Hospitality Studies
Western Cape Education Department
Directorate: Curriculum FET
HOSPITALITY STUDIES
2024 TERM 1
GRADE 11 REVISION
This revision program is designed to assist you in revising the critical content and skills covered during
the 1st term. The purpose is to prepare you to understand the key concepts and to provide you with
an opportunity to establish the required standard and the application of the knowledge necessary
to succeed in the final examination.
The revision program covers the following topics:
• General tips for writing Hospitality Studies
• Format of the Hospitality Studies NSC Question paper
• Examples of higher-order questions
• Subject content
• Questions – previous question papers
,Hospitality Studies
1. INTRODUCTION
The Hospitality Studies Curriculum consists of 6 main topics, namely:
1. Hospitality sectors and careers
2. Kitchen and restaurant operations
3. Nutrition, menu planning and costing
4. Food commodities
5. Food and beverage service
6. Hygiene, safety and security
Each main topic consists of sub-topics and relevant concepts.
➢ Study the topics as a unit. Do not leave out any sub-topics and their related concepts
when studying a main topic.
➢ Use the CONCEPT CHECKLIST to determine whether the core knowledge and concepts
as prescribed in the Curriculum content, on which you will be assessed, were covered.
➢ Use your textbook and the Gr 11 Hospitality Studies workbook/notebook and read through
the content carefully and with insight. Make sure that you know the meaning of each of
the concepts or terminology. Acquaint yourself with the way your teacher infused current
Hospitality issues, newspaper articles, etc. in the teaching of the subject.
➢ Obtain copies of past examination questions papers work through the questions. Practice
regularly answering the different types of questions in the question paper.
2. GENERAL TIPS FOR WRITING HOSPITALITY STUDIES: GRADE 11
• Before you start writing, READ through the question paper.
• Read the INSTRUCTIONS and the headings of EACH question carefully
• Use the information in the case study, scenario, information window, etc. to assist you
in answering the question.
• Take the mark allocation into account when answering each question.
• Avoid using ‘slang’ or ‘sms-language’ when answering the questions.
• Unless otherwise indicated, answer in full sentences.
• Understand how to interpret the action/instruction verb used in the question.
• Demonstrate the ability to complete the instruction given by the action/instruction verb
in the response.
• Pay attention to spelling and sentence construction.
• A neat and legible handwriting will be to your advantage.
• Use any extra time, after you have completed the exam, to check whether you have
attempted ALL the questions.
• Reflect on your answers and calculations if applicable.
3. FORMAT OF THE HOSPITALITY STUDIES QUESTION PAPER
➢ A three-hour question paper is written for 200 marks in Grade 11 at the end of the year.
➢ Only grade 11 content will be assessed. However, prior knowledge acquired in Grade 10
may also be necessary to interpret and answer some of the questions.
2
, Hospitality Studies
Hospitality Studies
Layout of the external question paper
SECTION QUESTION CONTENT GRADE 12 MARKS
A 1 Short questions (all topics)
Multiple choice Matching 10
One word/term 10
Selection/Identification Items 10
10
Total 40
B 2 Kitchen and restaurant operations
30
Hygiene
Safety and security
C 3, 4 Nutrition and menu planning
80 (2 x 40)
Food commodities
D 5, 6 Sectors and careers
50 (2 x 25)
Food and beverage service
TOTAL 200
The weighting of marks allocated to the topics in SECTIONS B, C and D are guided by the volume
of content under each subtopic.
Example: Nutrition and Menu Planning has three sub-topics while Commodities has seven
subtopics.
Types of questions
➢ Multiple-choice
➢ Matching items
➢ One-word items
➢ Scenario-based questions
➢ Identification of pictures/drawings/photos (source-based responses)
➢ Analysis/Interpretation of illustrations/graphs/tables with data
➢ Sequencing of concepts
➢ Medium-response questions
➢ Long-response questions
NOTE:
➢ The topics are integrated in the questions.
➢ Ensure that you are prepared for the examination:
• You must study all the content covered in the curriculum.
• Write answers in full sentences – do not use one word to answer explanatory
questions.
• Understand how to interpret the action verb such as (explain, evaluate) used in
the question
• Demonstrate the ability to complete the instruction given by the action verb in
the response
• USE MARKS allocated for the question to guide the formulation of the response
• Be well informed of the topical issues in the country that relate to your subject.
• Use the TRIM and PEEL technique when responding to long questions to ensure
your response covers the essence of the questions asked.
