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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Postgraduate Diploma in Food Service Management 
SAQA QUAL ID QUALIFICATION TITLE
119975  Postgraduate Diploma in Food Service Management 
ORIGINATOR
Vaal 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
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
Reregistered  EXCO 0333/25  2025-07-10  2028-07-10 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2029-07-10   2032-07-10  

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
109944  Postgraduate Diploma in Food Service Management  Not Applicable  NQF Level 08  120  Complete 

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.

This qualification will provide learners with the necessary skills and competencies enabling them to focus on research in the Food Service Management sector service and prepare learners to conduct research at a master's level. The research project will provide learners with the opportunity to conduct research in a specific food service operation and will prepare them for a master's qualification.

Furthermore, the purpose of this qualification is to develop the necessary advanced knowledge, understanding, critical thinking skills and competence on an advanced level to enhance the student's professional development towards becoming skilful Food Service Managers and the hospitality sector at large. A qualified learner at this level will demonstrate competence in using advanced managerial skills and problem-solving in mass catering establishments in the hospitality sector. This qualification will provide learners with the necessary skills and competencies enabling them to conduct research at a master's level.

The qualification also provides a critical analysis of the managerial principles and practices including strategic approaches and decision-making within the hospitality sector more specifically food service management within both national and global contexts. This qualification will develop the learner's ability to think both analytically and critically at an advanced level, producing reasoned arguments encompassing the complex and constantly changing themes and debates within the hospitality discipline.
Rationale:
The continued growth of the South African Hospitality and Tourism Industry and especially the food service facilities which are widely used in institutions such as hospitals, schools and staff canteens, orphanages, old age homes, hospitals, as well as restaurant chains and a wide range of transport catering, resulted in a demand for well-qualified staff specifically at managerial levels in Food Service operations. 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 qualification will develop strategic thinkers with enhanced capabilities, demonstrating critical knowledge of and the ability to conduct and report on research projects within the hospitality context, specifically food service management. 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 is in line with the institution's mission and vision and focuses on teaching and learning, research, and community engagement. The qualification aims to provide access to postgraduate studies to learners who completed the Diploma and Advanced Diploma. The qualification also complies with the criteria as set by Higher Education Qualifications Sub-Framework. Through consultation and comparison with other universities offering similar qualifications and advisory board meetings, the stakeholders from the industry suggested that the existing gap should be addressed by exposing learners to doing research with a focus on Food Service Management. The range of typical learners will be in possession of an Advanced Diploma (minimum 120 credits on NQF level 7) or Honours Degree (NQF level 7) that can articulate from a relevant Advanced Diploma and include both cross-border and international learners.

This qualification was developed. Inputs received from the advisory committee/board, mass catering experts and other stakeholders in the hospitality discipline were incorporated into the development of the curriculum of the qualification to meet the needs of the industry. Learners will have skills, knowledge, and competencies that they can apply in food service operations and similar economic structures of broader South Africa. Learners completing this qualification will have an advantage in the discipline of food service management. They show competence in research allowing access to further research studies into a relevant master's degree (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 applicable 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.

    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:
  • Advanced Diploma in Food Service Management, NQF Level 7
    Or.
  • Advanced Diploma in Food Technology, NQF Level 7.
    Or
  • A relevant Advanced Diploma, Level 7.
    Or
  • Bachelor of Applied Science in Food Science and Technology, NQF Level 7.
    Or
  • Bachelor of Commerce in Hospitality Management, NQF Level 7.
    Or
  • A relevant Bachelor's degree in a cognate field, 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, 120 Credits:
  • Advanced Food Service Operations Management, 30 Credits.
  • Advanced Project Management in Food Service Operations, 20 Credits.
  • Advanced Strategic Management in Food Service Operations, 25 Credits.
  • Advanced Culinary studies and Nutrition Operations, 15 Credits
  • Conducting and Reporting Research Project in Food Service Management, 30 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate critical knowledge of food service operations in the field of food service management. Illustrate the ability to conduct a specific research project in a food service operation.
    2Demonstrate critical knowledge and best practices in different types of food service operations.
    3. Demonstrate advanced strategic and project planning skills and principles for effective decision-making management and problem-solving.
    4. Develop a sound foundation for the progression into senior managerial positions in different types of food service operations.
    5. Effectively use the various modes of communication, 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 food service organisation. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria 1:
  • Conduct a specific research project in a food service operation.

    Associated Assessment Criteria 2:
  • Critically explore 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.

    Associated Assessment Criteria 3:
  • Evaluate and apply specialist knowledge of advanced project planning and management in food service operations.

    Associated Assessment Criteria 4:
  • Apply knowledge of administration, personnel, and financial management in the food service environment.
  • Formulate business objectives in the planning of projects for a specific food service operation.

    Associated Assessment Criteria 5:
  • Display liaison skills with partners in the hospitality industry to create business networking.
  • Plan, manage and market a specific food service system for a food service unit.

    Integrated Assessment:

    Integrated assessment in this qualification is ensured by incorporating both formative and summative assessment strategies. Assessment strategies are underpinned by the Exit Level Outcomes and assessment criteria, which are designed in articulation with the level descriptors and the scope of practice.

    Formative Assessment:
    Formative assessments will include any of the following: tests, assignments, oral presentations, colloquium, debates, online activities, and case studies. Feedback for assignments includes the assessment rubric and Turnitin (plagiarism) report. For continuous assessment modules, feedback is given to learners after every assessment.

