SA NCS:Hospitality Studies
Introducing the Subject
DEFINITION
The subject Hospitality Studies covers theoretical and operational aspects of food and beverage preparation and service, incorporating the principles of safety, hygiene and environmental awareness. It provides learners with an understanding of the various sectors and diverse contexts that comprise the hospitality industry.
PURPOSE
Hospitality Studies will equip learners with skills, knowledge, attitudes and values related to real-world situations in the food and beverage industry. The integrated competencies that are covered in this subject will enhance the quality of life of the learners and others by providing the necessary resources for successful operation in the hospitality field, including small, medium and micro enterprises (SMMEs) and community-based operations.
This subject will enable learners to:
- be competent and creative in the basic production and presentation of food;
- develop basic entrepreneurial and problem-solving skills in relation to food and beverage operations;
- demonstrate an awareness and understanding of cultural uniqueness when planning and preparing a variety of recipes and menus;
- understand the aesthetic value of food and beverage service;
- use technology effectively and critically, showing responsibility towards the environment and the health, safety and security of other people within the hospitality industry;
- demonstrate an understanding of ethics and values which relate to the hospitality industry;
- demonstrate an awareness and understanding of the importance of service excellence in the hospitality industry;
- develop and apply the important principles of teamwork in the hospitality industry; and
- develop independence and self-discipline.
SCOPE
This subject encompasses the development of operational and organisational skills that will contribute to the macro vision of hospitality and tourism and the development of an ethic of service excellence in South Africa. The subject embraces the spirit of inclusivity by providing generic hospitality principles applicable to a diverse range of cultures, traditions and operations.
Owing to the nature of the operating environment, some learners who experience barriers to learning may need additional support in certain areas of this subject. Opportunities will be investigated constantly in order to create alternative or adapted opportunities for learning, and to ensure adherence to the principles of non-discrimination.
The above will be approached by using the following inter-related organising themes:
- food preparation and cooking: The basic principles and techniques of food preparation and cooking will be covered. Learners will progress from the preparation of a basic breakfast to the preparation of more complex dinners and cocktail functions, taking into account South Africa's cultural heritage and commodities available within the community.
- food and beverage service: The basic principles and techniques of food and beverage service will be covered. Learners will progress from the basic mise-en-place and laying of tables to the more complex skills and techniques required by formal table and restaurant service, taking into account service ethics, cultural diversity and people with special needs.
- safety, security and hygiene: Learners will be introduced to the policies governing safety, health and environmental issues in order to apply the basic principles thereof to hospitality operations.
- nutrition and menu planning: Learners will design various menus, taking into consideration the principles and diverse dietary and cultural requirements that influence menu planning.
- customer service: The important principles of customer service will be covered. Learners will be made aware of the importance of creating service excellence in the hospitality industry using international standards as a benchmark. Furthermore, learners have to understand the way in which the needs of clients with disabilities must be accommodated within all aspects of the industry.
EDUCATIONAL AND CAREER LINKS
The broad principles, concepts and skills developed in the General Education and Training band are extended in the Further Education and Training band. In Hospitality Studies, this is evident by the inclusion of Mathematics, Languages, Arts and Culture, Technology (processing), Economic and Management Sciences and the development of Life Orientation specific to the hospitality industry.
The Learning Outcomes of Hospitality Studies will articulate with the following:
- qualifications offered by Further Education and Training colleges;
- qualifications offered by Higher Education institutions; and
- qualifications registered on the National Qualifications Framework (NQF) offered by industry to learners in
the world of work.
The learning in the Further Education and Training band will allow for the development of skills, knowledge, values and attitudes to equip learners to enter different career pathways in the hospitality industry, or to further their studies within the workplace, thus meeting the principle of lifelong learning through the NQF.
The main career pathways that a learner could pursue include food and beverage management, professional cookery, hotel management, guest house/bed and breakfast management, event management, services management, catering management and community-based tourism services.
This subject provides enough scope for learners to pursue the additional career pathways of hotel reception, accommodation services, fast food services or self-employment opportunities in the catering field.
LEARNING OUTCOMES
Learning Outcome 1: Hospitality Concepts
The learner is able to 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.
Learners need to be aware of the importance of hospitality in South Africa and the employment opportunities that are available. This Learning Outcome focuses on developing the skills, knowledge, attitude and values within the hospitality industry by focusing on the sectors, functional areas, employment and self-employment opportunities, and learning pathways available.
Grade 10
By the end of Grade 10 learners who have achieved the minimum competences for this Learning Outcome understand the hospitality industry, its impact in South Africa and the opportunities it affords for employment.
