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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Hospitality and Professional Cookery 
SAQA QUAL ID QUALIFICATION TITLE
101770  Diploma in Hospitality and Professional Cookery 
ORIGINATOR
Cape Peninsula University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Diploma (Min 360)  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2021-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2033-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification replaces: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
78638  National Diploma: Hospitality Management  Level 6  NQF Level 06  360  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The Diploma in Hospitality and Professional Cookery complies with the purpose, nature and characteristics of a Diploma as indicated in the Higher Education Qualifications Sub-Framework (HEQSF) as it focuses on the application of specialised professional cookery business knowledge and hospitality skills. The purpose of the revised qualification is to deliver qualified graduates that will meet the increasing managerial needs of the Southern African hospitality market place and primarily to prepare knowledgeable professional cookery graduates in the areas of hospitality management.

The purpose of this qualification concentrates to a greater extent on the integration and application of management, financial, information systems and law knowledge and skills into the professional cookery field as it is applied in the hospitality industry with the aim of ensuring the best client satisfaction and well-being. To achieve this integration disciplinary knowledge will be strengthened.

By the end of this qualification students will have an understanding of the professional cookery within any hospitality establishment as well as knowledge of law, information systems and financial aspect and procedures.

The "old" National Diploma (ND) in Hospitality Management focused on the operational aspects of the Hospitality Industry, referring to middle management to ensure sound embedding of knowledge through planning, coordinating and executing of work. The emphasis was too generic, and so more specialisation will be embedded in the revised curriculum of Diploma in Hospitality and Professional Cookery. The Diploma in Hospitality and Professional Cookery, will specialise in the three major areas of Hospitality to ensure professional specialist in their respective field that will enter the job market with applicable skill and knowledge.

This qualification relates to the competence associated with junior/middle level management positions within the Hospitality Industry. Graduates will be competent in using basic managerial skills. The graduate will be competent in a variety of operational, interpersonal and analytical skills which supervisors and managers use in hospitality operations. The student will develop a sound foundation to progress into a managerial position. The graduate will be able to independently carry out required duties, make decisions and solve problems and do referrals in the context of the workplace.

This qualification will also provide students with a comprehensive education in aspects of hospitality operations by applying learned skills in financial management, information technology, human resource management, and environmental management, entrepreneurship, and professional cookery. In addition, the student will have proper knowledge of national law that applies to the service industry and will have developed strong interpersonal communication skills and will be intercultural sensitive.

Rationale:
The Diploma in Hospitality and Professional Cookery is specifically designed to offer and deliver foundation and core academic education in Professional Cookery. This qualification will ensure that the professional cookery sectors have access to entry level positions in the Professional Cookery sector and that they will have the requisite competencies and associated proficiency to succeed.

The industry focus remains, but it has been broadened by incorporating more Professional Cookery Operations and Professional Cookery Gastronomy and information systems application and placing less Room Division and Revenue Management. Changes to the qualification and this is in response to industry, graduate and Work Place Base (WPBL) feedback.

The Diploma in Hospitality and Professional Cookery has also been designed in such a manner that it reflects the latest and future workplace needs of the hospitality industry, to ensure that qualifying learners will have accessibility to be employed in the professional cookery sector. The qualification aims to develop capability in technical, middle management supervisory and managerial aspects of the professional cookery sector. The qualification equips students with both the academic and vocational skills necessary to build a professional career in the hospitality industry. This qualification will allow students to reach their full potential, develop their knowledge and skills and enter a competitive and challenging workplace environment with confidence based on the required competence and knowledge.

