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: 

Higher Certificate: Food and Beverage Management 
SAQA QUAL ID QUALIFICATION TITLE
88063  Higher Certificate: Food and Beverage Management 
ORIGINATOR
International Hotel School (Pty) Ltd 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Higher 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 05  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:

This qualification aims to equip learners in the food and beverage industry with the necessary skills and knowledge required for frontline or lower management positions in a food and beverage-related organisation. Learners achieving this qualification would be competent in applying hospitality-specific frontline or lower management competencies within the discipline.

Learners obtaining this qualification would:
  • Demonstrate and describe the supervisor`s responsibilities in the organising process.
  • Demonstrate an understanding of food safety risk management and the use of the hazard analysis and critical control points (HACCP) system.
  • Describe the procedures used in the purchasing process.
  • Demonstrate knowledge of the challenges that face food and beverage operations.
  • Demonstrate a fundamental understanding of retrieval and location of data, produce documents and input data and text in information technology systems.
  • Conduct a practical research project for food and beverage operations.

    Rationale:

    The Hospitality sector in South Africa is a dynamic industry which is growing at a rapid pace. It is a multi-faceted, service-driven industry that depends to a large extent on customer interaction and therefore requires highly skilled and knowledgeable employees.

    The Higher Certificate: Food and Beverage Management would contribute vastly in the following areas:
  • Socio-economic growth of the country by closing the gap of unemployment.
  • Contributing to service excellence in the Hospitality Industry.
  • Addressing current industry needs as indicated in CATHSSETA Sector Skills Plan that there is a shortage of hospitality professionals.
  • Enhancing continuous professional development in the Hospitality sector.
  • Providing the hospitality industry with relevant and practical training that is required for learners, employees and prospective employees. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that the learners are competent in communication and mathematical literacy at NQF Level 4.

    Recognition of Prior Learning:

    In terms of admission to the qualification, Recognition of Prior Learning is applied as follows:
  • Learners who are in possession of a Matriculation Certificate and have extensive and appropriate work experience in a specific field may apply for Recognition of Prior Learning for a relevant subject or subjects in the Higher Certificate: Hospitality Management. Consideration for this is dependent on the qualifying criteria.
  • All applicants will be required to write admissions evaluations that assess their competence/prior learning in the areas of numeracy, literacy and analytical and critical reasoning.

    Prior learning is also recognised in the following instances:
  • A learner who has completed a specific module at International Hotel School may apply for a credit for that module.
  • A learner who has completed the equivalent of a specific module at another recognised higher education institution may apply for exemption from that module.
  • No more than 50% of the modules of this qualification may be recognised through prior learning.

    Access to the Qualification:

    Learners will be admitted to this qualification on the basis if the following requirements:
  • National Senior Certificate with appropriate subject combinations.
    OR
  • An Grade 12 recognised equivalent qualification.
    OR
  • Recognition of Prior Learning wherein the appropriate level of competence is demonstrated. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    The qualification comprises six modules at NQF Level 5, totalling 120 Credits. Five modules are compulsory and the sixth module must be selected from the given list of five options. The qualification cannot be awarded unless all six modules have been completed.

    Compulsory Modules:
  • Hospitality Supervision, 13 Credits.
  • Food Safety: Managing the HACCP Process, 15 Credits.
  • Purchasing for Food Service Operations, 15 Credits.
  • Food and Beverage management, 15 Credits.
  • Experiential learning Component 50, Credits.

    Total Credits for compulsory modules: 108.

    Complete one of the following options as the sixth module:
  • Planning and Control in Food and Beverage Operations, 12 Credits.
    OR
  • Hospitality Today, 12 Credits.
    OR
  • Managing technology, 12 Credits.
    OR
  • Contemporary club management, 12 Credits.
    OR
  • Managing beverage operations, 12 Credits.

    Total Credits for sixth module: 12. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate and describe the supervisor`s responsibilities in the organising process.

    2. Demonstrate an understanding of food safety risk management and the use of the hazard analysis and critical control points (HACCP) system.

    3. Describe the procedures used in the purchasing process.

    4. Demonstrate knowledge of the challenges that face food and beverage operations.

    5. Demonstrate a fundamental understanding of retrieval and location of data, produce documents and input data and text in information technology systems.

