annual teaching plan - · pdf filethe skills curriculum document provides the co ntent and...

Adapted Curriculum and Assessment Policy Statement for Schools of Skills and Schools with Skills Units

Year 1, 2, 3 and 4

2013

Annual Teaching Plan

Hospitality Studies

PREFACE TO THE ANNUAL TEACHING PLAN FOR THE SKILLS CURRICULUM The Curriculum and Assessment Policy Statement has been adapted to meet the needs of learners who experience barriers to learning and who have been placed in a School of Skills. It has been designed to enable learners who continue their schooling at a School of Skills to develop to their potential based on a curriculum that supports their cognitive ability. These learners are afforded the opportunity to achieve in areas where they can be successful, such as learning a skill. The skills curriculum document provides the content and skills to be taught across the four years. It is based on the curriculum as developed with teachers and is aligned to the SAQA qualifications used for skills development in South Africa. This document unpacks the curriculum as an Annual Teaching Plan (ATP) that will act as an exemplar for the sequencing and pacing of your teaching, learning and assessment per term across the four years. Year One is an orientation year and learners must be exposed to a minimum of two vocational skills so that they can select a skill they will continue from Year Two. The content in Year One could be spread over one or two terms. This will differ from school to school depending on the programme for the year. Where content for Year One is based on one term only, schools must expand on the work to cover two term’s workload. Schools that offer more than the minimum two skills in Year One may adapt the Annual Teaching Plan for Year One to accommodate their rotation system to expose learners to more skills e.g. schools may offer a skill per term for Terms 1, 2 and 3 and learners then select the skill they will specialise in and start it in Term 4. It is important that learners in year one experience the core competencies of the skills so that an informed choice can be made. Years Two, Three and Four are the critical years for learners in a School of Skills. It is important that learners are exposed to all the Exit Level Outcomes, Specific Outcomes and Assessment Criteria per selected vocational skill, acknowledging that not all learners will be successful in all of these. The certificate awarded in Year Four will indicate all Exit Level Outcomes and the learner’s demonstrated level of competence. It is envisaged that all learners in a School of Skills will exit the school with an appropriate Certificate of Attainment endorsed by the WCED. It is hoped that this certificate will enable them to access further or higher education or to be part of the world of work.

ACKNOWLEDGEMENT A special word of appreciation and thanks go to all in the Western Cape Education Department and to the teaching staff in the Schools of Skills whose efforts made this document possible.

ANNUAL TEACHING PLAN FOR HOSPITALITY STUDIES CONTENT Page

YEAR 1 ATP ................................................................................................................................. 1 YEAR 2 ATP ................................................................................................................................. 4 YEAR 3 ATP ............................................................................................................................... 17 YEAR 4 ATP ............................................................................................................................... 29 ANNEXURES ............................................................................................................................. 43

ANNUAL TEACHING PLAN – HOSPITALITY STUDIES 1

YEAR 1- ANNUAL TEACHING PLAN HOSPITALITY STUDIES: PROGRAMME OF ASSESSMENT NOTE: Where applicable the unit standards for the Baking and Desserts choice are indicated first. The unit standards for the Cookery choice are next to it between brackets. The Food Commodities are just a suggestion. Any other dishes of the same level of complexity may be used according to the resources in the school and the needs of the learners. WEEK DAY EXIT LEVEL

OUTCOME SO AND AC TOPIC PRACTICAL WORK /

FOOD COMMODITY 1 & 2 1

8

SO 1: AC 1 - 3

Get to know each other. What will be expected of learners in the Hospitality workshop. Maintain health, personal hygiene and a professional appearance

2 11

13

SO 2: AC 1-3, 6, 7

SO 1: AC 2, 3

Clean food production areas, equipment and utensils Handle and maintain utensils and equipment

Identify different cooking utensils Correct washing up procedure

3 14 SO 1: AC 5, 6 Handle and store food (household pests) OHS – Occupational Health and Safety act – “rules” to follow for lifting heavy containers

Project: Supply learners with information and learning material (copies of pictures of pests etc.) The project should be done in class, facilitated by the teacher. Role play

4 13 SO 1: AC 2, 3 Formal Assessment Task 1& Formal Theory Test

Washing up Cleaning sink and work area

5 15 SO 1: AC 3 - 6 Maintain hygiene in food preparation, cooking and storage

Correct procedure for washing of hands

3 & 4 1 2

5

6

SO 1: AC 1 SO 1: AC 3

SO 1: AC 1

SO 2: AC 1 – 2 SO 1: AC 3

SO 2: AC 1, 3

Perform basic calculations – measuring Communicate verbally Maintain effective working relationships with other members of staff.

Practice how to measure accurately Role play – appropriate and inappropriate verbal communication

2 2

SO 1: AC 1 SO 1: AC 3

Formal Assessment Task 2 Perform basic calculations – measuring

Measuring a variety of amounts, liquids and dry ingredients


10 SO 1: AC 1 - 2 Clean and store crockery, cutlery and glassware

Washing up

3 12

9

SO 1: AC 2 – 4

SO 1: AC 3, 4 SO 2: AC 2, 4

Handle and maintain knives (bread knife, utility knife, paring knife) Maintain a safe working environment

Make a safety poster Practice evacuation procedures in case of fire

4 18 {28} SO 1: AC 3 SO 2: AC 1- 9

Prepare and cook basic fruit dishes

Baking: Fruit salad Cookery: Fruit cup

5 18 {28} SO 1: AC 3 SO 2: AC 1 - 9

Formal Assessment Task 3 Prepare and cook basic fruit dishes

Baking: Fruit salad Cookery: Fruit cup

5 & 6 1 17 {27} SO 1: AC 3 SO 2: AC 1 - 9

Prepare and cook basic egg dishes

Baking: Pancakes Cookery: Fried egg

2 17 {27} SO 1: AC 3 SO 2: AC 1 - 9


Baking: Flapjacks Cookery: Scrambled egg

3 17 {27} SO 1: AC 3 SO 2: AC 1 - 9

Formal Assessment Task 4 Prepare and cook basic egg dishes

Baking: Pancakes / Flapjacks Cookery: Fried / Scrambled

4 19 {26} SO 1: AC 3 – 4 SO 2: AC 1 - 9

Prepare and cook starch Baking: Custard Cookery: Porridge

5 17, 18 & 19 {26, 27, 28}

Prepare for Formal Assessment Task 5 Baking: Fruit-filled pancakes with custard Cooking: Breakfast (porridge, fruit cup, egg)

7 & 8 1 Practice making the dessert {breakfast}

2 Formal Assessment Task 5 Baking: Fruit filled pancakes with custard Cookery: Breakfast

3 10 11 12 13

SO 2, AC 1 – 4 SO 2, AC 1–3,

6, 7 SO 2, AC 1 – 3 SO 2, AC 1 - 5

Formal Assessment Task: Theory Test

Thorough cleaning of kitchen

4 Review and reinforcement activities

5

9 & 10

1 - 5


ASSESSMENT Test (theory): 25% Projects and Practical tasks: 75% TOTAL: 100% E.g. Working with a total of 300 marks: Theory = 90 marks Projects = 15 marks each Practical tasks = 45 marks per task (Note: not per activity) Working with a total of 200 marks: Theory = 60 marks Projects = 10 marks each Practical tasks = 30 marks per task (Note: not per activity)


YEAR 2 -ANNUAL TEACHING PLAN

HOSPITALITY STUDIES: PROGRAMME OF ASSESSMENT TERM 1

WEEK DAY EXIT LEVEL OUTCOME

SO AND AC TOPIC PRACTICAL WORK / FOOD COMMODITY

1&2 1 8

10

SO 1: AC 1 – 3

SO 1: AC 1 -

2

Maintain health, personal hygiene and a professional appearance. Clean and store crockery, cutlery and glassware

Worksheet – Identify unhygienic practices in kitchen Create a poster: types of glassware with cleaning and storing instructions

2 11

15

SO 1: AC 1 – 2

SO 2: AC 1- 7

SO 1: AC 3 - 6

Clean food production areas, equipment and utensils Maintain hygiene in food preparation, cooking and storage

Clean waste bins Make posters to put up in a kitchen with instructions about handling waste Clean hobs/ovens/sinks

3 9 SO 1: AC 3 – 4

SO 2: AC 1, 2, 4

Maintain a safe working environment

Project: Fire hazards, types of fires and procedures to follow

4 14 SO 1: AC 5, 6

SO 2: AC 2, 4

Handle and store food – focus on packaging materials and correct procedures to follow to prevent damage and pest infestation

Clean store room and cupboards

5 2 SO 1: AC 1 SO 2: AC 1,

3

Perform basic calculations

Worksheet – measuring (different measuring spoons/cups to use to get to specific amounts in recipe) Practical – measure correctly

3 &4 1 5 6

SO 1: AC 1 SO 2: AC 1,

2 SO 1: AC 1,

3 SO 2: AC 1,

3

Formal Assessment: Test 1 (Hygiene, safety and basic calculations) Communicate verbally Maintain effective working relationships with other members of staff