The Professional Cookery sector has become one of the world's most significant sectors due to the economic activities of tourism over the last fifty years therefore the need for the Diploma in Hospitality and Professional Cookery. International tourism is responsible for the movement of many millions of people each year, travelling for a variety of reasons, including holidays, business, education, health and visiting friends and relatives. A significant hospitality professional cookery industry is required to enable tourism to take place.The situation analysis indicated that there is great need for employees with skills in various Professional Cookery fields on all levels. The National Scarce Skills list (2014) indicates a need for the training of quality systems managers and occupational instructors/trainers. The Retail and Wholesale Skills Education Training Authorities (SETA) has identified the following occupational skills as critical: technical, production, product development, product knowledge, supervisory, general management, quality assurance and team work skills. They also indicate that attention needs to be given to the following areas: decision making, interpersonal skills, emotional intelligence and communication skills and that the following generic critical skills: problem identification and solving, mathematics and numeracy, language and literacy, handling people and conflict and monitoring processes should be emphasized in training.

To address the shortage of kitchen/chef managers in South Africa, the institution offers at the moment the National Diploma in Hospitality Management, Bachelor in Technology Hospitality Management and Magister Technologiae Food and Beverage Management. The department offered the National Diploma with three streams and the following electives students can choose 1) National Diploma Hospitality: Accommodation or 2) National Diploma Hospitality: Food and Beverage Management or 3) National Diploma Hospitality: Professional Cookery. Engagement with stakeholders from all fields relevant to the programme were consulted e.g. Alumni, members of the Cape Town Hotel School (CTHS) Management Board, Work Integrated Learning (WIL) employers, members of the food industry and colleagues in related fields at neighbouring Higher Education Institutions in the Western Cape and nationally.

A very positive response was received, as the industry partners indicated that there is a need for both the Diploma and Advanced Diploma and that the purpose, outcomes and content will not only fulfil present needs, but that graduates would be well prepared to cope with future trends. Discussions are also held on a continual basis with academic peers. The need, contents and structure of the qualification have come about as a result of extensive consultation with stakeholders in the hospitality industry and discussions among Universities of Technology. In developing the programme numerous workshops were held on a continuous basis to get input from all staff members, full-time, service and part-time.

The programme design of this particular qualification will also accommodate articulation possibilities for students with a variety of management backgrounds and previously obtained qualifications. There are employees in the hospitality sector with other related qualifications who wants to improve their qualifications. The qualification also provides the student with the flexibility to articulate within the hospitality industry into a wide variety of specialisations to operate in other industries where the hospitality arena is the eventual provider of product or service to the Professional Cookery career fields.

No professional organisation exists for the hospitality industry, but the department does take cognizance of non-statutory bodies such as FEDHASA: Federated Hospitality Association of Southern Africa; CATHSETA: Cultural Arts Tourism Hospitality and Sport Sector Education and Training Authority; TESA: Tourism Educators South Africa; HEPSAS: Hospitality Education Providers South Africa. All of these bodies promote hospitality management as an integrated management discipline and profession and to pro-actively work towards improving the quality of life of the customer in the hospitality industry.

The Cape Town Hotel School Management Board and Sub committees are one of the success indicators for the current National Diploma in Hospitality Managing. The ad hoc sub-committee of the CTHS Management Board members have been involved in the recurriculation process since 2010 and assisted with the new curriculum through consulting, verbal feedback and on the newly developed curricula namely Food and Beverage functional areas and competencies and the student graduate attributes which they require in the newly aligned Diploma in Hospitality and Professional Cookery, and have been incorporated into various subject offerings.

The qualification provides natural progression from the level 4 to the Diploma in Hospitality and Professional Cookery to Postgraduate studies in the Professional Cookery field. It will also prepare the student for future Postgraduate studies through deepening their knowledge and understanding of theories, methodologies and practices in Professional Cookery.

The broader hospitality industry includes stakeholders and partners in a supervisory and management role in sectors like a restaurant, kitchen, banquet, club, catering facility, hotel, resort, guest lodge, game lodge, or venues such as professional cookery corporations, catering entrepreneurship businesses, and other managers in specialised areas. This qualification aims to give students who want to continue with their studies in the professional cookery arena a sound knowledge and skill base to be successful entry level manager positions.