3
Western Cape Education Department
Directorate: Curriculum FET
HOSPITALITY STUDIES
2024 TERM 1
GRADE 11 REVISION
This revision program is designed to assist you in revising the critical content and skills covered during
the 1st term. The purpose is to prepare you to understand the key concepts and to provide you with
an opportunity to establish the required standard and the application of the knowledge necessary
to succeed in the final examination.
The revision program covers the following topics:
• General tips for writing Hospitality Studies
• Format of the Hospitality Studies NSC Question paper
• Examples of higher-order questions
• Subject content
• Questions – previous question papers
,Hospitality Studies
1. INTRODUCTION
The Hospitality Studies Curriculum consists of 6 main topics, namely:
1. Hospitality sectors and careers
2. Kitchen and restaurant operations
3. Nutrition, menu planning and costing
4. Food commodities
5. Food and beverage service
6. Hygiene, safety and security
Each main topic consists of sub-topics and relevant concepts.
➢ Study the topics as a unit. Do not leave out any sub-topics and their related concepts
when studying a main topic.
➢ Use the CONCEPT CHECKLIST to determine whether the core knowledge and concepts
as prescribed in the Curriculum content, on which you will be assessed, were covered.
➢ Use your textbook and the Gr 11 Hospitality Studies workbook/notebook and read through
the content carefully and with insight. Make sure that you know the meaning of each of
the concepts or terminology. Acquaint yourself with the way your teacher infused current
Hospitality issues, newspaper articles, etc. in the teaching of the subject.
➢ Obtain copies of past examination questions papers work through the questions. Practice
regularly answering the different types of questions in the question paper.
2. GENERAL TIPS FOR WRITING HOSPITALITY STUDIES: GRADE 11
• Before you start writing, READ through the question paper.
• Read the INSTRUCTIONS and the headings of EACH question carefully
• Use the information in the case study, scenario, information window, etc. to assist you
in answering the question.
• Take the mark allocation into account when answering each question.
• Avoid using ‘slang’ or ‘sms-language’ when answering the questions.
• Unless otherwise indicated, answer in full sentences.
• Understand how to interpret the action/instruction verb used in the question.
• Demonstrate the ability to complete the instruction given by the action/instruction verb
in the response.
• Pay attention to spelling and sentence construction.
• A neat and legible handwriting will be to your advantage.
• Use any extra time, after you have completed the exam, to check whether you have
attempted ALL the questions.
• Reflect on your answers and calculations if applicable.
3. FORMAT OF THE HOSPITALITY STUDIES QUESTION PAPER
➢ A three-hour question paper is written for 200 marks in Grade 11 at the end of the year.
➢ Only grade 11 content will be assessed. However, prior knowledge acquired in Grade 10
may also be necessary to interpret and answer some of the questions.
2
, Hospitality Studies
Hospitality Studies
Layout of the external question paper
SECTION QUESTION CONTENT GRADE 12 MARKS
A 1 Short questions (all topics)
Multiple choice Matching 10
One word/term 10
Selection/Identification Items 10
10
Total 40
B 2 Kitchen and restaurant operations
30
Hygiene
Safety and security
C 3, 4 Nutrition and menu planning
80 (2 x 40)
Food commodities
D 5, 6 Sectors and careers
50 (2 x 25)
Food and beverage service
TOTAL 200
The weighting of marks allocated to the topics in SECTIONS B, C and D are guided by the volume
of content under each subtopic.
Example: Nutrition and Menu Planning has three sub-topics while Commodities has seven
subtopics.
Types of questions
➢ Multiple-choice
➢ Matching items
➢ One-word items
➢ Scenario-based questions
➢ Identification of pictures/drawings/photos (source-based responses)
➢ Analysis/Interpretation of illustrations/graphs/tables with data
➢ Sequencing of concepts
➢ Medium-response questions
➢ Long-response questions
NOTE:
➢ The topics are integrated in the questions.
➢ Ensure that you are prepared for the examination:
• You must study all the content covered in the curriculum.
• Write answers in full sentences – do not use one word to answer explanatory
questions.
• Understand how to interpret the action verb such as (explain, evaluate) used in
the question
• Demonstrate the ability to complete the instruction given by the action verb in
the response
• USE MARKS allocated for the question to guide the formulation of the response
• Be well informed of the topical issues in the country that relate to your subject.
• Use the TRIM and PEEL technique when responding to long questions to ensure
your response covers the essence of the questions asked.
3