Role play

2 12

18 {28}

SO 1: AC 2 - 4

SO 2: AC 1 – 3

SO 1: AC 2, 3

SO 2: AC 1 -

Handle and maintain knives Prepare and cook basic fruit dishes

Baking & Cookery: Fruit cobbler / stewed fruit / poached pears Worksheet – Identify different types of fruit, rules when stewing / poaching fruit, pictures


9 of dishes with fruit as main ingredient

3 17 {27} SO 1: AC 2 SO 2: AC 1 -

9


Baking: Frittata Cookery: French Toast / deviled eggs

4 17 {27} SO 1: AC 2 SO 2: AC 1 -

9

Formal Assessment Task 1 Baking & Cookery: Eggs

5 19 {26} SO 1: AC 3 – 4

SO 2: 1 - 9

Prepare and cook starch Baking: Custard slices (with cream crackers) Cookery: Baked potato

5 & 6 1 20

29

SO 1: AC 2

SO 2: AC 1 – 9

SO 1: AC 2, 3

SO 2: AC 1 - 9

Baking: Prepare cold and hot sandwiches and rolls Cookery: Prepare and cook basic pasta and rice dishes

Toasted sandwiches – Club sandwich Pasta salad Rice salad

2 20 {29} SO 2: 1 - 9 Formal Assessment Task 2 Baking: Club sandwich Cookery: Pasta / Rice salad

3 22

30

32

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1- 9

Baking: Prepare, bake and decorate basic cakes and biscuits Cookery: Prepare and cook vegetables for basic hot and cold dishes Prepare and cook basic sauces and soups

Biscuits: rubbing in method Fresh Salad Vinaigrette

4 22

30

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1 – 9

Baking: Prepare, bake and decorate basic cakes and biscuits Cookery: Prepare and cook vegetables for basic hot and cold dishes

Biscuits: rubbing in method Potato salad

5 22 {30,32} SO 2: AC 1 - 9

Formal Assessment Task 3 Baking: Biscuits Cookery: Hot & cold salad


7 & 8 1 22

31

32

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1- 9

Baking: Prepare, bake and decorate basic cakes and biscuits Cookery: Prepare and cook basic fish dishes. Prepare and cook basic sauces and soups

Biscuits: Melting (ginger bread men) Fish Cakes Tomato sauce

2 22 {31, 32} SO 2: AC 1 - 9

Formal Assessment Task 4 Baking: Gingerbread men Cookery: Fish cakes with tomato sauce

3 Formal Assessment Test 2: Baking: Biscuits (rubbing in, melting methods, ingredients, measuring, hygiene, safety) Cookery: Vegetables and fruit (identify types, stewing and boiling), hygiene and safety.

4 10 / 11 / 14

All SO 2’s Cleaning the kitchen Thorough cleaning of work area and kitchen Worksheet: Cleaning agents – procedures for use and storing


9 & 10

1 - 5

ASSESSMENT Test (theory): 25% (Average of Test 1 and Test 2) Project and Practical tasks: 75% TOTAL: 100%


TERM 2 WEEK DAY EXIT LEVEL


FOOD COMMODITY 1 & 2 1 8

2

SO 1: AC 1 – 3

SO 1: AC 1 SO 2: AC 1, 3

Revision: Maintain health, personal hygiene and a professional appearance Perform basic calculations

Worksheets: Hygiene Measuring equipment and use

2 22

30

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1- 4

SO 2: AC 1 - 9

Baking: Prepare, bake and decorate basic cakes and biscuits Prepare and cook vegetables for basic hot and cold dishes

Biscuits: Crunchies (melting method) Cookery: Soup (puree – e.g. butternut soup

3 22

30

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1- 4

SO 2: AC 1 - 9


Biscuits: Creaming method: e.g. custard biscuits / coffee biscuits Cookery: Soup (thickened with starch)

4 22

30

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1- 4

SO 2: AC 1 - 9


Biscuits: Creaming method: custard biscuits / coffee biscuits Cookery: Soup (thickened with starch)

5 22 {30} SO 2: AC 1 - 9

Formal Assessment Task 1 Baking: Biscuits Cookery: Soup

3 & 4 1 23

34

SO 1: AC 1 - 5

SO 2: AC 1 – 9

SO 1: AC 1, 2, 5

SO 2: AC 1 – 9

Prepare and cook basic dough and batter products. Prepare and cook basic meat, poultry, game or offal dishes

Baking: Basic scones Cookery: Meatballs

2 23

34

SO 1: AC 1 - 5

SO 2: AC 1 – 9

SO 1: AC 1,


Baking: Basic scones Cookery: Koftas


2, 5 SO 2: AC 1 –

9 3 23 {34} SO 2: AC 1 –

9 Formal Assessment Task 2 Baking: Scones

Cookery: Meatballs 4 23

34

SO 1: AC 1 - 5

SO 2: AC 1 – 9

SO 1: AC 1, 2, 5

SO 2: AC 1 – 9


Baking: Cheese & Herb scones Cookery: Hamburgers

5 23

19

34

29

SO 1: AC 1 - 5

SO 2: AC 1 – 9

SO 2: AC 1 - 9

SO 1: AC 1, 2, 5

SO 2: AC 1 – 9

SO 1: AC 2, 3

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products. Prepare and cook starch (white sauce) Prepare and cook basic meat, poultry, game or offal dishes Prepare and cook basic pasta and rice dishes

Baking: Filled Pancakes Cookery: Spaghetti Bolognese

5 & 6 1 23 {34,29} SO 2: AC 1 - 9

Formal Assessment Task 3 Baking: Filled Pancakes Cookery: Spaghetti Bolognese

2 Formal Assessment: Test (Measuring, hygiene, cooking methods applicable, utensils applicable)

3 5 6

SO 1: AC 1 SO 2: AC 1 –

2 SO 1: AC 1,

3 SO 2: AC 1,

3

Communicate verbally Maintain effective working relationships with other members of staff

Role play: resolving conflict

4 9 SO 1: AC 3 SO 2: AC 1,

2, 4


Design and make safety posters and a list of emergency numbers Worksheet: Identify safety and emergency signs


5

Review and reinforcement activities

7 & 8 1 - 5

9 & 10

1 - 5

Mid-year exams Examination (theory)

ASSESSMENT Tests (theory): 25% Practical tasks: 75% TOTAL: 100%





11

SO 1: AC 1 – 2

SO 2: AC 1 – 4

SO 1: AC 1 – 2

SO 2: AC 1 - 7

Clean and store crockery, cutlery and glassware Clean food production areas, equipment and utensils

Thorough cleaning of work area and kitchen Worksheet: Identify materials utensils are made of: stainless steel, coated metal, wood, plastic, porcelain, earthenware, glass

2 13 SO1: AC 2 – 3

SO 2: AC 1 - 5

Handle and maintain utensils and equipment

Worksheet: cutting boards per type of food Cleaning of different materials / utensils Worksheet: Cleaning agents – use and storage

3 14 SO 1: AC 6 SO 2: AC 4

Handle and store food - household pests and procedures to prevent infestation

Group work – each group research a different type of pest (information provided). Present information to class

4 23

12

31

12

SO 1: AC 1 –

5 SO 2: AC 1-

9 SO 1: AC 2 –

4 SO 2: AC 1 –

3

SO 1: AC 1- 5

SO 2: AC 1 – 9

SO 1: AC 2 – 4

SO 2: AC 1 – 3

Baking: Prepare and cook basic dough and batter products Handle and maintain knives Cookery: Prepare and cook basic fish dishes Handle and maintain knives

Pizza-wheels (scone dough) Poached fish with steamed vegetables

5 23, 12 {31, 12}

SO 2: AC 1 - 9

Formal Assessment Task 1 Baking: Pizza-wheels Cookery: Poached fish, steamed vegetables

3 & 4 1 25

34

SO 1: AC 2, 3

SO 2: AC 1 - 9

SO 1: AC 1, 2, 5

Prepare and cook basic cold and hot desserts Prepare and cook basic meat, poultry, game or offal dishes

Baking: Malva pudding Cookery: Bangers & Mash


SO 2: AC 1 - 9

2 25 {34} SO 2: AC 1 - 9

Formal Assessment Task 2 Baking: Malva pudding Cookery: Bangers & Mash

3 23

30

SO 1: AC 1 – 5

SO 2: AC 1- 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products Prepare and cook vegetables for basic hot and cold dishes

Muffins Roasted vegetables

4 23

30

SO 1: AC 1 – 5

SO 2: AC 1- 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9


Muffins Roasted vegetables

5 23

29

SO 1: AC 1 – 5

SO 2: AC 1- 9

SO 1: AC 2 – 3

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products Prepare and cook basic pasta and rice dishes

Waffles with fresh fruit whipped cream Macaroni and cheese (white sauce)

5 & 6 1 23

29

SO 1: AC 1 – 5

SO 2: AC 1- 9

SO 1: AC 2 – 3

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products Prepare and cook basic pasta and rice dishes

Waffles with fresh fruit whipped cream Macaroni and cheese (white sauce)

