Hospitality Studies Grade 12 Exam Guidelines and Scope for 2026: To achieve excellence in Hospitality Studies Grade 12 for the 2026 academic year, learners must master both the culinary techniques of the kitchen and the professional standards of the restaurant floor. While the official 2026 Department of Basic Education (DBE) examination timetable is yet to be released, these Exam Guidelines provide the definitive roadmap for your revision.
The curriculum is designed to produce industry-ready graduates who understand nutrition, food commodities, and the diverse sectors of the South African hospitality landscape.
Download Hospitality Studies Grade 12 Exam Guidelines (PDF)
Access the official documents to ensure your study plan is 100% aligned with the 2026 assessment requirements:
- Download Hospitality Studies Grade 12 Exam Guidelines 2025-2026 (English)
- Download Hospitality Studies Grade 12 Exam Guidelines 2025-2026 (Afrikaans)
For more support, including PAT (Practical Assessment Task) rubrics and menu planning templates, visit the My Courses homepage or explore the Grade 12 Study Resources hub.
2026 Exam Structure: Paper 1 (Single Paper)
Duration: 3 Hours | Total Marks: 200
The final external examination consists of one paper divided into four compulsory sections. You must answer all questions to demonstrate your competence in both front-of-house and back-of-house operations.
Section A: Short Questions (40 Marks)
- Question 1: Covers all Grade 12 topics. Format includes multiple-choice, matching items, and terminology.
Section B: Kitchen and Restaurant Operations (20 Marks)
- Question 2: Focuses on hygiene, safety, and security. You must know the professional standards for food handling and the emergency protocols for a hospitality environment.
Section C: Nutrition and Food Commodities (80 Marks)
- Questions 3 & 4: This is the highest-weighted section. It covers:
- Nutrition: Complex menu planning for special dietary needs (e.g., vegetarians, diabetics).
- Food Commodities: Meat (beef, lamb, pork), poultry, fish, and gelatin. You must know the cuts of meat, cooking methods, and garnishes.
Section D: Sectors, Careers, and Service (60 Marks)
- Questions 5 & 6: Covers the business side of the industry, including:
- Sectors: Hotel, cruise, and catering industries.
- Careers: Different roles from Executive Chef to Maître d’hôtel.
- Service: Professional table settings and beverage service (e.g., non-alcoholic cocktails, sparkling wine service).
Key Focus Areas for 2026
Success in Hospitality Studies requires a blend of factual recall and practical “scenario-based” reasoning:
- Menu Analysis: Be prepared to evaluate a given menu and identify mistakes in balance, color, texture, or nutritional value.
- Costing: You must be able to calculate the cost per portion and the selling price of a dish using a given mark-up.
- Commodity Identification: Practice identifying different fish types (round vs. flat) and various pastry types (choux, flaky, shortcrust).
- Service Excellence: Understand the “flow of service” from the moment a guest arrives until they settle the bill.
Conclusion: Strategy for 2026 Success
The Hospitality Studies Grade 12 Exam Guidelines for 2026 emphasize that your Practical Assessment Task (PAT) is a vital component of your final mark. Use your practical lessons to reinforce what you learn in the theory book.
Remember, when answering structured questions in Section C and D, always provide reasons or examples to support your points. For the latest 2026 matric calendar and expert culinary tips, stay tuned to My Courses.
Get Free Help for Your Assignment Today
Click the Button Below:
