If you enjoy working with different ingredients, fusing different flavours and making people smile with each meal, then the Hospitality and Catering field is for you.
The course will teach you nutrition and menu planning, food and beverage services, sanitation and safety, housekeeping, restaurant and bar activities, function planning, events, how to manage a kitchen, as well as guest relations and entrepreneurship and business skills.
A key feature of this programme is the practical element, where students turn their theory into a delicious dish.
N4 MODULES
- Nutrition and Menu Planning N4
- Sanitation and Safety N4
- Applied Management N4
- Catering Theory and Practical N4
N5 MODULES
- Applied Management N5
- Catering Theory and Practical N5
- Entrepreneurship N5
- Food and Beverage Service N5
N6 MODULES
- Computer Practice N6
- Applied Management N6
- Catering Theory and Practical N6
- Client Service and Communication N6
REQUEMENTS
- Grade 12
- National Senior Certificate (NSC)
- N3 Certificate Level 4 NCV
- Recognition of Prior Learning (RPL)
CAREER OPPORTUNITIES:
- Entrepreneur
- Test Kitchen Staff
- Events Manager
- Food and Beverage Management
- Food Services Management
- Hotel and Guesthouse Management
- Testing Room Management
- Restaurant management
- Function Catering
PROGRAMME DURATION
- 18 Months (6 Months per N Level)
- Practical Experience (18 Months in Service Training)
LEARNING MATERIAL
The Academic Department Office will provide a list of textbooks once registration is complete.
All textbooks are excluded from the tuition fees.
NATIONAL QUALIFICATION
N4 CATERING AND HOSPITALITY: National Certificate
N5 CATERING AND HOSPITALITY: National Certificate
N6 CATERING AND HOSPITALITY: National Certificate
- A student has to pass a minimum of four subjects to obtain a National Certificate per N Level.
- To obtain National Diploma a student has to have completed N4-N6 with a minimum of 12 subjects plus 18 months cooperate experience.
EXAMINATION
At the end of each semester NATIONAL EXAMINATION will be conducted by the department of Higher education and training