2 23 {29} SO 2: AC 1 - 9

Formal Assessment Task 3 Baking: Waffles Cookery: Macaroni & Cheese

3 25

12

30

12

SO 1: AC 2, 3

SO 2: AC 1 - 9

SO 1: AC 2 – 4

SO 2: AC 1 – 3

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 2 –

Prepare and cook basic cold and hot desserts Handle and maintain knives Prepare and cook vegetables for basic hot and cold dishes Handle and maintain knives

Baking: Fridge tart (jelly sponge, fresh fruit) Cookery: Stir-fried vegetables


4 SO 2: AC 1 –

3

4 25

12

30

12

SO 1: AC 2, 3

SO 2: AC 1 - 9

SO 1: AC 2 – 4

SO 2: AC 1 – 3

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 2 – 4

SO 2: AC 1 – 3

Prepare and cook basic cold and hot desserts Handle and maintain knives Prepare and cook vegetables for basic hot and cold dishes Handle and maintain knives

Baking: Individual portioned Fridge tart (jelly sponge, fresh fruit) Cookery: Stir-fried vegetable wraps with sweet and sour sauce

5 25

12

18

30

12

32

SO 1: AC 2, 3

SO 2: AC 1 - 9

SO 1: AC 2 – 4

SO 2: AC 1 – 3

SO 1: AC 2, 3

SO 2: AC 1 - 9

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 2 – 4

SO 2: AC 1 – 3

SO 1: AC 1 – 4

SO 2: AC 1 - 9

Prepare and cook basic cold and hot desserts Handle and maintain knives Prepare and cook basic fruit Prepare and cook vegetables for basic hot and cold dishes Handle and maintain knives Prepare and cook basic sauces and soups

Baking: Blancmange with fresh fruit Cookery: Marinated/baked vegetables with dressing

7 & 8 1 25 / 12 / 18

{30/12/ 32}

Formal Assessment Task 4 Baking: Blancmange with fruit sauce Cookery: Marinated/baked vegetables with dressing

2 14 SO 1: AC 1, 5

SO 2: AC 2

Handle and store food – OHS regulations for lifting heavy and bulky items

Make posters about approved and safe methods of lifting


heavy or bulky items. Learners demonstrate correct techniques in class

3 14 SO 1: AC 1 SO 2: AC 2

Handle and store food – packaging materials

Research: different packaging materials Design and make a container in which sandwiches can be sold.

4 14 SO 1: AC 1 SO 2: AC 2

Handle and store food – packaging materials

Present research about different packaging materials to class Present packages – discuss


9 & 10

1 - 5

ASSESSMENT Test (theory): 25% Practical tasks: 75% TOTAL: 100%





2

SO 1: AC 1 – 3

SO 1: AC 1 SO 2: AC 1, 3

Revision: Maintain health, personal hygiene and a professional appearance Perform basic calculations

Worksheets: Hygiene Measuring equipment and use

2 22

27

30

12

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 2 SO 2: AC 1 –

9 SO 1: AC 1 –

4 SO 2: AC 1 –

9 SO 1: AC 2 –

4 SO 2: AC 1 –

3

Prepare, bake and decorate basic cakes and biscuits Prepare and cook basic egg dishes

Baking: Cookies (decorate, sandwich with icing) Cookery: Picnic food (deviled eggs, blanched vegetables, dips)

3 22

27

34

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 2 SO 2: AC 1 –

9 SO 1: AC 1,

2, 5 SO 2: AC 1 -

9

Prepare, bake and decorate basic cakes and biscuits Prepare and cook basic egg dishes Prepare and cook basic meat, poultry, game or offal dishes

Baking: Cookies (decorate, sandwich with icing) Cookery: Picnic food (scotch eggs)

4 22 {27} SO 2: AC 1 - 9

Formal Assessment Task 1 Baking: Cookies (decorate, sandwich with icing) Cookery: Picnic food (deviled eggs or scotch eggs)

5

10

11

SO 1: AC 1 – 2

SO 2: AC 1 – 4

SO 1: AC 1 – 2

SO 2: AC 1 - 7

Formal Assessment Test: (Hygiene, basic calculations, food commodities) Clean and store crockery, cutlery and glassware Clean food production areas, equipment and utensils

Thorough cleaning of work area and kitchen Worksheet: Identify materials utensils are made of: stainless steel, coated metal, wood, plastic, porcelain, earthenware, glass

3 & 4 1 - 5



5 & 6 1 - 5


7 & 8 1 - 5 End of the year exams

9 & 10

1 - 5 End of the year exams Promotions and Progressions



YEAR 3 -ANNUAL TEACHING PLAN

HOSPITALITY STUDIES: PROGRAMME OF ASSESSMENT TERM 1

WEEK DAY EXIT LEVEL



9

SO 1: AC 1 – 3 SO 1: AC 2, 3, 4 SO 2: AC 1 - 6

Maintain health, personal hygiene and a professional appearance Maintain a safe working environment

Project: Universal rules to follow when in contact with human blood (cuts, accidents)

2 6 7

SO 1: AC 1, 3 SO 2: AC 1 – 3 SO 1: AC 1, 2

Maintain effective working relationships with other members of staff. Display cultural awareness in dealing with customers and colleagues.

Worksheet: Identify food and drink preferences of different tourist groups/cultures in own community

3 15 2

SO 1: AC 3 – 8 SO 1: AC 1, 2

Maintain hygiene in food preparation, cooking and storage. Perform basic calculations

Worksheet: Classify units of measurements as imperial or metric. Convert basic imperial measurements to metric measurements

4 17 {27}

12 11

SO 1: AC 1, 2 SO 2: AC 1 –

9 SO 1: AC 2, 3,

4 SO 1: AC 1, 2,

4 SO 2: AC 1 –

7

Prepare and cook basic egg dishes Handle and maintain knives Clean food production areas, equipment and utensils **Focus on egg white foam, knife skills and cleaning of equipment / hygiene

Baking: Sweet Soufflé omelette with fruit fillings Cookery: Soufflé omelette with vegetable fillings

5 18 {28}

12

SO 1: AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 2, 3, 4

Prepare and cook basic fruit dishes. NB Safety when deep frying food Handle and maintain knives

Baking and Cookery: Fruit compote / Pan fried fruit e.g. Fried bananas

3 & 4 1 22

21

29

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1, 4, 5

SO 2: AC 1 – 9

Prepare, bake and decorate basic cakes and biscuits Prepare sauces, fillings and coatings for desserts Prepare and cook basic pasta and rice dishes

Baking: Cupcakes (creaming method) Royal icing, butter cream icing Cookery: Pasta Alfredo etc.


SO 1: AC 2, 3 SO 2: AC 1 - 9

2 22, 21 {29} SO 2: AC 1 - 9 Formal Assessment Task 1 Baking: Iced cupcakes Cookery: Pasta Alfredo

3 22

21

29

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1, 4, 5

SO 2: AC 1 – 9

SO 1: AC 2, 3 SO 2: AC 1 - 9

Prepare, bake and decorate basic cakes and biscuits Prepare sauces, fillings and coatings for desserts Prepare and cook basic pasta and rice dishes

Baking: Cake / cupcakes (emulsion method) Cookery: Fried rice

4 23

30

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1 - 9


Baking: Basic bread (white) Cookery: Cooked salads and salad dressings

5 23 {30} SO 2: AC 1 - 9 Formal Assessment Task 2 Baking: Basic white bread Cookery: Cooked salad with dressing

5 & 6 1 23

31

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products Prepare and cook basic fish dishes

Baking: Shaped and plaited bread / rolls Cookery: Battered fish / calamari

2 23

31

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products Prepare and cook basic

fish dishes

Baking: Hot Cross Buns Cookery: Pickled fish

3 14 SO 1: AC 1, 3, 4

SO 2: AC 2 - 4

Handle and store food Worksheet: Storing and thawing raw and cooked foods.