This means that a graduate will not only be able to contribute in the hospitality industry on a professional level as they will be able to lead, train, develop, coach and inspire workers in this industry to provide excellent service on a daily basis.

The qualification is in line with the Hospitality Industry Career Path worldwide. The CTHS have developed an Outcome model and Competency Framework for Hospitality Career Paths applicable to all their employees within the global Hospitality arena. This career path commences with junior Professional Cookery/Supervisory positions at entry level, for which a Diploma in Hospitality in Professional Cookery is a requirement. Followed by middle Professional Cookery positions for which an Advanced Diploma would be a requirement. The third level is senior Professional Cookery positions for which a Postgraduate Diploma would be a requirement. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
In particular cases students who do not meet these minimum requirements, but with proven expertise and competency will be considered in line with the institution's and South African Qualifications Authority (SAQA) RPL policies. In addition, candidates may apply for exemption from certain modules on the grounds of credits obtained from relevant programmes of study concerned. In all cases, recognition will be considered under the conditions of SAQA and the institution's policies and approval by faculty structures. Access to the qualification may be acquired in the traditional way of formal study as well as in the workplace or by Recognition of Prior Learning (RPL).

Entry Requirements:
  • National Senior Certificate (NSC) granting access to Diploma studies and Mathematics or Mathematical Literacy; English, Afrikaans or isiXhosa and at least two of the following:
    > Accounting.
    > Business Studies.
    > Consumer Science.
    > Hospitality Studies.
    > Life Sciences.
    > Tourism.
    Or
  • National Certificate (Vocational) NC (V) Level 4 granting access to Diploma studies and three fundamental subjects including Language of Learning and Teaching (LOLT).; three compulsory vocational modules and candidates must have studied one of the following NC (V) programmes:
    > Finance, Economics and Accounting.
    > Management.
    > Consumer Studies.
    > Information Technology and Computer Science.
    > Hospitality.
    > Tourism.
    Or
  • Senior Certificate. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification comprises compulsory modules at Level 6 totalling 380 Credits:

