SDH4701/101/0/2021
UNISA
Question 2 [40]
2.1 The following questions refer to the practical teaching of the food production practical
Department of Life and Consumer Sciences
option for grade 11, term 2, week 3 and 4. SUBJECT DIDACTICS: HOSPITALITY STUDIES
2.1.1 List the practical products that the learners will produce during the mentioned lessons SDH4701
(2 marks)
Assignment 03
2.1.2 List the factors when choosing a teaching strategy to teach learners to prepare these
Unique Assignment Number: 641324
products (5 marks)
DUE DATE: 3 September 2021
2.1.3 Select the most appropriate deductive teaching strategy to instruct the content to the
learners (1 mark)
2.1.4 List six requirements for the teaching strategy that you have chosen (6 marks) Outcomes for Assignment 03
2.1.5 Describe how the selected teaching strategy should be applied differently to instruct
the various products (6 marks) • To analyse the value of teaching media in order to make an informed decision which to
2.1.6 What type of questions will you ask during instruction and provide 4 reasons for your choose and apply in the classroom
answer (5 marks) (25) • To explain the benefits of a budget and design a budget for Hospitality Studies education
to improve financial management
2.2 Inclusive education implies curriculum differentiation. Explain this statement in fifteen • To understand and apply the CPTD system to your professional development
(15) sentences in terms of practical teaching in a Hospitality Studies center characterized
by learners with cerebral palsy, intellectual disability and attention deficit disorder. (15) Question 1 [28]
1.1 Design ONE power point presentation for your class and choose ONE of the following
Question 3 [41] topics from the curriculum, either topic A or B.
3.1 Mention ten reasons why teachers assess learners and list 6 requirements for compiling A: Grade 11, term 2, week 3 (food production practical option)
a test. (16) OR
B: Grade 11, term 2, week 7 (food production practical option)
3.2 Discuss five (5) types of assessment, mention the type that you use most of the time and • You must use an original design (template) that you have downloaded from the
provide a reason. (12) internet to design your Power Point Presentation. State the website address that
you have used to download the design (2 marks).
3.3 Design a memorandum for the learner’s pre-practical preparation for grade 11 learners, Consult your study guide and design the power point presentation according to the given
term 2, week 3. You must utilise the format provided in your study material. (13) recommendations. Print the power point presentation (6 slides per page) and submit the
TOTAL: 100 presentation. Alternatively, you may e mail the presentation to (9
marks) (11)
Write the question number and wording of the question followed by your answer. 1.2 Search for an application on an Ipad or tablet that may assist the teacher in the class.
Write your telephone number and e mail address on your assignment please. Write the name of the application (1 mark), state whether the application is for an Ipad or
tablet (1 mark) and paste the application icon in your answer (1 mark). Describe how this
End of Assignment 02 application will assist the teacher in the classroom (3 marks). (6)
11 12
, SDH4701/101/0/2021
Question 3 [31]
1.3 List seven criteria that a teacher should keep in mind when selecting instructional media
3.1 Compile a budget for 30 grade 11 learners in the food practical option. Use the recipes
(7 marks) and discuss how the teacher should prepare a class before audiovisual media
provided in the recipe books in tutorial letter 103. Apply the following table to compile
is used (4 marks). (11)
your budget. You may add more columns or rows to include all the necessary
information. It is not necessary to include the cleaning materials. (23)
Question 2 [24]
2.1 The internet contains a vast amount of teaching media, however, the information is not Recipe title Ingredients (use the second row to list the ingredients)
always correct and not applicable to the content of the Curriculum and Assessment
Policy Statement document. Bread rolls
Search the internet and locate ONE (1) website with visual teaching media addressing Eclairs with filling
any grade 10 curriculum topic. The content of the visual media should address the Crunchies
content of CAPS to enable you to obtain marks for your answers. Should the medium Swiss roll
NOT include the content as stipulated in the CAPS document, marks cannot be allocated TOTAL
for your answer. Include the following information in your answer: (6) (15 marks)
2.1.1 Name of search engine used: e.g. Google or Yahoo (1 mark).
2.1.2 Web address: make sure to list the complete web address, in other words by typing
the web address into your browser you should be directed to the web page showing Ingredients Quantity in Quantity in g Quantity for Purchase unit Purchase
the teaching media without having to follow links on the web page (1 mark). ml 30 learners price price for 30
2.1.3 Type of visual teaching media: e.g. video, poster etc. (1 mark). learners
2.1.4 One visual of the teaching media. In the case of a video, provide a visual of only the
first screen. The visual must be included to receive marks for this question (1 mark).
2.1.5 Assess the teaching medium that you have located according to the correctness of
the information (2 marks).
2.2 Distinguish between “flipping your classroom” and “blended learning” and provide
reasons why these will not be suitable options in rural areas. (13)
2.3 Interactive whiteboards/smartboards are superior to transparencies and computers. State
how you will convince your School Governing Body to invest into buying an interactive
TOTAL
whiteboard/smartboard for the Hospitality Studies center. (5)
MARKS (2 marks) (2 marks) (2 marks) (2 marks)
3.2 Compile a shopping list for 30 grade 11 learners for the food production practical
sessions to take place during term 1, weeks 4, 6, 9 and 10 (8)
13 14
, SDH4701/101/0/2021
Question 4 [17]
4.1 Describe what SACE approved provider status means (6 marks) as well as what it means
when SACE endorses a type 3 professional development activity (4 marks). (10)
4.2 Describe how you will prepare yourself in advance for an interview. (7)
TOTAL: 100
Write the question number and wording of the question followed by your answer.
Write your telephone number and e mail address on your assignment please.
