SAQA 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.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Advanced Certificate in Hospitality Management 
SAQA QUAL ID QUALIFICATION TITLE
80109  Advanced Certificate in Hospitality Management 
ORIGINATOR
Private Hotel School (Pty) Ltd (The) 
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 Certificate  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 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 SAQA 1141/23  2021-07-01  2024-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2025-06-30   2028-06-30  

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 learner will be competent in a variety of operational, interpersonal and analytical skills which supervisors and managers use in hospitality operations. The learner will have developed a sound foundation to progress into a managerial position.

Learners with this qualification will be able to:
  • Demonstrate a sound foundation for using basic managerial skills in the hospitality industry.
  • Apply knowledge, skills and attitudes necessary to practice independently in any of the areas within the hospitality industry.
  • Focus on self development through continuous professional development and life-long learning.
  • Master high levels of very specialized knowledge and skills needed in a competitive hospitality environment. Learners will develop negotiation, decision-making, problem-solving, and communication skills. Learners will further develop an understanding of the challenges of this relatively young and unfamiliar field of study, which engages the application of life sciences, business and technology.

    Rationale:

    The South African hospitality and tourism industry shows continued growth with a clear demand for well-qualified staff within the corporate and entrepreneurial sector. The level of service in the industry is under constant attack and there is therefore a huge demand for staff with the theoretical knowledge and practical skills to provide and train others to provide excellent service.

    The hospitality industry in South Africa is set to undergo a major transformation, with key emphasis on quality training, to ensure that the country is sufficiently supplied with qualified people, resources and systems.

    A skills audit undertaken for the Department of Environmental Affairs and Tourism (October 2007) revealed that skills requirements over the next three-year period include 24 000 chefs, 23 500 waiters and 8 000 managerial staff. This demand for hospitality professionals is far above the present available supply-capacity. The global hospitality industry is booming, therefore hard-working, motivated, intelligent, experienced, multicultural and multilingual candidates are encouraged to pursue a career in the hospitality industry.

    The Private Hotel School aims, through their innovative integrated learning environment, to provide high quality education to potential hospitality supervisors and managers on an individual basis in comfortable surroundings The Private Hotel School equips students with good analytical and communication skills and understanding of operational and organisational needs in order to produce learners with intellectual, entrepreneurial and practical skills as discussed in the paragraph above and relevant to the dynamic market environment.

    This Advanced Certificate matches the job profile of operational staff with supervisory and management responsibility in the hospitality industry. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners have knowledge of the hospitality industry at NQF Level 5.

    Recognition of Prior Learning:

    Recognition of Prior Learning is possible where the learner is able to demonstrate competence in the knowledge, skills, values and attitudes as stated in the outcomes of the programme. Unit Standards for hospitality at NQF Level of 5 and above, from registered providers only, are considered for Recognition of Prior Learning, on condition that the learner can prove and demonstrate competence as discussed above. Learners who require evaluation of their competence for Recognition of Prior Learning will be thoroughly assessed with integrated assessment methods.

    Registered full qualifications from registered educational institutions on NQF Level 5 will be considered for Recognition of Prior Learning for part of the programme on condition that the learner can prove and demonstrate competence as discussed above. Learners who require evaluation of their competence for Recognition of Prior Learning will be thoroughly assessed with integrated assessment methods.

    In the case of mature learners with experience, Recognition of Prior Learning can be given for practical components, such as the internship, on condition that the learner can prove competence as detailed above.

    The Recognition of Prior Learning may allow for the exemption of certain modules. Recognition of Prior Learning can be considered for exemption of part of the programme only up to a maximum of 60 credits (less than 50%).

    Access to the Qualification:

    Access to this qualification is open to anyone in possession of the Higher Certificate: Hospitality Management, NQF Level 5. 

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    The qualification consists of the following:

    Compulsory Modules:
  • Leadership Development.
  • Entrepreneurship.
  • International Wines.

    Elective Modules:

    Learners are to choose one of the following specialisations and complete all the modules listed for that specialisation:
  • Hospitality Management, which consists of the following compulsory modules:
    > Front Office Operations.
    > Lodging Management.
    > Sales and Marketing.
    > Human Resources Management.

