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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Bachelor of Business Administration Honours in Hospitality Business Strategy 
SAQA QUAL ID QUALIFICATION TITLE
119207  Bachelor of Business Administration Honours in Hospitality Business Strategy 
ORIGINATOR
International Hotel School (Pty) Ltd 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
-   HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Honours Degree  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  SAQA 129/22  2022-06-21  2025-06-21 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-21   2029-06-21  

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 purpose of the qualification is to strengthen the knowledge and competence required to formulate and implement strategies that will improve the economic well-being and sustainability of the hospitality business. The qualification will focus on the development and marketing of new and innovative products, and assessment of opportunities to outsource or partner with local providers and businesses to deliver attractive, unique, and cost-effective packages and experiences with minimal financial risk to the right clients at the right time. Learners will gain skills in basic research practice and will be prepared to apply for enrolment into relevant Master's degrees for further studies.

Qualifying learners should be able to:
  • Use data to inform good business decisions and the development and implementation of sound strategies that are focussed to increase profits and stimulate economic growth and sustainability.
  • Analyse, evaluate and synthesise appropriate sales and marketing strategies for Small Medium and Micro Enterprises or individual business units within larger organisations within the hospitality sector demonstrating clear-sightedness on market segmentation, value for money, as well as micro and macro-economic influences.
  • Analyse the impact of strategy implementation on all aspects of a business, including staffing, capital investment, return on investment, risk, reputation, and sustainability.
  • Conduct basic research and report on the findings in an academically appropriate manner.

    The Covid-19 pandemic made the hospitality industry more aware of its potential economic vulnerability and the need to embrace innovative thinking and become more economically robust. The qualification design supports the achievement of learning outcomes by focussing on business strategy first, and then on the business product offerings, before moving to the marketing of products. Once the role and importance of the product is mastered, the marketing module will examine best practices related to presenting and communicating product offerings. The qualification aims to inspire new ways to think about hospitality packages and deals, and new and innovative ways to offer them sustainability and maximise profits. In addition, the marketing element includes consumer buying behaviton to examine product niche and life cycle which will feedback to product strategy again. Graduates will be suitably prepared to demonstrate competencies in hospitality business strategy, product strategy, hospitality marketing and basic research practice.

    Rationale:
    The Hospitality industry is competitive, and dynamic and must continually evolve to contribute to new venture creation and employment opportunities. This industry makes significant contributions to both the South African national economy and the global economy, but since the global economic challenges brought on by the Covid-19 pandemic, this industry is facing a new set of challenges. There is a need for the hospitality industry to re-invent itself, reconsider itself and the nature and format of the products offered, how those products are offered, and how to re-establish itself to become a profitable and sustainable industry once again with reasonable resilience to economic challenges. There is a demand for leaders who can strategically sustainably grow hospitality businesses by devising innovative products and services that support business continuity, profitability, and growth. The qualification, therefore, has been designed to meet the growing managerial needs of the Southern African hospitality marketplace. The qualification was developed in consultation with the Federated Hospitality Association of South Africa (FEDHASA). FEDHSA is recognised by Government as the official representative of the hospitality industry of South Africa whose objective is to grow an inclusive hospitality industry by advocating, enhancing, and promoting the development and growth of a sustainable South African hospitality-trading environment.

    This qualification will enable learners to acquire higher-level business strategy skills specific to the hospitality industry. The qualification will develop the competencies to enable learners to examine a hospitality business with a strategic mindset, within its specific location, aiming to maximise both the business prospects, offerings, and sustainability. Graduates will be equipped to evaluate and manage the growth and success factors of a hospitality business and formulate and develop strategies to increase return on investment and profits, with logical implementation plans. They will be able to lead a hospitality business in increasing its growth and profits which would require them to think strategically and understand how to manage existing products and develop new ones with high returns on investment. They will be able to create the right partnerships through business networks and outsource aspects of the business to add value to offerings with the minimum capital outlay for new infrastructure, maximising profits by careful management of running and operating costs. They will learn to use data to inform and support business decision-making to, for example, determine the best marketing and revenue management approaches to promote their products and services. In addition, graduates will understand the changing economy and society we live in, and the urgent need to remain flexible, adaptable, and innovative to gain and retain a competitive advantage. They will be able to deploy strategies involving the joint performance of all units within the business to accomplish common organisational objectives for growth and profit.