End of Assignment 03
End of tutorial letter
15
UNISA
Question 2 [40]
2.1 The following questions refer to the practical teaching of the food production practical
Department of Life and Consumer Sciences
option for grade 11, term 2, week 3 and 4. SUBJECT DIDACTICS: HOSPITALITY STUDIES
2.1.1 List the practical products that the learners will produce during the mentioned lessons SDH4701
(2 marks)
Assignment 03
2.1.2 List the factors when choosing a teaching strategy to teach learners to prepare these
Unique Assignment Number: 641324
products (5 marks)
DUE DATE: 3 September 2021
2.1.3 Select the most appropriate deductive teaching strategy to instruct the content to the
learners (1 mark)
2.1.4 List six requirements for the teaching strategy that you have chosen (6 marks) Outcomes for Assignment 03
2.1.5 Describe how the selected teaching strategy should be applied differently to instruct
the various products (6 marks) • To analyse the value of teaching media in order to make an informed decision which to
2.1.6 What type of questions will you ask during instruction and provide 4 reasons for your choose and apply in the classroom
answer (5 marks) (25) • To explain the benefits of a budget and design a budget for Hospitality Studies education
to improve financial management
2.2 Inclusive education implies curriculum differentiation. Explain this statement in fifteen • To understand and apply the CPTD system to your professional development
(15) sentences in terms of practical teaching in a Hospitality Studies center characterized
by learners with cerebral palsy, intellectual disability and attention deficit disorder. (15) Question 1 [28]
1.1 Design ONE power point presentation for your class and choose ONE of the following
Question 3 [41] topics from the curriculum, either topic A or B.
3.1 Mention ten reasons why teachers assess learners and list 6 requirements for compiling A: Grade 11, term 2, week 3 (food production practical option)
a test. (16) OR
B: Grade 11, term 2, week 7 (food production practical option)
3.2 Discuss five (5) types of assessment, mention the type that you use most of the time and • You must use an original design (template) that you have downloaded from the
provide a reason. (12) internet to design your Power Point Presentation. State the website address that
you have used to download the design (2 marks).
3.3 Design a memorandum for the learner’s pre-practical preparation for grade 11 learners, Consult your study guide and design the power point presentation according to the given
term 2, week 3. You must utilise the format provided in your study material. (13) recommendations. Print the power point presentation (6 slides per page) and submit the
TOTAL: 100 presentation. Alternatively, you may e mail the presentation to (9
marks) (11)
Write the question number and wording of the question followed by your answer. 1.2 Search for an application on an Ipad or tablet that may assist the teacher in the class.
Write your telephone number and e mail address on your assignment please. Write the name of the application (1 mark), state whether the application is for an Ipad or
tablet (1 mark) and paste the application icon in your answer (1 mark). Describe how this
End of Assignment 02 application will assist the teacher in the classroom (3 marks). (6)
11 12
, SDH4701/101/0/2021
Question 3 [31]
1.3 List seven criteria that a teacher should keep in mind when selecting instructional media
3.1 Compile a budget for 30 grade 11 learners in the food practical option. Use the recipes
(7 marks) and discuss how the teacher should prepare a class before audiovisual media
provided in the recipe books in tutorial letter 103. Apply the following table to compile
is used (4 marks). (11)
your budget. You may add more columns or rows to include all the necessary
information. It is not necessary to include the cleaning materials. (23)
Question 2 [24]
2.1 The internet contains a vast amount of teaching media, however, the information is not Recipe title Ingredients (use the second row to list the ingredients)
always correct and not applicable to the content of the Curriculum and Assessment
Policy Statement document. Bread rolls
Search the internet and locate ONE (1) website with visual teaching media addressing Eclairs with filling
any grade 10 curriculum topic. The content of the visual media should address the Crunchies
content of CAPS to enable you to obtain marks for your answers. Should the medium Swiss roll
NOT include the content as stipulated in the CAPS document, marks cannot be allocated TOTAL
for your answer. Include the following information in your answer: (6) (15 marks)
2.1.1 Name of search engine used: e.g. Google or Yahoo (1 mark).
2.1.2 Web address: make sure to list the complete web address, in other words by typing
the web address into your browser you should be directed to the web page showing Ingredients Quantity in Quantity in g Quantity for Purchase unit Purchase
the teaching media without having to follow links on the web page (1 mark). ml 30 learners price price for 30
2.1.3 Type of visual teaching media: e.g. video, poster etc. (1 mark). learners
2.1.4 One visual of the teaching media. In the case of a video, provide a visual of only the
first screen. The visual must be included to receive marks for this question (1 mark).
2.1.5 Assess the teaching medium that you have located according to the correctness of
the information (2 marks).
2.2 Distinguish between “flipping your classroom” and “blended learning” and provide
reasons why these will not be suitable options in rural areas. (13)
2.3 Interactive whiteboards/smartboards are superior to transparencies and computers. State
how you will convince your School Governing Body to invest into buying an interactive
TOTAL
whiteboard/smartboard for the Hospitality Studies center. (5)
MARKS (2 marks) (2 marks) (2 marks) (2 marks)
3.2 Compile a shopping list for 30 grade 11 learners for the food production practical
sessions to take place during term 1, weeks 4, 6, 9 and 10 (8)
13 14
, SDH4701/101/0/2021
Question 4 [17]
4.1 Describe what SACE approved provider status means (6 marks) as well as what it means
when SACE endorses a type 3 professional development activity (4 marks). (10)
4.2 Describe how you will prepare yourself in advance for an interview. (7)
TOTAL: 100
Write the question number and wording of the question followed by your answer.
Write your telephone number and e mail address on your assignment please.
End of Assignment 03
End of tutorial letter
15
