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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Postgraduate Diploma in Food Service Management 
SAQA QUAL ID QUALIFICATION TITLE
109944  Postgraduate Diploma in Food Service Management 
ORIGINATOR
Vaal University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Postgraduate 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 08  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Registered-data under construction  EXCO 0324/24  2024-07-01  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2031-06-30  

Registered-data under construction

The qualification content is currently being updated for the qualifications with the status “Registered-data under construction” or showing “DETAILS UNDER CONSTRUCTION” to ensure compliance with SAQA’S Policy and Criteria for the registration of qualifications and part-qualifications on the National Qualifications Framework (NQF) (As amended, 2022). These qualifications are re-registered until 30 June 2027 and can legitimately be offered by the institutions to which they are registered.

 

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.  

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The purpose of this qualification is to develop the necessary knowledge, understanding, critical thinking skills and competence on an advanced level to enhance the learners' professional development towards becoming skilful employees in the Food Service Management sector. A qualified learner at this level will demonstrate competence in using advanced managerial skills and problem solving in both existing and entrepreneurial hospitality ventures and the community at large.

In addition, this qualification will provide learners with the necessary skills and competencies enabling them to focus on research in the Food Service Management sector.

Rationale:
The South African Hospitality and Tourism Industry and especially the food service sector demonstrate continued growth and a clear demand for well-qualified staff within the corporate and entrepreneurial sub-sector. This qualification will develop potential managers with sound operational backgrounds and specialised skills who will be able to work in both private and government food service institutions. The qualifying learners will acquire skills, knowledge and competencies that they can apply in the socio economic structure of the food service management sector in broader South Africa.

The qualification aims to develop strategic thinkers with enhanced capabilities, demonstrating critical knowledge of and the ability to conduct and report on research projects within the hospitality context, but more specifically food service management. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The details of the Departmental RPL policy are as follows, presuming prior accredited learning has taken place:
  • The candidate applies for RPL against a module/modules, or part/full qualification at the relevant department (Head of Department-HOD).
  • The candidate then completes a RPL form and submits it to RPL office.
  • The candidate pays an initial fee for the RPL process.
  • The candidate prepares evidence of work (portfolio of evidence) and/or any other relevant proof of evidence (practical work, assignments and or assessments).
  • The RPL officer is appointed from within subject heads (Subject experts) within the department.
  • The portfolio of evidence is submitted to the RPL officer for the RPL evaluation process.
  • The RPL officer identifies two subject experts as assessors from within the department.
  • The subject expert meets with the candidate to conduct pre-screening (evaluation) to ascertain viability of the application based on programme requirements (exit level outcomes and assessment criteria as indicated in the module structure of the programme).
  • Evidence submitted by the candidate is assessed by the assessors (additional evidence may be requested).
  • Credits are awarded to the candidate for relevant, approved prior learning that is aligned with the relevant module outcomes and credits as indicated in the module structure of the programme.
  • A moderator from the department's advisory board from within the candidate's industry is appointed to moderate the candidate's portfolio of evidence.
  • The moderator reports on the assessor's judgment.
  • If the RPL is awarded, an exemption form is completed for the RPL of modules.
  • Only then may the prospective candidate continue with part/full registration. If the RPL is not awarded:
    > An appeals application to VUT's registrar can be done.
    > An independent moderator will be appointed.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • A relevant Advanced Diploma, Level 7. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at National Qualifications Framework (NQF) Levels 8 totalling 120 Credits.

    Compulsory Modules:
  • Conducting and Reporting Research Project, 30 Credits.
  • Advanced Food and Beverage Operations, 45 Credits.
  • Culinary Studies 5, 45 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate critical knowledge of and the ability to conduct a research project in the Food Service Management sector.
    2. Demonstrate critical knowledge and the ability to apply the knowledge in the Food Service Management sector.
    3. Demonstrate the ability to apply the advance business management skills to contribute to effective decision making, management and problem solving.
    4. Develop a sound foundation for the progression into senior managerial positions in the Food Service Management sector.
    5. Effectively use the various modes of communicating, including information technology to promote the Food Service Management sector in a changing environment. Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of the Food Service Management sector. 

    ASSOCIATED ASSESSMENT CRITERIA 
    The following Associated Assessment Criteria will be assessed in an integrated manner across the Exit Level Outcomes:
  • Demonstrate an understanding of the importance of food and beverage practices and principles, food policies, nutritional guidelines and the influence thereof in the functioning of specific food service operations.
  • Illustrate the ability to conduct a specific research project in a food service operation.
  • Display liaison skills with the partners in the hospitality industry to create business networking.
  • Demonstrate knowledge of administration, personnel and financial management in the food service environment.
  • Demonstrate a comprehensive knowledge of advanced project planning and management in food service operations.
  • Formulate business objectives in the planning of projects for a specific food service operation.
  • Plan, manage and market a specific food service system for a food service unit.

    Integrated Assessment:
    Assessment include a final examination.

    Formative assessment will include test, assignments, oral presentations, case studies, debates and online activities. Summative assessment will include a formal examination or in case of CASS a portfolio of evidence.

    Summative Assessments will be done on completion of modules.

    Additional assessment opportunity includes special circumstance, which is only granted when written permission, with all supporting documents are submitted. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification has been compared with the following international qualifications:

    The Food Business Management and Marketing Bachelor of Science Honours is a qualification run by: London Geller College of Hospitality and Tourism (University of West London - London, United Kingdom (UK)).

    Similarities and or differences in practices and standards:
  • This qualification will allow learners to develop your technical, supervisory and managerial abilities within the context of the hospitality business.
  • In this qualification learners will learn about the management of hospitality products and services, and we will encourage you to develop a strategic approach to the ever-changing business, economic and social demands placed on the industry. All teaching staff are experienced hospitality practitioners, with many undertaking research, and others are recognised authors.
  • Learning about the UK and global Hospitality Industry, learners will be prepared for a career in one of the world's largest industry. The institution aims to build learners knowledge of restaurant management with food and beverage modules, as well as broadening your understanding of the service industry's global operations.
  • By developing a strong management background in the context of hospitality and food services, learners will also gain transferable skills that can be applied to a range of careers including:
    > International hotels.
    > UK hotel and leisure groups.
    > Restaurant companies.
    > Contract or licensed sectors.
    > Independent hospitality or food businesses.

    The Bachelor of Culinary Arts and Food Service Management (Hons) is offered at the Taylor's University (Malaysia).

    Similarities and or differences in practices and standards:
  • The Bachelor Degree qualification is designed to equip learners with applicable knowledge and skills in foodservice management and culinary arts, and train learners with technical and management skills for a career in the global food and beverage industry. The curriculum focuses on key competencies related to culinary, culinary management, pastry and business management. 
    		•

    ARTICULATION OPTIONS 
    The qualification offers the following horizontal and vertical articulation opportunities.

    Horizontal Articulation:
  • A Bachelor of Honours in the relevant field, Level 8.

    Vertical Articulation:
  • A Master's Degree in the relevant field Level 9. 
    		•

    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 of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    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.
     
    NONE 


    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.