    Or
  • Culinary Arts, which consists of the following compulsory modules:
    > Professional Cooking.
    > Professional Baking.
    > Cuisines of the World.
    > Applied Food Science. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Apply communication skills in a supervisory function in hospitality operations.

    2. Understand the provision of a wine service.

    3. Apply knowledge, skills and attitudes in a fully operational hospitality unit.

    4. Discuss the provision of Front Office services.

    5. Discuss the provision of Housekeeping services.

    6. Discuss the role of Human Resources Management in the hospitality Industry.

    7. Discuss the role of marketing in the hospitality Industry.

    8. Apply knowledge, skills and attitudes in a fully operational hospitality unit.

    9. Apply culinary skills to prepare food in a hospitality unit.

    10. Apply knowledge of the different Cuisines of the world.

    11. Undertake professional baking.

    12. Develop a scientific understanding of food and food preparation.

    Critical Cross-Field Outcomes:

    On successful completion of this programme learners will be able to meet the Critical Cross-Field outcomes as follows:
  • Use their knowledge and skills to obtain a job in the hospitality industry.
  • Apply their values and attitudes to the benefit of their co-workers and participate in activities of their social environment in a responsible way.
  • Demonstrate hospitality knowledge and skills by applying these skills ethically and responsibly.
  • Analyse and interpret information in order to make informed decisions.
  • Communicate effectively in a business environment.
  • Demonstrate an understanding of and participate in activities that promote effective business relations as part of a team.
  • Demonstrate an ability to manage and organise themselves effectively.
  • Demonstrate creative thinking in the process of identifying and solving problems within the context of their field of study.
  • Use science and technology and critically evaluate information in the operations of a hospitality business and its environment. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit-Level Outcome 1:
  • Describe and illustrate entrepreneurship and new venture creation within a South African context.
  • Anticipate post-start-up challenges for a new venture and explain how to deal with these challenges.
  • Define leadership and discuss its importance in achieving desired results.
  • Identify key traits and qualities of an effective leader and give specific situations in the workplace where they can be demonstrated.
  • Describe the four leadership styles and discuss the factors that influence them.
  • Cite workplace situations in which the leadership styles are considered appropriate.
  • Develop own mission statement and explain why this is important for effective leadership.
  • Identify steps to follow in solving problems within own team.

    Associated Assessment Criteria for Exit-Level Outcome 2:
  • Discuss the international wine trade.
  • Discuss the wines produced in at least four different countries in detail.
  • Discuss the wine cultures in different countries.
  • Apply advanced wine evaluation, food and wine pairing.
  • Compare wines from at least four different countries and at least three different cultivars.

    Associated Assessment Criteria for Exit-Level Outcome 3:
  • Serve guests.
  • Plan, organise and implement operations in the rooms division department of hospitality operations.

    Associated Assessment Criteria for Exit-Level Outcome 4:
  • Discuss the role of the front office department and rooms division department in hospitality operations.
  • Explain and demonstrate all functions performed in the front office including guest management and reservations.
  • Summarise the four stages of the guest cycle.
  • Discuss the sales dimension of the reservation process and demonstrate sales techniques.
  • Discuss the communication responsibilities of the front office staff.
  • Discuss and demonstrate how complaints should be handled.
  • Explain how the roles of front office staff fit in with the accounting system and department of the hotel/ hospitality operation.
  • Discuss and demonstrate the financial management tasks of the front office.
  • Employ effective room sales strategies to increase revenue.
  • Describe how rooms division employees interact with other departments.
  • Work as a team and communicate effectively.
  • Use hotel management IT.

    Associated Assessment Criteria for Exit-Level Outcome 5:
  • Identify the different sections and positions of the housekeeping department.
  • Describe the overall goal of housekeeping.
  • Describe the role of the housekeeping department in hotel operations.
  • Explain the importance of effective communication between housekeeping, and the front office.
    > Range: Housekeeping includes the engineering, grounds/gardening and maintenance division.
  • Identify and demonstrate all the typical responsibilities, including use of equipment and supplies, in the housekeeping department and the standards that should be adhered to.
  • Demonstrate the managerial skills necessary to efficiently operate in the housekeeping department.
  • Plan, apply and supervise waste and energy control systems in rooms division.
  • Discuss new trends, products, including IT, used in housekeeping.

