in Grade 10 to 12 with the skills and knowledge of the following themes that are found in the industry: 

  • Food hygiene
  • Food production
  • Food service
  • Beverage service 
  • Client service
  • Produce and presentation of food
  • Preparing venues
  • Setting tables for different types of functions

What Are The Aims Of Hospitality Studies?

Here is what the subject aims to achieve, in Hospitality Studies:

  • Identifying the sectors in the hospitality industry and career possibilities in the different sectors Identifying cultural and other influences on South African cuisine
  • Planning and Costing menus 
  • Purchasing, storing and controlling food 
  • Applying techniques of food preparation and cooking 
  • Managing resources
  • Caring for food and beverage and customers
  • Maintaining hygiene, safety and security in a hospitality industry environment
Apply Now

What Are The Main Topics Of Study?

Here are the six (6) main topics of study in Hospitality Studies

  • Hospitality sectors and careers
  • Kitchen and restaurant operations
  • Nutrition, menu planning and costing
  • Food commodities
  • Food and beverage service
  • Hygiene, safety and security

What Will I Learn In Hospitality Studies?

The topics that will be studied in all the Grades are the same. What differs is what you will learn in the different Grades. Here is what you will learn in the following Grades:

Grade 10

 

CONTENT

WHAT YOU WILL LEARN

Hospitality sectors and careers

Nutrition, menu planning and costing

  • 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

Kitchen and restaurant operations

  • Appliances, equipment and utensils in the kitchen and restaurant
  • Recipes
  • Mise-en-place in the kitchen
  • Cooking methods
  • Knife skills

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 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

Hygiene, safety and security

Grade 11

 

CONTENTWHAT YOU WILL LEARN
Hospitality sectors and careers
  • Kitchen brigade and restaurant brigade
  • Policies governing working conditions
  • Occupational Health and Safety Act (OHSA)
  • Learning pathways in the hospitality industry
Kitchen and restaurant operations
  • Receiving stock
  • Store keeping
Nutrition, menu planning and costing
  • 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
Food commodities
  • Yeast products
  • Cakes and biscuits
  • Stocks
  • Soups
  • Sauces
  • Fish
  • Poultry
  • Rice
  • Vegetables
  • Herbs and spices
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
Hygiene, safety and security
  • Food poisoning, food spoilage, food contamination, temperature control 
  • Preventative safety measures 
  • Handling emergency situations

Grade 12

 

CONTENTWHAT YOU WILL LEARN
Hospitality 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 self-employment in the food and beverage sector
  • Marketing concepts and terminology
Nutrition, menu planning and costing
  • Menu planning: formal four-course dinners, cocktail functions, finger lunches
  • Costing and calculating the selling price of a meal
  • Drawing up quotations 
Kitchen and restaurant operations
  • Computing in the hospitality industry
  • The use of computers in kitchen and restaurant operations
  • Professionalism in the hospitality industry
Food commodities
  • Cocktail food and finger lunches
  • Vegetarian dishes
  • Desserts
  • Gelatin
  • Pastry
  • Choux pastry
  • Meat
  • Preserved food
Food and beverage service
  • Wine choice, service and 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
Hygiene, safety and security
  •  Food-borne diseases
Contact Our Course Experts

What Practicals Are In Hospitality Studies?

Here are the practicals topics and products that can be produced in the practicals for the following Grades:

Grade 10

 

TERMTOPICSUGGESTED PRODUCTS
1Scones Scones and variations, such as roly-poly
Muffins Different types of muffins
Pancakes Pancakes 
Fruit knife skillsKnife skills to prepare fruit salad
2Coffee Filter coffee 
Waffles and crumpetsWaffles and crumpets
Eggs Fried/scramble/poached, omelette (plain and puffed), boiled (stuffed), frittata
Eggs-based desserts
  • Crème brûlée, crème anglaise 
  • Soft meringue: Queen of bread pudding, lemon meringue tart 
  • Hard meringue: vacherin, nests, rosettes
3Mince dishes for light mealsCottage pie, bobotie, meatballs, hamburger patties
Pasta Spaghetti bolognaise, pasta Alfredo, lasagne, macaroni and cheese
Salad and salad dressingsKnife skills to prepare classic salads and salad dressing
Milk and eggsQuiché

Grade 11

 

TERMTOPICSUGGESTED PRODUCTS
1Yeast Raisin bread, Swedish tea ring, doughnuts, croissants, bread rolls, vetkoek, focaccia
Cakes Cake or cupcakes
Biscuits A variety of biscuits using different mixing methods
2Fish  
  • Steamed fish cocktail, fried fish fillets, fish cakes, fish pie
  • Sauces
Poultry Chicken pie, chicken cordon bleu, chicken à la king, etc. Sauces
Advanced desserts Advanced desserts with sauces
3Traditional cuisineAny traditional dishes such as baklava (Greek) and spanakopita
Soups 
  • Knife skills
  • Suitable soups such as butternut soup, tomato soup
Vegetables 
  • Deep-fried pumpkin fritters and caramel sauce, potato croquettes
  • Sauces 
Rice Timbales, risotto, rice salad, confetti rice

 

Grade 12

 

TERM TOPICSUGGESTED PRODUCTS
1Hors d’oeuvres and appetisersCanapés, crudités, seafood cocktail, pâtés, sandwiches
Garnishing for platingSpin sugar, chocolate work, tuiles, flower frosting
Desserts, using gelatineCheesecake with topping, Bavarian cream, mousse (chocolate, strawberry), fruit jelly (fruit juice, fruit and gelatine)
Vegetarian dishesPreparing vegetarian dishes
2Choux pastryCream puffs and éclairs
Meat Advanced meat dishes (rolling, stuffing, crumbing, deboning)
Pastry, frozen commercialPhyllo, puff pastry
Pastry, homemade, short crustItems such as tartlets, quichés and sausage rolls
Download A Brochure

How Will I Be Assessed?

You will be assessed through the following:

  • Projects
  • Tests
  • Examinations

Projects

Projects require the student to do the following:

  • Plan, prepare, investigate or research to solve an identified problem or task
  • Perform the task according to the given instructions and criteria
  • Produce the required product
  • Show innovation and creativity

Tests

Tests will be open-book. You will be tested on understanding what you will have learned. You will be required to write long reflective answers to a given scenario. Giving supporting evidence will be essential.

Examinations 

For Grade 12  the 3-hour examination will consist of 50% of your final marks (200 marks).  

Only Grade 12 content will be assessed. However, prior knowledge from Grades 10 and 11 may be necessary to interpret and answer some questions.  

Author: Collin Wilbesi
Editor: Sive Ncanywa
Date: July 22 , 2022