    The qualification provides greater career opportunities in the management positions of different functional roles in the Tourism and Hospitality sector, namely:
  • Events Manager.
  • Hospitality management.
  • Strategic planning.
  • Hospitality Marketing.
  • Hospitality Business Strategist.
  • Hospitality product development and strategy.

    The learning outcomes, course content and programme structure were agreed on by industry and academic stakeholders and compared favourably with similar offerings in a national and international context providing for mobility and career progression. Qualifying learners from this qualification will also be prepared to enter a further related qualification at National Qualifications Framework (NQF) Level 9. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recognition of Prior Learning (RPL):
    The institution has an approved Recognition of Prior Learning (RPL) policy which is applicable with regard to equivalent qualifications for admission into the qualification. RPL will be applied to accommodate applicants who qualify. RPL thus provides alternative access and admission to qualifications, as well as advancement within qualifications. RPL may be applied for access, credits from modules and credits for or towards the qualification.

    RPL for access:
  • Learners who do not meet the minimum entrance requirements or the required qualification that is at the same NQF level as the qualification required for admission may be considered for admission through RPL.
  • To be considered for admission in the qualification based on RPL, applicants should provide evidence in the form of a portfolio that demonstrates that they have acquired the relevant knowledge, skills, and competencies through formal, non-formal and/or informal learning to cope with the qualification expectations should they be allowed entrance into the qualification.

    RPL for exemption of modules:
  • Learners may apply for RPL to be exempted from modules that form part of the qualification. For a learner to be exempted from a module, the learner needs to provide sufficient evidence in the form of a portfolio that demonstrates that competency was achieved for the learning outcomes that are equivalent to the learning outcomes of the module.

    RPL for credit:
  • Learners may also apply for RPL for credit for or towards the qualification, in which they must provide evidence in the form of a portfolio that demonstrates prior learning through formal, non-formal and/or informal learning to obtain credits towards the qualification.
  • Credit shall be appropriate to the context in which it is awarded and accepted.

    Entry Requirements:
    The minimum entry requirement for this qualification is:
  • Bachelor of Business Administration in Hospitality Operations Management, NQF Level 7.
    Or
  • Bachelor of Business Administration in Hospitality Management, NQF Level 7.
    Or
  • Bachelor of Commerce in Hospitality Management, NQF Level 7.
    Or
  • Advanced Diploma in Hospitality Management, NQF Level 7. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of the following compulsory modules at National Qualifications Framework Level 8 totalling 120 Credits.

    Compulsory Modules, Level 8,120 Credits:
  • Business Strategy, 30 Credits.
  • Product Strategy, 30 Credits.
  • Marketing, 20 Credits.
  • Research Methodology, 10 Credits.
  • Research Project, 30 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate integrated knowledge of hospitality industry business success and failure factors to guide formulation and implementation of strategy for sustainable economic growth.
    2. Demonstrate integrated knowledge of hospitality product gap analysis, and the development of new and innovative products that appeal to consumers, for competitive advantage and sustainable business growth.
    3. Demonstrate integrated knowledge of hospitality marketing that effectively responds to consumer buying behaviour and patterns, using the most effective communication channels and strategies.
    4. Demonstrate the ability to conduct basic research and report on the findings in an academically appropriate manner. 

