Thutong: South African Education Portal

Comments & Details

Resource Details

Resource Name:

beroepskeuses (Lesson Plan)

Resource Description:

Om leerders dei voorbereiding van restaurant en kos te leer en dan die maak van die kos en bediening van die kos

Resource Status:

Unchecked / Unapproved Resources

Resource Tags:

beroep
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Resource Type:

Lesson Plan

Resource Media Type:

PDF

Resource Licencing Condition:

Creative Commons: Attribution- Share Alike

Resource Language:

English

Teacher Context:

N/A

Curriculum Links

Learning Level / Learning Area

South African Education Sectors

SA Schools

Further Education and Training

Grade 10

Curriculum Topics

Thutong

Food and Beverage Service

Mise-en-place

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.

AS10.1.1

Define hospitality industry concepts and growth trends, and describe the impact of the hospitality industry on the South African economy and the tourism sector.

AS10.1.3

Identify and compare career and employment opportunities in the hospitality industry.

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.

AS10.2.2

Identify and apply correct food storage practices and procedures to meet specified hygiene principles.

AS10.2.3

Demonstrate correct waste disposal practices and procedures to meet specified hygiene, recycling and environmentally friendly practices.

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.

AS10.3.3

Interpret and follow a recipe with a basic understanding of preparation, cooking methods, culinary terminology, metrication and measurement of ingredients.

AS10.3.4

Explain the principles of menu planning.

AS10.3.5

Demonstrate a knowledge and understanding of the following food commodities – cereals, eggs, fruits, salads and salad dressings, scones and muffins, pasta, mince meat, sausages, dairy products, teas and coffees.

AS10.3.6

Apply the concept of mise-en-place when producing and presenting a range of breakfast items and light meals using the commodities studied, to meet the principles of nutrition, menu planning and creativity or flair, 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.

AS10.4.1

Identify, handle, clean and store the correct equipment for serving food and beverages in a restaurant.

AS10.4.2

Apply the basic principles of customer relations with sensitivity for diversity (e.g. race, gender, age, disability and sexual orientation) while providing an excellent food and beverage service.

AS10.4.3

Prepare and set up the venue and tables for a limited-menu buffet function (breakfast or light meal) taking into consideration the importance of aesthetic value.

AS10.4.4

Describe and apply the concept of mise-en-place in food and beverage operations while following the correct service and clearing techniques of food and non-alcoholic beverages for buffet-style breakfasts and light meals.