Grade 11
By the end of Grade 11 learners who have achieved the minimum competences for this Learning Outcome can compare operations and careers in the hospitality industry and explore how South African cultural diversity contributes towards making aspects of the industry's products unique.
Grade 12
By the end of Grade 12 learners who have achieved the minimum competences for this Learning Outcome can evaluate self-employment opportunities and effectively create and present a basic marketing tool to enhance sales of hospitality products and services.
Learning Outcome 2: Health and Safety
The learner is able to operate in a hygienic, safe and secure food preparation and service environment in a responsible manner and in accordance with relevant legislation.
Learners will be introduced to the policies governing safety, health and environmental issues in order to apply these basic principles to hospitality operations. This Learning Outcome will focus on relevant legislation, attitudes, ethics, values, professional appearance, security, emergency situations and basic first aid.
Grade 10
By the end of Grade 10 learners who have achieved the minimum competences for this Learning Outcome can explain and apply safety and hygiene principles in the kitchen and restaurant.
Grade 11
By the end of Grade 11 learners who have achieved the minimum competences for this Learning Outcome can describe and apply relevant legislation and food hygiene principles in the kitchen and restaurant, justify the use of a range of security practices, and respond to a range of emergency situations.
Grade 12
By the end of Grade 12 learners who have achieved the minimum competences for this Learning Outcome can demonstrate professionalism, discuss potential disease transmission, and identify and apply appropriate basic first aid in the hospitality environment.
Learning Outcome 3:Food Production
The learner is able to understand and apply the principles of planning, organising, problem solving and evaluation as related to self and to practices and systems of food production.
The basic principles and techniques of food preparation and cooking will be covered. Learners will progress from the preparation of a basic breakfast to the preparation of more complex lunches, dinners and cocktail functions, taking into account South Africa's cultural heritage and commodities available within the community. This Learning Outcome will focus on kitchen layout and brigade, equipment, menu planning, recipe instructions, culinary terminology, mise-en-place, preparation and cooking methods, and the use of
computer technology in stock control and food production.
Grade 10
By the end of Grade 10 learners who have achieved the minimum competences for this Learning Outcome can operate effectively in a team to prepare and present breakfasts and light meals for guests.
Grade 11
By the end of Grade 11 learners who have achieved the minimum competences for this Learning Outcome can manage their own activities, environment and resources to plan, cost, prepare and present teas and meals for guests. Learners apply receiving, storage and issuing procedures, and demonstrate knowledge and understanding of a limited range of food commodities.
Grade 12
By the end of Grade 12 learners who have achieved the minimum competences for this Learning Outcome can work independently to cost and calculate the selling price, plan menus and production, and organise the preparation and presentation of menus and dishes for formal dinners and cocktail functions for guests of the hospitality industry. Learners can discuss the use of computers in the kitchen, and can maintain and keep records for stock control.
Learning Outcome 4: Food and Beverage Service
The learner is able to 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.
The basic principles and techniques of food and beverage service will be covered. Learners will progress from the basic mise-en-place and laying of tables to more complex skills and techniques required by formal table and restaurant service, taking into account service ethics, cultural diversity and people with special needs. This Learning Outcome focuses on restaurant brigade, equipment, legislation, mise-en-place, set-up for functions, customer relations, stock control and teamwork.
Grade 10
By the end of Grade 10 learners who have achieved the minimum competences for this Learning Outcome can operate effectively in a team to provide and maintain buffet service to guests of the hospitality industry.
Grade 11
By the end of Grade 11 learners who have achieved the minimum competences for this Learning Outcome can manage their own activities to set up the dining venue, provide and maintain plate service within a brigade system to guests, and demonstrate a response to guest complaints.
Grade 12
By the end of Grade 12 learners who have achieved the minimum competences for this Learning Outcome can work independently to prepare a venue, take and serve food orders while providing and maintaining table service to guests. Learners can maintain and record food and beverage equipment and stock, and demonstrate wine and malt service in accordance with relevant liquor laws.
ACRONYMS
AIDS - Acquired Immune Deficiency Syndrome
CASS - Continuous Assessment
CPR - Cardiopulmonary Resuscitation
DO - Developmental Outcome
FET - Further Education and Training
FIFO - First In, First Out
GET - General Education and Training
HIV - Human Immunodeficiency Virus
IKS - Indigenous Knowledge Systems
NCS - National Curriculum Statement
NQF - National Qualifications Framework
OBE - Outcomes-Based Education
SAQA - South African Quality Assurance
SETA - Sector Education and Training Authority
SMMEs - Small, Medium and Micro Enterprises
THETA - Tourism, Hospitality and Sport Sector Education and Training Authority
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