Hospitality Studies Grades 10-12

This course introduces learners to the diverse world of the hospitality industry, encompassing practical skills and theoretical knowledge across various themes such as food production, food and beverage service, hygiene, and customer service. The curriculum aims to equip learners with the necessary skills for a career path in this dynamic industry.

Grade 10

• Term 1: Introduction to Hospitality Studies, exploring the different sectors and services within the industry. Focus on hygiene practices, kitchen operations and equipment, and basic nutritional value of commodities like fruit, scones, muffins, pancakes, waffles, and crumpets. Practical work involves applying knife skills, preparing fruit-based dishes, and baking various quick flour mixtures.
• Term 2: Expands on food and beverage service, including mise-en-place, table setting, and customer service for buffet-style and plated meals. Learners also delve into the preparation and service of tea and coffee, and explore the nutritional value and culinary uses of eggs, cereals, and dairy products. Practical application focuses on preparing egg dishes, desserts, and incorporating dairy in various recipes.
• Term 3: Introduces menu planning principles, focusing on nutritional value, sensory appeal, and customer preferences. Learners plan menus for continental and English breakfasts, brunches, and light meals. Practical skills include preparing dishes using minced meat, sausages, pasta, and creating salads and dressings. Safety practices in the kitchen and restaurant are also emphasized.
• Term 4: Covers safety procedures and first aid for common kitchen injuries. Customer relations principles are introduced, emphasizing cultural sensitivity and professional behavior. Learners explore different types of accommodation in South Africa, including hotels, lodges, guesthouses, and B&Bs, and learn about the functions of various departments within these establishments.

Grade 11

• Term 1: Focuses on South African culinary uniqueness and catering to diverse cultural needs, including halaal, kosher, and African cuisines. Learners explore organic food, carbon footprint, and recycling practices. Menu planning for special tea occasions and three-course meals is practiced, incorporating traditional South African dishes. Practical work involves preparing yeast-based products, using herbs and spices, baking cakes and biscuits, and costing recipes.
• Term 2: Covers different types of food and beverage service, including waiter service, assisted service, and self-service. Learners prepare venues and set tables for teas and three-course meals, practicing service techniques and sequence. The curriculum also explores stocks, soups, sauces, fish, and poultry, with practical application focusing on preparing these commodities.
• Term 3: Explores the culinary heritage of South Africa, incorporating influences from Cape Malay, Indian, African, European, and Mediterranean cuisines. Learners plan innovative three-course meals using traditional dishes and local ingredients. The focus shifts to hygiene, covering food spoilage, contamination, and temperature control. Practical work involves preparing vegetable and rice dishes.
• Term 4: Covers kitchen operations, including food delivery, storekeeping, and stock control procedures. Learners learn about food pests and safety and security measures, including handling emergency situations. The curriculum also introduces policies governing working conditions and learning pathways in the hospitality industry.

Grade 12

• Term 1: Advanced menu planning for cocktail functions, finger lunches, and formal four-course dinners. Learners explore costing and pricing strategies, including drawing up quotations for functions. Practical work involves preparing hors-d'oeuvres, choux pastry, and various hot and cold desserts.
• Term 2: In-depth study of meat, including different types, cuts, preparation methods, and portion control. Learners also explore pastry making, food preservation techniques, and wine, covering classification, food pairing, and storage. Practical application focuses on preparing advanced meat dishes, homemade pastries, chutneys, jams, and serving non-alcoholic beverages and wine.
• Term 3: Covers vegetarian diets, nutritional guidelines, and the use of legumes, nuts, seeds, and soy as protein sources. Learners delve into occupational health and safety, food-borne diseases, and the hospitality industry's contribution to the South African economy. The curriculum also explores career opportunities in ancillary or support positions and opportunities for self-employment.
• Term 4: Focuses on computer applications in the hospitality industry, including kitchen administration, purchasing, stock control, and point-of-sale systems. Learners also explore professional code of conduct, customer care, and service excellence.