|Diploma : Hospitality Management||
Duration of Programme
Additional Admission Requirements
In consideration of the demanding nature of the hospitality industry, the Hotel School follows a strict selection process. An applicant’s suitability for the course is assessed on the basis of previous academic performance. In addition, an applicant wishing to be considered for this learning programme must possess qualities such as versatility, willpower, determination, social skills and the ability to work independently.
Previous and current involvement/interest in the industry will be to the candidate’s advantage.
Due to the limited number of students that can be accommodated, interviews and psychometric testing are conducted at the Hotel School in Bloemfontein with prospective candidates who obtain a CUT score lower than 32. Applicants must convince the selection panel of their motivation, attitude and enthusiasm for a career in Hospitality Management.
Proficiency in written and spoken English is essential.
For candidates who matriculated in 2007 or before:
In addition to the general admission requirements, a minimum mark of 50% in one of the following subjects is recommended: Accounting, Mathematics, Business Economics, Economics, Mercantile Law, Hotel-keeping & Catering, or Home Economics. Candidates with 32 points or more on the CUT scoring scale will be automatically admitted to this programme. Due to the relatively high demand for places in this programme, no applicant with a score lower than 25 on the CUT scoring scale will be considered for selection (RPL cases excluded.)
For candidates who completed the NSC in 2008 and thereafter:
In addition to the general admission requirements, a candidate will also be subject to a selection test and an interview. Consumer Science, Hospitality Studies, Accounting or Business Studies is recommended. Candidates with 32 points or more on the CUT scoring scale will be automatically admitted to the programme, subject to any other conditions that may apply. Due to the relatively high demand for places in this programme, no applicant with a score lower than 24 on the CUT scoring scale will be considered for selection (RPL cases excluded.) Candidates who score between 27-32 are invited for an interview and psychometric test.
Applicants in possession of the National Certificate Vocational (NCV) will be selected according to the selection requirements as approved by Senate.
A qualification in Hospitality Management opens doors to worldwide career opportunities as hotel manager, front-office manager, banqueting manager, food and beverage manager, restaurateur, caterer, entrepreneur, guest-house manager or owner, coffee shop manager or owner, chef and many others.
|Qualification & Code|
|DIPLOMA: HOSPITALITY MANAGEMENT|
|Campus||Duration of Programme||Enrolment Option(s)||SAQA Credits||NQF Level||Admission Requirements||Selection and/or interview|
Senior Certificate or equivalent qualification.
Selection and interview
The student may only follow the second-, third- or fourth-year level of study on condition that the first-second- or third-year level respectively has been successfully completed.
The Academic Literacy and Communication Studies programme requires the successful completion of two instructional offerings, A and B, in this specific order. A distinction (75% or more) in instructional offering A ensures exemption from instructional offering B. A pass (without distinction) means that the student must pass instructional offering B in order to meet the prerequisite for the learning programme. Failing instructional offering A means that the student must re-register for instructional offering A in a subsequent semester. No student will be allowed to graduate without completing the Academic Literacy and Communication Studies programme.
This learning programme is offered on a full-time basis.
It is compulsory for students to adhere strictly to the stipulated dress code. The Hotel School insists that its students conform to the international standards of positive, professional attitude. Only students possessing a combination of sufficient knowledge of the instructional offering and a positive, professional attitude merit a diploma. Lecturers continuously assess students as far as knowledge of instructional offerings and professional attitude are concerned.
It is expected of students to participate in community engagement projects initiated by the Hotel School in order to advance their field of expertise and their ability to work under pressure in industry situations. A student who is absent from a function without a valid excuse may be denied admission to Hospitality Work-integrated Learning II & III.
Involvement in functions organised by the Hotel School forms part of the instructional offering. All students are to be involved in departmental functions organised by the Operational Manager. All functions involving the Department are the responsibility of the Operational Manager, and are approved at a departmental meeting.
It is expected of the student to participate in community engagement projects initiated by the Department of Hospitality Management in order to advance their field of expertise.
Any application for permission to be absent from class due to illness, death of a family member or another urgent matter is to be submitted to the Secretary of the Hotel School. A student who is absent from two practical sessions in the same instructional offering without a valid excuse risks being denied admission to the final assessment in that particular instructional offering.
After successful completion of this qualification, the National Diploma will be awarded during an official graduation ceremony of CUT.
Optional instructional offerings
All instructional offerings are compulsory.
The Academic Literacy and Communication Studies programme requires the successful completion of two instructional offerings, A and B, in this specific order. A distinction (75% or more) in instructional offering A ensures exemption from instructional offering B. A pass (without distinction) means that the student must pass instructional offering B in order to meet the prerequisite for the learning programme. Failing instructional offering A means that the student must re-register for instructional offering A in a subsequent semester.
No student will be allowed to graduate without completing the Academic Literacy and Communication Studies programme.
A student may only follow the second- or third-year level of study on condition that the first- or second-year level respectively has been successfully completed.
A student may only register for Accommodation Management II if he/she has passed Accommodation Management I: Theory and Accommodation Management I: Practical.
A student must pass Culinary Studies: Theory I, Culinary Studies: Practical I before he/she will be allowed to register for Culinary Studies II.
A student may only register for Event Management I if he/she has passed Culinary Studies & Nutrition II and Food & Beverage Studies II.
Work Integrated Learning (WIL)
The student completes a period of work-integrated learning at an accredited hospitality institution during the first six months of the second year and the last six months of the third year of study.
A student will only be placed for Hospitality WIL II if he/she has passed all first-year level instructional offerings.
A student will only be placed for Hospitality WIL III if he/she has passed all third-year level instructional offerings.
A student who is absent from a function without a valid excuse may be denied admission to WIL.
A student who is dismissed on the basis of misconduct whilst undergoing WIL, will fail the instructional offering, and will have to re-apply for admission to the Hotel School.
A student’s WIL with an employer may be terminated, if the conduct of the student is harmful to the reputation of the employer and/or Hotel School. The student will then fail the instructional offering.
|Accommodation Management I: Theory|
|Accommodation Management I: Practical|
|Academic Literacy and communication studies|
|Culinary Studies: Theory I|
|Culinary Studies: Practical I|
|Hospitality Management I|
|Hospitality Financial Management I|
|Hospitality Health and Safety I|
|Food and Beverage Studies: Theory I|
|Food and Beverage Studies: Practical I|
|First Aid (short course)|
|Hospitality Management Work-integrated Learning II|
|Hospitality Financial Management II|
|Hospitality Industry Law I|
|Hospitality Management II|
|Hospitality Information Systems II|
|Hospitality Communication II|
|Culinary Studies & Nutrition II|
|Food and Beverage Studies II|
|Accommodation Management II|
|Hospitality Service Excellence|
|Hospitality Marketing I|
|Introduction to Wine (short course)|
|Hospitality Financial Management III|
|Hospitality Industry Law II|
|Hospitality Management III|
|Hospitality Management Information Systems III|
|Event Management I|
|Accommodation Management III|
|Hospitality Marketing II|
|Hospitality Media I|
|Hospitality Management Work-integrated Learning III|
For more information contact: Department of Hospitality Management (Hotel School)