    ASSOCIATED ASSESSMENT CRITERIA 
    ASSOCIATED ASSESSMENT CRITERIA
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Identify key business strategies, related to, and aligned with key business processes and relevant resources to improve the overall performance of the business with specific reference to financial, market and business indicators.
  • Define and critically review key performance indicators in a business.
  • Align various business processes, tasks, and departments to achieve common business growth and profit objectives.
  • Identify and analyse risk factors related to business continuity, reputation, and growth to formulate strategies that may mitigate risk impact.
  • Develop practical and logical strategies and implementation plans.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Examine the role and importance of product value and product strategy in hospitality.
  • Analyse, align and categorise products by popularity, profitability, sustainability, positioning, and pricing models in terms of consumer demand and gap analysis.
  • Conduct competitor analysis and product comparison to identify gaps and opportunities.
  • Evaluate various aspects of products, such as marketability, attractiveness, popularity, packaging, and lifespan/life cycle in the relation to overall product strategy.
  • Develop strategies and implementation plans for sustainability of existing and development of new and innovative products.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Engage in the complexities and impact of consumer buying behaviour on buying patterns in the hospitality business.
  • Analyse factors that influence buying patterns and decision-making related to hospitality offerings.
  • Critically review consumer decision patterns to customise marketing campaigns and approaches for maximum returns.
  • Identify and interrogate relevant resources to gain the insight that will inform effective marketing strategies and implementation plans.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Formulate relevant research problem.
  • Construct a basic research proposal.
  • Develop a relevant data collection instrument or tool.
  • Identify and articulate possible limitations and ethical concerns related to an identified research problem.
  • Collect appropriate data relevant to inform a possible solution for the research question.
  • Analyse, interpret and manage data.
  • Produce an academically appropriate mini dissertation.

    Integrated Assessment
    Assessment is integrated and learners complete a series of assessments throughout the year. The completion of Work-Integrated Learning is an integral part of the qualification and contributes to the assessment of learning outcomes contained in the qualification.

    Formative Assessment:
    Formative assessments are marked, and feedback is given to learners to direct and support learning, and achievement of outcomes, and to prepare learners for examinations. Formative assessments may include:
  • Projects.
  • Case studies.
  • Essays.
  • Simulations.
  • Experiments.
  • Assignments.
  • Online activities interactions.
  • Presentations.

    Summative Assessment:
    The examination serves as the summative assessment which evaluates the achievement of outcomes of the larger body of knowledge in the programme, under normal exam conditions. Summative assessments may include:
  • Final examinations.
  • Portfolios of evidence.
  • Research reports. 
    		•

    INTERNATIONAL COMPARABILITY 
    The South African qualification is comparable to the international qualifications offered by the following countries in terms of purpose, rationale, curriculum content and assessment methods.

    Country: United Kingdom
    Institution: University of Greenwich
    Qualification Title: Bachelor of Arts Honours in Hospitality Management
    Duration: Three years full time and six years part-time

    Similarities:
    The University of Greenwich (UG) qualification is comparable to the South African (SA) qualification in the following aspects.

    Purpose/Rationale:
    Both the University of Greenwich (UG) and the South African (SA) qualifications are designed to help learners develop into entrepreneurial, creative, and strategic managers. The qualification will equip learners with the skills and experience needed for managerial roles in the hospitality industry. Qualifying learners will be able to identify and make the most of business opportunities and find creative solutions when problems arise. These attributes will make qualified learners highly attractive to employers, including those in hospitality marketing, guest services, Human Resources, and revenue management.

    The qualifications were designed in consultation with employers and includes opportunities to gain significant industry experience through practical work placements. Graduates leave with skills in marketing, human resources, revenue management, technology, and events management, making them highly employable in the rapidly growing hospitality sector.

    Qualification structure:
    The UG qualification shares with the SA qualification the following compulsory second-and third-year compulsory modules.

    Compulsory Modules:
  • Strategic Hospitality Management.
  • Innovation and Business Planning.
  • Marketing for Tourism and Hospitality.
  • Research Methodology.
  • Research Project.

    Year One:
    Compulsory Modules, 120 Credits:
  • Tourism and Hospitality Operations Management, 30 Credits.
  • Principles of Hospitality, 30 Credits.
  • Food: Production and Consumption, 15 Credits.
  • Entrepreneurship in Tourism and Hospitality, 30 Credits.
  • Personal and Professional Development, 15 Credits.