    Associated Assessment Criteria for Exit-Level Outcome 6:
  • Explain what human resource management (HRM) is at both national and international levels.
  • Discuss the employee as human being and explain the quality assurance approach to HRM.
  • Discuss the legislative environment, in which the HRM Department works, e.g. disability, equity and conditions of service.
  • Explain the importance of job analysis and job design.
  • Apply methods of forecasting labour demand and identify the advantages and disadvantages of internal and external recruiting.
  • Explain the functions of a computer-based Human Resource Information System.
  • Describe the importance of the selection process.
  • Explain the purpose of an orientation programme and of a performance appraisal.
  • Discuss training and development.
  • Describe types of compensation and outline major influences on compensation plans.
  • Describe effective incentive programmes and identify four general categories of employee benefits.
  • Discuss unions and the role of unions in the work place.
  • Discuss the health and safety management of staff, including legal requirements.
  • Outline the hospitality industry's turnover problem and discuss staff motivation.
  • Explain steps in and approaches to employee discipline.
  • Describe ways in which hospitality companies assess and address social responsibility issues, and identify key factors in assessing whether behaviours are ethical.

    Associated Assessment Criteria for Exit-Level Outcome 7:
  • Define, use and explain marketing terminology and concepts such as consumer behaviour, customer satisfaction, target markets market demand, positioning, marketing mix and relationship marketing.
  • Distinguish between marketing and sales.
  • Identify fundamental and ethical marketing strategies.
  • Discuss in general terms the benefits of a marketing plan.
  • Demonstrate an understanding of research techniques to solve marketing problems.
  • Discuss marketing competition.
  • Discuss internal marketing and sales and marketing material.
  • Identify and explain common advertising and public relations strategies and media.
  • Discuss complaint analysis.
  • Discuss the marketing of events, including meetings and sport events.
  • Identify marketing issues and trends in a global environment.

    Associated Assessment Criteria for Exit-Level Outcome 8:
  • Serve guests in a hospitality operation.
  • Plan, organise and implement operations in the kitchen of a restaurant or other hospitality operation.

    Associated Assessment Criteria for Exit-Level Outcome 9:
  • Apply the characteristics, uses and preparation methods for the main types of:
    > Stocks, soups and sauces.
    > Vegetables, fruits, herbs and spices.
    > Grains/grains and Pulses.
    > Egg and dairy products, including cheeses.
    > Different types of meat, game, poultry and fish.
    > Sugar cookery and preserved products.
  • Develop a work schedule for all tasks to be performed in a kitchen.
  • Prepare the menu, as planned, following principles and techniques in food preparation.
  • Demonstrate appropriate and innovative cooking methods for various food items to be served in an up-market establishment.

    Associated Assessment Criteria for Exit-Level Outcome 10:
  • Understand and supply South African cuisine as a speciality on a menu.
  • Prepare food related to the different cuisines of the world as appropriate.

    Associated Assessment Criteria for Exit-Level Outcome 11:
  • Apply the characteristics, uses and preparation methods for the main types of:
    > Desserts.
    > Baked products.
  • Develop a work schedule for all tasks to be performed.
  • Prepare a menu, as planned, following principles and techniques in food preparation.
  • Demonstrate appropriate and innovative baking methods of various food items to be served in an up-market establishment.

    Associated Assessment Criteria for Exit-Level Outcome 12:
  • Demonstrate an understanding of culinary theories and concepts.
  • Use experimental work to find answers to culinary art requirements.
  • Develop creativity and a positive attitude towards culinary art through experimentation.

    Integrated Assessment:

    Assessment practices must be open, transparent, fair, valid and reliable and ensure that no learner is disadvantaged in any way whatsoever, so that an integrated approach to assessment is incorporated into the qualification.