4 23 {31} SO 2: AC 1 - 9 Formal Assessment Task 3 Baking: Hot Cross Buns Cookery: Pickled fish

5 Formal Assessment: Test Hygiene / storing and thawing foods /


measuring / utensils – identify, handling and cleaning

7 & 8 1 16 9 6

SO 1: AC 1, 2 SO 1: AC 2, 3,

4 SO 1: AC 1, 3

Maintain a secure working environment Maintain a safe working environment Maintain effective working relationships with other members of staff

Role play – handling different conflict situations Posters: Safety rules when working with hob / oven / stove / deep fryers

2 5 7

SO 1: AC 1, 2 SO 2: AC 1, 2

SO 1: AC 2 SO 2: AC 1

Communicate verbally – barriers to communication (hearing impaired, cultural differences) Display cultural awareness in dealing with customers and colleagues

Role play Or get someone to visit class Worksheet: Food and drink preferences of different tourist groups. Role play: Serve food in a culturally respectful manner to different cultural groups

3 1 SO 1: AC 1, 2 The sectors of the Hospitality Industry

Worksheet – Identify different sectors of Hospitality industry Role play – good and bad service Class discussion

4 Formal Assessment: Test Safety and security in work place, cultural awareness, sectors of Hospitality industry

Thorough cleaning of work areas and kitchen


9 & 10

1 - 5

ASSESSMENT Test (theory): 25% Project and Practical tasks: 75% TOTAL: 100%





20

26

SO 1: AC 1 – 9

SO 2: AC 1

SO 1: AC 1, 2 SO 2: AC 1 –

9

SO 1: AC 1 – 4

SO 2: AC 1 - 9

Display cultural awareness in dealing with customers and colleagues Prepare cold and hot sandwiches and rolls Prepare and cook starch

Baking: Greek Pita bread (cold filling) Cookery: Samp & Beans (Umngqusho)

2 20

26

SO 1: AC 1, 2 SO 2: AC 1 –

9 SO 1: AC 1 –

4 SO 2: AC 1 - 9

Prepare cold and hot sandwiches and rolls Prepare and cook starch

Baking: French bread with fillings Cookery: Corn bread

3 15

23

29

SO 1: AC 3, 7, 8

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 2, 3 SO 2: AC 1 - 9

Maintain hygiene in food preparation, cooking and storage Prepare and cook basic dough and batter products Prepare and cook basic pasta and rice dishes

Worksheet: High-risk foods and the importance of storing, preparing, cooking correctly Baking: Scones / scone roll Cookery: Risotto

4 23 {34} SO 2: AC 1 - 9 Formal Assessment Task 1 Baking: Scone roll Cookery: Risotto

5 19

34

30

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1,2, 4, 5

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1 - 9

Prepare and cook starch. Prepare and cook starch Prepare and cook vegetables for basic hot and cold dishes

Baking: Milk tart (biscuit crust) Cookery: Pasta with pesto (e.g. basil pesto)

3 & 4 1 19 {34} Formal Assessment Task 2 Formal Assessment: Test Hygiene in cooking and storage, cultural awareness / food commodities

Baking: Milk tart Cookery: Pasta with pesto

2 17 18 21

SO 1: AC 2, 3 SO 1: AC 1 –

3

Prepare and cook basic egg dishes Prepare and cook basic

Baking: Pancakes with fresh fruit, fruit coulis and whipped cream


32 27 30

SO 1: AC 1, 4, 5

SO 2: AC 1 - 9

SO 1: AC 1 – 4

SO 1: AC 2 - 3 SO 1: AC 1 –

4 SO 2: AC 1 - 9

fruit dishes. Prepare sauces, fillings and coatings for desserts Prepare and cook basic sauces and soups Prepare and cook basic egg dishes Prepare and cook vegetables for basic hot and cold dishes

Cookery: Homemade Mustard / “Slaphakskeentjies” (onion salad)

3 18 21

30

SO 1: AC 1 – 3

SO 1: AC 1, 4, 5

SO 2: AC 1 - 9

SO 1: AC 1 – 4

SO 2: AC 1 - 9

Prepare and cook basic fruit dishes. Prepare sauces, fillings and coatings for desserts Prepare and cook vegetables for basic hot and cold dishes

Baking: Fruit syrups (bottle and sell) Cookery: Bottled vegetable salads (e.g. copper penny carrot salad)

4 25

30

27

SO 1: AC 2, 3 SO 2: AC 1 –

9

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 2 - 3

Prepare and cook basic cold and hot desserts Prepare and cook vegetables for basic hot and cold dishes Prepare and cook basic egg dishes

Baking: Sponge cake (Victoria Sponge, flans) Cookery: Vegetarian quiche

5 25 {30, 27} SO 2: AC 1 - 9 Formal Assessment Task 3 Baking: Sponge Cookery: Quiche

5 & 6 1 1 5 6

SO 1: AC 1, 2 SO 1: AC 1, 2 SO 1: AC 1, 3

The sectors of the Hospitality Industries Communicate verbally Maintain effective working relationships with other members of staff

Worksheet: Identify sectors of Hospitality Industry (accommodation, restaurants, fast food / take away, industrial catering, hospitality) Role play: handling conflict

2 2 SO 1: AC 1, 2 SO 2: AC 1, 2,

3


Worksheet: Convert imperial to metric measurement, calculate which measuring equipment to use to measure Re-write recipes

3 10 SO 1: AC 1 – 4

SO 2: AC 1 - 4

Clean and store crockery, cutlery and glassware

Do inventory of crockery, cutlery and glassware. Clean and store.

4 11 SO 1: AC 1, 2, 4

Clean food production areas, equipment and utensils

Clean cutting boards thoroughly Worksheet: Foods to be cut on each colour


cutting board – identify, paste pictures


7 & 8 1 - 5

9 & 10

1 - 5 Mid-year exams





FOOD COMMODITY 1 & 2 1 13 SO 1: AC 1 –

3 SO 2: AC 1 - 5

Handle and maintain utensils and equipment

Identify utensils and equipment. Describe how to clean each. Word search (cleaning agents)

2 14 SO 1: AC 1, 3, 4

Handle and store food Worksheet: Correct freezing, thawing and storing of food Worksheet: Cleaning the fridge, freezer

3 25

32

SO 1: AC 2, 3 SO 2: AC 1 –

9

SO 1: AC 1 – 4

SO 2: AC 1 - 9

Prepare and cook basic cold and hot desserts Prepare and cook basic sauces and soups

Baking: Chocolate upside down pudding Cookery: Vegetable soup e.g. potato and leek soup

4 25 {32} SO 2: AC 1 - 9 Formal Assessment Task 1 Baking: Baked pudding Cookery: Soup

5 25

32

SO 1: AC 2, 3 SO 2: AC 1 –

9

SO 1: AC 1 – 4

SO 2: AC 1 - 9


Baking: Chocolate Brownies Cookery: Butternut soup with spicy croutons

3 & 4 1 21

25

32 26

SO 1: AC 1, 4, 5

SO 1: AC 2, 3 SO 1: AC 1- 9

SO 1: AC 1 –

4 SO 1: AC 1 - 4 SO 2: AC 1 - 9

Prepare sauces, fillings and coatings for desserts Prepare and cook basic cold and hot desserts Prepare and cook basic sauces and soups Prepare and cook starch

Baking: Victorian sponge with crème patisserie Cookery: Lentil / bean / split pea soup with corn bread

2 21, 25 {32, 26}

SO 2: AC 1 - 9 Formal Assessment Task 2 Baking: Victorian sponge with crème patisserie Cookery: Lentil Soup with corn bread

3 12

21

25

32 26

SO 1: AC 2, 3, 4

SO 1: AC 1, 4, 5

SO 1: AC 2, 3 SO 1: AC 1- 9

SO 1: AC 1 –

Handle and maintain knives Prepare sauces, fillings and coatings for desserts Prepare and cook basic cold and hot desserts Prepare and cook basic

Baking: Victorian sponge with crème patisserie and fruit compote Cookery: Minestrone soup with toasted


4 SO 1: AC 1 - 4 SO 2: AC 1 - 9

sauces and soups Prepare and cook starch

cheese sandwiches

4 2

Formal Assessment: Test Identify knives, safety procedures when handling, washing, storing / types of vegetables or fruit, buying and storage of / freezing and thawing food Perform basic calculations

Worksheet: Convert imperial recipes to metric, calculate correct measuring equipment to use (e.g. 37 ml = 25 ml measuring cup + 10 ml measuring spoon + 2 ml measuring spoon)

5 25 12

34

12

SO 1: AC 2, 3 SO 1: AC 2, 3,

4

SO 1: AC 1, 2, 4, 5

SO 1: AC 2,3

,4

Prepare and cook basic cold and hot desserts Handle and maintain knives Prepare and cook basic meat, poultry, game or offal dishes Handle and maintain knives

Baking: Apple crumble pudding (rubbing-in method) Cookery: Meat casserole e.g. beef and vegetable casserole

5 & 6 1 25, 12 {34, 12}

SO 2: AC 1 - 9 Formal Assessment Task 3 Baking: Apple Crumble Cookery: Meat Casserole

2 25 12 19

34

12 32

SO 1: AC 2, 3 SO 1: AC 2, 3,

4 SO 1: AC 1 - 4

SO 1: AC 1, 2,

4, 5

SO 1: AC 2,3 ,4

SO 1: AC 1 - 4

Prepare and cook basic cold and hot desserts Handle and maintain knives Prepare and cook starch Prepare and cook basic meat, poultry, game or offal dishes Handle and maintain knives Prepare and cook basic sauces and soups

Baking: Trifle (sponge cake, fresh fruit, custard, jelly) Cookery: Chicken or pork schnitzel with mushroom sauce (roux based)

3 14 15

25 12 19

SO 1: AC 1, 3, 4

SO 1: AC 7

SO 1: AC 2, 3 SO 1: AC 2, 3,

4 SO 1: AC 1 - 4

Handle and store food Maintain hygiene in food preparation, cooking and storage Prepare and cook basic cold and hot desserts Handle and maintain knives

Baking: Jelly-sponge pudding (fresh fruit, whipped cream/Ideal milk foam, folding in – biscuit crust) –