    Year Two:
    Compulsory Modules, 120 Credits:
  • Event Production in Practice, 30 Credits.
  • Marketing for Tourism and Hospitality, 30 Credits.
  • Hospitality Internship, 15 Credits.
  • Digital Tourism Management, 15 Credits.
  • Financial Planning for Hospitality, 15 Credits.
  • Research Methods, 15 Credits.

    Year Three:
    Compulsory Modules, 60 Credits.
  • Strategic Hospitality Management, 15 Credits.
  • Innovation and Business Planning, 30 Credits.
  • Revenue Management for Hospitality, 15 Credits.

    Elective Modules, 30 Credits (Learners are required to choose 30 Credits from this list of options):
  • Event Venue Management, 30 Credits.
  • Contemporary Issues in International Tourism, 15 Credits.
  • Managing HR in Tourism and Hospitality,15 Credits.
    AND
    Elective Modules, 30 Credits
    Learners are required to choose 30 credits from this list of options.
  • Consultancy Project, 30 Credits.
  • Dissertation, 30 Credits.

    Assessment:
    Both the UG and SA assess learners through a combination of assessment methods, and formative and summative assessments depending on the modules chosen. Each course has formal assessments which count towards your grade. Some courses may also include practice assignments, which help learners monitor progress and do not count towards the final grade. Feedback is provided on assignments and to release examination results within 15 working days.

    Differences:
  • The entry requirements into the South African (SA) qualification are the completion of the undergraduate degree in the cognate field whereas the University of Greenwich (UG) qualification requires the completion of the following secondary school qualifications.
  • Business and Technology Education Council (BTEC)/National Diploma.
    Or
    International Baccalaureate
    Or
    Advanced Vocational Certificate of Education.

    Duration:
  • The UG qualification runs over three years, and the SA qualification is offered a period of one-year full-time study.

    Qualification structure:
  • The UG qualification consists of both compulsory and elective modules while the SA qualification consists of only compulsory modules and no elective modules.

    Country: United Kingdom
    Institution: University of West London
    Qualification Title: Bachelor of Arts Honours in Hotel Management.
    Duration: Three years Full time

    Comparison:
    This three-year qualification includes compulsory modules in its third year, such as:
  • Research.
  • Strategic Management.
  • Change Management.
  • Business Leadership.
  • Strategic Food and Beverage Management as electives.

    Country: United Kingdom
    Institution: Edinburgh Napier University
    Qualification Title: Bachelor of Arts Honours in International Hospitality Management.
    Duration: Four years.

    Entry Requirements:
    Scottish Qualifications Authority (SQA) Higher. Scottish Higher are the Scottish equivalent to A-Levels. They are qualifications that learners aged 16-18 sit that can lead to university, further study, training, or work in Scotland.
    Or
  • Irish School Leaving Certificate.
    Or
    BTEC, Qualifications and Credit Framework (QCF) National Diploma Level 3 plus A-Level.
    Or
    International Baccalaureate Diploma.
    Or
    European Baccalaureate.

    Similarities:
    The Edinburgh Napier University (ENU) is comparable to the South African (SA) qualification in the following aspects.

    Purpose/Rationale:
    The ENU and SA qualifications act as a stepping stone to graduate management training schemes with major multinational hotel groups or can be a route into junior and senior management positions in a range of sectors. Both qualifications will broaden learners' understanding of the theories and concepts of business and management and the ability to apply these in practical business situations. This specialist route will critically examine current hospitality concepts and theory and their application within a global context, and the qualifications will develop the knowledge and understanding of modern hospitality business development and practices.

    Upon completion of both the ENU and SA qualifications learners will be able to:
  • Examine the principles of international hospitality management and apply these to practical situations in hotels and restaurants, preparing you for a career in the hospitality and tourism industries.
  • Effectively search and critique the literature and conduct research into hospitality related issues using relevant sources and methodologies.
  • Specialise in the hospitality business with the opportunity to study modules in tourism, leisure, marketing, and languages.
  • Apply practical skills in hotels and restaurants, as well as develop transferable skills in research, academic writing, communication, interpersonal relations, presentation, and time management.
  • Learn from within the industry via a work placement or live project.