    Compulsory Modules, Level 6, 362 Credits:
  • Professional Cookery Gastronomy 1 Theory and Practical, 18 Credits.
  • Professional Cookery Food and Beverages Studies 1 Theory and Practical, 18 Credits.
  • Professional Cookery Financial Management 1, 18 Credits.
  • Professional Cookery Information Systems 1, Theory and Practical, 12 Credits.
  • Professional Cookery Management 1, 18 Credits.
  • Professional Cookery Operations 1 Theory and Practical, 18 Credits.
  • Professional Cookery Industry Law 1, 12 Credits.
  • Professional Cookery Business Communication 1, 12 Credits.
  • Professional Cookery Gastronomy 2 Theory and Practical, 18 Credits.
  • Professional Cookery Financial Management 2 ,12 Credits.
  • Professional Cookery Management 2, 12 Credits.
  • Professional Cookery Operations 2 Theory and Practical, 24 Credits.
  • Professional Cookery Industry Law 2, 8 Credits.
  • Professional Cookery Business Communication 2, 12 Credits.
  • Professional Cookery Patisserie 1 Theory and Practical, 24 Credits.
  • Professional Cookery Practice 1, 18 Credits.
  • Professional Cookery Gastronomy 3 Theory and Practical, 24 Credits.
  • Professional Cookery Management 3, 18 Credits.
  • Professional Cookery Operations 3 Theory and Practical, 30 Credits.
  • Professional Cookery Patisserie 2 Theory and Practical, 30 Credits.
  • Professional Cookery Practice 2, 24 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Understand the food science, food microbiology, food preservation disease control and protection, and nutrition application and diet therapy and focus on complex theories of cookery and gastronomy and the practical execution and development and demonstrate competence in the practical application of food knowledge.
    2. Demonstrate the knowledge of restaurant basic infrastructure planning, organise, restaurant related to service skills, service of food and beverages, as well as the theoretical knowledge.
    3. Understand the terminology of accounting, cost accounting and how it is applied within the hospitality environment as well as examinationine, accounting terminology, recording, classifying and summarising transactions.
    4. Have a working knowledge of to communicate information technology in the professional cookery industry to be able to use various applications in a practical hospitality workplace.
    5. Demonstrate knowledge in management practices, conflict management, links to the global economy and marketing and to develop human resource planning skills, recruitment and selection skills to apply in a kitchen management business and evaluate and apply different sources of information for research, gather evidence, apply a solution and communicate this in a professional manner.
    6. Demonstrate competency in various operational aspects of the hospitality sector and its relation to other sectors within the kitchen management field and the organisational structures and to demonstrate aspects of how a kitchen operates and is integrated into the various hospitality sectors to ensure profitability including areas of staffing including rosters, legal aspects of staffing, salaries and payroll and training and induction of staff.
    7. Demonstrate a thorough understanding of the general principles of the law of contract and the various specific contracts and to provide candidates with a basic knowledge of labour relations and its regulatory framework as relevant to the kitchen environment.
    8. Acquire a theoretical understanding of how to communicate effectively in the workplace looking at communication networks, leadership styles, rituals, design, reputation of organisations and the critical role that leadership plays in corporate culture and, more fundamentally, how all of these facets contribute to forging the identity of a company and creating a corporate culture.
    9. Focus on the South African and international current baking trends and on basic baking ingredients and basic dishes produced and the science of baking in a pastry kitchen of international standards. In theory the science of baking should also be covered and on advanced baking ingredients and advanced dishes produced in a pastry kitchen of international standards.
    10. Apply the skills and knowledge gained to actively be involved and reflect on performance. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Understand foods which include food chemistry, fruits, vegetables, flavourings, potatoes, grains, pasta, salads and salad dressings, eggs and breakfast dishes, sandwiches and hors d'oeuvres, stocks and sauces and soups and identify and understand the purposes of proteins, carbohydrates, lipids, water, vitamins and minerals.
  • Understand the food pyramid and dietary guidelines and understand the planning, with emphasis placed on a nutritionally balanced menu.
  • Understand the foodborne illness, bacterial food infections and identify and understanding of the proper use of thermometers (types and the uses) and an understand the French cooking technique and terminology.
  • Understand the fundamental the applications of international cuisine, culinary and heritage cooking, current culinary trends, principles of intermediate cooking: meat, fish, dairy, eggs, poultry, sauces and starches, baking: dessert sauces, custards, creams and frozen desserts, yeast preparation and cooking, quick breaks.
  • Apply the following fundamentals of diet and disease, diet therapy and nutrition through the lifecycle.
  • Apply the theory of the following fundamentals of meat, poultry and fish cookery.
  • Demonstrate an understanding and application of fundamentals of vegetables, fruit and legumes cookery, eggs, milk and cheese cookery, cereals and flour cookery, baking and patisserie.
  • Understand the principles of microbial spoilage, principles of food preservation, principles and practice of kitchen hygiene and cleaning.
  • Demonstrate an understanding of principles of advanced cooking: meat, fish, dairy, eggs and poultry, sauces, starches.
  • Demonstrate knowledge of advanced baking: dessert sauces, custards, creams and frozen desserts, yeast preparation and cooking, quick breads, pastries and pies; preparation, and types of pasties cakes and cookies: preparation frostings, storage and icing.
  • Apply the theory of global nutrition, diet therapy, food allergies, and nutritional claims of commercial foods and understand and apply the principle of sensory evaluation.
  • Understand and apply the theory of the principles and advantages of quality and food safety management, by understanding chemical and biochemical reaction processes, having exposure to the newest techniques and trends that have an impact on the food chain and chemical composition of foods.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Understand the restaurant infrastructure and procedures in order to carry out food and beverage service to operate as a waitron and prepare and describe various layouts of food and beverage service areas and describe and perform service skills relating to food and beverage.
  • Demonstrate theoretical and practical knowledge of service of food and demonstrate theoretical and practical knowledge of non-alcoholic beverages in relation to origin, production methods and service and of barista service in relation to origin, production methods and service.
  • Demonstrate knowledge and practical application of table setup according to menu style and differentiate between service styles of various food and beverage operations and perform and illustrate the catering/guest cycle from a service perspective.
  • Utilise interpersonal skills practically when dealing with guests, practically perform waitron and reception skills, correct pass management skills and linen handling skills, prepare food items as per restaurant menu.
  • Demonstrate competency through the completion of bar training and demonstrate competency through the completion of a South African wine course and demonstrate knowledge of food and wine pairing.
  • Supervise and maintain advanced food and beverage service applicable to a variety of restaurants and food service outlets and to understand the international wine industry.
  • Demonstrate knowledge and application of advanced methods and control systems applicable to food and beverage service and describe and apply the protocol pertaining to dining etiquette from various cultures and service skills applicable to cigar service.