    The learner's ability to integrate the elements of the programme is assessed through group discussions, case studies, projects, presentations, reports and practical sessions (formative and summative assessment), class tests and a test at the end of each semester, work based learning and an internship of six months in the fourth semester. The methods are chosen in order to integrate assessment of knowledge, skills, attitudes and values, shown in the qualification should be integrated.

    Learning, teaching and assessment are interwoven, with the focus on the achievement of the Exit-Level Outcomes. The process is designed to help to relate the theory and knowledge to the practical skills needed in the Hospitality Industry, as this integration is often seen as a gap that exists between training institutions and the industry. In order to guide learners in the development of cognitive skills and their ability to use their knowledge and skills on a supervisory level, the division between lower cognitive level assessment (knowledge, insight, application) and higher cognitive level assessment (synthesis, analysis and evaluation) will be as follows: 60% lower level and 40% higher level.

    It is important to have a sound theoretical basis for effective practical application of knowledge, thus the overall division between theory and practice will be 60% theory and 40% practice. 
    		•

    INTERNATIONAL COMPARABILITY 
    The hospitality industry has two main segments, which are most often addressed separately in training programmes, viz: culinary studies and food service and restaurant management and accommodation services. In the summary that follows, attention was focused on some programmes that specialise in culinary training.

    City and Guilds of London:

    The following qualifications are available from City and Guilds of London:
  • International Vocational Certificate in Professional Cookery - Level 1.
  • International Vocational Diploma in Professional Cookery - Level 2.
  • International Vocational Diploma in Professional Baking and Pâtisserie - Level 2.
  • International Vocational Advanced Diploma in Professional Cookery - Level 3.

    The City and Guilds qualifications deal with both the cookery knowledge and skills contained in this qualification, but do not deal with wider issues such as knowledge and understanding of the hospitality sector and other skills and knowledge required to work in any of the sections of a hospitality entity other than the kitchens.

    The London Chamber of Commerce and Industries International Qualifications (LCCIIQ).

    There are close similarities between the programmes offered by the LCCIIQ programmes and this qualification.

    Information concerning international programmes was obtained from The American Culinary Federation; Accredited Culinary Programmes: A Guide to College Programs in Hospitality and Tourism, 1997-1998, 4th edition and the International Association of Culinary professionals (IACP) 2006 Membership Directory. Out of a listing of over 500 institutions world-wide, the following five were selected for the comparison as they are well-respected programmes:

    The Art Institute of Houston:

    Culinary Arts Programme: Associate of Applied Science:

    Programme description:

    The culinary arts department offers a six-quarter programme in which learners are intensely trained for a career in culinary arts. The fundamental purpose of this programme is to prepare learners for support and entry-level positions in the professional world. The intent is to have working industry professionals impart their knowledge and up-to-date acumen to learners. The approach to education relies mainly on actually participating in projects that are creative and technical in scope. All classroom activity relies heavily on a philosophy of total and personal immersion into the subject. The primary focus is to become a culinary professional, and the technical studies in this programme are supported by life skills to which the learner will be exposed in the liberal arts and science courses.

    The culinary arts programme emphasises practical, hands-on experience, placement in externship, and career advising and planning.

    The Culinary Institute of America (CIA) Certificate in Culinary Arts, Baking and Pastry Arts.

    Programme description:

    The purpose of the CIA is to provide basic training and education for future culinary professionals. The curriculum offers learners an opportunity to learn and practice basic and advanced skills in food preparation and service, to understand the principles of food identification, nutrition, food and beverage composition, to acquire basic supervisory skills, to gain experience in the proper use and maintenance of equipment, and to become familiar with the layout and work-flow of professional production kitchens.

    The CIA's instructional programme includes four instructional semesters and a one-semester externship. All courses in the programme are compulsory. The core of the curriculum is hands-on teaching of cooking and baking skills as well as theoretical knowledge.

    'Le Cordon Bleu - École de Cuisine et de Pâtisserie et Art de Vivre' offers the following programmes at schools located in Paris, London, Tokyo and New York:
  • Basic Cuisine and/or Pastry Certificate.
  • Intermediate Cuisine and/or Pastry Certificate.
  • Superior Cuisine and/or Pastry Certificate.
  • Cuisine Diploma and Pastry Diploma.
  • Grand Diploma (Cuisine and Pastry).

