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
• the impact 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
DESIGN FEATURES OF THE NCS

• 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

• Critical Outcomes
• Learning Field
• Subject
• Learning
• Outcome
• Assessment
• Standards

5
SUBJECT STATEMENTS

• OUTCOMES
• Teachers are familiar with
• HOSPITALITY STUDIES as an area of study
• the design features of FET NCS Hospitality
  Studies
• the link between 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
FROM HOTELKEEPING CATERING TO HOSPITALITY STS

• NCS HOSPITALITY STS
• Learning Field BCMS
• OBE
• Critical Outcomes
• Learning Outcomes
• Assessment Standards
• Competence Descriptions

• 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

16
NCS HOSPITALITY STUDIESLEARNING OUTCOMES

• 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.
• FB service
• understand apply planning, organizing,
  problem-solving evaluation self practices
  systems of food and beverage services.

17
LINKS WITH GET

• LANGUAGES
• MATHEMATICS
• NATURAL SCIENCES
• SOCIAL SCIENCES
• ARTS CULTURE
• LIFE ORIENTATION
• ECONOMIC MANAGEMENT SCIENCES
• TECHNOLOGY

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
Integrated competencies in FB
SERVICE EXCELLENCE
Understanding cultural uniqueness

• Entrepreneurial problem-solving skills

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 / BB 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
TEACHING AND LEARNING MATERIAL

• Textbooks
• Reference books
• Edulis resource list
• Daily newspapers
• Food magazines
• Promotional material from
• food / hospitality expos
• Learning program guidelines
• Videos Edumedia commercial
• Television programmes
• The Internet selected
• websites
• Human resources in hospitality

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