  • Apply beverage knowledge in producing cocktails and other mix drinks and demonstrate knowledge and skills in organising the bar environment for service and demonstrate a high level of customer service and carry out matre d' duties.
  • Demonstrate managerial skills in a food service environment to demonstrate knowledge of food production, duty manager skills during service in the commercial restaurant, guest liaison and selling skills in the commercial restaurant and cashing handling aspects of daily operations in the commercial restaurant.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Demonstrate knowledge of establishment, to provide information to make informed decisions for the establishment as a whole (e.g. restaurants, hotels, guest lodges and other food service establishments).
  • Demonstrate an understanding of the cost accounting principles applied within the hospitality industry.
  • Explain the use of control accounts and prepare reconciliations for bank, petty cash, inventory, debtors, and creditors.
  • Define Internal Control and explain the major objectives and characteristics.
  • Explain the rationale behind responsibility accounting and apply the principles of departmental accounting.
  • Discuss and explain the principles of payroll to create a basic understanding of Payroll accounting and SARS.
  • Explain the differences in financial statements, with an insight into the disclosure of Partnerships and Sole Proprietor.
  • Demonstrate and explain the analysis and interpretation of Financial Statements.
  • Demonstrate an insight into the importance of pricing and the financial implications to the establishment, and The Bottom - Up approach to pricing.
  • Understand the management tool of, Cost Volume, Profit Approach and the effect it has on financial decisions of the establishment.
  • Demonstrate an insight to the purpose and controlling function of Budgeting, and the practical application.
  • Understand the importance of Cash and Debtor's Management from a Food and Beverage Perspective and the effect on working capital.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Recognise the role that computers play in the hospitality industry and define computer concepts of information technology and demonstrate a basic knowledge of the core aspects of computer operations.
  • Operate the computer, manage files in a windows environment and use the internet for information searching and electronic communication and be able to prepare and receive e-mail messages using the prescribed e-mail software package and prepare various types of documents using the word processing package Microsoft word in a windows environment at an intermediate level and recognise the role computers play in the kitchen environment.
  • Describe the role computers play in the kitchen point of sale environment and interpret the various management application software found in the kitchen management application environment and recognise and describe the various computer software applications found in the banqueting, conference and catering environment with regard to the kitchen department.
  • Operate the spread sheet application, MS Excel, at an intermediate level by completing various worksheets of real life use of the application and critically evaluate the role of social media within the back of house, kitchen industry.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Recognise the role of management, different levels, the activities of a manager in a Food and Beverage business and the importance of the planning process and the development of goals in a Food and Beverage business and describe the importance of the organising process, using decision making, co-ordination and delegation in a Food and Beverage business.
  • Describe the leadership and the leading process of managing individuals and teams using motivation techniques to achieve goals in a Food and Beverage business and identify conflict and use interventions and appropriate strategies to resolve or minimise conflict in a Food and Beverage business/workplace.
  • Gather information from a range of sources, including oral, written and/or symbolic texts, to select information appropriate to kitchen and recipe research and to apply basic processes of analysis, syntheses and evaluation on that information and to select and apply standard research methods, procedures and or techniques within the kitchen environment, and to plan and manage the implementation process.
  • Understand entrepreneurship in the Kitchen management environment and the free market system, globalisation of the economic activities and understand economic business terms in the kitchen environment and the application of the foundations of the marketing instruments and how the marketing instruments link with a kitchen environment.
  • Communicate information reliably, accurately and coherently, using conventions appropriate to the context and social media and understand and demonstrate the importance of good purchasing practice in a kitchen.
  • Evaluate different sources of information; select information appropriate to the task, and apply well-developed processes of analysis, synthesis and evaluation on that information.
  • Identify, analyse and solve problems in unfamiliar contexts, gathering evidence and applying solutions based on evidence and procedures appropriate to the field, discipline or practice and an demonstrate the ability to present and communicate complex information reliably and coherently using appropriate academic/professional/occupational conventions, formats and technologies for a given context.
  • Analyse how and why people learn in the kitchen environment and identify and establish instructional and motivational techniques to give instruction in a kitchen and present and demonstrate on the job training session that is kitchen related.
  • Recognise and integrate Human Resource planning with selection, recruitment and induction as applied in a kitchen and to apply rules, procedures and policies with fairness and consistency in managing discipline in a working kitchen and discriminate and apply good business ethics in the business environment.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Classify the different types of food service establishments as defined between commercial and non-commercial operations and identify the current trends applicable to the different types of food service establishments.
  • Explain and apply the food and beverage cycle with relevance to each aspect of purchasing, receiving, storing, issuing, preparing, cooking, serving and consuming and to analyse the service excellence and customer expectations of food service establishments.
  • Demonstrate knowledge to the principles of menu planning and Rooms Division and Professional Cookery Operations and basic First Aid Course.
  • Integrate the aspects of kitchen operations into the hospitality sector and to distinguish areas of staff including training and induction, rosters, payroll and salaries, legal aspects and staff evaluation and be apply within a kitchen operational environment and theoretical knowledge of staffing aspects within an operational practical environment such as the restaurant/kitchen.
  • Demonstrate the application of theoretical knowledge of staffing aspects within the suitable information system packages that are currently used within the hospitality industry e.g. Product Management.
  • Demonstrate the application of menu costing techniques to ensure profitability of the operation using basic manual techniques and Microsoft Excel and distinguish and evaluate the various aspects of facilities planning including kitchen layout, work and staff flow, kitchen ergonomics and kitchen systems and interpretation of various types of menus and the analysis of menu engineering to ensure profitability.
  • Identify and apply various aspects of stock control within operating stock including inventory, control measures, storage and hygiene.
  • Master the knowledge and skills in Wines of the World, food and wine pairing and beer/brandy and food pairing and barrister training to ensure application of the theoretical components within a practical simulated environment.

