This programme aims to equip students with the necessary skills and knowledge to persue careers in the restaurant and Food & Beverage field. Students will learn about the challenges that face food and beverage operations, procedures used in the purchasing process, and an understanding of food safety and risk management.
Qualifying learners will, through a combination of academic and work-integrated learning, acquire the necessary competencies required to fulfil roles in lower or middle-management positions within food and beverage industry.
Higher Certificate Programmes: 16 to 20 weeks per year
Work Integrated Learning (WIL) is part of the modules a student will complete during their studies. These modules will require a student to spend a requisite number of practical hours in various departments within a hospitality establishment. These departments may include, but are not limited to, Food and Beverage, Kitchens, Front Office, House Keeping, Events and Banqueting.
Whilst in work integrated learning, a student will need to submit a Portfolio of Evidence (POE) which is evidence of their practical hours completed. In accordance with the number of hours for the specific programme, a student will need to submit shift schedules, manager evaluations, self-evaluations, and activities or assignments.
It is important to note, that your practical learning must be completed at an establishment that forms part of the hospitality industry. Online students are required to find their own WIL placements for each WIL module.
Should a student currently be working in the hospitality industry and have the required work experience, a student can apply for Recognition of Prior Learning (RPL) for up to 50% of the Work Integrated Learning (WIL) modules. If a student is not working in the hospitality industry, we will advise on the number of hours to be completed for the required WIL modules.
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National Senior Certificate with Higher Certificate entry or equivalent.
Higher Certificate in Food and Beverage Management (SAQA ID No: 88063, NQF Level 5)
5 - 10 hours per week