, TABLE OF CONTENTS PAGE
1. Introduction 4
2. How to use this self-study guide 5
3. Topic FOOD COMMODITIES
3.1 Desserts 6
3.1.1 Notes/Summaries/Key concepts 7
3.1.2 Activities 12
3.1.3 Marking Guideline for activities 14
3.1.4 Examination guidance (Topic specific) 15
3.1.5 Study and Examination Tips 19
3.2 Gelatin 22
3.2.1 Notes/Summaries/Key concepts 23
3.2.2 Activities 28
3.2.3 Marking Guideline for activities 31
3.2.4 Examination guidance (Topic specific) 33
3.2.5 Study and Examination Tips 37
3.3 Preserved food 40
3.3.1 Notes/Summaries/Key concepts 41
3.3.2 Activities 48
3.3.3 Marking Guideline for activities 50
3.3.4 Examination guidance (Topic specific) 51
3.3.5 Study and Examination Tips 54
3.4 Vegetarian 55
3.4.1 Notes/Summaries/Key concepts 56
3.4.2 Activities 61
3.4.3 Marking Guideline for activities 63
3.4.4 Examination guidance (Topic specific) 65
3.4.5 Study and Examination Tips 67
3.5 Pastry 69
3.5.1 Notes/Summaries/Key concepts 70
3.5.2 Activities 77
3.5.3 Marking Guideline for activities 79
3.5.4 Examination guidance (Topic specific) 81
3.5.5 Study and Examination Tips 83
HOSPITALITY STUDIES STUDY GUIDE 2
, 3.6 Meat 84
3.6.1 Notes/Summaries/Key concepts 85
3.6.2 Activities 93
3.6.3 Marking Guideline for activities 95
3.6.4 Examination guidance (Topic specific) 97
3.6.5 Study and Examination Tips 101
4. General Examination 103
5. Glossary 109
6. Reference 114
7. Acknowledgements 121
HOSPITALITY STUDIES STUDY GUIDE 3
, 1. Introduction
The declaration of COVID-19 as a global pandemic by the World Health Organisation in 2020, led to
the disruption of effective teaching and learning in all schools across South Africa.
Many learners, across all grades, spent less time in class due to the phased-in reopening of schools,
as well as rotational attendance and alternative timetables that were implemented across provinces, to
comply with social distancing rules. This led to severe teaching and learning time losses. Consequently,
the majority of schools were not able to complete all the relevant content prescribed in Grade 10-12 in
accordance with the Curriculum and Assessment Policy Statement.
In order to mitigate and intervene against the negative impact of COVID-19, as part of the Recovery
Learning Plan for Grades 10-12, the Department of Basic Education (DBE) worked in collaboration with
Subject Specialists from various Provincial Education Departments (PEDs) to develop this Self-Study
Guide for learners in Grade 12.
The content in this study guide is critical towards laying a strong foundation to improve your
performance in this subject.
The main aims of this study guide is to:
• Assist learners to improve their performance, by revising and consolidating their understanding
of the topic;
• Close existing content gaps in this topic; and
• Improve and strengthen understanding of the content prescribed for this topic.
This study-guide is meant as a self-study guide for learners and therefore should be used as a revision
resource to consolidate learning at the end of a particular topic taught in class.
Learners are encouraged to complete the exercises and activities to test their understanding and to
expose themselves to high quality assessment.
This study guide can also be used by study groups and peer learning groups, to prepare for the final
NSC examination in this subject.
HOSPITALITY STUDIES STUDY GUIDE 4
1. Introduction 4
2. How to use this self-study guide 5
3. Topic FOOD COMMODITIES
3.1 Desserts 6
3.1.1 Notes/Summaries/Key concepts 7
3.1.2 Activities 12
3.1.3 Marking Guideline for activities 14
3.1.4 Examination guidance (Topic specific) 15
3.1.5 Study and Examination Tips 19
3.2 Gelatin 22
3.2.1 Notes/Summaries/Key concepts 23
3.2.2 Activities 28
3.2.3 Marking Guideline for activities 31
3.2.4 Examination guidance (Topic specific) 33
3.2.5 Study and Examination Tips 37
3.3 Preserved food 40
3.3.1 Notes/Summaries/Key concepts 41
3.3.2 Activities 48
3.3.3 Marking Guideline for activities 50
3.3.4 Examination guidance (Topic specific) 51
3.3.5 Study and Examination Tips 54
3.4 Vegetarian 55
3.4.1 Notes/Summaries/Key concepts 56
3.4.2 Activities 61
3.4.3 Marking Guideline for activities 63
3.4.4 Examination guidance (Topic specific) 65
3.4.5 Study and Examination Tips 67
3.5 Pastry 69
3.5.1 Notes/Summaries/Key concepts 70
3.5.2 Activities 77
3.5.3 Marking Guideline for activities 79
3.5.4 Examination guidance (Topic specific) 81
3.5.5 Study and Examination Tips 83
HOSPITALITY STUDIES STUDY GUIDE 2
, 3.6 Meat 84
3.6.1 Notes/Summaries/Key concepts 85
3.6.2 Activities 93
3.6.3 Marking Guideline for activities 95
3.6.4 Examination guidance (Topic specific) 97
3.6.5 Study and Examination Tips 101
4. General Examination 103
5. Glossary 109
6. Reference 114
7. Acknowledgements 121
HOSPITALITY STUDIES STUDY GUIDE 3
, 1. Introduction
The declaration of COVID-19 as a global pandemic by the World Health Organisation in 2020, led to
the disruption of effective teaching and learning in all schools across South Africa.
Many learners, across all grades, spent less time in class due to the phased-in reopening of schools,
as well as rotational attendance and alternative timetables that were implemented across provinces, to
comply with social distancing rules. This led to severe teaching and learning time losses. Consequently,
the majority of schools were not able to complete all the relevant content prescribed in Grade 10-12 in
accordance with the Curriculum and Assessment Policy Statement.
In order to mitigate and intervene against the negative impact of COVID-19, as part of the Recovery
Learning Plan for Grades 10-12, the Department of Basic Education (DBE) worked in collaboration with
Subject Specialists from various Provincial Education Departments (PEDs) to develop this Self-Study
Guide for learners in Grade 12.
The content in this study guide is critical towards laying a strong foundation to improve your
performance in this subject.
The main aims of this study guide is to:
• Assist learners to improve their performance, by revising and consolidating their understanding
of the topic;
• Close existing content gaps in this topic; and
• Improve and strengthen understanding of the content prescribed for this topic.
This study-guide is meant as a self-study guide for learners and therefore should be used as a revision
resource to consolidate learning at the end of a particular topic taught in class.
Learners are encouraged to complete the exercises and activities to test their understanding and to
expose themselves to high quality assessment.
This study guide can also be used by study groups and peer learning groups, to prepare for the final
NSC examination in this subject.
HOSPITALITY STUDIES STUDY GUIDE 4
