Instructors

Tygerberg

Rothschild Boulevard, Panorama, 7506

Description

Introduction

The Hospitality Industry is very dynamic and provides enormous career opportunities in Accommodation, Reception and Food and Beverage Services as well as Food Preparation and Culinary Arts.

General

The duration of the course is 3 years which includes experiential training on and off the campus.

Career Opportunities

  • Hotel Manager
  • Banqueting Manager
  • Rooms Division Manager
  • Food and Beverage Manager
  • Waitron
  • Restaurant Manager
  • Bar tender or wine steward
  • Executive Housekeeper Room attendant, Receptionist
  • Concierge

Admission Requirements

Grade 12 or equivalent

YEAR 1
Curriculum

City & Guilds (London) International Diploma in Reception Service

  • Applied Management N4
  • Nutrition & Menu planning N4
  • Catering Theory & Practical N4
  • Sanitation & Safety N4
  • Safety at work
  • Customer service in hospitality and catering industry
  • Book accommodation for guests
  • Handling cash and guest accounts
  • Arrival and departure services
  • Promote products and services to guests
  • Reception office skills
  • Practical skills including OPERA, Customer Services, Business Etiquette and excursions

YEAR 2
Curriculum

City & Guilds (London) International Diploma in Hospitality & Catering Services

  • Applied Management N5
  • Catering Theory & Practical N5
  • Food & Beverage N5
  • Entrepreneurship & Business Management N4
  • Safety at work
  • Food safety in Catering
  • Customer Service in hospitality and catering industry
  • Customer Services Skills in Accommodation Services
  • Accommodation Services
  • Cleaning accommodation areas
  • Provide a linen service
  • Menu knowledge and design
  • Hot beverage product knowledge
  • Beverage product knowledge
  • Food & beverage service
  • Handling payments

YEAR 3
Curriculum

City & Guilds (London) International Diploma in Hospitality & Catering Services

  • Applied Management N6
  • Catering Theory & Practical N6
  • Communication and Human Relations N6
  • Computer Practice N4
  • Maintain a healthy, safe working environment
  • Supervise customer service
  • Supervise staff training
  • Supervise front office operations
  • Supervise cash handling operations
  • Resource management in front office areas
  • Principles of supervising and leading teams
  • Resource Management in Accommodation Services
  • Supervise accommodation services
  • Maintain accommodation services supplies
  • Resource Management in Food & Beverage Services
  • Supervise Food & Beverage Services
  • Provide advice on food and beverage combinations
  • Prepare and service wine
  • Supervise hospitality events
  • Specialist food service
Launch Course