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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Advanced Diploma in Catering Management 
SAQA QUAL ID QUALIFICATION TITLE
109235  Advanced Diploma in Catering Management 
ORIGINATOR
Durban 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
Advanced Diploma  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Not Applicable  NQF Level 07  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2019-03-08  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

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 does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The Advanced Diploma in Catering Management has been designed to enhance the technical, practical and managerial knowledge and skills of graduates in the field of catering. In general, the qualification has been designed to develop a deep and systematic understanding of current thinking, practice, theory and methodology in catering management. The qualification also aims to develop the ability of graduates to identify, analyse, critically evaluate and respond appropriately to complex contextual and practice-related challenges in a volatile environment. As the qualification is targeted primarily at those employed in a full-time capacity, it will also require students to address their learning needs in a self-directed manner.

Upon completion of the qualification, graduates should possess the requisite knowledge and skills to perform managerial functions and responsibilities at an operational level in a wide variety of sectors within the catering industry; inter alia, food service providers, events and conferencing, transport catering, and welfare catering. Typical jobs that students should be able to occupy upon completion of the programme include: Food Production supervisor, Catering coordinator, Events co-ordinator, private chef, entrepreneur, Chef de Partie, food outlet manager, and food service manager.

Rationale:
According to the Government Gazette No. 40827 (2017: 7), "the South African hospitality and tourism sector is one of the best performing economic sectors in South Africa. It has the potential to increase jobs, foreign exchange earnings in the short, medium and long term, and has a tremendous multiplier effect over other economic sectors." And as this sector in South Africa is forecast to grow even larger, so too will the demand for suitably qualified and trained catering management staff. Based on the afore-mentioned, as well as the significant number of enquiries received by the department of Hospitality and Tourism from Catering Management graduates for a National Qualifications Framework (NQF) 7 qualification, the Faculty of Management Sciences has decided to develop the Advanced Diploma in Catering Management.

The qualification was also developed with a view to offering students learning and career pathways, with opportunities for articulation into other qualifications within and across tertiary institutions, more especially, the Postgraduate Diploma in Tourism and Hospitality, with specialisation in Catering Management, which is currently under development at the Durban University of Technology, with a view to being offered from January 2021. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The institution has an RPL policy in place that allows candidates access to higher education by recognising their prior learning (completed qualifications, short courses and work experience). RPL applications for the institution are received by the Centre for Excellence in Learning and Teaching (CELT). The candidates are required to complete a RPL application document. Accompanying the RPL application must be certified copies of all previous qualifications and a comprehensive portfolio reflecting extensive work-based learning.

Once the institution's RPL coordinator has deemed the RPL application as being complete, the portfolio will be sent to the relevant academic department for evaluation. The department's RPL committee assesses the candidate's portfolio thoroughly against the relevant learning outcomes, and credits/exemption may be granted for some modules in the qualification, and/or admission may be granted into the qualification.

Entry Requirements:
The minimum entry requirements are:
  • National Diploma in Catering Management (360 Credits).
    Or
  • Diploma in Catering Management (360 Credits).
    Or
  • An appropriate 360 Credits Diploma. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at Level 7 totalling 120 Credits.

