Hospitality Studies Grade 12 Q&A
ATP topics for every term are ready. Answered questions are coming soon.
Hospitality Studies Grade 12 Questions & Answers
Hospitality Studies Grade 12 questions and answers, organised term by term according to the CAPS Annual Teaching Plan (ATP).
We list the Hospitality Studies Grade 12 Annual Teaching Plan topics for each term below, so you know what to study and when. Answered past paper questions will be added to each topic as soon as they are ready.
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Everything you need for Hospitality Studies in Grade 12, in one place.
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21 ATP Topics
The Annual Teaching Plan for Terms 1 to 4, with what each topic covers.
Textbook Links
CAPS Annual Teaching Plan (ATP)
Term-By-Term Topics
From The Annual Teaching Plan
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 …
Preserved Food Methods of preservation
Week 5: Preserved Food Methods of preservation: Drying, smoking, additives (salt, sugar, chemicals), and heat treatment (pasteurisation/sterilisation…
Desserts Classification of hot, cold, and frozen desserts (including meringues, sorbets, a
Week 6: Desserts Classification of hot, cold, and frozen desserts (including meringues, sorbets, and traditional puddings like malva). Presentation t…
Gelatine Handling gelatine, factors influencing gel formation, and ensuring successful pro
Week 7: Gelatine Handling gelatine, factors influencing gel formation, and ensuring successful products.
Costing Calculating selling prices (ingredients + overheads + labour + profit) and drawing
Week 8: Costing Calculating selling prices (ingredients + overheads + labour + profit) and drawing up quotations.
Task 1
March Controlled Test.
Task 2
Practical Lessons & Skills Test.
Vegetarianism Classification of vegetarians and reasons for the lifestyle
Week 1: Vegetarianism Classification of vegetarians and reasons for the lifestyle. Preparation of legumes (pulses), nuts, seeds, and soy products (TV…
Pastry Preparation of Short, Puff, and Phyllo pastry
Week 2: Pastry Preparation of Short, Puff, and Phyllo pastry.
Choux Pastry Techniques for making choux pastry (e
Week 3: Choux Pastry Techniques for making choux pastry (e.g., eclairs, profiteroles) and factors ensuring a successful product. Weeks 4–5: Meat Red …
Hygiene Food-borne Diseases
Week 6: Hygiene Food-borne Diseases: Hepatitis A, Gastroenteritis, Cholera, and the impact of HIV/AIDS on the workforce.
Wine Classification of wines
Week 7: Wine Classification of wines: Still (Red, White, Rosé), Sparkling, and Fortified (Sherry, Port). Interpreting wine labels and matching food w…
Task 3
June Examination / Controlled Test.
Task 4
Practical Lessons & Skills Test.
Sectors & Careers Revenue Areas
Differentiating between revenue-generating areas (F&B, Rooms) and non-revenue areas (HR, Maintenance). Entrepreneurship: Developing a business plan f…
Professionalism Ethics, values, and professional appearance in the industry
Week 4: Professionalism Ethics, values, and professional appearance in the industry. Impact of service excellence on profitability.
Computer Operations Use of computers for reservations, stock control (POS systems), and me
Week 5: Computer Operations Use of computers for reservations, stock control (POS systems), and menu analysis.
Task 5
September Preparatory Examination.
PAT
Completion of the Practical Assessment Task (100 Marks).