34

12 32

SO 1: AC 1, 2, 4, 5

SO 1: AC 2,3

,4 SO 1: AC 1 - 4

Prepare and cook starch Prepare and cook basic meat, poultry, game or offal dishes Handle and maintain knives Prepare and cook basic sauces and soups

individual portion, packaged to sell Cookery: Sosaties (packaged to sell)

4 13

11

10

SO 1: AC 1 – 3

SO 2: AC 1 – 5

SO 1: AC 1, 2, 4

SO 1: AC 1- 9 SO 2: AC 1 - 4

Handle and maintain utensils and equipment Clean food production areas, equipment and utensils Clean and store crockery, cutlery and glassware

Thorough cleaning of work area and kitchen – take inventory in workshop

5 13

11

10

SO 1: AC 1 – 3

SO 2: AC 1 – 5

SO 1: AC 1, 2, 4

SO 1: AC 1- 9 SO 2: AC 1 - 4



7 & 8 1 13

11

10

SO 1: AC 1 – 3

SO 2: AC 1 – 5

SO 1: AC 1, 2, 4

SO 1: AC 1- 9 SO 2: AC 1 - 4



2 5 6

SO 1: AC 1, 2 SO 1: AC 1


Role play: Appropriate and inappropriate communication with peers, seniors, customers

3 9

14

SO 1: AC 2, 3 SO 2: AC 1 –

6 SO 1: AC 5, 6

Maintain a safe working environment Handle and store food

Role play: Lifting and storing heavy items correctly Poster: Rules to follow to prevent pest infestations

4 16 SO 1: AC 1 - 2 Maintain a secure working environment

Worksheet: Identify security risks /violent situations that present security risks. Set up rules for maintain a secure working environment.



9 & 10

1 - 5






23

30

SO 1: AC 2, 3, 4

SO 2: AC 1 - 3

SO 1: AC 1 – 5

SO 1: AC 1 – 4

Handle and maintain knives Prepare and cook basic dough and batter products. Prepare and cook vegetables for basic hot and cold dishes

Baking: Tea Scones – garnished with e.g. strawberry fans, cherry flowers etc. Cookery: Individual salads –garnished – e.g. cucumber ribbons and twists, zucchini flowers, bell pepper cups etc.

2 12, 23 {12, 30}

SO 2: AC 1 - 9 Formal Assessment Task 1 Baking: Tea scones, garnished Cookery: Salads, garnished

3 20 17 {27}

SO 1: AC 1, 2 SO 1: AC 2 –

3 SO 2: AC 1 - 9

Prepare cold and hot sandwiches and rolls Prepare and cook basic egg dishes

Baking: Rolls / sandwiches with fillings, e.g. egg salad Cookery: Soufflé

4 23

27

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC, 2, 3 SO 2: AC 1 - 9

Prepare and cook basic dough and batter products Prepare and cook basic egg dishes

Baking: Doughnuts Cookery: Soufflé variations

5 23 {27} SO 2: AC 1 - 9 Formal Assessment Task 2 Baking: Doughnuts Cookery: Soufflé

3 & 4 1 7 Applicable

Unit standards

SO 1: AC 1, 2 SO 2: AC 1

Display cultural awareness in dealing with customers and colleagues

Learners decide on cultural group and menu and plan event – shopping list, decorations etc.

2 7 Applicable

Unit standards

SO 1: AC 1, 2 SO 2: AC 1


Prepare and serve food in a culturally respectful manner to the cultural group decided on

3 1 SO 1: AC 1, 2 SO 2: AC 1

The sectors of the Hospitality, Travel and Tourism Industries

Group work: list examples of good and bad service encountered in food industry. List ways in which good service can be ensured.

4 2 SO 1: AC 1, 2 SO 2: AC 1, 2


Worksheet: Convert imperial recipes to metric recipes, half and double recipes


5 Formal assessment task: Test (Theory) Review and reinforcement activities

5 & 6 1 - 5

7 & 8 1 - 5 End of the year exams

9 & 10

1 - 5 End of the year exams



YEAR 4 - ANNUAL TEACHING PLAN

HOSPITALITY STUDIES: PROGRAMME OF ASSESSMENT




2

SO 1: AC 1 – 3

SO 2: AC 1 SO 1: AC 1 - 4

The sectors of the Hospitality, Travel and Tourism Industries Display cultural awareness in dealing with customers and colleagues

Group work / role play: Identify situations where poor service affects the hospitality industry and suggest ways to avoid this. Worksheet: Identify sectors of hospitality industry

2 2 SO 1: AC 1 – 2

SO 2: AC 1 - 4


Worksheet – Calculate price of recipes

3 23

29

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 3

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products. Prepare and cook basic pasta and rice dishes

Baking: Basic white bread – rolls / loaves Cookery: Rice mould

4 23

29

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 3

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products. Prepare and cook basic pasta and rice dishes

Baking: Koeksisters Cookery: Filled pasta, vegetarian e.g. spinach and feta cannelloni

5 23 {29} SO 2: AC 1 - 9 Formal Assessment Task 1 Baking: Koeksisters Cookery: Filled pasta (vegetarian)

3 & 4 1 23 2

26

SO 1: AC 1 – 5

SO 2: AC 1 – 9

SO 1: AC 1 – 4

SO 2: AC 1

SO 1: AC 1 – 4

SO 2: AC 1 - 9

Prepare and cook basic dough and batter products. Display cultural awareness in dealing with customers and colleagues Prepare and cook starch

Baking: Naan / Focaccia Cookery: Couscous salad / tapioca pudding

2 13 12

25

18

SO 1: AC 1 – 3

SO 1: AC 1-4

SO 1: AC 1 – 3

Handle and maintain utensils and equipment Handle and maintain knives Prepare and cook basic

Baking: Meringue (“skuimpies”) and Pavlova – fresh fruit,


28

SO 2: AC 1 – 9

SO 1: AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1 - 3

cold and hot desserts Prepare and cook basic fruit dishes Prepare and cook basic fruit dishes

fruit coulis, whipped cream Cookery: Deep fried fruit fritters / poached fruit

3 12, 13, 18, 25

{12, 13, 28}

Formal Assessment Task 2 Baking: Pavlova / Eton mess Cookery: Deep fried fruit fritters / poached fruit

4 25

21

30 2

SO 1: AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1 – 5

SO 1: AC 1 – 4

SO 1: AC 1 – 4

SO 2: AC 1

Prepare and cook basic cold and hot desserts Prepare sauces, fillings and coatings for desserts Prepare and cook vegetables for basic hot and cold dishes Display cultural awareness in dealing with customers and colleagues

Baking: Choux pastry – éclairs and profiteroles with crème Chantilly Cookery: Vegetable stir-fry (Thai/ Chinese etc)

5 25

21

30

29 32 2

SO 1: AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1 – 5

SO 1: AC 1 – 4

SO 1: AC 1 - 3 SO 1: AC 1 - 4 SO 1: AC 1 –

4 SO 2: AC 1

Prepare and cook basic cold and hot desserts Prepare sauces, fillings and coatings for desserts Prepare and cook vegetables for basic hot and cold dishes Prepare and cook basic pasta and rice dishes Prepare and cook basic sauces and soups Display cultural awareness in dealing with customers and colleagues

Baking: Choux pastry – éclairs and profiteroles with crème patisserie and ganaché Cookery: Vegetable and noodle/rice stir-fry with sweet and sour sauce

5 & 6 1 23, 21 {29, 30,

32}

Formal Assessment Task 3 Baking: Éclairs /Profiteroles with crème patisserie and ganaché Cookery: Vegetable and noodle/rice stir fry with sweet and sour sauce


2 17 {27} SO 1: AC 1 – 3

SO 2: AC 1 - 9

Prepare and cook basic egg dishes.

Baking and Cookery: Soufflé (sweet; savoury) / Egg based custard

3 14 SO 1: AC 1 – 6

SO 2: AC 1- 4

Handle and store food Project: Design posters to indicate safe practices when storing eggs, meat, fish, poultry, vegetables, fruit, milk, bread and other baked products – packaging, temperature, labelling, storage times etc.

4 14

15

SO 1: AC 1 – 6

SO 2: AC 1- 4 SO 1: AC 1 –

8

Handle and store food Maintain hygiene in food preparation, cooking and storage – NB. Types of high-risk foods and the importance of storing, preparing and cooking them correctly, The reasons why health and safety procedures must be carefully followed.

Project: Design posters to indicate safe practices when storing eggs, meat, fish, poultry, vegetables, fruit, milk, bread and other baked products – packaging, temperature, labelling, storage times etc.

