Welcome to the Hospitality Department.
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Hospitality, as a subject, has been offered at Christ Church for 14 years. Pupils are first introduced to the subject in Grade 9, thereafter it is a choice subject to take from Grade 10 – 12. Over the years, the subject has grown in numbers which is very exciting. As a result, the hospitality kitchen has been expanded to accommodate the growing numbers.
Covid-19 impacted the subject in such a way that each grade had to be divided into 2 cooking groups so that we complied with Covid-19 protocols. Pupils wear plastic aprons, gloves, hair nets and masks at all times during practical lessons. Grade 10 pupils are required to prepare and serve breakfast functions, Grade 11 prepare and serve lunches while the Grade 12s experience preparing four course dinners.
One of the most exciting parts of this subject, for me as the teacher, is watching how the pupils grow in confidence, technical skills and techniques; as well as the development of a true love for food in the 3 years they are with me.
The subject covers a whole range of topics from how the hospitality industry contributes to the South African economy, different careers available within the hospitality industry, to numerous food commodities, over the 3 years. Pupils learn how to develop recipes and menus, good nutrition, as well as costing of recipes and menus so that their future business makes a profit. Entrepreneurship, franchises, how to put together a business plan, different service styles and techniques, the correct setting of a function venue and the correct table setting depending on the menu being set, good customer relations, as well as the wine making process are also included in the syllabus.
Due to the smaller numbers in class over the Covid regulation period, there has been the amazing opportunity to develop good relationships with each of the pupils, learning what makes each one of them tick. We have become a family group who support and love each other, listen to and accept each other’s opinions and learn so much about each person’s culture and traditions.
“Education is not the filling of a pail, but the lighting of a fire.” ~ William Butler Yeats.
Education shouldn’t just be about pupils collecting bits and pieces of knowledge year after year as they pass through our classrooms. It should be more like gathering firewood and then letting them play with matches, not literally of course, but encouraging them to take risks, and then praying that, for even just one pupil, that firewood bursts into flames. Every day when I step into my classroom, I pray that my passion for teaching will be what ignites those flames, even if it’s just for one child.
I hope that my classroom, and kitchen, are never a dull place to be. No two days are ever the same, which is one of the many reasons I love teaching. The pupils I am blessed to teach often teach me as much as I teach them. The variety of people I come into contact with, the changing challenges (Covid-19 and online teaching are great examples of two of the huge challenges we have faced for more than a year) and the daily discoveries, all come together to make teaching an interesting and engaging adventure.
Debby Hunter
Hospitality Recent Events
Grade 12 Hospitality Dinner
On Wednesday, 27 July, the Grade 12 Hospitality pupils hosted a dinner, as part of their curriculum.
A fabulous meal was served, starting with a smoked butternut soup followed by a beetroot carpaccio entre. A fruit cocktail drink was served.
The main dish was chicken wellington, with brussel sprouts, leek and hazelnut sauté and baby carrots.
The meal ended with a spiced panna cotta and caramelised stone fruit for dessert. Tea, coffee and chocolate bark were served.
Well done to all our budding chefs.
Grade 11 Hospitality lunch
On Friday, 24 June, the Grade 11 Hospitality Studies pupils hosted a three course lunch for the staff.
The theme for the function was Proudly South African, with biltong soup for a starter, a braai with lamb chops, boerewors, chicken sosaties, salads and pap with a tomato based sauce. Dessert was individual malva puddings with custard and milktart.
The hall was decorated in South African colours with darkened windows and candles on the tables.
Well done to all involved, the meal was delicious.
Matric Hospitality Dinner
On Wednesday, 15 June, the Matric Hospitality pupils hosted a dinner. This is a requirement for their portfolios.
It was a wonderful evening with delicious food.
Well done to Mrs Hunter and the Hospitality Studies’ pupils.
Grade 12 Hospitality Studies
The Grade 12 Hospitality Studies’ pupils during their practical lesson. They made crème brûlée and pavlova.
Matric Hospitality IEB Dinner Final
On Wednesday, 29 September, the Matric Hospitality pupils hosted their final dinner for 2021.
The starter was butternut and coconut soup, with toasted seeds and cloverleaf dinner rolls. This was followed with an entrée of caramelised onion and mushroom Tarte Tatin. Both courses were delicious.
The main meal was a tasty bobotie spiced sosatie with pistachio pesto, lemon couscous, orange carrots with yoghurt parsley dressing and green beans with crispy chickpeas.
Dessert was a mouth-watering peach Bellini. The evening ended with tea/coffee and chocolate dipped meringues.
The Grade 12s were divided into two groups, namely the kitchen team and the waitering team. Each matric on the kitchen team was allocated a course which they had to prepare. The Grade 11 pupils assisted with the preparation of some dishes.
The waitering team was headed up by a maitre’d, who was in charge of setting up the venue and guiding the waitering team.
The dinner marked their final IEP PAT (Practical Assessment Task) moderation. An IEB moderator was on site at the school to observe and assess the pupils’ skills and techniques which have been learnt over the last three years.
Well done to Mrs Hunter and her pupils!
Grade 11 Hospitality Fun with Icing
On Friday, 4 June, the Grade 11 Hospitality Studies pupils iced biscuits. After making some soetkoekies, they were given piping bags and food colouring.
