Based on well established apprenticeship principles, a Traineeship is an “earn while you learn” alternative to full time tertiary education. Comprising practical training undertaken in the workplace and theoretical study by way of distance learning, tutorials and short courses, Traineeships have proven themselves (to trainees and employers) time and again in the quality of graduates produced and the number of successful careers launched.
Trainees spend two or three years training in a work environment receiving on the job training and continuous assessment against a nationally recognised standard.
This programme is aimed at 18 -23 year olds, and we will accept applicants up to the age of 26 years old. Trainees train in a realistic work environment and are subject to the same terms and conditions as full time employees.
The academic component is run on a self-study basis with students attending tutorials and writing progress tests and examinations. Over and above the tutorial sessions (generally two days per subject) The International Hotel School (IHS) provides lecturer support to Trainees throughout the year. We have also introduced online learning for the trainees and as such, trainees will be required to have access to a computer and an internet link to complete these modules.
Objectives:
These training programmes are designed and implemented in a manner that aims to provide quality Supervisors and Culinary Professionals for the future.
Minimum Entry Requirements:
Applicants should fulfil the following requirements:
- As a minimum have completed and passed;
o Grade 12 or equivalent (THREE YEAR PROGRAMME)
o Grade 10 or equivalent (TWO YEAR PROGRAMME) - We also require English to have been taken as a first or second language.
- Be between the ages of 18 years and 26 years
- Have a positive attitude and the ability to communicate with peers and subordinates.
- Be prepared to work reasonably long hours, varying shifts and, due to the nature of the hotel business, weekends and public holidays.
- Prior work experience in the hospitality industry would be advantageous.
Method of Selection:
- Closing dates for applications: 30 September (January intake) and 30 April (July intake)
- A short-list of applicants will be compiled and candidates, with their parents / sponsor, will be invited to attend the presentation and assessment day. An assessment fee of R150 is payable on the day.
- After completion of the short interview and assessments, a further short list is compiled and the candidates are invited to meet the Executive Management of our partner hotels for a panel interview.
- Final selection is made and successful candidates will be required to make an initial deposit of R3 000 against the course fee (non-refundable) as confirmation of their acceptance of the position offered.
- Successful Candidates will commence their programme either in January or July 2012.
THREE YEAR PROGRAMME
Theoretical:
Trainees will complete the South African National Qualifications Diploma in Professional Cookery.
Trainees will also complete the internationally recognised City & Guilds Certificate and Diploma in Food Preparation and Culinary Arts and the American Hotel and Lodging Educational Institute (AHLEI) Specialisation Certificate in Food and Beverage Management.
In addition to the above, Trainees will complete the International Computer Driving License (ICDL) Modules 3, 4, 7 and courses in Basic First Aid, Basic Fire Fighting and the Cape Wine Academy Wine Service Course.
Modules are run on a self-study basis with a 70% pass mark being the required standard for AHLEI subjects, 50% for City & Guilds and 75% for ICDL.
Financial Implications:
The cost per year of R31 400.00* includes:
- Annual Tuition and Examination Fees
- Textbooks and National Qualification workbook
- Personal Equipment – i.e. knives (1st year only)
- Two Culinary Workshops per year
- Student Card
- Tutorial Uniform shirts
*Prices will increase annually and are dependent on inflation and exchange rates as course material is obtained from the USA and England.
TWO YEAR PROGRAMME
Theoretical:
Trainees will complete the South African National Qualification Certificate in Professional Cookery (Level 4) and the internationally recognised City & Guilds Certificate and Diploma in Food Preparation and Culinary Arts.
In addition to the above, Trainees will complete the International Computer Driving License (ICDL) Modules 3, 4, 7 and courses in Basic First Aid, Basic Fire Fighting and the Cape Wine Academy Wine Service Course.
The theory component is run on a self-study basis with a 50% pass mark being the required standard for City & Guilds and 75% for ICDL.
Financial Implications:
The cost per year of R26 900.00* includes:
- Annual Tuition and Examination Fees
- Textbooks and National Qualification workbook
- Personal Equipment – i.e. knives (1st year only)
- Two Culinary Workshops per year
- Student Card
- Tutorial Uniform Shirts
*Prices will increase annually and are dependent on inflation and exchange rates as course material is obtained from the USA and England.
Practical Component for both programmes:
Successful candidates will be required to work six days per week (including Public Holidays) and standard industry shifts (including nightshift).
Trainee chefs spend their time in the various kitchen departments within the hotel. They are supervised and assessed by the Chef de Cuisine where they experience on-the-job training by a team of experienced chefs. Required Portfolios of Evidence are compiled during practical work.
The following will make up the practical training:
- Preparation of a wide range of food items
- Achieving knowledge of various types and cuts of meat, poultry and fish.
- Acquire knowledge of different styles of restaurant kitchens and preparation of food on their menus.
- Restaurant, Banqueting and Bar Service.
- Stores, Purchasing, F&B Controls, F&B Supervisory Management.
The hotel issues a Certificate of Service if practical experience is completed in that hotel. Trainees will be given preference for permanent positions on completion of their programmes.
Additional Costs for all courses:
- Accommodation, living expenses and transport.
- UIF contribution
- Any expenses that the Hotel has incurred during the period of training should the Trainee leave the course before completion.
- Access to a computer and internet connection for the online learning components
Remuneration Package:
The Hotel will pay the Trainee an allowance as follows:
- 1st Year: R2 324* per month less statutory deductions (UIF Contribution)
- 2nd Year: R2 427** per month less statutory deductions (UIF Contribution)
- 3rd Year: R2 670** per month less statutory deductions (UIF Contribution)
* Allowance adjusted annually in July in line with Industry minimum wage
** Allowance adjusted annually in July irrespective of intake and is subject to completion of specified course work- In the event that you are placed at a property that provides accommodation, a deduction from your allowance will be levied for this live-in position (10% of your monthly allowance).
- Annual Leave entitlement is 18 work days per annum
- The hotel will provide the trainee with the required uniforms and meals whilst on duty.
Download the course outline for the Professional Cookery Traineeship Programmes (1008).