<p> LESSON PLAN 8 - HOSPITALITY STUDIES GRADE </p><p>Date : Topic : Food Production</p><p>Teacher Pre-knowledge : Large and small scale equipment Learning Outcome 3 : Food Production The learner is able to understand and apply the principles Knowledge : Food Production : Food Commodities – Scones and Muffins of planning, organising, problem solving and evaluation as related to self and to practices and systems of food Skills :Conversion, measuring ,baking, serving, garnishing, table setting, production. creativity Values :Valuing health and safety when handling food Assessment Standards : 3.5 Demonstrate a knowledge & understanding of the Indigenous knowledge systems : Roasted koek (Rostile), dumplings following food commodities – cereals, eggs, fruits, salads,, salad dressings, scones & muffins, pasta, mince meats, sausages, dairy products, teas and coffees.</p><p>Integration with other LO’s in Hospitality Studies: 3.1, 3.6</p><p>Integration with other subjects : Maths Literacy Content : Scones and Muffins Teacher activities Learner activities Resources Assessment Time AS : 3.5 (Highlight teaching (indicate homework) /LTSM strategies methods ) What : (SKVs ) Who : Form : Tool : Scones and Muffins 4 Hours a) Ingredients : flour, - mentions and describes - analyse the recipe for LPG Form: Research leavening agents, ingredients for making muffins Text books Practical work shortening, liquids, sugar, eggs scones and muffins Magazines Recipe books Who: peer, teacher b) Techniques : rubbing- - tells learners to differentiate - give the difference Charts with in/cutting, muffin method, between rubbing-in/cutting between rubbing-in and recipes for Tools: worksheets mixing, glazing shaping, and muffin method. muffin method. muffins and Assessment tool for baking scones PAT:</p><p> c) Presentation :serving of Sets the table and Role play / Presentation / scones and muffins demonstrates serving of Simulation. baked scones and muffins</p><p> d) End Product : - provides learners with -evaluate muffins using the characteristics of successful evaluation form. worksheet provided muffins</p><p> e) Reasons for unsuccessful - groups and facilitates - in groups learners discuss and products. discussions on reasons for report back. unsuccessful muffins</p><p>Teas and Coffees a) Types/ classification - groups and instructs - in groups learners report o Teas : flavoured, learners to make a research back their findings and Ceylon, herbal on types, accompaniments educator fills in the gaps o Coffee : service and presentation of teas and by adding more forms e.g filter, coffees information espresso, latte, cappuccino, de café. Preparing and serving b) Accompaniments : sugar, sweetener, milk, cream, lemon</p><p> c ) Practical Work : -demonstrates making of -observe and prepare muffins Baking of muffins muffins in groups Teas and coffees -instructs learners to prepare -prepare various types of variations of scones in scones groups -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)</p><p>Reflection – Learner’s ability to demonstrate knowledge and understanding of food commodities </p><p>Date completed: …………………… Teacher’s Signature: ………………………. HOD’s Signature: ………………….. Date: ……………..</p>