    Both qualifications offer excellent preparation for employment in:
  • Food and beverage management.
  • Accommodation services.
  • Human resources management.
  • Financial management.
  • Sales and marketing.
  • Tourism management.
  • Retail management.

    Qualification structure:
    The ENU qualification shares with the SA common modules in the first and the fourth years such as Marketing, Hospitality Operations Management, and Live Project and includes in its final year, Sustainable Development, Research and Leadership, innovation, and Technology for Hospitality.

    Year One:
  • I ntroduction to International Hospitality, Tourism and Events.
  • Intercultural and Organisational Management.
  • Marketing.
  • Hospitality Operations Management.
  • Accounting for Business.
  • One option.

    Year Two:
  • The Management of Hospitality Systems.
  • Customer Care and Service.
  • Introduction to Human Resources Management (HRM).
  • The Study of Food, Wine, and Gastronomy.
  • Facilities Planning for Hospitality, Tourism and Events.
  • One option.

    Year Three:
  • Hospitality Business Development.
  • Global Service Management.
  • Hospitality Supervision and Training Skills.

    Elective Modules:
  • Live Project and one option.
    or
  • Work-Based Learning (24-week work placement).

    Year Four:
  • Leadership, Innovation and Technology for Tourism, Hospitality and Events.
  • Sustainable Development in Hospitality.
  • Global Hospitality Management.
  • Dissertation.
  • One option.

    Differences:
  • The ENU qualification is offered over four years of full-time study whereas the SA qualification takes one-year of one yeare study.
  • The entry requirements for the ENU qualification are the school leaving certificate whereas the SA qualification requires the completion of the undergraduate qualification in the cognate field.
  • The ENU qualification consists of both compulsory and elective modules while the SA qualification comprises only compulsory modules and not elective modules.
  • The ENU qualification consists of Work Integrated Learning (WIL) module whereas the SA qualification has no WIL module.

    Country: Botswana
    Institution: Botho University
    Qualification Title: Bachelor of Science Honours in Hospitality Management
    Duration: Four and a half years of full-time study

    Similarities:
    The South African (SA) qualification is comparable to the Botho University (BU) qualification are comparable in the following aspects.

    Purpose/Rationale:
    By carefully combining theoretical and practical learning, the BU and SA qualifications ensure that learners are well equipped with both the knowledge and the skills to succeed in the Hospitality industry. Both qualifications are targeted at those wishing to permeate the Hospitality and Tourism sectors and build a career in Hotel Operations.

    The BU and SA qualifications are designed for learners who are:
  • Passionate about the Hospitality industry.
  • In possession of people skills and the ability to interact with people well.
  • Interested in working in a hotel or restaurant with an inclination for business management, solutions, and strategy.

    Upon completion both BU and SA qualifications allow learners to pursue the following career prospects.
  • Restaurant Manager.
  • Food and Beverage Manager.
  • Tourism and Hospitality Consultant.
  • Reservations Manager.
  • Hotel Manager.
  • Operational position in a hotel.
  • Restaurant Manager.
  • Guest Relations Manager.
  • Front Office Manager.
  • Rooms Divisions Manager.

    Qualification structure:
    The BU qualification shares the same compulsory modules as the SA qualification.