    6. Conduct a practical research project for food and beverage operations.

    Critical Cross-Field Outcomes:
  • Factors which impact on the hospitality management field enable learners to identify and solve problems in a creative manner through critical thinking.
  • Learners are assisted to explore a variety of strategies to make decisions through the use of critical thinking.
  • Communicating effectively by means of visual and/or language skills in the field of Food and Beverage Management is achieved by learners negotiating, consulting and interviewing relevant stakeholders and giving written and/or oral presentations.
  • Learners must use science and technology effectively and critically in order to enhance the field product.
  • Learners will work effectively with others as a member of a team, group, organisation or community.
  • Learners will be guided on the collection, analysis, organisation and critical evaluation of information.
  • Learners are encouraged to participate as responsible citizens within local, national and global communities across a range of social contexts.
  • Successful learners will be able to demonstrate an understanding of the world as a set of related systems by recognising how the internal and external systems come together and influence each other. 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Apply management principles and their various components to food and beverage operations.
  • Assess techniques in the context of improving effectiveness as a supervisor.
  • Formulate and implement supervisory tools to monitor and control performance.
  • Identify the labour legislation that is likely to affect the work environment.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Discuss common causes of food contamination and spoilage.
  • Discuss the roles of cleaning, maintenance, people and equipment in the HACCP process.
  • Use the HACCP system to address biological, chemical and physical hazards in the working environment.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Explain the principles and legal implications associated with purchasing processes.
  • Explain the contributing purchasing factors for meat products, seafood, poultry, dairy products, baked goods, grocery items and beverages.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Explain the principles and standards of the control processes for food and beverages.
  • Differentiate between commercial and institutional food services.
  • Demonstrate and apply techniques necessary for evaluating menus.
  • Describe the process of checking revenue and guest control.
  • Demonstrate an understanding of automated labour and payroll information systems.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Operate a management system for rooms and guest accounting, food and beverages and security maintenance applications.
  • Apply receipt management principles, sales analysis, menu management, integrated food service software and automated beverages systems reports.
  • Successfully use point of sale (POS) order entry units, POS printers, account settlements, managing guest accounts and automated beverage control systems.

    Associated Assessment Criteria for Exit Level Outcome 6:
  • Compile a portfolio of evidence for the establishment of food and beverage operations.
  • Design and practice an ethical codes regarding the challenges in the food and beverage environment.
  • Formulate rules and regulations that govern customers, employees and employers to maintain conducive environment for food and beverage.
  • Conduct and interprete a survey to establish a customer satisfaction in a food and beverage environment.

    Integrated Assessment:

    The International Hotel School practices an integrated system of assessment.

    Formative assessment is an ongoing process. Learners are required to complete class tests and assignments. The results count towards the final year mark for each module.

    The summative assessment comprises an examination which is conducted on completion of each module. The practical component comprises work-based assessment. 
    		•

    INTERNATIONAL COMPARABILITY 
    This qualification compares well with the international institution in the following Modules:
  • The Humber College - Toronto, Canada, offers a Certificate in Food and Beverage Service.

    Modules include:
  • Food and Beverage Services Theory and Practical.
  • Introduction to Software Applications.
  • Mixology and Beer.
  • Food Services, Safety and Sanitation.
  • Service Excellence.
  • Restaurant Internship.
  • Efficient Leadership and Management.
  • Introduction to Beverage Services .

    Although the names of the Modules differ from those of this qualification, the content is similar.
  • Atharva College - Mumbai, India, offers the Certificate Course in Hotel Management and Catering Technology.

    Modules include:
  • Computer Skills and IT.
  • Food Production Principles.
  • Basic Principles of Accounting.
  • Catering Science.
  • Fundamental of Management.
  • Food and Beverage Service Part l.
  • Food and Beverage Service Part ll.
  • Hygiene.
  • Communication.

    Again, although the names of the Modules differ, the content is similar.

    It is thus clear that this qualification is comparable with similar qualifications offered internationally. 
    		•

    ARTICULATION OPTIONS 
    Horizontal Articulation:
  • Certificate: Food and Beverage Management, Level 5.

    Vertical Articulation:
  • Diploma: Food and Beverage Management, Level 6. 
    		•

    MODERATION OPTIONS 
    All final assessments of all modules are moderated by academic staff or by qualified industry practitioners. These individuals will be in possession of a qualification at least one level above the level of this qualification. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    The academic staff of the International Hotel School will be appointed according to the quality assurance system of the institution. The assessors and moderators must be experts in the field of study and hold a qualification at least one level higher than this qualification. 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 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. The International Hotel School: Johannesburg 


    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.