Hospitality & Cooking Courses
The objective of this qualification is to support a role in the workplace. It is designed for learners employed as kitchen assistants or for those wishing to develop their skills in the industry.
Topics include:
• Principles of food safety
• Health and safety
• Introduction to the hospitality industry
• Kitchen equipment and knife skills
• Workplace standards
• Professional development
• Cold food preparation and presentation
12 Months
R6 500
R2 400 x 10 months
R4 800 x 5 months
R30 500 Excluding Exam Fees
Assessed by a portfolio of evidence and multiple choice examination.
R 400
This qualification has been written by our subject matter experts to be suitable for learners employed in hospitality roles wishing to develop their skills in effective beverage service.
Additional support for this qualification is available through our innovative training resources.
Topics covered include:
- Maintenance of a safe, hygienic and secure working environment
- Working effectively as part of a hospitality team
- Giving customers a positive impression of yourself and your organisation
- Provide a sliver service
- Maintain food safety when storing, holding and serving food
12 months
R6 500
R2 400 x 10 months
R30 500 Excluding Exam Fees
Assessed by a portfolio of evidence.
R400
This qualification is aimed at individuals employed in hospitality roles who are wishing to develop their knowledge of effective food and beverage service.
Additional support for this qualification is available through our innovative training resources.
Topics covered include:
- Safe, hygienic and secure working environments in hospitality
- Effective teamwork
- Giving customers a positive impression
- Principles of customer service in hospitality leisure travel and tourism
- Principles of food Safety for catering
- Principles of providing a silver service
- Principles of providing a buffet and carvery service
- Principles of preparing and serving dispensed and instant hot drinks
- Principles of preparing and clearing areas for table service
12 months
R6 500
R2 400 x 10 months
R30 500 Excluding Exam Fees
Portfolio of evidence
R400
Gain the skills and knowledge to work as a front office supervisor in the hospitality sector.
This qualification is ideal to be delivered to those learners looking to achieve the Hospitality Supervisor Apprenticeship standard. Not only can it be used to assess a learner’s readiness to move onto the end-point assessment stage for the standard, but it also covers the knowledge, skills and behaviour pass criteria of the standard.
It is also suitable for anyone looking to become a Front Office Supervisor, so can be delivered as a stand-alone qualification, without needing to be linked to an apprenticeship.
12 months
R6 500
R3 000 x 10 months
R36 500 Excluding Exam Fees
Portfolio of evidence
R400
This qualification is ideal to be delivered to those learners looking to achieve the Hospitality Supervisor Apprenticeship standard. Not only can it be used to assess a learner’s readiness to move onto the end-point assessment stage for the standard, but it also covers the knowledge, skills and behaviour pass criteria of the standard.
It is also suitable for anyone looking to become a Hospitality Supervisor, so can be delivered as a stand-alone qualification, without needing to be linked to an apprenticeship.
This qualification offers a total of 7 available pathways for learners to choose from.
These include:
- Food and Beverage Supervisor
- Bar Supervisor
- Housekeeping Supervisor
- Concierge Supervisor
- Front Office Supervisor
- Events Supervisor
- Hospitality Outlet Supervisor
12 months
R6 500
R3 000 x 10 months
R36 500 Excluding Exam Fees
Portfolio of evidence.
R920 Per Subject
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry.
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.
15 months
R6 500
R36 500 Excluding Exam Fees
Portfolio of Evidence and Multiple-choice Exam.
R400
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles of a cook or commis chef or for those wishing to develop their skills in the industry.
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.
12 months
R6 500
R2 400 x 10 months
R30 500 Excluding Exam Fees
Portfolio of Evidence and Multiple-choice Exam.
R400
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry.
Topics covered include:
- the principles of food safety • kitchen etiquette
- workplace standards and professional development
- allergen awareness
- kitchen operations
- menu planning and recipe costing
- preparing, cooking and finishing food groups
12 months
R6 500
R3 000 x 10 months
R30 500 Excluding Exam Fees
Portfolio of Evidence and Multiple-choice Exam.
R400
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry.
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.
15 months
R6 500
R2 400 x 10 months
R36 500 Excluding Exam Fees
Portfolio of Evidence and Multiple-choice Exam.
R400
The objective of this qualification is to support a role in the workplace. It is designed for learners employed in professional catering roles or for those wishing to develop their skills in the industry, specifically for those specialising in patisserie, confectionery or bakery.
Topics covered include:
- the principles of food safety
- kitchen etiquette
- workplace standards and professional development
- preparing, cooking and finishing food groups related to patisserie, confectionery and bakery
12 months
R6 500
R3 600 x 10 months
R36 500 Excluding Exam Fees
Portfolio of Evidence and Multiple-choice Exam.
R400