Hospitality

Hospitality Faculty

The Hospitality Faculty offers nationally recognised qualifications designed to develop competent, confident and industry-ready professionals. Our programmes focus on hands-on practical training, strong workplace exposure and the fundamental skills required to work in restaurants, hotels, catering companies and other hospitality environments. Learners are supported to build real culinary and service expertise that prepares them for employment and entrepreneurship in the hospitality sector.

National Certificate: Food and Beverage Services

SAQA ID: 14113
NQF Level: 4
Credits: 133
Duration: 12 months

Entry Requirements (NQF):
• Communication at NQF Level 3
• Mathematical Literacy at NQF Level 3

Programme Overview:
This qualification prepares learners to work confidently in restaurants, hotels, catering companies and event venues. It focuses on service excellence and the full customer experience from arrival to payment. Learners develop strong practical skills in food and drink service, communication, teamwork and professional conduct.

What learners will gain:
• The ability to serve food and beverages professionally across hospitality settings
• Skills in customer service, order taking, table setting and beverage handling
• Knowledge of hygiene, safety and workplace hospitality standards
• Confidence to work in fast-paced service environments

Career opportunities:
Waiter, bar assistant, food and beverage attendant, restaurant host, banqueting staff.

National Certificate: Professional Cookery

SAQA ID: 14111
NQF Level: 4
Credits: 145
Duration: 12 months

Entry Requirements (NQF):
• Foundational learning or equivalent at NQF Level 2
• Communication and Mathematical Literacy assumed at NQF Level 3

Programme Overview:
This qualification gives learners a solid grounding in food preparation and cooking techniques, ideal for anyone starting a culinary journey. It covers the fundamentals of professional kitchen work, including food production, hygiene, teamwork and operational efficiency. Learners spend time in practical kitchen environments where they prepare a variety of dishes.

What learners will gain:
• Skills in knife handling, cooking methods, food preparation and plating
• A strong understanding of kitchen hygiene and food safety
• Experience working in real or simulated kitchen environments
• Time management and teamwork skills essential for culinary settings

Career opportunities:
Assistant cook, line cook, kitchen assistant, catering assistant.

Occupational Certificate: Chef

SAQA ID: 101697
NQF Level: 5
Credits: 558
Duration: 36 months (including workplace experience)

Entry Requirements (NQF):
• A qualification at NQF Level 2 with Mathematical Literacy
• Foundational communication competency (typically at NQF Level 3)

Programme Overview:
This comprehensive chef qualification develops learners into fully competent culinary professionals. It blends structured knowledge learning, practical kitchen training and workplace experience. Learners master advanced cooking techniques, menu planning, costing, kitchen organisation and leadership skills needed for a professional kitchen environment.

What learners will gain:
• Mastery of advanced food preparation and cooking methods
• Competence in planning menus and managing kitchen processes
• Strong creative, technical and organisational abilities
• Workplace experience that prepares them for real chef responsibilities
• Confidence to work as part of a professional culinary team

Career opportunities:
Chef, commis chef, demi chef, junior sous chef, kitchen supervisor.