Programme Description
The aim/focus of the Diploma in Hospitality Management is to provide learners with the appropriate knowledge, technical and personal skills, and attitudes to work effectively, efficiently, and sustainably at operational and supervisory levels within the hospitality industry. Their basic managerial and high-level operational competencies in hospitality management operation will provide the foundation to process into managerial positions. The diploma will enable graduates to manage future operations competently including front office management, housekeeping, culinary arts, beverage services, practical knowledge of wines, cocktails, and Barista training.
Upon completion of this qualification, graduates will be able to:
- Utilise the required technical skills to effectively apply different cooking methods suitable for events and determine the role of ingredients in pastry making.
- Utilise the required technical skills to prepare various types of pastries.
- Demonstrate the effectively apply the risk-return principle, the cost-benefit principle as well as the time value of money principle in a hospitality organisation.
- Demonstrate the ability to calculate different types of costs incurred in hospitality and catering enterprises.
- Demonstrate entrepreneurial initiative applied in the development of a business plan for a hospitality enterprise.
- Demonstrate the ability to prepare a budget for a specific period showing the estimated turnover and other income as well as the estimated expenses and therefore the results as estimated income.
Admission Requirements
The minimum admission requirements for the Diploma in Culinary Arts are as follows:
National Senior Certificate (NSC):
- Candidates should have a matric certificate with a Diploma endorsement and meeting the minimum admission requirements of a Level 4 (50 %+) in English Home Language as well as a Level 3 (40%+) in Mathematics or Level 4 (50%+) in Mathematical Literacy.
- One additional language
- Any other four modules
- Minimum APS scores of 26 or more with Mathematics or APS scores of 27 or more with Mathematical Literacy.
National Certificate: Vocational (NCV) Level 4 in Hospitality:
- English (50 – 59%)
- Mathematics or Technical Mathematics (30-39%) or Mathematical Literacy (40-49%)
- Food preparation as a vocational subject (50% or greater)
- RPL and CAT may be applied.
Career Opportunities
The graduate is equipped with diverse skills such as food and beverage management, housekeeping, culinary arts, hospitality marketing, entrepreneurial and soft skills. Graduates can work in hospitals, higher education institutions, restaurants, hotels or events organisations.
Curriculum Structure
| YEAR 1 |
| Subject CODE |
Subject Description |
Enter one of the 3:
PR/OR CO |
SAQA Credits |
Course
Level |
Block Code |
| HFO100 |
Front Office Operations |
None |
12 |
5 |
S1 |
| HHK100 |
Housekeeping Operations |
None |
12 |
5
|
S2
|
| EUC101 |
End User Computing |
None |
12 |
5 |
S1 |
| HCN101 |
Culinary Studies and Nutrition 101 |
None
|
12 |
5
|
S1 |
| HCN102 |
Culinary Studies and Nutrition 102 |
None |
12 |
5
|
S2
|
| HFB101 |
Food and Beverage Studies 101 |
None |
12 |
5 |
S1 |
| HFB102 |
Food and Beverage Studies 102 |
None |
12 |
5 |
S2 |
| COM101 |
Communication Studies |
None |
12 |
5 |
S1 |
| HFM100 |
Hospitality Financial Management |
None |
12 |
5
|
S2 |
| HMS100 |
Hospitality Management
|
None |
12 |
5
|
S1
|
| MIC100 |
Mpumalanga in Context |
None |
12 |
5 |
YR |
| |
|
SUB-TOTAL: |
132
|
|
|
| YEAR 2 |
| HAM200 |
Accommodation Management 200 |
Pre :
HFO100
HHK100 |
12 |
6 |
S2 |
| HCN200 |
Culinary Studies and Nutrition 200 |
Pre :
HCN101
HCN102 |
12 |
6 |
S2 |
| HFB200 |
Food and Beverage Studies 200 |
Pre :
HFB101
HFB102 |
12 |
6 |
S2 |
| HFM200 |
Hospitality Financial Management 200 |
Pre:
HFM100 |
12 |
6 |
S2 |
| HMS200 |
Hospitality Management 200 |
Pre:
HFM100 |
12 |
6 |
S2 |
| HOP200 |
Hospitality Operations Practice 200 |
Pre:HCN101; HCN102 |
60 |
6 |
S1 |
| STAT102 |
Basic Statistics |
None |
12 |
6 |
S2 |
| |
|
SUB-TOTAL |
132
|
|
|
| YEAR 3 |
HAM300 |
Accommodation Management 300 |
Pre:
ACM21T1 |
12 |
6 |
S1 |
| HFM300 |
Hospitality Financial Management 300 |
Pre
HFM211 |
12 |
6 |
S1 |
| HIL100 |
Hospitality Industry Law 100 |
None |
12 |
6 |
S1 |
| HMS300 |
Hospitality Management 300 |
Pre: HOM211
|
12 |
6 |
S1 |
| HEM100 |
Event Management 100 |
None |
12 |
6 |
S1 |
| HOP300 |
Hospitality Operations Practice 300 |
Pre:
HOP200 |
60 |
6 |
S2 |
| |
|
SUB-TOTAL |
120 |
|
|
| |
:
GRAND TOTAL |
384 |
|
|