LESSON PLAN 8 FOR HOSPITALITY STUDIES



LESSON PLAN 8 - HOSPITALITY STUDIES GRADE

|Date : |Topic : Food Production |

|Teacher |

|Pre-knowledge : Large and small scale equipment |Learning Outcome 3 : Food Production |

| |The learner is able to understand and apply the principles of planning, organising, |

|Knowledge : Food Production : Food Commodities – Scones and Muffins |problem solving and evaluation as related to self and to practices and systems of |

| |food production. |

|Skills :Conversion, measuring ,baking, serving, garnishing, table setting, creativity | |

|Values :Valuing health and safety when handling food |Assessment Standards : 3.5 |

| |Demonstrate a knowledge & understanding of the following food commodities – cereals, |

|Indigenous knowledge systems : Roasted koek (Rostile), dumplings |eggs, fruits, salads,, salad dressings, scones & muffins, pasta, mince meats, |

| |sausages, dairy products, teas and coffees. |

| | |

| |Integration with other LO’s in Hospitality Studies: 3.1, 3.6 |

| | |

| |Integration with other subjects : Maths Literacy |

| | |

| | |

|Content : Scones and Muffins | Teacher activities | Learner activities |Resources |Assessment strategies |Time |

|AS : 3.5 |(Highlight teaching |(indicate homework) |/LTSM |What : (SKVs ) | |

| |methods ) | | |Who : | |

| | | | |Form : | |

| | | | |Tool : | |

|Scones and Muffins | | | | |4 Hours |

|Ingredients : flour, leavening agents, |- mentions and describes |- analyse the recipe for |LPG |Form: Research | |

|shortening, liquids, sugar, eggs |ingredients for making |muffins |Text books |Practical work | |

| |scones and muffins | |Magazines | | |

|Techniques : rubbing-in/cutting, muffin method, mixing,| | |Recipe books |Who: peer, teacher | |

|glazing shaping, baking |- tells learners to differentiate between |- give the difference |Charts with recipes for | | |

| |rubbing-in/cutting and muffin method. |between rubbing-in and |muffins and scones |Tools: worksheets | |

|Presentation :serving of scones and muffins | |muffin method. | |Assessment tool for PAT: | |

| | | | | | |

| |Sets the table and demonstrates serving of | | | | |

| |baked scones and muffins |Role play / Presentation / | | | |

| | |Simulation. | | | |

|End Product : characteristics of successful muffins | | | | | |

| | | | | | |

|e) Reasons for unsuccessful products. |- provides learners with evaluation form. | | | | |

| | | | | | |

| | |-evaluate muffins using the worksheet provided | | | |

| |- groups and facilitates discussions on | | | | |

|Teas and Coffees |reasons for | | | | |

|Types/ classification |unsuccessful muffins |- in groups learners discuss and report back. | | | |

|Teas : flavoured, Ceylon, herbal | | | | | |

|Coffee : service forms e.g filter, espresso, latte, | | | | | |

|cappuccino, de café. | | | | | |

|Preparing and serving |- groups and instructs | | | | |

|b) Accompaniments : sugar, |learners to make a research |- in groups learners report | | | |

|sweetener, milk, cream, lemon |on types, accompaniments |back their findings and | | | |

| |and presentation of teas and |educator fills in the gaps | | | |

|c ) Practical Work : |coffees |by adding more | | | |

|Baking of muffins | |information | | | |

|Teas and coffees | | | | | |

| | | | | | |

| | | | | | |

| | | | | | |

| | | | | | |

| |-demonstrates making of muffins | | | | |

| |-instructs learners to prepare variations of |-observe and prepare muffins in groups | | | |

| |scones in groups |-prepare various types of scones | | | |

| | | | | | |

| | |-set tea table, prepare and serve tea | | | |

|Expanded Opportunities : Visit Restaurant to observe setting of tea tables for various occasion (morning tea ,Brunch &Afternoon tea) |

| |

|Reflection – Learner’s ability to demonstrate knowledge and understanding of food commodities |

Date completed: …………………… Teacher’s Signature: ……………………….

HOD’s Signature: ………………….. Date: ……………..

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