South Africa Grade 11 Hospitality Studies Syllabus - Course Entries
Nutrition and Menu Planning
This section covers the South African Food Pyramid, the functions of nutrients, and the principles of menu planning. It includes meal planning for special teas and three-course meals, taking into consideration South Africa's diverse culinary heritage. Resources related to nutrition and menu planning include:
Food and Beverage Service
This section focuses on the terminology and procedures of food and beverage service, including pairing food and wine. It also covers setting up venues for teas and three-course meals. Resources related to food and beverage service include:
Food Commodities
This section explores various food commodities, including vegetables, rice, fish, poultry, stocks, and sauces. It emphasizes the nutritional value of different foods and their preparation methods. Resources related to food commodities include:
Kitchen and Restaurant Operations
This section covers kitchen equipment, utensils, and their care, as well as the metric system for measuring ingredients. It also includes information on various cooking methods and techniques. Resources related to kitchen and restaurant operations include:
Hygiene, Safety, and Security
This section focuses on maintaining hygiene standards in a hospitality setting, adhering to safety regulations, and implementing security measures. Resources related to hygiene, safety, and security include:
Sectors and Careers
This section provides an overview of the different sectors within the hospitality industry, including accommodation, food and beverage, travel and tourism, and recreation and entertainment. It also explores various career pathways within these sectors. Resources related to sectors and careers include:
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