    Compulsory Modules:
  • Laundry Operations, 10 Credits.
  • Housekeeping Operations, 10 Credits.
  • Introduction to Hotel Operations, 10 Credits.
  • Front Office and Reservations Operations, 10 Credits.
  • Communication and Study Skills I, 20 Credits.
  • Kitchen Operations, 10 Credits.
  • Bar Operations,10 Credits.
  • Food Service Operations, 10 Credits.
  • Introduction to Food and Beverage, 10 Credits.
  • Communication and Study Skills II, 20 Credits.
  • Introduction to Computers, 20 Credits.
  • Business Management I, 20 Credits.
  • Introduction to Financial Accounting, 20 Credits.
  • Marketing Management, 20 Credits.
  • Small Business Management, 20 Credits.
  • Hospitality Human Resource Management, 20 Credits.
  • Travel and Leisure, 20 Credits.
  • Corporate Finance, 20 Credits.
  • Professional Practice, 60 Credits.
  • Project I, 20 Credits.
  • Strategic Management, 20 Credits.
  • Destination Management, 20 Credits.
  • Project II, 20 Credits.

    Elective Modules:
    Semester Three:
    Select one from the following:
  • Rooms Management I, 20 Credits.
  • Food & Beverage Management I, 20 Credits.

    Semester Four:
    Select one from the following:
  • Rooms Management II, 20 Credits.
  • Food & Beverage Management II, 20 Credits.

    Semester Five:
    Select one from the following:
  • Revenue Management, 20 Credits.
  • Environmental and Cultural Interpretations, 20 Credits.

    Semester Six:
    Select one from the following:
  • Web-based Applications in Hospitality, 20 Credits.
  • Community Based Tourism, 20 Credits.

    Semester Eight:
    Select one from the following:
  • Strategic Marketing, 20 Credits.
  • Sustainable Eco-Tourism, 20 Credits.

    Semester Nine:
    Select one from the following:
  • Innovation for Sustainable Development, 20 Credits.
  • Essentials of Entrepreneurship, 20 Credits.

    The BU qualification has in its fourth and fifth year, Research Methods, Strategic Marketing, Sustainable Eco-Tourism, and Strategic Management which are similar to the compulsory modules for the SA qualification.

    Differences:
    The SA qualification differs slightly from the BU qualification in the following criteria.

    Duration:
    The BU qualification is offered over four and a half years of full-time study whereas the SA qualifications take one-year full-time stof udy to complete.

    Entry requirements:
    The SA qualification requires a relevant Bachelor' Degree or Advanced Diploma in a cognate field while the BU qualification requires applicants who have successfully completed secondary schooling.
    The typical entry requirement is the Botswana General Certificate of Secondary Education (BGCSE).
    Or
  • International General Certificate of Secondary Education (IGCSE) in Botswana, Lesotho General Certificate of Secondary Education (LGCSE)
    Or
  • Other equivalent secondary school qualifications.
    Or
    Higher Diploma in a related field may be given exemptions based on the credit point equivalency.

    Qualification structure:
    The SA qualification consists of only compulsory modules and no elective modules whereas the BU qualification consists of compulsory and elective modules as follows. Some modules may have pre-requisites (i.e., may require the learner to pass another module or set of modules first). Some modules may be co-requisites (i.e., such modules are required to be taken together). The number at the end of the module in parenthesis indicates the credit load of the module.

    One (1) credit is equal to 10 hours of learning (guided, in-class and independent combined); therefore a 10-credit module requires on average 100 hours of learning from the learner whereas the SA qualification requires an average of 1200 hours of learning from the learner.

    Conclusion:
    The South African qualification compares very well with the above international qualifications in terms of the inclusion of strategy, innovation, and research modules. The scope and objectives and outcomes are aligned very well, both amongst the foreign qualifications with very similar outcomes. It can be concluded that the South African qualification is generally well-aligned with foreign counterparts. 
    		•

    ARTICULATION OPTIONS 
    This qualification allows possibilities for both vertical and horizontal articulation.

    Horizontal Articulation:
  • Bachelor of Commerce Honours in Tourism Management, NQF Level 8.
  • Postgraduate Diploma in Hospitality Management, NQF Level 8.

    Vertical Articulation:
  • Master of Management Sciences in Tourism and Hospitality Management, NQF Level 9.
  • Master of Tourism and Hospitality Management, NQF Level 9.
  • Master of Management Sciences in Tourism Management, NQF Level 9. 
    		•

    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.
     
    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.