NSC Hospitality Studies topics to explore
Accommodation establishments
Hospitality Studies
Appliances, equipment, and utensils in the kitchen and restaurant
Hospitality Studies
Basic treatment of injuries
Hospitality Studies
Cakes and biscuits
Hospitality Studies
Careers in accommodation establishments
Hospitality Studies
Careers in the ancillary or support positions in hospitality establishments
Hospitality Studies
Cereals
Hospitality Studies
Choux pastry
Hospitality Studies
Cocktail food and finger lunches
Hospitality Studies
Computing in the hospitality industry
Hospitality Studies
Continental and English breakfasts, brunches, and light meals
Hospitality Studies
Cooking methods
Hospitality Studies
Costing a recipe and a portion of the recipe
Hospitality Studies
Costing and calculating the selling price of a meal
Hospitality Studies
Customer relations
Hospitality Studies
Dairy products
Hospitality Studies
Desserts
Hospitality Studies
Drawing up quotations
Hospitality Studies
Eggs
Hospitality Studies
Fish
Hospitality Studies
Food and beverage establishments
Hospitality Studies
Food poisoning, food spoilage, food contamination, temperature control
Hospitality Studies
Food-borne diseases
Hospitality Studies
Fruit
Hospitality Studies
Gelatin
Hospitality Studies
General safety practices in the kitchen and restaurant
Hospitality Studies
Greeting and serving guests
Hospitality Studies
Handling emergency situations
Hospitality Studies
Handling guest complaints
Hospitality Studies
Herbs and spices
Hospitality Studies
Hygiene on food premises
Hospitality Studies
Interpretation of recipes
Hospitality Studies
Kitchen brigade and restaurant brigade
Hospitality Studies
Kitchen pests
Hospitality Studies
Knife skills
Hospitality Studies
Learning pathways in the hospitality industry
Hospitality Studies
Marketing concepts and terminology
Hospitality Studies
Meat
Hospitality Studies
Menu planning for continental and English breakfasts, brunches, and light meals
Hospitality Studies
Menu planning for hospitality establishments
Hospitality Studies
Menu planning for special tea occasions and three-course meals
Hospitality Studies
Menu planning: Formal four-course dinners, cocktail functions, finger lunches
Hospitality Studies
Minced meat and sausages
Hospitality Studies
Mise-en-place in restaurant
Hospitality Studies
Mise-en-place in the kitchen
Hospitality Studies
Nutrients and their functions
Hospitality Studies
Nutritional value of meals
Hospitality Studies
Opportunities for self-employment in the food and beverage sector
Hospitality Studies
Pancakes, waffles, and crumpets
Hospitality Studies
Pasta, classic pasta sauces
Hospitality Studies
Pastry
Hospitality Studies
Personal hygiene
Hospitality Studies
Policies governing working conditions (OHSA)
Hospitality Studies
Poultry
Hospitality Studies
Preparing venue and setting tables for teas and three-course meals
Hospitality Studies
Preserved food
Hospitality Studies
Preventative safety measures
Hospitality Studies
Principles of menu planning
Hospitality Studies
Professionalism in the hospitality industry
Hospitality Studies
Providing food for different cultural needs
Hospitality Studies
Receiving stock
Hospitality Studies
Recipes
Hospitality Studies
Rice
Hospitality Studies
SA Food Pyramid
Hospitality Studies
Salads and salad dressings
Hospitality Studies
Sauces
Hospitality Studies
Scones and muffins
Hospitality Studies
Sequence and techniques of food and beverage service for table d’hôte menus
Hospitality Studies
Service and clearing techniques for buffet-style and plated service
Hospitality Studies
Services provided by each
Hospitality Studies
Serving of formal four-course dinners, cocktail functions, or finger lunches
Hospitality Studies
Serving of non-alcoholic beverages
Hospitality Studies
Significance of South African culinary uniqueness
Hospitality Studies
Soups
Hospitality Studies
Stocks
Hospitality Studies
Storekeeping
Hospitality Studies
Table setting
Hospitality Studies
Tea and coffee
Hospitality Studies
The contribution of the hospitality industry to the SA economy
Hospitality Studies
The use of computers in kitchen and restaurant operations
Hospitality Studies
Types of service
Hospitality Studies
Vegetables
Hospitality Studies
Vegetarian dishes
Hospitality Studies
Wine choice, service, and storage
Hospitality Studies
Yeast products
Hospitality Studies
