The Grade 12 Hospitality Studies curriculum is a comprehensive course designed to prepare learners for the fast-paced food and beverage industry. Success in the National Senior Certificate (NSC) requires a blend of culinary skill, management theory, and service excellence.
This guide outlines the 2026 Hospitality Studies Annual Teaching Plan (ATP), detailing the weekly topics from formal banquet planning to professional wine service.
Hospitality Studies Grade 12 ATP 2026
The curriculum is structured to cover theoretical knowledge (Nutrition, Hygiene, Sectors) alongside rigorous practical application (Food Production and Service). Below is the term-by-term breakdown.
Term 1: Menu Planning, Preservation & Desserts
Focus: The first term focuses on advanced menu planning for formal events and the study of specific food commodities like preserved foods and desserts.
- Weeks 1–3: Nutrition and Menu Planning
- Formal Events: Planning menus for formal dinners and banquets (four courses).
- Health Risks: Awareness of ingredients causing allergic reactions or health risks for diabetics.
- Week 4: Food & Beverage Service
- Cocktail Functions: Planning for cocktail functions and finger lunches, including venue preparation and suitable snacks.
- Service: Techniques for serving and clearing at formal dinners, including handling guest complaints and unforeseen circumstances (e.g., power cuts).
- Week 5: Preserved Food
- Methods of preservation: Drying, smoking, additives (salt, sugar, chemicals), and heat treatment (pasteurisation/sterilisation).
- Producing home preserves like chutney, jam, and lemon curd.
- Week 6: Desserts
- Classification of hot, cold, and frozen desserts (including meringues, sorbets, and traditional puddings like malva).
- Presentation techniques: Glazes, toppings, and spun sugar.
- Week 7: Gelatine
- Handling gelatine, factors influencing gel formation, and ensuring successful products.
- Week 8: Costing
- Calculating selling prices (ingredients + overheads + labour + profit) and drawing up quotations.
Term 1 Assessments
- Task 1: March Controlled Test.
- Task 2: Practical Lessons & Skills Test.
Term 2: Meat, Pastry & Beverages
Focus: The second term covers high-value commodities (Meat, Pastry) and the beverage sector (Wine, Cocktails).
- Week 1: Vegetarianism
- Classification of vegetarians and reasons for the lifestyle.
- Preparation of legumes (pulses), nuts, seeds, and soy products (TVP).
- Week 2: Pastry
- Preparation of Short, Puff, and Phyllo pastry.
- Week 3: Choux Pastry
- Techniques for making choux pastry (e.g., eclairs, profiteroles) and factors ensuring a successful product.
- Weeks 4–5: Meat
- Red Meat: Identification of primary cuts for beef, lamb, veal, and pork.
- Game: Characteristics of venison (kudu, springbuck) and ostrich.
- Cooking: Specific uses for steak cuts (tournedos, medallions) and methods for braising/stewing.
- Techniques for making choux pastry (e.g., eclairs, profiteroles) and factors ensuring a successful product.
- Week 6: Hygiene
- Food-borne Diseases: Hepatitis A, Gastroenteritis, Cholera, and the impact of HIV/AIDS on the workforce.
- Week 7: Wine
- Classification of wines: Still (Red, White, Rosé), Sparkling, and Fortified (Sherry, Port).
- Interpreting wine labels and matching food with wine.
- Week 8: Non-Alcoholic Beverages
- Cocktails: General rules for mixing cocktails and dispensing bar beverages (cordials, syrups).
- Control: Stock control and administration in the restaurant.
Term 2 Assessments
- Task 3: June Examination / Controlled Test.
- Task 4: Practical Lessons & Skills Test.
Term 3: Careers, Marketing & Operations
Focus: The third term integrates business concepts with hospitality operations, focusing on entrepreneurship and professional conduct.
- Weeks 1–3: Sectors & Careers
- Revenue Areas: Differentiating between revenue-generating areas (F&B, Rooms) and non-revenue areas (HR, Maintenance).
- Entrepreneurship: Developing a business plan for small-scale opportunities like function catering or novelty cakes.
- Marketing: The 5P marketing mix (Product, Price, Promotion, Place, People) and designing marketing tools.
- Week 4: Professionalism
- Ethics, values, and professional appearance in the industry.
- Impact of service excellence on profitability.
- Week 5: Computer Operations
- Use of computers for reservations, stock control (POS systems), and menu analysis.
Term 3 Assessments
- Task 5: September Preparatory Examination.
- PAT: Completion of the Practical Assessment Task (100 Marks).
Term 4: Final Assessment
Focus: The final term is dedicated to revision and the external NSC examination.
- Weeks 1–4: Revision of all topics.
- Final Assessment: November NSC Examination (200 Marks).
FAQ: Hospitality Studies Grade 12
Q: What is covered in the “Meat” commodity section? A: You need to know the identification of primary cuts for beef and lamb, characteristics of pork and game meat (like kudu and ostrich), and cooking methods for specific cuts like tournedos and noisettes.
Q: Do I need to know how to make cocktails? A: Yes, you must understand the general rules for mixing cocktails, as well as how to dispense bar beverages like squashes and syrups. You also need to know how to control beverage stock.
Q: What types of pastry must I master? A: The curriculum covers Short pastry (plain and sweet), Puff pastry, and Choux pastry. You must know the ingredients, proportions, and techniques for each.