1 YEAR FULL-TIME DIPLOMA IN CULINARY ARTS 2020 / 2021

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

Course Summary: This course covers the knowledge of food preparation and cooking as well as the Hospitality Industry

Practical Placement: Work experience will be communicated as per qualification.

Certification: Level 2 Diploma in Food Preparation and Cooking (City&Guilds) Food Safety Exam

Intakes: January and June each year

Requirements: Minimum Grade 12

Fees

R 75 000 (Once Off)                                                   
A deposit of R 20 000 and the balance of R 55 000 payable on confirmation of acceptance letter
R 85 000 (Payment Plan)
A deposit of R 20 000 payable and balance or R 65 000 paid over 10 months at R 6 500 a month on commencement of course                                               

Please note that as per the student and academic agreement, deposits are required to secure a place on the programme, and that students will not be able to write exams if there are any fees outstanding.

Tuition Overview
  • Understand the Hospitality Industry
  • Understand business success
  • Provide guest service
  • Awareness of sustainability in the Hospitality Industry
  • Professional workplace standards
  • Understand own role in self development
  • Meet guest requirements through menu planning
  • Mise en place
  • Cooking methods: boiling, poaching and steaming
  • Cooking methods: stewing and braising
  • Cooking methods: baking, roasting and grilling
  • Cooking methods: deep and shallow frying
  • Understand food commodities
Fees Include

All ingredients for practical sessions  
Two sets of uniforms
Basic knife set
Learning material
Internal practical and theory exams

Fees Exclude

Accommodation 
Transport
Special equipment and safety shoes
International name registration and exam fees 
Stationary 

Accreditations

QCTO Registration: SDP1228/18/00316  
CATHSSETA Registration: 613/P/000158/2009     
CTH Registration: 2335   
City & Guilds Registration: 848354 

Affiliations

* Chaȋne des Rôtisseurs  
*  South African Chefs Association
*  Cape Wine Academy
*  SKAL International  
*  SACHEF                                 

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

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