Hospitality Courses NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION QCTO/CTH Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 1. International Travel Reservations Level 2 DURATION 1 to 3 months DEPOSIT R6 500 INSTALMENT R2 400 x 10R4 800 x 5 TOTAL TUITION R30 500 Excluding Exam Fees QCTO/CTH Reg. Fee R400 Exam Fees R 2 750 NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION QCTO/CTH Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 2. Tourism and Hospitality Management Level 3 DURATION 12 months DEPOSIT R6 500 INSTALMENT R2 400 x 10 TOTAL TUITION R30 500 Excluding Exam Fees QCTO/CTH Reg. Fee R400 Exam Fees R750 Per Subject NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION QCTO/CTH Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 3. Tourism Management Level 4 DURATION 12 months DEPOSIT R6 500 INSTALMENT R2 400 x 10 TOTAL TUITION R30 500 Excluding Exam Fees QCTO/CTH Reg. Fee R400 Exam Fees R900 per Subject NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION QCTO/CTH Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 4. Hospitality Management Level 4 DURATION 12 months DEPOSIT R6 500 INSTALMENT R2 400 x 10 TOTAL TUITION R30 500 Excluding Exam Fees QCTO/CTH Reg. Fee R400 Exam Fees R920 Per Subject NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION Highfields Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 5. Diploma for Professional Cooks Course Outline:Food safety and workplace safety. Introduction to hospitality and catering. Kitchen equipment and knife skills. Workplace standard and professional development. Culinary numeracy and units of measurement.Introduction to Nutrition and Diets. Environmental awareness.Cold food preparation and presentation.Practical cooking Methods. DURATION 12 months DEPOSIT R6 500 INSTALMENT R2 400 x 10 TOTAL TUITION R30 500 Excluding Exam Fees Highfields Reg. Fee R400 Exam Fees NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION Highfields Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 6. Diploma for Professional Chefs (Level 3)Course Outline:Nutrition, special diets and allergen awareness. Customer Service. Kitchen operations and food production. Menu planning and recipe costing. Preparing, cooking and finishing dishes. DURATION 15 months DEPOSIT R6 500 INSTALMENT TOTAL TUITION R36 500 Excluding Exam Fees Highfields Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME DURATION DEPOSIT INSTALMENT TOTAL TUITION Highfields Reg. Fee Exam Fees NAME OF LEARNING PROGRAMME 7. Diploma in Patisserie, Confectionary and BakeryCourse Outline:Patisserie, confectionery and backing dishes. DURATION 12 months DEPOSIT R6 500 INSTALMENT TOTAL TUITION R36 500 Excluding Exam Fees Highfields Reg. Fee Exam Fees Your Future Starts Here. Enroll today