    Summative Assessment:
    Summative assessments are done on completion of modules. Reference and decisions are based on the assessment description indicated in the study guide. Summative assessment will include a formal examination or in the case of continuous assessment a portfolio of evidence consisting of all tests, assignments, and project reports. 
    		•

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

    Country: United Kingdom
    Institution: University of West London
    Qualification Title: Bachelor of Arts Honours in Food Business (Top-up)
    Duration: One-year full time
    Entry Requirements:
    Further Diploma in Food and Professional Cookery or an equivalent Higher National Diploma qualification.

    Purpose:
    Food service businesses offer several opportunities for well-qualified and experienced professionals. The qualification prepares learners for further career progression into senior roles which require proven skills and knowledge of business, financial and vocation-specific skills of food service businesses. On completion, learners will be able to apply for a new role in food and professional cookery. Learners may also be well-equipped to start their businesses in this field.

    Qualification structure:
    The qualification consists of the following compulsory modules.
  • International Gastronomy.
  • Product development.
  • Strategic Food and Beverage Management.
  • Food Policy.
  • Service Industries Dissertation.

    Similarities:
  • The University of West London (UWL) and the South African (SA) qualifications are offered over a period of one year of full-time study.
  • Learners completing both UWL, and SA qualifications will gain key tactical and strategic managerial skills and essential business insights and develop life skills and capabilities in technical, supervisory, and managerial aspects of food service business operations.
  • The UWL and SA qualifications consist of the following compulsory modules.
    > Strategic Food and Beverage Management is comparable to Advanced Project Management in Food Service Operations and Advanced Strategic Management in Food Service Operations in SA qualification.
    > Service Industries Dissertation is comparable to Conducting and Reporting Research Project in Food Service Management in SA qualification.
  • Both qualifications could open more doors to senior management roles in the public and private sectors as well as pave the way for further specialist study.

    Differences:
  • The UWL qualification requires applicants who hold the Further Diploma and/or Higher National Diploma in Food Management whereas the SA qualification requires applicants who hold a Bachelor's degree or Advanced Diploma in Food Service Management.

    Country: Malaysia
    Institution: Taylor's University
    Qualification Title: The Bachelor of Culinary Arts and Food Service Management (Hons)
    Duration: Three-year full time
    Entry requirements:
  • Pass any Taylor's Foundation / Diploma Programme.
    Or
  • Pass with a minimum of 5Bs in Unified Examination Certificate (UEC).
    Or
  • Pass with a minimum of EE in A Levels.

    Purpose:
    The Bachelor of Culinary Management (Honours) is designed to equip learners with applicable knowledge and skills in food service 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.

    The qualification will produce professionals in the field of culinary management who can take their productive place as leaders in the global food and beverage industries and are equipped with management and culinary knowledge and skills applicable to the industry. Learners will not only learn about managing food and beverage and kitchen operations efficiently and effectively but also about food production, supervising subordinates and communicating effectively in a multicultural context.

    With this qualification, learners have the option to select Work-Based Learning (WBL) in the third year. When learners have successfully completed this degree programme, learners could embark on any of these exciting careers, including but not limited to:
  • Executive Chef.
  • Food and Beverage Manager.
  • Food Production Manager.
  • Food Service Manager.
  • Food Stylist.

    Qualification structure:
    This qualification consists of Common Core subjects, which are common modules across a discipline that provides the fundamental knowledge of the discipline.

    Similarities:
    Taylor's University's and the South African (SA) qualifications are designed to equip learners with knowledge and skills in food service management and culinary arts, and train learners with technical and management skills for a career in the global food and beverage industry.

    The following Taylor University's compulsory modules are comparable to the SA qualification:
  • Research Project and Research Methods are comparable to Conducting and Reporting Research Project in Food Service Management
  • Food Service Operations Management is comparable to Advanced Food Service Operations Management and Advanced Project Management in Food Service Operations.
  • Advanced Pastry and Baking Culinary and Product Development are comparable to Advanced Culinary studies and Nutrition Operations.

    Differences:
  • Taylor University's qualification takes three years of full-time study while the SA qualification is completed over a period of one year of full-time study.
  • Taylor University's qualification requires applicants who hold high school qualifications or any Taylor's Foundation / Diploma while the SA qualification requires candidates who hold a bachelor's degree and/or Advanced Diploma in the cognate field.
  • Taylor University's qualification focuses on key competencies related to culinary, culinary management, pastry, and business management. whereas the SA qualification focuses more on food service operations management.
  • Learners have the option to choose Work-Based Learning (WBL) in the third year while WBL is not included in the SA qualification.

    Different modules from the SA qualification.
  • English
  • French
  • Business of Hospitality, Food and Leisure Management
  • Principles of Marketing.
  • Introduction to Accounting.
  • Principles of Marketing Principles of Restaurant Operations.
  • Advanced Cuisine.
  • Principles of Pastry and Baking.
  • Advanced Pastry and Baking.
  • Food Trends and Product Innovation.
  • Culinary Product Development.
  • Food Safety and Sanitation.
  • Food Sociology. 
    		•

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

    Horizontal Articulation:
  • Bachelor of Applied Science Honours in Food Science, NQF Level 8.
  • Bachelor of Science Honours in Food Technology, NQF Level 8.

    Vertical Articulation:
  • Master of Science: Food Science and Technology, NQF Level 9.
  • Master of Applied Science in Food Science and Technology, NQF Level 9.
  • Master of Management in Food Service 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: 
    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. Vaal 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.