Hospitality & Catering Services N Diploma

Course details

This course focuses on the 3 key disciplines in the hospitality field - Professional Cookery, Accommodation & Housekeeping and Food & Beverage Management.  You will have the opportunity to refine and perfect your cooking and learn management skills to succeed in this dynamic, growing industry.

This qualification is aimed at inpiduals who are passionate about serving people and working their way up in the hospitality industry. Equal emphasis is placed on the academic, practical and integrated learning experience of the student.

Qualification

• This course focuses on the 3 key disciplines in the hospitality field - Professional Cookery, Accommodation & Housekeeping and Food & Beverage Management. You will have the opportunity to refine and perfect your cooking and learn management skills to succeed in this dynamic, growing industry.
• This qualification is aimed at inpiduals who are passionate about serving people and working their way up in the hospitality industry. Equal emphasis is placed on the academic, practical and integrated learning experience of the student.

Career & Job Opportunities

This programme will prepare you for many career opportunities in the hospitality & catering fields, including:

• Hotel & Guesthouse Management
• Food & Beverage Manager
• Guest Relations Manager
• Front Office Manager
• Event Planner/Co-coordinator
• Conference and banqueting
• Function catering
• Entrepreneur
• Resort Manager
• Restaurant Manager
• Working on cruise ships & in casinos
• Test kitchens & tasting room facilitators

Subjects per level

National Certificate: N4

• Catering Theory & Practical N4
• Applied Management N4
• Nutrition & Menu Planning N4
• Sanitation and Safety N4

National Certificate: N5 

• Catering Theory & Practical N5
• Applied Management N5
• Entrepreneurship and Business Management N4
• Food & Beverage Services N5

National Certificate: N6

• Catering Theory & Practical N6
• Applied Management N6
• Computer Practice N4
• Communication & Human Relations N6

Subject Outlines
Catering Theory & Practical N4-N6

• Menu planning
• Large scale function planning
• Ethnic cookery
• Special preparation techniques
• Commodities
• Food systems

Applied Management N4-N6

• Organisation & grading
• Legal aspects - front office
• Reception - front office
• Handling money & billing
• Selling & the front office
• Recruitment & selection
• Employee relations
• Productivity
• HR
• Control systems

Nutrition & Menu Planning N4

• Basic food groups
• Nutrients
• Food requirements & nutritional guidelines
• Therapeutic nutrition
• Menu planning
• Different menu types

Sanitation & Safety N4

• Hygiene
• Health
• Micro-biology
• Cleaning & disinfection
• Safety

Entrepreneurship & Business Management N4

• Creativity and idea generation
• Market and financial feasibility study
• Marketing, management & financial plans
• Presentation & evaluation of business plan
• Introduction to management
• Personal (self) management

Food & Beverage Services N5

• Tableware
• Product knowledge
• Clothing, hygiene & behaviour of a waiter
• Responsibilities of a waiter
• Mise en place
• Serviette folds & center pieces
• Styles of service
• Receiving guests & taking orders
• Sequence of service
• Billing
• Floor service
• Lounge service

Computer Practice N4

• Intro to computers
• Keyboarding
• System software
• Text manipulation
• Spreadsheets

Communication and Human Relations N6

• Communication
• Selling yourselfHuman relations - employees