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Resource Details

Resource Name:

Hospitality Studies grade 12 exam guidelines 2009 (80.9 Kb)

Resource Description:

What to expect from the examiniation, and guidelines on how to prepare for the exam.

Resource Status:

Approved Resources

Resource Tags:

guidelines
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Resource Type:

Teacher Guide

Resource Media Type:

pdf

Resource Licencing Condition:

Resource Language:

English

Teacher Context:

Provides assistance to teachers when preparing grade 12 learners for the examination

Curriculum Links

Learning Level / Learning Area

South African Education Sectors

SA Schools

Further Education and Training

Grade 12

Hospitality Studies

Outcomes / Assessments

Outcomes

HOS.LO1 (FET)

Demonstrate knowledge and understanding of the hospitality industry, its contribution to the South African economy, the sectors of the hospitality industry, and related career opportunities.

AS12.1.1

Design and present a basic marketing tool to promote a hospitality product which may contribute to the local economy.

AS12.1.3

Identify and evaluate opportunities for sustainable self-employment in the food and beverage sector.

HOS.LO2 (FET)

Operate in a hygienic, safe and secure food preparation and service environment in a responsible manner and in accordance with relevant legislation.

AS12.2.1

Understand and demonstrate a professional appearance, attitude, ethics and values in the preparation and service of food and beverages.

AS12.2.2

Describe the origin and symptoms of infectious diseases, including HIV and AIDS, and their transmission possibilities in the food and beverage environment.

AS12.2.3

Identify and apply basic treatment to common injuries that might occur in the preparation and service of food and beverages, with special attention to HIV/AIDS risks.

HOS.LO3 (FET)

Understand and apply the principles of planning, organising, problem solving and evaluation as related to self and to practices and systems of food production.

AS12.3.1

Discuss the use and benefit of computers in the administration of kitchen operations

AS12.3.2

Maintain and keep records of food production, equipment and food items to ensure effective stock control.

AS12.3.3

Cost and calculate the selling price of a meal and draw up a quotation for a function, including utility, infrastructure and labour costs.

AS12.3.4

Plan menus for formal dinners and a cocktail function, taking into account nutrition and the specific dietary needs of consumers (including those with HIV/AIDS), national and international food trends and cultural uniqueness.

AS12.3.5

Demonstrate a knowledge and understanding of the following food commodities – meat, vegetarian dishes, choux paste, pastry and desserts.

AS12.3.6

Produce and present a range of dishes for formal dinners and a cocktail function using the commodities studied and taking cognisance of cultural interpretation of food trends and special dietary requirements, giving preference to local commodities.

HOS.LO4 (FET)

Understand and apply the principles of planning, organising, problem solving and evaluation as related to self and to practices and systems of food and beverage service and customer care.

AS12.4.1

Maintain stock control by keeping a record of food and beverage equipment for the restaurant.

AS12.4.2

Understand and demonstrate the basic principles of wine and malt service, paying particular attention to customer service and the applicable liquor laws.

AS12.4.3

Prepare and set up the venue and tables for formal dinners and a cocktail function using the commodities studied and taking cognisance of the cultural interpretation of food trends and special dietary requirements, giving preference to local commodities.

AS12.4.4

Perform and maintain the correct service techniques and sequence of food and beverages for selective menus.