    Associated Assessment Criteria for Exit Level Outcome 7:
  • Identify the various elements of a delict and the remedies available and distinguish between the various contractual concepts and describe the nature and basis of contractual liability.
  • Explain the formation of contracts and the contrast requirements for a valid contract; differentiate between the various forms of breach of contract and select the appropriate remedies for each specific form of breach of contract.
  • Demonstrate an understanding of the principles of the law of agency, sale, lease, surety and other forms of security, insurance, franchise and the relevant legislation that has a bearing on contracts.
  • Demonstrate an understanding of the legal principles relating to tobacco, gaming, liquor, and food hygiene and the relevant legislation that has a bearing on the Hospitality Industry.

    Associated Assessment Criteria for Exit Level Outcome 8:
  • Demonstrate knowledge of the theories of human communication in rhetorical, group, and interpersonal settings and report writing and academic writing skills for projects and assignments.
  • Demonstrate an understanding of the principles and techniques of persuasion in interpersonal, group, and public speaking contexts and an understanding of how the perception of both verbal and non-verbal messages influences culture, behaviour, and action of life itself.
  • Demonstrate an understanding of how communication is related to "being human" and a general knowledge of the various contexts of human communication and how they differ from each other, including at a minimum, interpersonal, small group, organisational, intercultural, and mass communication, plus other contexts (such as journalism, public relations, and the new media technologies) as time permits.
  • Develop critical thinking and analytical skills and improve listening, observational skills, and problem solving capabilities and understand the importance of attending and listening to the other person, and portray listening behaviours that demonstrate your understanding and transfer an understanding of theoretical communication fundamentals to the social contexts experienced in both your everyday and professional lives.
  • Recognise the important, meaningful roles that non-spoken behaviours fulfil during communication interactions with others and understand the importance of intercultural communication globally as well as in the South African context.
  • Demonstrate general knowledge of the technology of modern digital telecommunication and the trends in modern communication, as manifested in each of the domains of the marketplace: consumers, content, channels of distribution, and stakeholders.
  • Access and use available learning resources and to conduct basic research and analyse and present findings and business writing for the Hospitality Industry with an emphasis on Food and Beverage and Food Service Management case studies and scenarios.
  • Identify the major factors of small group dynamics and identify and describe the roles involved within groups and apply verbal and nonverbal communication techniques in the small group process and demonstrate full participation and member responsibility.
  • Describe how differences in the background and experience of group members impact the small group process and identify and demonstrate strategies for developing a supportive climate in a small group.
  • Identify and employ team-building techniques and identify and use effective conflict management strategies in a small group and demonstrate intercultural sensitivity within the group process and demonstrate the responsibility and accountability when working collaboratively with others and describe theories and styles of small group leadership.
  • Use appropriate problem solving techniques to identify, analyse and resolve a problem in a small group setting and recognise the diversity of business communication as an element of diverse organisational structures and understand the conflict and misunderstanding as a consequence of communication across organisational boundaries and ethical communication as a function of communication culture.
  • Understand the principles of internal and external communication and the ability to interact and engage constructively with clients and understand the various types of leadership styles and how they influence corporate culture and identify and describe the principles of mediation and arbitration and of an organisational structure.

