The National Diploma brings together elements of food and drink preparation and service as well as supervision to develop future hospitality service excellence individuals. The qualification is applicable to all sectors, from small restaurants to large scale hotels.​

QUALIFICATION
•National Diploma (NQF level 5)
•ON-SITE TRAINING
•18 months on-site and 18 months workplace training

LEARNING PATH
Once this qualification is achieved you may proceed to enroll for International Diploma in Patisserie
International Diploma in Culinary Arts

POTENTIAL CAREER PATHS
Executive Chef, Sous Chef, Head Chef, Culinary Instructor, Menu Developer, Entrepreneur, Food stylist, Food Photographer, Food Vlogger or Blogger, Cookbook Author, Influencer. Catering Careers, Recipe Developer, Food Writer.​

First Year Modules:  

• Personal hygiene and safety 
• Personal hygiene and safety 
• Food safety and quality assurance 
• Workplace safety 
• Theory of safety supervision 
• Numeracy and units of measurement 
• Computer literacy and research 
• Environmental awareness 

Second Year Modules :  

• Environmental sustainability 
• Introduction to Nutrition and Diets 
• Healthier Food Preparation and Cooking 
• Basic Ingredients 
• Gastronomy, Basic scientific principles, flavour construction and global cuisines 
• Theory of food production 
• Theory of food production supervision 
• Introduction to the kitchen and the hospitality and catering industry 

Third Year Modules  

• Theory of staff resource management 
• Theory of production facility and equipment resource management 
• Theory of commodity resource management 
• Operational Cost Control 
• Menu planning and recipe costing 
• Food preparation methods and techniques 
• Food cooking methods and techniques 
• Theory of preparing, cooking, and finishing dishes 
• Personal Development as a chef