The aim of this programme is to prepare and equip students with the latest subject matter, which is directed at the industry, in order to send out into the workplace mature students who, with sound knowledge and skills, will provide excellent service.
What can I do after I complete my Diploma?
Grade 12 Certificate
3 Years (18 months theory and 18 months practical)
To have the knowledge and understanding of the basic principles of nutrition and to be able to apply this in the industry.
Also to understand the basic principles of menu planning to be able to set up appropriate menus for the wide variety of clients and different types of functions
Equips the candidate with the necessary knowledge and skills, which will assist them in implementing hygiene, health and safety standards in the workplace.
Prepares the student with applicable knowledge of all the different food types, pre-paration techniques and current food trends in the industry.
To enable the student to understand the basic concepts of management.
To prepare the student to be able to implement these basic management skills on a first line management level in the work situation
Equips the student with basic food service techniques, teaching them basic and complex skills, which are needed to run a successful hotel, restaurant or guesthouse.
Provides the student with a broad perspective on how to successfully plan and manage a small business.
Prepares the student with applicable knowledge of all the different food types, pre-paration techniques and current food trends in the industry.
To enable the student to understand the basic concepts of management.
To prepare the student to be able to implement these basic management skills on a first line management level in the work situation
Studies the different disciplines of communication, motivation and self-image as tools in the organisation. Practical activities are included, especially the writing of business communication documents. Human Relations gives the student a good background of the management of staff and personnel functions.
Provides student with skills to do basic computer functions. The subject field covers Microsoft Word, Excel, Power Point, Access and basic Internet and Email.
Prepares the student with applicable knowledge of all the different food types, pre-paration techniques and current food trends in the industry.
To enable the student to understand the basic concepts of management.
To prepare the student to be able to implement these basic management skills on a first line management level in the work situation
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