5 3 4

SO 1: AC 1 SO 2: AC 1 - 4

SO 1: AC 1 SO 2: AC 1 - 6

Identify work opportunities Apply for a job or work experience placement

Find an advertised job in provided newspapers . Draw up own CV Write cover letters and letters of application in answer to advertisement


7 & 8

1 5 6

SO 1: AC 1 – 3 SO 2: AC 1 – 3 SO 1: AC 1 – 3 SO 2: AC 1 - 3


Role play: Asking for help / Handling conflict / Giving instructions Advising co-workers Giving assistance to peers

2 7 SO 1: AC 1 – 4


Worksheet: Identify customs and traditions of different cultural groups. Describe relevant aspects of domestic tourist groups’ cultures and their needs as customers

3 9 SO 1: AC 1 – 3 SO 2: AC 1 - 6


Design a poster / series of posters: Procedures to maintain a safe working environment

4 10

11

13

SO 1: AC 1 – 4 SO 2: AC 1 – 4 SO 1: AC 1 – 4 SO 2: AC 1 – 7 SO 1: AC 1 – 3 SO 2: AC 1 - 5

Clean and store crockery, cutlery and glassware Clean food production areas, equipment and utensils Handle and maintain utensils and equipment

Worksheet: Identify item, describe what it is used for, safety issues when applicable, cleaning and storing Word search – give description of item, learner find answer and then word in word search

5 1 - 5

9 & 10

ASSESSMENT Test (theory): 25% Project and Practical tasks: 75% TOTAL: 100%





31

SO 1: AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9

Prepare cold and hot sandwiches and rolls Prepare and cook basic fish dishes (washing, trimming, filleting, portioning, skinning, deboning)

Baking: Panini / Baguette / croissants – hot or cold fillings Cookery: mock crayfish / fish mould

2 22

31

SO 1: AC 1 – 4

SO 2: AC 1 - 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9

Prepare, bake and decorate basic cakes and biscuits Prepare and cook basic fish dishes (washing, trimming, filleting, portioning, skinning, deboning)

Baking: Swiss roll / sponge cake Cookery: Battered fish

3 22

31

SO 1: AC 1 – 4

SO 2: AC 1 - 9

SO 1: AC 1 – 5

SO 2: AC 1 - 9

Prepare, bake and decorate basic cakes and biscuits Prepare and cook basic fish dishes (washing, trimming, filleting, portioning, skinning, deboning)

Baking: Angle food cake Cookery: Grilled /oven baked fish

4 22 { 31} Formal Assessment Task 1 Baking: Angle food cake Cookery: Oven baked fish

5 24 19

34

SO 1: AC 1 – 5

SO 1: AC 1 – 4

SO 1: AC 1 - 5

Prepare and cook basic pastry Prepare and cook starch Prepare and cook basic meat, poultry, game or offal dishes

Baking: Short crust pastry – Milk tart Cookery: Roasted stuffed chicken with gravy (reduced, starch thickened)

3 & 4 1 24

18

34

SO 1: AC 1 – 5

SO 2: AC 1 - 9 SO 1: AC 1 - 3

SO 1: AC 1 - 5

Prepare and cook basic pastry Prepare and cook basic fruit Prepare and cook basic meat, poultry, game or offal dishes

Baking: Short crust pastry – Dutch apple pie Cookery: Chicken Pie (use store bought pastry)

2 24 {34} Formal Assessment Task 2 Baking: Dutch apple pie Cookery: Chicken pie

3 24

SO 1: AC 1 – 5

Prepare and cook basic pastry

Baking: Short crust pastry – Lemon


25

34

29

SO 2: AC 1 - 9 SO 1: AC 1 - 3

SO 1: AC 1 – 5

SO 1: AC 1 - 3

Prepare and cook basic cold and hot desserts Prepare and cook basic meat, poultry, game or offal dishes Prepare and cook basic pasta and rice dishes

Meringue pie Cookery: Mutton Briyani

4 24

25

34

29

SO 1: AC 1 – 5

SO 2: AC 1 - 9 SO 1: AC 1 - 3 SO 1: AC 1 –

5

SO 1: AC 1 - 3

Prepare and cook basic pastry Prepare and cook basic cold and hot desserts Prepare and cook basic meat, poultry, game or offal dishes Prepare and cook basic pasta and rice dishes

Baking: Puff pastry – sausage rolls Cookery: Mutton Briyani

5 24

25

32

27

SO 1: AC 1 – 5

SO 2: AC 1 - 9 SO 1: AC 1 - 3 SO 1: AC 1 –

4 SO 2: AC 1 - 9 SO 1: AC 1 - 3

Prepare and cook basic pastry Prepare and cook basic cold and hot desserts Prepare and cook basic sauces and soups Prepare and cook basic egg dishes

Baking: Puff pastry – tartlets Cookery: Homemade mayonnaise, vinaigrette, homemade mustard

5 & 6 1 24 {32} Formal Assessment Task 3 Baking: Puff pastry (sausage rolls or tartlets) Cookery: Mayonnaise and mustard

2 2

25

33

SO 1: AC 1, 2 SO 2: 1, 4

SO 1: AC 1 - 3

SO 1: AC 1 – 3

Perform basic calculations Prepare and cook basic cold and hot desserts Provide a carvery/buffet service

Plan a dessert buffet (25 persons). Calculate price per person. Write all recipes in metric measurement, double or half recipes to make it usable for 25 portions Plan a buffet for 25 people. Calculate price per person Write all recipes in metric measurement, double or half recipes to make it usable for 25 portions


3 2

25

33

SO 1: AC 1, 2 SO 2: 1, 4

SO 1: AC 1 - 3

SO 1: AC 1 – 3


Plan a dessert buffet (25 persons). Calculate price per person. Write all recipes in metric measurement, double or half recipes to make it usable for 25 portions Plan a buffet for 25 people. Calculate price per person Write all recipes in metric measurement, double or half recipes to make it usable for 25 portions

4 2

25

33

SO 1: AC 1, 2 SO 2: 1, 4

SO 1: AC 1 - 3

SO 1: AC 1 – 3


Provide a dessert buffet (25 persons). Provide a buffet for 25 people.


7 & 8 1 - 5

9 & 10

1 - 5 Mid year exams




OUTCOME SO AND

AC TOPIC PRACTICAL WORK /


29

SO1 : AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1

– 3 SO 2 : AC 1

- 9

Prepare and cook basic cold and hot desserts Prepare and cook basic pasta and rice dishes

Baking: Créme Caramel Cooking: Lasagne (minced meat)

2 25

29

SO1 : AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1

– 3 SO 2 : AC 1

- 9

Prepare and cook basic cold and hot desserts Prepare and cook basic pasta and rice dishes

Baking: Créme Caramel Cooking: Lasagne (vegetarian / aubergine)

3 25 {29} Formal Assessment Task 1 Baking: Créme Caramel Cookery: Lasagne

4 25

32

SO1 : AC 1 – 3

SO 2: AC 1 – 9

SO 1: AC 1

– 4 SO 2: AC 1

- 9


Baking: Steamed pudding, e.g. Sticky date pudding Cookery: Cream of Tomato soup with croutons

5 25 {32} Formal Assessment Task 2 Baking: Steamed pudding Cookery: Cream of Tomato soup

3 & 4 1 19 {26} SO 1: AC 1 – 4

SO 2: AC 1 - 9

Prepare and cook starch. Baking and cookery: Tapioca / Sago pudding (meringue topping)

2 24 21

12

34

30

12

SO 1: AC 1 – 5

SO 1: AC 1 – 5

SO 1: AC 1- 9

SO 1: AC 1 – 4

SO1: AC 1 -

5 SO 2: AC 1

Prepare and cook basic pastry Prepare sauces, fillings and coatings for desserts Handle and maintain knives Prepare and cook basic meat, poultry, game or offal dishes Prepare and cook vegetables for basic hot

Baking: Glazed fruit pie Cookery: Casserole – meat and vegetables (e.g. Osso Buco)


- 9 SO 1: AC 1

– 4

SO 1: AC 1 - 4

and cold dishes Handle and maintain knives

3 24, 21, 12 {34, 30,

12}

SO 2: AC 1 - 9

Formal Assessment Task 3 Baking: Glazed fruit pie Cookery: Meat and vegetable casserole

4 22

32

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1

– 4 SO 2: AC 1

- 9

Prepare, bake and decorate basic cakes and biscuits Prepare and cook basic sauces and soups

Baking: Cake (creaming method) Cooking: Making own stock

5 22

32

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1

– 4 SO 2: AC 1

- 9


Baking: Cake (creaming method): Lamingtons Cooking: Making own reduction sauce / gravy, variations (e.g. mushroom sauce, Asian sauce etc.)

5 & 6 1 22

32

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1

– 4 SO 2: AC 1

- 9


Baking: Cake (creaming method): Petit Fours Cooking: Marinades – for different types of meat

2 22

29

SO 1: AC 1 – 4

SO 2: AC 1 – 9

SO 1: AC 1

– 3 SO 2: AC 1

– 9

Prepare, bake and decorate basic cakes and biscuits Prepare and cook basic pasta and rice dishes Focus on different types of rice – choose according to interest and needs of school

Baking: Cupcakes for special event (focus on decorating) Cooking: Mealie rice risotto with chakalaka Or sushi Or Dal rice (Arisis Paruppa Sadam) etc.

