Hospitality Studies Grade 12 Practical Assessment Tasks (PAT) for current and previous years Practical Assessment Tasks (PAT) in Hospitality Studies typically focus on assessing students’ practical skills, knowledge of industry standards, and ability to apply theoretical concepts in real-world scenarios. Here are some common themes and components that might be included in Hospitality Studies Grade 12 PAT.
Why PATs are Important for Grade 12
A practical assessment task (PAT) is a compulsory component of the final promotion mark for all candidates offering subjects that have a practical component and counts 25% (100 marks) of the end-of-year examination mark. The PAT is implemented across the first three terms of the school year. This is broken down into different phases or a series of smaller activities that make up the PAT. The PAT allows for learners to be assessed on a regular basis during the school year and it also allows for the assessment of skills that cannot be assessed in a written format, e.g. test or examination. It is therefore important that schools ensure that all learners complete the practical assessment tasks within the stipulated period to ensure that learners are resulted at the end of the school year. The planning and execution of the PAT differ from subject to subject.
The Structure of Hospitality Studies Grade 12 Practical Assessment Tasks
Below is the structure that Grade 12 Hospitality Studies students should follow:
Requirements for the PAT
The following equipment and resources must be available for the PAT:
Training kitchen:
- A training kitchen for the examination with the necessary equipment.
- Ingredients and all other requirements for the practical examination, as stipulated in the National Curriculum and Assessment Policy Statement, should be provided by the school.
- Use a 70% alcohol-based sanitiser to sanitise hands and workstations before and after food preparation.
- Place sufficient notices and posters in the kitchen to remind learners to wash and disinfect their hands and workstations regularly, as well as maintaining social distancing as prescribed by the National Department of Health.
- Adhere to the principles and norms regarding social distancing throughout:
- Allow 1,5 metres individual spacing between workstations of learners.
- Avoid placing ingredients at a centralised table. Place the ingredients on workstations to restrict unnecessary movement.
- A separate sink per learner must be available for washing up. (Provide additional bowls with soapy water and clean rinsing water where required.)
- No more than TWO learners may share a stove.
Uniform:
Learners must wear the appropriate uniform assigned for their particular roles as chefs or waitrons with the addition of wearing a face mask, as prescribed by the National Department of Health.
Restaurant:
- A restaurant or a room with furniture and equipment that creates a restaurant environment is compulsory.
- Toilet facilities for the guests must be available.
- A safe and secure environment must be provided on the premises if the PAT is conducted after school hours.
- The capacity of the restaurant must be determined before guests are invited to ensure that social distancing requirements are met (according to the restrictions of the lockdown level at the time of implementing the PAT).
Covid-19-related safety measures:
- Adequate sanitising stations must be provided for washing or sanitising of hands before entering the kitchen and restaurant.
- Screening and temperature reading of the learners and guests must take place on entering of the kitchen and restaurant premises.
- Social distancing of guests must be planned beforehand and guests must be requested to follow protocols put in place.
- Remove excess chairs and tables to enforce social distancing of 1,5 metres between the tables of the guests.
- A register should be placed at the sanitising station for EACH guest to complete before entering the restaurant.
- Guests must wear masks throughout, except when eating or drinking.
- No masks, no entry into the restaurant.