Various icing techniques were taught and experimented with, resulting in some fantastic looking biscuits.
Music and Hospitality Evening
On Thursday, 27 May, the Music and Hospitality Studies departments produced a wonderful evening of delicious food, wonderful music and good company.
Under strict Covid-19 protocols, guests were served smokey butternut soup and dinner rolls, beetroot carpaccio, chicken wellington with brussel sprouts, leek and hazelnut sauté and baby carrots. Dessert was spiced panna cotta and caramelised stone fruit with baklava. Tea and coffee was served at the end of the meal.
The pupils taking Music as a subject played piano solos during the various courses. The performers were Caitlin Moses (Grade 12), Jennifer Baillie (Grade 11) and Liam Hildebrand (Grade 12).
Congratulations to our budding chefs and our talented musicians. Congratulations and thanks go to Mrs Hunter (Hospitality Studies) and Mr Greyling (Music) for their wonderful guidance of the pupils and for ensuring that all guests enjoyed a lovely evening.
Grade 12 Hospitality PAT
The Grade 12 Hospitality pupils completed their first Practical Assessment Task (PAT) for the year. The PAT took place over two days, the first day dedicated to preparing the main meal and the pastry for dessert, and the second day to the dessert filling and presentation.
The main dish was lamb wellington, with a peppered red wine sauce and julienne vegetables. Dessert was a chocolate tart. Pupils were assessed on both the appearance and taste of their final products.
There were many delicious smells floating around the school, which attracted staff and pupils to the kitchen!
Well done to Mrs Hunter and the Gr 12 chefs on a job well done.
Grade 10 Hospitality Breakfast
On Saturday, 27 March, the Grade 10 Hospitality pupils participated in their first breakfast, which was served to families, friends and staff.
Despite being very nervous about making their first meal for ‘public’ consumption, there was much excitement.
The morning started very early, with preparation of food and final touches made to the serving stations, before the cooking started.
Once the guests arrived, the food was served. The Gr 12 pupils were the waitrons on the day.
Well done, Grade 10s and 12s. The aromas coming from the kitchen were mouth-watering, and the service was great.
Hospitality Sugar Rush Challenge
Over the last two weeks, the Grade 9, 10 and 11 Hospitality pupils have been watching a series called Sugar Rush.
Sugar Rush is an American baking reality web television series. The series features four professional teams competing in a baking competition. Teams compete in baking cakes, cupcakes and other confections.
The show is hosted by Hunter March and judged by professional chefs Candace Nelson and Adriano Zumbo, along with a different guest judge for each episode.
After watching the series, each grade was divided into two groups and participated in a cupcake challenge, resulting in some beautifully iced cupcakes.
Hospitality Breakfast
2020 Grade 10 Hospitality Cinnamon Buns
2020 Hospitality and Music Evening
Spaghetti Bolognaise
Hospitality Breakfast
On Saturday, 14 March, the Grade 10 Hospitality pupils hosted their first buffet breakfast for 2020. They were assisted by the Grade 12 Hospitality pupils, who were the waitering team for the morning. There was a large variety of foods on offer from an English breakfast to a full Continental breakfast. The Grade 10s loved every minute of the preparation and service of their products. It was also an opportunity for the pupils to be able to show their parents the skills they have learnt so far this term.
Both teams did an amazing job and I am very proud of all of them.
Mrs Debby Hunter
Hospitality Studies
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2020 Grade 10 Hospitality Cinnamon Buns
The Grade 10’s had great fun with their Hospitality practical. They made very yummy cinnamon buns from scratch. Well done everyone!
Photo Gallery
2020 Hospitality and Music Evening
On Thursday, 20 February, Christ Church Preparatory School and College hosted a fabulous evening of scrumptious food and beautiful music.
The food was supplied by our Hospitality Department, headed up by Mrs Debby Hunter. The menu consisted of Beetroot Carpaccio for a starter, Chicken Wellington with crispy brussel sprout leaves and baby carrots with honey and cumin as mains; and stunning stewed brandy apple with homemade cinnamon ice cream for dessert. Friandise (chocolate bark) was served with coffee.
The Music Department gifted us with their talents. Pupils entertained us on the piano and guitar, as well as lovely singing. The College choir performed three pieces beautifully. The evening ended on a high note with performances from the Grades 10 and 11 marimba groups.
Thank you to all concerned for all your hard work and for sharing your God given gifts with us.
Message by Ncumisa Mbebe in Grade 11 (Head of Music)
On the 20th of February, Christ Church had their first Hospitality and Music Evening of 2020. The evening showcased the many talents that our Christ Church matriculants and learners had in terms of both the culinary and musical sense. A great vote of thanks to Ms Hunter and her hospitality pupils for such a pristine setting and menu, for those who came to dine and have a taste of a relaxing musical experience at the school. We would like to thank Mr van der Merwe and Mr Greyling for conducting and accompanying the choir on the piano.
The choir, along with the multiple items that were performed individually, were entertaining and are greatly appreciated for their performance. We would also like to thank Ms Lessing for her talented marimba bands that presented their melodic items that evening.
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Spaghetti Bolognaise
The Grade 9 pupils were industrious in the Hospitality kitchen. They made spaghetti bolognaise, using pasta which they made themselves!
Photo Gallery
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
J.R.R. Tolkien