3 2 SO 1: AC 1– 2

SO 2: AC 1 - 4

Perform basic calculations (Learners need to know how to calculate the price, but WITH ASSISSTANCE. Provide the prices and formulas, learners use

Worksheet 1: Convert from imperial measurements to metric measurements using conversion tables.


calculators to calculate the price of the recipe and then price per portion).

Worksheet 2: Calculate the price of a recipe and work out the necessary selling price to be able to make a profit.

4 Revision: Perform basic calculations Formal Assessment: Test Hygiene, measuring, food commodities, calculations (price of recipe)

Converting measurements, calculating price of recipe

5 3 SO 1: AC 1 SO 2: AC 1

- 4

Identify work opportunities Worksheet: * Identify potential sources of information. * Determine what information is required, then collect and analyse it against the background of the position sought. Role play: * how to contact people or organisations using appropriate communication methods * prepare for interview.

7 & 8 1 4 SO 1: AC 1 - 6

Apply for a job or work experience placement

Review and update CV, cover letter and letter of application

2 5 6

SO 1: AC 1 – 3

SO 2: AC 1 – 3

SO 1: AC 1 – 3

SO 2: AC 1- 3


Worksheet: Appropriate and inappropriate communication, barriers to communication. Role play: Appropriate and inappropriate communication, solving conflict

3 7 SO 1: AC 1- 4

SO 2: AC 1


Choose a major cultural group in community. Research specific food preferences and how to show respect towards this group. Plan a meal to serve at a specific festival honoured by this cultural group.


4 7 SO 1: AC 1- 4

SO 2: AC 1


Prepare and serve food in a culturally respectful manner to the chosen cultural group


9 & 10

1 - 5




OUTCOME SO AND

AC TOPIC PRACTICAL WORK /

FOOD COMMODITY 1 & 2 1

25

21

34

32

SO 1: AC 1

– 3 SO 2: AC 1-

9 SO 1: AC 1

– 5

SO 1: AC 1 – 5

SO 2: AC 1 - 9

SO 1: AC 1- 4

Prepare for practical examination: Prepare and cook basic cold and hot desserts Prepare sauces, fillings and coatings for desserts Prepare and cook basic meat, poultry, game or offal dishes Prepare and cook basic sauces and soups

Baking: Choose a recipe that consists of at least 2 preparation methods and 2 cooking methods e.g. profiterole filled with crème patisserie finished with dusting of icing sugar Cookery: Choose a recipe that consists of at least 2 preparation methods and 2 cooking methods . e.g. Roasted, stuffed chicken with reduction sauce.

2 Practice chosen practical examination

3 Formal Assessment: Practical Examination



3 & 4 1 Formal Assessment: Test Hospitality sectors, health and hygiene, handling, washing and storing utensils and equipment, handle and store food

2 16 SO 1: AC 1 – 5

SO 2: AC 1

Maintain a secure working environment

Role play: Handling violent situations, identifying and reporting perpetrators and suspicious items.


4 5

5 & 6 1 2 3 4 5

7 & 8 1 Final examination 2 3 4 5


ASSESSMENT Test (theory): 25% Practical tasks: 75% Term mark: 100% TOTAL: 100%


Annexure 1 SKILL-CODE FOR WEIGHTING OF TECHNIQUES USED IN FOOD PRODUCTION A weighting is allocated to a technique according to the degree of difficulty of the

technique. When a suggested recipe / dish is replaced by another that suit the needs of the school

better, the recipe/dish should be of more or less the same difficulty level (add up to more or less the same amount of points).

Keep the assessment criterion notes in mind when selecting other recipes, e.g. that during the course a certain amount of cooking methods etc should be covered.

1. Measuring 1.1 Using measuring spoons Correct spoon used, correct technique, accuracy 2 1.2 Using measuring cups Correct cup used, correct technique, accuracy 2 1.3 Using measuring jug Eye on level of liquid, cup on level surface, accuracy 2 1.4 Using measuring scale Set on 0 after putting container on, taking correct

measurement 2

2. Cooking methods 2.1 Baking Lining tin, pre-heat oven and set correct temp.

Position of oven rack correct, bake for desired time 3

2.2 Baking without lining a tin

Baking in a pan of hot water (bain-marie) e.g. baked custard. Baking a soufflé

2

2.3 Blanching e.g. cauliflower 2 2.4 Boiling on stove-top e.g. rice, pasta, vegetables 2 2.5 Deep-frying chips, doughnuts, vetkoek, drain on paper towel 3 2.6 Grilling hamburger patties, steak 3 2.7 Cooking in microwave oven

e.g. custard sauce, white sauce, pasta (not for heating up milk, food, water)

3

2.8 Poaching e.g. eggs, fish 2 2.9 Pressure cooker used e.g. meat and vegetable stew, bean soup 2 2.10 Sauté onions, green peppers, etc 2 2.11 Sealing and browning of meat / mince /dry frying of bacon 2 2.12 Shallow-frying pancakes, crumpets, hamburger patties, fish cakes 3 2.13 Simmering/stewing meat/poultry, dish with vegetables, dried fruit 4 2.14 Steaming double boiler or mixing bowl on pot, e.g. fish, egg

custard sauce, melting chocolate (NOT RICE) 3

2.15 Boiling e.g. eggs, sauces etc 2 3 Eggs 3.1 Soft meringue e.g. lemon meringue tart 3 3.2 Hard meringue meringues 4 3.3 Custard base with eggs e.g. quiche/milk tart 2 3.4 Beating and folding in egg white

e.g. soufflé 2

4 Yeast 4.1 Preparing yeast batter or yeast dough

4


5 Mixing methods 5.1 Batter, one-bowl method pancakes, crumpets, fritters, cake etc 3 5.2 Batter, creaming method Cakes, cup cakes, cookies 3 5.3 Batter, chiffon method includes beating and folding in of egg whites,

Swiss roll, sponge cake 4

5.4 Batter, muffin/emulsion method

muffins 3

5.5 Batter, melting method Banana bread, gingerbread, oat-and-coconut biscuits

3

5.6 Batter, whisking method 3 5.7 Choux pastry 5 5.8 Dough, rubbing-in method short crust pastry, scones 3 5.9 Pastry, rubbing-in, mixing, rolling out

making own flaky pastry 5

5.10 Mixing of ingredients Blending without over mixing 1 6 Preparing ingredients 6.1 Peeling, cutting, slicing, dicing, of vegetables

e.g. julienne carrots (use of chef's knife) 2

6.2 Deboning of chicken/chicken breast

Use of boning knife 2

6.3 Skinning, deboning, flaking of fish

2

6.4 Marinating 2 7 Ready-made food 7.1 1 Preparing a biscuit crust

using e.g. Marie biscuits/Tennis biscuits and melted butter

2

7.2 Use of ready-made pastry/phyllo pastry

2

8 Sauces and salad dressings 8.1 Cooked sauces e.g. gravy, custard, jam-, orange sauce, sauce

thickened with flour 2

8.2 Mayonnaise (homemade)

4

8.3 Uncooked, homemade salad dressing

2

8.4 Cooked salad dressing 4 8.5 White sauce/cheese sauce, roux method

3


9 Techniques 9.1 Butter icing preparing and decorating cup cakes and cakes 3 9.2 Garnishing, advanced e.g. tomato-/potato-/radish flowers/tuiles/chocolate

curls/chocolate leaves, chocolate cups/shaping and decorating with fondant icing/marzipan and other decorations

3

9.3 Homemade pasta 3 9.4 Piping/using a piping bag

2

9.5 Royal icing icing sugar and water/lemon juice/egg white – glazing – preparation and use

2

9.6 Basting e.g. when baking/roasting meat dishes 1 9.7 Puree 2 9.8 Shaping of dough e.g. scones, biscuits, doughnuts, bread rolls,

koeksisters, croquettes 3

9.9 Swiss roll/Roulade rolling 3 9.10 Lamingtons making of chocolate sauce and dipping, rolling in

coconut 3

9.11 Using specialised equipment

e.g. food processor, blender, pasta machine (not electric beater or deep fryer)

2

9.12 Using hand operated equipmet

e.g. grater, zester, slicer, knifes skills etc 2

9.13 Use hot equipment safely

Using oven mitts, cooling racks etc. 2

10 Any other skills not mentioned

To be used only twice in the same assessment) 1


REPLACING A RECOMMENDED RECIPE BY ONE MORE SUITABLE TO THE NEEDS OF OWN SCHOOL The two recipes must fall under the same Unit Standard (e.g. a meat product can only be

replaced by another recipe using meat, poultry, game or offal dishes – Exit Level Outcome 28)

The recipe chosen to replace the recommended recipe should add up to the same amount or more points than the recommended recipe to ensure that the difficulty level does not lower.

Two recipes with less points can be done together to add up to the same amount of points as the recommended recipe, but should then use different skills.

Example: Replacing Meatballs with Herb baked chicken Meatballs INGREDIENTS 500 g ground beef Learners not expected to use

scale in Second year. Teacher demonstrate measuring.