    Programme description:

    The 'classic cycle' offered by 'Le Cordon Bleu' comprises six courses: three levels of cuisine and three levels of pastry. Learners learn the techniques of cooking and then master the subtleties of both traditional and contemporary French cuisine. The innovative teaching method encourages learners to experiment and adapt classical French techniques to their own native cuisine. The programme is taught through demonstrations followed by hands-on practical classes, each ending with an examination.

    'Le Cordon Bleu' offers daily demonstrations that are open to the public. Along with the classic cycle, 'Le Cordon Bleu' offers 'Semester Abroad Programmes', Catering Certificates, one- to five-day workshops based on specific themes, as well as children's workshops known as 'Les Petits Cordon Bleus'. 'Le Cordon Bleu' also offers daily demonstrations.

    Australian Capital Territory - Canberra Institute of Technology: School of Tourism and Hospitality.

    The Institute offers Diploma, Associate Diploma and Certificate studies in Culinary Arts.

    Their Certificate programme covers all the culinary aspects of this qualification.

    A review of other hospitality and culinary training programmes revealed a wide variation found in courses taught among institutions that offer culinary programmes. This is confirmed by Wollin and Gravas (2001:46 - 53) in their proposed curriculum and articulation model for two-year degree programmes in culinary arts in the USA. These authors listed a sample of 58 institutions offering a two-year associate degree in culinary arts, from which they obtained the specific courses taught in their programmes.

    A list of 29 courses was compiled, indicating the percentage of institutions requiring each course and the credit-hours allocated to each course. The indication of credit hours and percentage of institutions requiring specific courses has become a useful indicator of the importance of the specific courses. The selection of courses to be included in a curriculum model for articulation was based on highest percentages and highest credit hours.

    From the study, it can be concluded that the most important courses to consider for a curriculum model or framework in culinary arts, include Food Preparation, Baking and Pastry, Nutrition, Food and Beverage Controls and Experiential Training or Work Experience. In addition subjects necessary for Accommodation and Supervisory Skills are needed to complete a qualification in Hospitality Management. The Advanced Certificate in Hospitality Management, Level 6 contains all these components to a lesser or greater extent, depending upon the extent to which they might be required by successful learners entering the hospitality sector in South Africa. 
    		•

    ARTICULATION OPTIONS 
    This qualification articulates with the Advanced Certificate: Hospitality Management, NQF Level 6 as well as with other NQF Level 6 Advanced Certificates and Diplomas in Management. 

    MODERATION OPTIONS 
    The Private Hotel School appoints internal examiners and moderators and external verifiers from the American Hospitality Academy. The external verifiers serve as external moderators.

    Moderators have to be appointed by The Private Hotel School and must have a qualification of at least two levels higher than the level that they moderate.

    Moderation in order to ensure proper quality management is introduced at four levels:
  • The evaluation of curricula, study guides and leader guides by internal and external assessors and moderators during the internal and external validation of the programme.
  • The submission of examination papers and memoranda to selected and appointed internal and external examiners and moderators.
  • The submission of marked papers, reports, assignments, etc., to the identified and appointed internal and external examiners and moderators.
  • Advisory Board - stakeholders for the Hospitality and Education Industry. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors must be in possession of a qualification which is at least one level higher than that for which the candidate is enrolled, in this case, a two year associated degree or two year diploma (from USA) or Advanced Certificate (new NQF Level 6 as published in the Government Gazette of 5 October 2007 under the Higher Education Qualifications Framework in the Higher Education Act, 1997 (Act 101 of 1997)) for assessors.

    Moderators are required to be in possession of a qualification at least two levels higher than that for which the candidate is enrolled, in this case, a three year diploma or degree (new NQF Level 7 as published in the Government Gazette of 5 October 2007 under the Higher Education Qualifications Framework in the Higher Education Act, 1997 (Act 101 of 1997)).

    Career experience required for both assessors and moderators:
  • Teaching/training experience in the Hospitality Industry (at least two years).
  • Operational experience in the Hospitality Industry (at least two years). 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. 

    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. Private Hotel School (Pty) Ltd (The) 


    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.