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
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 |
|
Kitchen and restaurant operations |
|
Food commodities |
|
Food and beverage service |
|
Hygiene, safety and security |
|
Grade 11
CONTENT | WHAT YOU WILL LEARN |
Hospitality sectors and careers |
|
Kitchen and restaurant operations |
|
Nutrition, menu planning and costing |
|
Food commodities |
|
Food and beverage service |
|
Hygiene, safety and security |
|
Grade 12
CONTENT | WHAT YOU WILL LEARN |
Hospitality sectors and careers |
|
Nutrition, menu planning and costing |
|
Kitchen and restaurant operations |
|
Food commodities |
|
Food and beverage service |
|
Hygiene, safety and security |
|
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
TERM | TOPIC | SUGGESTED PRODUCTS |
1 | Scones | Scones and variations, such as roly-poly |
Muffins | Different types of muffins | |
Pancakes | Pancakes | |
Fruit knife skills | Knife skills to prepare fruit salad | |
2 | Coffee | Filter coffee |
Waffles and crumpets | Waffles and crumpets | |
Eggs | Fried/scramble/poached, omelette (plain and puffed), boiled (stuffed), frittata | |
Eggs-based desserts |
| |
3 | Mince dishes for light meals | Cottage pie, bobotie, meatballs, hamburger patties |
Pasta | Spaghetti bolognaise, pasta Alfredo, lasagne, macaroni and cheese | |
Salad and salad dressings | Knife skills to prepare classic salads and salad dressing | |
Milk and eggs | Quiché |
Grade 11
TERM | TOPIC | SUGGESTED PRODUCTS |
1 | Yeast | Raisin bread, Swedish tea ring, doughnuts, croissants, bread rolls, vetkoek, focaccia |
Cakes | Cake or cupcakes | |
Biscuits | A variety of biscuits using different mixing methods | |
2 | Fish |
|
Poultry | Chicken pie, chicken cordon bleu, chicken à la king, etc. Sauces | |
Advanced desserts | Advanced desserts with sauces | |
3 | Traditional cuisine | Any traditional dishes such as baklava (Greek) and spanakopita |
Soups |
| |
Vegetables |
| |
Rice | Timbales, risotto, rice salad, confetti rice |
Grade 12
TERM | TOPIC | SUGGESTED PRODUCTS |
1 | Hors d’oeuvres and appetisers | Canapés, crudités, seafood cocktail, pâtés, sandwiches |
Garnishing for plating | Spin sugar, chocolate work, tuiles, flower frosting | |
Desserts, using gelatine | Cheesecake with topping, Bavarian cream, mousse (chocolate, strawberry), fruit jelly (fruit juice, fruit and gelatine) | |
Vegetarian dishes | Preparing vegetarian dishes | |
2 | Choux pastry | Cream puffs and éclairs |
Meat | Advanced meat dishes (rolling, stuffing, crumbing, deboning) | |
Pastry, frozen commercial | Phyllo, puff pastry | |
Pastry, homemade, short crust | Items such as tartlets, quichés and sausage rolls |
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