FET NCS SUBJECT ORIENTATION

1. FET NCS SUBJECT ORIENTATION Western Cape Education Department Provincial and EMDC workshops 2004

2. GENERIC OVERVIEW OF SUBJECT STATEMENTS OUTCOMES Teachers are familiar with • the generic design features of the NCS • theimpact that the principles of the NCS will have on the teaching, learning and assessment of the new subjects • the alignment between GET and FET

3. KEY PRINCIPLES AND VALUES UNDERPINNING THE NCS • Social transformation • Outcomes-based education • High knowledge & high skills • Integration and applied competence • Progression • Articulation & portability • Human rights, inclusivity, environmental and social justice • Valuing indigenous knowledge systems • Credibility, quality and efficiency HOSPITALITY STUDIES??

4. Critical Outcomes Learning Field Subject Learning Outcome Assessment Standards Key outcomes inspired by the Constitution. They include core life skills for learners A category that serves as a home for cognate subjects Defined by the learning outcomes and body of content A statement of an intended result of learning and teaching Criteria that collectively provide evidence of what a learner should know and be able to demonstrate at a specific grade DESIGN FEATURES OF THE NCS

5. SUBJECT STATEMENTS OUTCOMES Teachers are familiar with • HOSPITALITY STUDIES as an area of study • the design features of FET NCS Hospitality Studies • the linkbetween GET learning areas and FET NCS Hospitality Studies • the need to identify learning needs in terms of new content, skills, and ICT • the need to identify possible teaching and learning support material

6. ALIGNMENT: GET & FET

7. THREE LEARNING PATHWAYS IN FET Young learners – beyond GET Adult workers / unemployed citizens - enter or progress or change a career pathway, or equip themselves for admission to Higher Education. • General • General Vocational • Trade, Occupational and Professional

8. Further Education and TrainingGrades 10-12 (General)National Curriculum Statement HOSPITALITY STUDIES

9. IMPORTANT DOCUMENTS

10. LEARNING FIELDS • Communication and Languages Studies • Arts & Culture • Business, Commerce, Management Studies & Services • Manufacturing, Engineering and Technology • Human & Social Sciences and Second Additional Languages • Physical, Mathematical, Computer, Life and Agricultural Sciences

11. Business, Commerce, Management Studies and Services • Accounting • Business Studies • Consumer Studies • Economics • Hospitality Studies • Tourism

12. RULES OF COMBINATION

13. TEACHING TIME FUNDAMENTAL: 16 hours • Languages: 9,0 hours / week for two languages • Mathematics / M-Literacy: 5,0 hours / week • Life Orientation: 2,0 hours / week CORE AND ELECTIVE: 13,5 hours • A total of 4,5 hours / week to each of the three subjects - Core - 9 hours Elective - 4,5 hours

14. THE SUBJECT AREA Hospitality refers to the sector of the tourism industry that provides food and shelter to the tourist. It comprises of two parts: Accommodation and catering, or food and beverage services H. Keyser

15. HOTELKEEPING & CATERING SG Report 550 (Group F) Content-based HOSPITALITY STS (Pilot project) SAQA field: Services Selected HITB Nat. units OBE – performance criteria, range, assessment instructions NCS HOSPITALITY STS Learning Field: BCMS OBE Critical Outcomes Learning Outcomes Assessment Standards Competence Descriptions FROM HOTELKEEPING & CATERING TOHOSPITALITY STS

16. Hospitality concepts …demonstrate knowledge and understanding … hospitality industry …contribution to RSA economy… sectors of industry … career opportunities. Health and safety … operate… hygienic… safe secure environment … responsible … legislation. Food production … understand … apply … planning, organizing, problem-solving … evaluation … self … practices … systems of food production. F&B service … understand … apply … planning, organizing, problem-solving … evaluation … self … practices … systems of food and beverage services. NCS HOSPITALITY STUDIESLEARNING OUTCOMES

17. LANGUAGES MATHEMATICS NATURAL SCIENCES SOCIAL SCIENCES ARTS & CULTURE LIFE ORIENTATION ECONOMIC & MANAGEMENT SCIENCES TECHNOLOGY LINKS WITH GET HOSPITALITY STUDIES

18. Definition Theoretical and operational aspects of food and beverage preparation and service HOSPITALITY STUDIES Understanding of various sectors and diverse contexts of the hospitality industry Safety, hygiene environmental awareness

19. Purpose Skills, knowledge, values, attitudes re food & beverage industry Entrepreneurial + problem-solving skills Integrated competencies in F&B SERVICE EXCELLENCE Understanding cultural uniqueness CREATIVITY Successful operation in hospitality – SMME, community-based

20. Scope 1

21. Scope 2

22. Educational and career links • Knowledge, skills, attitudes and values as envisaged in the CRITICAL OUTCOMES in the context of hospitality • Higher Education studies • Entrepreneurial opportunities • Industry-based unit standards • In-service training in a sector of own choice Food & Beverage management Professional cookery Guest house / B&B management Event management Catering management Community-based tourism services Hotel reception Fast food services Self-employment in catering services

23. TEACHING APPROACH Outcomes-based Teacher-facilitator Outcomes-based EXPERIENTIAL Problem- solving Access, process information Practice Critical analysis

24. Textbooks Reference books Edulis resource list Daily newspapers Food magazines Promotional material from food / hospitality expo’s Learning program guidelines Videos – Edumedia & commercial Television programmes The Internet – selected websites Human resources in hospitality TEACHING AND LEARNING MATERIAL Subject info-pack Circular 0174/2003

25. EQUIPMENT • Work stations • Filing system for resources • OHP • TV monitor • Video machine • Internet access • Refer to Info-pack

26. LEARNING NEEDS • New content • New skills • ICT • Methodology IDENTIFY LIST PLAN

27. TRAINING NEEDS FORMAL • Certificates in hospitality at FET Colleges / Universities of Technology / other accredited service providers • Diplomas in sub-disciplines combined with subject didactics specializing in Hospitality Education – at Universities of Technology INFORMAL • Continuous self-study: Refer to TLSM • Needs-driven workshops • Web-based modules • Industry-based modules / unit standards