0

125 ml fine dry bread crumbs, keeping 45 for rolling/coating the meatballs ** Use food blender to make own bread crumbs. Season with fresh herbs and spices before blending

Measuring with measuring cup Keep the 80 and 45 ml separate Using specialized equipment

2 2

120 ml grated Cheddar cheese Grating 2

1 ml ground black pepper Measuring spoons 1

1 large egg Break open, whisk 1

50 ml milk Measuring jug 2

METHOD Heat oven to 350°. Line a large jelly roll or roasting pan with foil and place a cake cooling rack in the pan. Spray the rack lightly with non-stick cooking spray.

Baking 3

Combine the ground beef, 80 ml of bread crumbs, cheese, salt, pepper, egg, and milk. Mix until ingredients are well blended.

Mixing ingredients 1

Put the 45ml of bread crumbs in a plate or shallow bowl. Shape the ground beef mixture into meatballs about 3cm in diameter. Roll in the bread crumbs to coat lightly.

Rolling meatballs of the same size according to recipe specifications. Coating of meatballs

1 2

Arrange the meatballs on the rack and bake for 30 to 35 minutes, or until they are cooked through and browned.

Baking till done according to recipe instructions. Handling hot equipment safely – using oven mitts and cooling racks.

2

TOTAL POINTS: 19


Herb Baked Chicken Breasts INGREDIENTS

4 chicken breast halves, bone-in

50 ml olive oil Measuring jug 2

45 ml minced green onion 2 cloves garlic, minced 15 ml chopped fresh rosemary 15 ml fresh chopped dill Pinch of coarsely ground black pepper, to taste

Measuring accurately with measuring spoons. Using knifes – correct knife, correct method

2 2

125 ml fresh lemon juice Using measuring jug

Grated zest of one lemon Using zester 2

METHOD

Transfer chicken to a large re-sealable plastic food storage bag. (Zip lock)

Combine marinade ingredients and pour over chicken. Turn bag to coat chicken pieces well. Refrigerate and marinate for 2 hours, turning occasionally.

Combining ingredients Marinating chicken

1 1

Remove chicken from marinade and drain well; put the reserved marinade in a saucepan.

Draining chicken 1

Arrange chicken on a rack in a foil lined baking dish or roaster. Bake at 180°C for 35 minutes.

Lining baking dish with foil, baking 3

Meanwhile, bring the marinade to a boil; continue boiling over medium heat for 5 minutes.

Boiling 2

Turn and brush with the marinade and bake for about 20 to 30 minutes longer, basting several times before the chicken is done. Chicken should be browned and juices will run clear when pierced with a fork.

Basting Handling hot equipment

1 2

TOTAL: 19 POINTS


GLOSSARY: EXAMPLE OF A PRACTICAL PREPARATION WORKSHEET (MISE EN PLACE) ADAPTED FOR LEARNERS WITH BARRIERS TO LEARNING (READING PROBLEMS) Name and Surname: _______________________________ Year: ______ Food commodity: __________________________________ Date: __ __ / __ __ / __ __ EQUIPMENT

Measuring spoons Mixing bowl Pot

Measuring cup Small bowl Pan

Measuring jug Knife Pot stand

Whisk Baking tray

Spatula Wooden spoon

Muffing pan

Cutting board Scraper

Brush

Ramekin Cooling rack

Metal spoon Very small bowl LIST OF INGREDIENTS MISE EN PLACE

Amount Item Equipment Needed

Mix

cup ppp p ppppp Sm

Knife

M

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LIST OF INGR

Muffing pan

Brush


ORDER OF WORK Equipment Needed

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

TEMPERATURE:

STOVE TOP:

OVEN:

COOKING TIME: Cooking time: _____________

Garnish / Decorations:


PRACTICAL PREPARATION WORKSHEET (MISE EN PLACE) Name and Surname: _______________________________ Year: ______ Food commodity: __________________________________ Date: __ __ / __ __ / __ __ EQUIPMENT

Measuring spoons Mixing bowl Pot

Measuring cup Small bowl Pan

Measuring jug Knife Pot stand

Whisk Baking tray

Spatula Wooden spoon

Muffing pan

Cutting board Scraper

Brush

Ramekin Table spoon Very small bowl Cooling rack

LIST OF INGREDIENTS MISE EN PLACE

Amount Item Equipment Needed 2 Eggs Small bowl 125 ml Oil Measuring jug and small bowl 180 ml Huletts Brown Sugar Measuring cup and spatula 500 ml Milk Measuring jug 250 ml Wholewheat Flour Measuring cup and small bowl and spatula 375 ml Cake Flour Measuring cup (250 + 125) and spatula 500 ml Digestive Bran Measuring cup and small bowl 5 ml Vanilla Essence Measuring spoon and small glass bowl 1 ml Salt Measuring spoon and small glass bowl 10 ml Bicarbonate of Soda Measuring spoon and small glass bowl 250 ml Dried Fruit Cake Mix Measuring cup and small bowl 250 ml Chopped Dates Measuring cup and small bowl ORDER OF WORK Equipment Needed

1. Pre-heat the oven to 180oC

2. Whisk eggs, oil and sugar together. Large mixing bowl, whisk

3. Add the remaining ingredients and mix well Large mixing bowl, whisk (same as above)

bow

bowl

EXAMPLE Bran muffins (30 Day Muffin Recipe)

1

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MLIST OF INGRED

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4. The mixture should be allowed to stand overnight in an airtight container

Glad wrap to cover bowl.

5. Grease a muffin pan Muffin pan, brush, small bowl for oil

6. Half fill greased muffin pan pans with the mixture Metal spoon, scraper

7. Bake at 180° C for 12 minutes Cooling rack

8.

9.

TEMPERATURE: STOVE TOP:

OVEN:

COOKING TIME: Cooking time: __________________ Learners draw in the hand of the clocks when the cooking time starts and then also when the cooking time will be done. Times will therefore vary.

Garnish / Decorations:

Put a small amount of soft cream cheese on the top. Slice in cherry into 8 pieces. Use the cherry to form a small flower on top – press into the cream cheese to prevent it from falling off.

�

180oC

COOKING TIME:

12 minutes


SOURCE: http://www.hulettssugar.co.za/step_into_our_kitchen_30_day_muffins_teatime_treats_recipes Teatime Treats 30 Day Muffin Recipe Makes about 24 muffins Ingredients 2 Eggs 125 ml ( ½ cup) Oil 185 ml ( ¾ cup) Huletts SunSweet Brown Sugar 500 ml (2 cups) Milk 250 ml (1 cup) Wholewheat Flour 375 ml (1 ½ cups) Cake Flour 500 ml Digestive Bran 5 ml (1 tsp) Vanilla Essence 1 ml Salt 10 ml (2 tsp) Bicarbonate of Soda 250 ml (1 cup) Dried Fruit Cake Mix 250 ml (1 cup) Chopped Dates Method

1. Whisk eggs, oil and sugar together. 2. Add the remaining ingredients and mix well. 3. The mixture should be allowed to stand overnight in an airtight container. 4. Half fill greased muffin tin pans with the mixture. 5. Bake at 180° C for 10–15 minutes.

Note: This mixture can be kept in the refrigerator for up to 30 days before baking.

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Sieve dry ingredients

Whisk eggs and sugar

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Keep nails short, hands clean

Wear clean protective clothing when working in kitchen.

Clean cooking areas and equipment hygienically prior to use.

Select required type / quantity ingredients Measure accurately using correct procedures.

Prepare ingredients according to recipe instructions.

Combine ingredients in accordance with recipe specifications.

Use the appropriate cooking method accurately in accordance with recipe specifications

Finish and present the dish in accordance with customer /recipe requirement.

Store dishes not for immediate consumption hygienically

Clean the cooking areas and equipment correctly after use.

Complete all work in an organised and efficient manner.

Wash hands to maintain high levels of hygiene.

Remove waste food from prep. area promptly, cover waste bins and keep away from food preparation and cooking areas.

Demonstrate procedures for ensuring that food prep- and cooking areas and equipment are in a hygienic condition.

1.

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porta

nt it

ems w

ere

labe

led

.

Pres

enta

tion

Pres

ent f

acts

acc

urat

ely

and

cle

arly

, abl

e to

ans

wer

al

l que

stio

ns.

Dem

onst

rate

so

und

und

erst

and

ing

of

safe

ty is

sues

in th

e ki

tche

n.

Pres

ent f

act a

ccur

ate

ly a

nd

clea

rly, a

ble

to a

nsw

er m

ost

of th

e qu

estio

ns.

Dem

onst

rate

an

und

erst

and

ing

of sa

fety

iss

ues i

n th

e ki

tche

n.

Pres

ent s

ome

fact

s a

ccur

ate

ly, a

nsw

er so

me

of

the

ques

tions

cor

rect

ly, b

ut

do

not d

emon

stra

te a

cle

ar

und

erst

and

ing

of sa

fety

iss

ues i

n th

e ki

tche

n.

Pres

ent f

acts

ina

ccur

ate

ly,

cann

ot a

nsw

er q

uest

ions

an

d d

o no

t dem

onst

rate

an

und

erst

and

ing

of sa

fety

iss

ues i

n th

e ki

tche

n.

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