2023 ATP MEDIATION AND

CIRCULAR S33 PRESENTATION

SUBJECT: HOSPITALITY STUDIES

GRADE 12

Implementation: 01 January 2023

Presentation Outline
Purpose

Amendments to the Annual Teaching Plan (ATP)

Amendments to School Based Assessment (SBA)

Conclusion

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 1. Purpose
• It is essential that the content in each grade adequately
prepares learners for the subsequent grades and is
adequately supported by content in previous grades.
• Current prescribed textbooks and DBE workbooks
(LTSM) should remain relevant and usable as a primary
resource;
• Based on the nature of the subject, collaboration across
phases was required, to ensure that there is coherence
and progression across phases.

“Don’t fix what is not broken”

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 Purpose…
• To ensure that meaningful teaching proceeds during the
remaining teaching time as per the revised school calendar.
• To assist teachers with guided pacing and sequencing of
curriculum content and assessment.
• To enable teachers to cover the essential core content
/skills in each grade within the available time.
• To assist teachers with planning for the different forms of
assessment.
• To ensure learners are adequately prepared for the
subsequent year/s in terms of content, skills, knowledge,
attitudes and values.

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 2. Amendments to the
Annual Teaching Plan (ATP)

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 Summary
Grade 12

*No amendment
Sectors and Careers
• The contribution of the hospitality industry to
the SA economy.
• Careers in the ancillary or support positions in
hospitality establishments.
• Opportunities for self-employment in the food
and beverage sector.
• Marketing
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 Summary
Grade 12
*No amendment
Nutrition and Menu Planning
• Basic menu planning principles (recap).
• Ingredients causing allergic reactions.
• Menu planning: formal four-course dinners and
banquets.
• Cocktail functions
• Costing and calculating the selling price of a meal
• Drawing up quotations

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 Summary
Grade 12

*No amendment

Kitchen and Restaurant Operations

• Professionalism in the hospitality industry.
• Computer operations in the hospitality
industry: Use and benefits

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 Summary
Grade 12
*No amendment
Food Commodities
• Preserved food
• Desserts
• Gelatin
• Vegetarian dishes
• Pastry
• Choux pastry
• Meat

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 Summary
Grade 12
*No amendment
Food and Beverage Service
• Wine classification, service and storage.
Regulations for selling wine with meals on
premises.
• Non-alcoholic beverages: dispensing/ cocktail
and beverage control.
• Serving of non-alcoholic beverages and wine.
Regulations for sale and service
• Handling guests complaints

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 Summary
Grade 12

*No amendment

Hygiene/ Safety & Security

• Food-borne diseases
• Impact of HIV/AIDS and impact on workforce

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 3. Amendments
School Based Assessment (SBA)

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 Summary: Grade 12 Recovery
2023-2024: Programme of Assessment
TERM Term 1 Term 1 Term 2 Term 2 Term 3 Term 4
TASK Task 1 Task 2 Task 3 Task 4 Task 5 SBA
NAME
Term 1+2+3
Three (3) March Three (3) June Preparatory
Practical Controlle Practical Controlled Examination
Lessons d Test Lessons Test 100
+ + (25%)
One (1) One (1) OR PAT
Skills Test Skills Test 100
Mid-Year (25%)
Examinatio
n

TASK 20% 15% 20% 15% 30% NOVEMBER

WEIGHTIN
G
EXAMINATION
200
(50%)

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 Summary: Gr 12 November
Examination Structure
Section Content Mark allocation
A Short Questions (all topics) 40
B Kitchen and Restaurant
operations 20
Hygiene, Safety and Security
C Nutrition and Menu Planning 40
Food Commodities 40
D Sectors and Careers 30
Food and Beverage Service 30
TOTAL 200
Time Allocation: 3 Hours

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 Summary: Revised Practical
Assessment Task (PAT)
• The original PAT consists of:
– 100 marks (75 marks for cooking/serving skills + 25 marks for
written planning task)
– The format is amended to accommodate social distancing and
acceleration of time.
– Weighting of marks not affected.
– SKAV assessed are standardised.
• Chefs: *Prepare & plate the formal meal, ready for service
*Written planning task
*Closing mise-en-place
• Waitron: *Written planning task
*Prepare the venue for the formal meal
*Serving of food & beverages
*Closing mise-en-place 14
4. Conclusion

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 Conclusion
School Based Assessment (SBA)
• A uniform, standardised approach is used across Grade 10-12 in Hospitality
Studies.
• No important aspect of the Grade 12 curriculum is compromised.
• Re-organisation, maintains and supports the foundational principles of the
National Curriculum Statement (NCS) as stated for Hospitality Studies.
• The allocated time on the recovery ATP is realistic to teach content/ activities and
assessment and are aligned to the available time.
• The R-ATP exposes learners to a variety of forms of assessment.
• The amended School Based Assessment (SBA) aligns to the content and time
available.
• Informal assessment focuses on the principles of assessment for learning in the
context of specific or a combinations of topics.
• Informal activities prepare the learner for the formal assessment and final NSC
examinations.
Practical Assessment Task (PAT)
• The amendment for the Gr 12 PAT aligns to the time available.
• Social distancing requirements are adhered to.

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 Contact Details
Name: Veena Govender
CES: Services Subjects
Department of Basic Education
Tel: 012-3573990
Email: govender.ve@dbe.gov.za