    Associated Assessment Criteria for Exit Level Outcome 9:
  • Understand and apply the theory and food science of the following basic pastry kitchen items; pastry, sweet and savory short, puff, choux and hot water; desserts - egg set, starch set, gelatin set, foams; quick breads; yeast dough-rich yeast items; cakes-quick mix, meringue, sponge, butter; ice creams and dessert sauces.
  • Demonstrate the ability to master sugar cookery; cake decorating; icing techniques advanced combinations-puff, pate sucre, choux, strudel; food foams-egg whites, cream, milk and gelatin; advanced compilation of dessert items; yeast pastry and cakes-rich yeast items; cakes-advanced layered, gateau and torte; lactose and egg free baking; diabetic baking; gluten free baking and preservation techniques of fruit and vegetables.
  • Demonstrate the ability to master artisan bread making; chocolate décor; sugar décor and heritage and cultural baking.

    Associated Assessment Criteria for Exit Level Outcome 10:
  • Understand and be actively involved in the work completed in the different areas of the kitchen of a food service establishment and actively involved in the operational planning of the kitchen, including menu planning, stock control and execution of work.
  • Demonstrate reflective learning through own assessment of their performance whilst on placement.
  • Demonstarte team work abilities in a practical environment, including interacting with different personalities and management styles.
  • Experience actual day to day contact with customers and staff of all levels and understand and abide to the rules and regulations in a real working environment such as roster work, arriving to work on time, procedures for calling in sick, stress management, grievance procedures.
  • Understand and be actively involved in the work completed in the different areas of the kitchen of a food service establishment and be actively involved in the operational planning of the kitchen, including menu planning, stock control and execution of work.
  • Apply supervisory skills in a variety of sections of the kitchen as deemed suitable by establishment and be involved in the operational planning of the kitchen, including menu planning, stock control and execution of work.
  • Carry out a supervisory role in a specific section as deemed suitable by the food service establishment.

