Hospitality studies provide you with theoretical and practical skills to operate as a cook, waitron, receptionist or accommodation assistant in various hospitality establishments, while also teaching client service and human relations skills.
- Manage a guesthouse
- Work at hotel/motel
- Work as an assistant cook/chef preparing food in a restaurant, hotel or guesthouse
- Work as a waitron
- Work as a housekeeper in a hotel/inn/ guesthouse
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WHAT WILL YOU LEARN
Hospitality Generics enables you to understand the sectors of the tourism and hospitality industries and explore related work opportunities. It also contains broad knowledge, skills and values required to operate hygienically and safely in the hospitality environment. Hospitality Generics teaches you to plan and cost menus, operate payment points and computers and maintain booking systems, while empowering you to develop yourself in job roles and explore self-employment opportunities.
CLIENT SERVICES AND HUMAN RELATIONS
Client Services and Human Relations teaches students to conduct themselves in such a manner that is professional and proper to the workplace. It focuses on the importance of self-development and the development of others to the benefit of the company. The subject explains the impact this development has on the client service and the importance of client satisfaction to any company in terms of revenue generation.
Hospitality Services contains the broad knowledge, skills and values required in the food service and accommodation fields. The subject is biased towards the food service field, but sufficiently touches on accommodation elements to enable you to enter and progress in that field. You will, amongst others, be able to provide counter and takeaway services, table and drink services and silver service as well as prepare and serve cocktails.
In Food Preparation, theoretical knowledge and principles are applied to the practical preparation and execution of menus. A wide variety of food commodities, preparation methods and presentation methods are used to equip you with knowledge, skills and values to enter the hospitality industry as a cook or commis chef. The subject is underpinned by health, hygiene and safety applications.
1 Year per Level
Level 2 to Level 4 = 3 Years
- De Aar Campus