Course Description
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in supervisory roles in the hospitality and catering industry. The qualification allows learners to broaden their existing knowledge and gain important supervisory and management skills, helping them to take on more responsibility.
Course Content
- Principles of Food Safety Management
- Workplace Health & amp
- Safety
- Principles of HACCP
- Resource Management
- Financial Planning &
- Cost Control
- Environmental Awareness & amp
- Sustainability
- Food Production Supervision
- Gastronomy and Global Cuisines
Accreditation: Internationally accredited Diploma through Highfield Qualifications.
Entry Requirements:
Diploma in Culinary Arts, Diploma in Patisserie
On-Site Training
Conducted on-site and off-site
Potential Career Pathways
- Travel & Tourism Manager
- Restaurant Manager
- Revenue Analyst
- Marketing & Public Relations
- Lodging or Hotel Manager
- General Manager
- Guest Relations Manager and many more.
Learning Path
Once this qualification is obtained you may proceed to enroll for a Diploma in Hospitality
Tuition Fees
KEY INFORMATION | |
Intake Periods | February & July |
Tuition Fee | R42 955.00 |
Duration | 6 months |
Application Fee | R600 (payable upfront) |
Registration Fee | R 5 830 (Payable Upfront ) |
Starter Kit Fee | R12 500 (payable upfront) |
| PAYMENT OPTIONS | ||
| OPTION 1 | Full settlement : (5% off course fee) = R 40 807.25 | |
| OPTION 2 | R 10 000.00 Deposit : (R 27 955.00) R 4841.66 X 6 Months
| |
| OPTION 3 | R 20 000.00 Deposit : (R 27 955.00) R 3825.83 X 6 Months | |
NB. PAYMENT METHODS: REGISTRATION FEE, DEPOSIT AND STARTER KIT FEE NEEDS TO BE PAID BEFORE COMMENCING WITH CLASSES.
