LESSON PLAN 5 - HOSPITALITY STUDIES GRADE 11
Date: /

Topic: Cultural uniqueness

Teacher: / Learning Outcome:1Hospitality concepts
Assessment Standard:1Demonstrate knowledge and understanding of cultural uniqueness as applied to food preparation and service.
Integration with other LOs in Hospitality Studies: 10.1.1
Integration with other subjects:Consumer Studies LO3.AS1
Pre-knowledge:The hospitality industry concepts and growth trends.
Knowledge:-Knowledge of different cultures.
-Acknowledging cultural differences.
-Culinary needs of different cultures.
Skills: Responsibility, acknowledgement
Values: Economic values, cultural awareness, cultural respect.
Indigenous knowledge systems: Traditional cuisine
Content: / Teacher activities:
(Highlight teaching methods) / Learner activities
(Indicate homework) / Resources/LTSM /

Assessment strategies

What: (SKVs)

Who: / Time
  • Different culinary needs:- Responsibility of the hospitality industry to provide food for different cultural needs.
  • The significance of own culinary cultural uniqueness.
  • Awareness of the enriching aspects of culinary cultural exchange brought by local and global tourism.
  • Indigenous ingredients.
  • Use indigenous ingredients in planning innovative three course meals.
/ INTRODUCTION
Teacher takes learners for an excursion in the local area to identify commercial and non-commercial hospitality establishments in their local areas and to compare their services and products.
ACTIVITY 1
Teacher explains the factors to be considered when providing food for different cultures:-
-Diversity of consumers and their rights.
-Diversity of hospitality establishment.
-The contribution of culinary cultural exchange in tourism industry.
ACTIVITY 2
Teacher designs a tool to be used by learners to investigate the rich culinary culturalheritage in South Africa:-
Influence and dishes from other countries to SA.
Other countries:- Cape Malay, European(Dutch, French, British), African.
ACTIVITY 3
  • Learners are taken to local food outlets to observe and taste different culinary foods.
  • Teacher takes learners to cultural heritage events in local and global events to see how different cultures prepare and present different culinary foods.
ACTIVITY 4
Teacher gives learners a task to plan an innovative three course meal using indigenous/ traditional ingredients / Learners will collect brochures and advertisements.
ACTIVITY 1
Learners take notes, interact with discussion, refer to their local areas.
ACTIVITY 2
Learners source information on culinary cultural heritage in South Africa.
Learners use textbooks and internet on different countries and explain the influence of the culinary cultural heritage in South africa .
ACTIVITY 3
  • Learners identify their own culinary foods and explain how these have been influenced by other culinary cultures.
  • Learners then design their own recipes from using own culinary cultures.
  • Learners design the school booklet of food with indigenous ingredients.
ACTIVITY 4
Learners plan a three course meal taking into account the ff:-
-Cost each recipe.
-Prepare a three- course using traditional ingredients.
-Serve dishes for the event. / Information booklet on culinary dishes.
Pamphlet on consumer rights and responsibilities
Brochures
DVD
Internet
Menus
School booklet
Recipes for Traditional foods / Form:
Assignment
Tool: Memo
Form; Project
Tool: Checklist/ Rubric
Practical work / 8 Hrs
Expanded opportunities (Include enrichment and special needs); Visit to a local food outlet to observe and taste different culinary cultural foods.

Reflection: Learners demonstration of cultural uniqueness.

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

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

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