    Integrated Assessment:
    The method of assessment may vary according to the module purpose, its subject matter and the teaching and learning approach adopted. Some modules are theoretically oriented; others require a more practical, hands-on approach. This will be reflected in the assessment procedures.

    The assessment tasks will require students to demonstrate the ability to: identify, collect and integrate information effectively; identify and analyse complex, rapidly changing situations; take action appropriate to the context and justify such courses of action; present information in a range of oral and written modes appropriate to audience and task; reflect on and evaluate their own and others' performances; apply what they have learned to analyse a specific professional environment and recommend changes as required and work together as part of a team to collect information and develop strategies and approaches to address specific problems.

    Formative assessment will be based on a mixture of assignments during the semester, ranging from informal and formal presentations and informal tests and progress checks during contact sessions, to at least two formal tests and one or more major assignments and/or projects. The outcomes of these assessments will be used to provide feedback to students and lecturers in order to facilitate improved learning. The outcomes of the formative assessment will contribute to a cumulative class mark.

    In the formative assessment assignments and in the respective semester examinationinations students will have to demonstrate progressively the ability to communicate and integrate knowledge of the key issues, highlighted in the respective modules, and identify and resolve typical problems in the subfields of hospitality management as indicated. This will require critical and creative thinking as well as the ability to make practical applications of the learning outcomes as indicated in the module descriptors.

    In order to gain the much needed, hands-on practical experience in all the relevant departments of hospitality establishments, students, as aspiring hotel managers, will be required to spend a minimum number of hours becoming involved in and executing typical day-to-day tasks and duties.

    These hours will be purposefully organised and monitored by a coordinator specifically appointed for the purpose, based on the module learning outcomes and facilitated by experienced hospitality industry staff at selected hotels and other approved hospitality and tourism establishments.

    The assessment topics and tasks, their format and criteria, including portfolios of evidence produced during the periods of practical work-based learning, are set out in the student module guides made available at the beginning of each semester.

    There is an appropriate balance between formative and summative assessments. Formative assessments e.g. class discussions, presentations, self-reflection paragraphs, take place during the process of teaching and learning. The purpose of formative assessment is the development of the students' abilities and enables them to monitor their own progress. Summative assessment is a formalised assessment e.g. individual project which is used to indicate whether the outcomes of the subject and ultimately the Exit Level Outcomes of the qualification have been reached. The qualification will be awarded to a student who has provided evidence to the satisfaction of the assessors that the stated Exit Level Outcomes have been achieved for 50%. 
    		•

    INTERNATIONAL COMPARABILITY 
    There are numerous other comparable degree offerings across the globe. This qualification is comparable to similar programmes offered by well-known institutions abroad. The qualification was compared with the following institutions offering diplomas in Hospitality Management namely, University of Birmingham University College in the United Kingdom (UK), University of Queensland in Australia; William Angliss Institute in Australia and Johnson and Wales University United State of America (USA). Close correlation, in terms of subject names and content, were found between the listed institutions and this qualification. The institution has had partnerships agreements with these institutions. The students articulate with ease into e.g. the Postgraduate qualification offered Birmingham University College in the UK and have graduated with their Degree with honours.

    While nomenclature may be different, all these programmes combine relevant elements of management science, financial accounting, marketing, law, economics, culinary, catering, food and beverage service, housekeeping and nutrition, communication and information systems. 

    ARTICULATION OPTIONS 
    This qualification offers vertical and horizontal articulation opportunities.

    Vertical Articulation:
  • Advanced Diploma in Hospitality and Professional Cookery, Level 7.

    Horizontal Articulation:
  • Diploma in Hospitality and Hotel Management, Level 6.
  • Diploma in Hospitality and Professional Cookery, Level 6. 
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    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some (but not all) of their learning programmes are moved to the replacement qualifications. If a learning programme appears to be missing from here, please check the replaced qualification.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Cape Peninsula University of Technology 


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