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Course 5

1 Year Certificate in Culinary Arts

(Only one intake for this qualification in January)

Learners are continually assessed both on practical and theoretical levels during all courses.

Course Summary: This course covers the knowledge of food preparation and cooking on a skills level. Students will obtain the knowledge of how to prepare and work with ingredients for an entry level in the kitchen.

Practical Industry Placement: November 2020 to the end of January 2021
First 6 months -Every 6 weeks students will be placed in industry related workplaces for two weeks such as Butcheries, Bakeries, and Retail like Pick n Pay and Spar.

Certification: Certificate in Food and Beverage Service (City&Guilds)
Certificate in Food Preparation and Cooking (City&Guilds)

Requirements: Matric

Tuition Overview
  • Introduction to the Catering and Hospitality Industry.
  • Workplace Safety
  • Food Safety
  • Numeracy and Unit Measurements
  • Computer Literacy
  • Environmental Awareness
  • Basic Nutrition and Diets
  • Food Service
  • The Food Production Process
  • Preparation Methods
  • Presentation Methods
  • Basic Food Ingredients
  • Basic Beverages
  • Front of House

FEES
R 75 000(Once-off)

A deposit of R 15 000 payable by registration.
R 78 000(Payment Plan)
A deposit of R15 000 payable by registration, and the balance paid over 10 months at R 6 300 a month.

Please note that as per the student and academic agreement, deposits are required to secure a place on the programme, and that students will be unable to write exams if there are any fees outstanding
.

FEES INCLUDE
  • All Ingredients for practical sessions                
  • Two Sets of Uniforms                    
  • Basic Knife Set                        
  • International Registration                   
  • 
Local Exam Fees
  • Learning Material

FEES EXCLUDE
              
  • Accommodation
  • Special Equipment

  • International Exam Fees
  • Transport
  • Safety Shoes

  • Stationary

Course Layout:

Essentials of Marketing and Customer Relationships in Tourism and Hospitality
This unit aims to introduce students to marketing, sales and customer relationships in the tourism and hospitality industry. Students will understand how a hospitality or tourism business is affected by external factors in which it operates. They will understand the key concepts of marketing and sales techniques. Students will gain an understanding of the importance of customer care. Students will develop skills to enable them to deliver effective customer service and to identify areas for improvements.

Learning outcomes:

  • Understand marketing theories in the tourism and hospitality industry
  • Understand the principles of selling in the tourism and hospitality industry
  • Understand the concept of customer care in the tourism and hospitality industry
  • Understand customer relationships in the tourism and hospitality industry

Tourism and Hospitality Industry
This unit aims to introduce students to the tourism and hospitality industry. Students will understand the types and characteristics of different hotel and food service providers. Students will also understand the roles and functions of different delivery channels operating within the industry and will be able to gain an insight into how the industry has developed and is likely to develop in future.

Learning outcomes:
  • Understand the hospitality industry
  • Understand the tourism industry
  • Understand the role of tour-related functions

Essentials of Tourism and Hospitality Operations
This unit aims to introduce students to a range of functions within the tourism and hospitality industry ie front office, housekeeping, food and beverage operations, destination analysis and tour guiding operations.

Learning outcomes:
  • Understand front office operations within a hospitality or tourism business
  • Understand housekeeping operations within a hospitality or tourism business
  • Understand food and beverage operations within a hospitality or tourism business
  • Understand destination analysis within the hospitality or tourism industry
  • Understand travel agency and tour guiding operations

Essentials of Human Resources and Business Computing in Tourism and Hospitality
This unit aims to introduce students to the essentials of human resources in tourism and hospitality. Students will understand the organisation of staff in tourism and hospitality, the principles of leadership, motivation and equal opportunities and the use of IT in tourism and hospitality

Learning Outcomes:
  • Understand the organisation of staff in tourism and hospitality
  • Understand the legal implications of staff management in tourism and hospitality
  • Understand the principles of leadership and motivation in tourism and hospitality
  • Understand the principles of equal opportunities in tourism and hospitality
  • Understand the use of IT in tourism and hospitality

For more information please contact Donia at marketing@francoisferreira.comor 044 884 0765

Contact Us

Tel: 044 884 0765

Mount View Resort, 1 York Street
George, Western Cape
South Africa

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