    Modules:
  • Research Methodology, 16 Credits.
  • Project Management, 16 Credits.
  • Advanced Services Marketing, 16 Credits.
  • Strategic Catering Management, 16 Credits.
  • Catering Financial Management 401, 16 Credits.
  • Advanced Entrepreneurship, 16 Credits.
  • Events Catering, 16 Credits.
  • Culinary Science, 16 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Examine and address complex challenges specific to the catering industry.
    2. Use appropriate tools to enhance decision-making and improve the performance of a catering division/establishment.
    3. Develop creative and resourceful responses to problems and issues in the context of new circumstances, using evidence based and theory driven arguments.
    4. Develop professional practice and act ethically with various stakeholders in the catering industry.
    5. Demonstrate the ability to access, process and manage information gathering; while independently validating the sources of information. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • The impact of food safety issues, food insecurity, and the demand for higher quality foods on a catering establishment are assessed.
  • Cost-Volume-Profit principles in menu engineering and the pricing of meals is applied.
  • The relationship between the physiological and psychological effects of food intake and food choice is examined.
  • Communication principles relevant to event management are applied.
  • Innovative solutions for enhancing organisational competitiveness are developed.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Management and financial accounting tools are effectively used to aid decision-making.
  • Hygiene and safety standards are observed, and a risk assessment is undertaken.
  • The feasibility of an event is established, and the correct procedures for bidding for events are described.
  • Management tools and techniques appropriate for conceptualising and developing an appropriate schedule and budget for a project are employed.
  • An integrated marketing communications strategy for a catering establishment is developed.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • The role of genetically modified foods in hunger management is assessed.
  • The nature and importance of financial, marketing, legal, human resource, operations, and general management knowledge and skills to successfully launch and operate a new venture are critically discussed.
  • Departmental statements for revenue and support centres of a catering enterprise are prepared.
  • Identify the various issues involved in a situation, weigh them up and make a rational decision.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Case studies of successful entrepreneurs are examined with a view to establishing the 'secrets' to their success.
  • The role of the various authorities involved in the planning and approval processes of event catering operating licences are identified and evaluated.
  • An event catering plan as per site and client requirements is prepared.
  • The right of employees to be treated fairly and equitably, and in conformance with the relevant labour legislation is explained.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Cash flow statements and cash budgets for catering enterprises are prepared.
  • Sources of support for small businesses and entrepreneurs are identified and assessed.
  • Research criteria is determined; research proposal and problem statement is developed.

    Integrated Assessment:
    Aligned to institution's Assessment Policy, regarding integrated assessments for the Advanced Diploma in Catering Management:
  • The assessments will be aligned with the stated learning outcomes for the qualification.
  • Appropriate assessment tools will be used to establish that learners have achieved the stated learning outcomes.
  • Assessment will be systematic, regular and formative, and feedback to the students about their progress toward exit level competence will be timeous and constructive.
  • The assessment practices will be open, transparent, fair, valid and reliable, and ensure that no learner is disadvantaged in any way whatsoever.

    The assessment of the discipline specific modules will be integrated into the assessments for Project Management; Strategic Catering Management, Advanced Services Marketing; Advanced Entrepreneurship, and Research Methodology. The integrated assessments will make use of a range of formative and summative assessment tools to assess combinations of practical, applied and reflective competencies, and may include: written assignments/projects; written tests, and case studies. For example, case studies in the above-mentioned modules will be contextualised in a catering environment, and the development of a research proposal in the Research Methodology module will be based on a real-world catering 'problem'. 
    		•

    INTERNATIONAL COMPARABILITY 
    Similar qualifications offered internationally were examined with the objective to develop a qualification that was internationally comparable, and at the same time, suited for a developing country like South Africa. The following qualifications were analysed in terms of qualification names, purpose, Exit Level Outcomes, and subjects/modules offered, and aided the development of this qualification.

    The Advanced Diploma in Restaurant and Catering Management offered at ICAS Training and Education College (ICASTEC) in Singapore provides graduates with the requisite managerial and business knowledge and skills for occupying supervisory/managerial positions within the catering industry.

    The Advanced Diploma in Kitchen Operations and Management offered at the International Centre for Culinary Arts in Dubai focuses on teaching the skills and principles of effective leadership, cultivating the thinking process for successful operations and business management.

    The Bachelor of Science in Gastronomy and Culinary Arts offered at Ozyegin University in Turkey provides fundamental modules on culinary arts, followed by an array of modules on advanced gastronomy techniques, and restaurant management. Both components include an intensive internship Work-intergraded Learning (WIL) programme, and they both aim to instil entrepreneurship among learners by placing a special emphasis on how to plan, start, develop and manage a food and beverage businesses.

    These international qualifications compare well with the Advanced Diploma in Catering Management in terms of its purpose, modules and outcomes as it has been designed to enhance the technical, practical and managerial and entrepreneurial knowledge and skills of graduates in the field of catering. 

    ARTICULATION OPTIONS 
    This qualification offers the following articulation possibilities:

    Horizontal Articulation:
  • Advanced Diploma in Hospitality Management at Level 7.

    Vertical Articulation:
  • Postgraduate Diploma in Tourism and Hospitality Management at Level 8. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS 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. Durban University of Technology 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.