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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
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.
All ingredients for practical sessions
Two sets of uniforms
Basic knife set
Internal practical and theory exams
Special equipment and safety shoes
International name registration and exam fees
QCTO Registration: SDP1228/18/00316
CATHSSETA Registration: 613/P/000158/2009
CTH Registration: 2335
City & Guilds Registration: 848354
* Chaȋne des Rôtisseurs
* South African Chefs Association
* Cape Wine Academy
* SKAL International
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.
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.
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.
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