2020 REVISED CURRICULUM AND ASSESSMENT PLANS HOSPITALITY STUDIES GRADE 10 Implementation: June 2020 Presentation Outline Purpose Amendments to the Content Overview for the Phase; Amendments to the Annual Teaching Plan; Amendments School
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2020 REVISED CURRICULUM AND ASSESSMENT PLANS HOSPITALITY STUDIES GRADE 10 Implementation: June 2020<br>
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Presentation Outline Purpose
Amendments to the Content Overview for the Phase;
Amendments to the Annual Teaching Plan;
Amendments School Based Assessment (SBA)
Conclusion<br>
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1. Purpose To mediate the amendments of the trimmed and re-organised 2020 Annual Teaching Plan including School Based Assessment for HospitalityStudies,Grade10 for implementation in June 2020 as stipulated in Circular S2 of 2020.
To ensure that meaningful teaching proceeds during the remaining teaching time as per the revised school calendar.
To assist teachers with guided pacing and sequencing of curriculum content and assessment.<br>
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1. Purpose (continued) To enable teachers to cover the essential core content /skills in each grade within the available time.
To assist teachers with planning for the different forms of assessment.
To ensure learners are adequately prepared for the subsequent year/s in terms of content, skills, knowledge, attitudes and values<br>
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2. Amendments to the Content Overview for the Phase<br>
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Summary: Amendments to the Content Overview for the Phase<br>
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Summary: Amendments to the Content Overview for the Phase<br>
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Summary: Amendments to the Content Overview for the Phase<br>
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Summary: Amendments to the Content Overview for the Phase<br>
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Summary: Amendments to the Content Overview for the Phase<br>
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Summary: Amendments to the Content Overview for the Phase<br>
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3. Amendments to the Annual Teaching Plan<br>
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Summary: Reorganisation/trimming of content topics Topics reorganised
Food and Beverage Service
Food Commodities
Nutrition and Menu planning
Topics trimmed
Nutrition and Menu planning
Food Commodities
Sectors and Careers<br>
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Summary: Amendment to the weighting of content topics Weighting of content topics in the November paper was aligned to the amendments that were implemented.<br>
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Gr 10 Summary: Content/Topics Amended<br>
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Gr 10 Summary: Content/Topics Amended<br>
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Gr 10 Summary: Content/Topics Amended<br>
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Gr 10 Summary: Content/Topics Amended<br>
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Gr 10 Summary: Content/Topics Amended<br>
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Gr 10 Summary: Content/Topics Amended<br>
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4. Amendments School Based Assessment (SBA)<br>
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Summary: Revised Programme of Assessment<br>
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Summary: Gr 11 November Examination Structure<br>
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Summary: Revised Practical Assessment Task (PAT) The original PAT consists of:
PAT 1 100 marks
The format is amended to accommodate social distancing and acceleration of time.
Weighting of marks not affected.
SKAV assessed are standardised.
No restaurant function
Chefs: Individual preparation of one dish.
The prepared dish is plated.
Waitrons: Food and Beverage Service: Written assessment.<br>
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4. Conclusion<br>
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Conclusion SBA
A uniform, standardised approach is used across Grade 10-12 in Hospitality Studies.
No important aspect of the Grade 12 curriculum is compromised.
Re-organisation, maintains and supports the foundational principles of the National Curriculum Statement (NCS) as stated for Hospitality Studies.
The allocated time on the revised ATP is realistic to teach content/ activities and assessment and are aligned to the available time.
The ATP exposes learners to a variety of forms of assessment.
The amended School Based Assessment (SBA) aligns to the content and time available.
Informal assessment focuses on the principles of assessment for learning in the context of specific or a combinations of topics.
Informal activities prepare the learner for the formal assessment and final NSC examinations.
PAT
The amendment for the Gr 10-12 PATs align to the time available.
Social distancing requirements are adhered to.<br>
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Contact Details Name: Magda van Pletzen
CES: Services Subjects
Department of Basic Education
Tel: 0828264217
Email: vanpletzen.M@dbe.gov.za<br>
