Diploma : Hospitality Management |
DP_HSM |
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Campus |
Duration of Programme |
Enrolment Option(s) |
SAQA Credits |
NQF Level |
Bloemfontein Campus |
3 Years |
Semester 1 |
360 |
6 |
Additional Admission Requirements
Applicants in possession of the National Certificate Vocational (NCV) will be selected according to the selection requirements as approved by Senate. 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 based on 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. Proficiency in written and spoken English is essential. Due to the limited number of students that can be accommodated, interviews and selection testing are conducted at the Hotel School in Bloemfontein with prospective candidates who obtain a CUT score above 27. 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 and Catering, or Home Economics. Due to the relatively high demand for places in this programme, no applicants with a score lower than 27 on the CUT scoring scale will be considered for selection. For candidates who completed the National Senior Certificate (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. Due to the relatively high demand for places in this programme, no applicants with a score lower than 27 on the CUT scoring scale will be considered for selection. Optional modules All modules are compulsory. Prerequisites All modules are compulsory. Academic Literacy and Communication Studies are compulsory core modules consisting out of two semester modules: LCS5011 and LCS5012. The Academic Literacy and Communication Studies programme requires the successful completion of both these semester modules. Failing one of the modules, means that the student must re-register for that instructional offering in a subsequent year. 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. This learning programme is offered on a full-time basis. General
Note
Absence from scheduled classes or assessments: All scheduled classes and assessments are compulsory. Should a student be absent from a scheduled class or assessment, due to illness or special individual circumstances, the student must notify the Hotel School Departmental Administrator and the respective lecturer, within three working days after the missed scheduled class or assessment. This is required so that the necessary arrangements can be made for catching up of the scheduled class or assessment. The catch-up of a scheduled class is dependent on the academic calendar. For practically assessed modules, a student who is absent from more than one scheduled class in a module, without a valid excuse, will be denied admission to the final assessment in that module. Course marks may not be calculated from fewer than the prescribed number of assessments. Deferred assessment: Should a student be unable to participate in an assessment due to illness or special individual circumstances, a deferred assessment will be scheduled. A deferred assessment is governed by the following rules:
Please refer to the CUT Assessment Policy and Procedure for more information. Work-integrated learning (WIL):
School WIL Code of Conduct. Arrangements during pregnancy: During the study, due to the physical nature of the hospitality management programme, students may be exposed to heat, gas, open flames, heavy lifting, and long hours. If a student is pregnant, this may be detrimental to the health of the mother and unborn child. For this purpose, it is highly recommended that a student informs the HOD at least four weeks prior to the expected date of birth, providing a medical certificate issued by a registered Medical Practitioner. The student may only return to class 6 weeks after the birth of the baby, except if the student can provide a medical certificate that clears the student as fit to return to class and carry on with practical classes. It is the sole responsibility of the student to ensure that they catch up on all practical classes and all assessments (theoretical and practical) that the student missed due to the pregnancy and/ or birth of the baby, should the academic calendar allow. After successful completion of this qualification, the Diploma will be awarded during an official graduation ceremony of CUT. |
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Career Opportunities
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. |
1ST YEAR | MODULES | SAQA CREDITS | HEMIS CREDITS | |
SEMESTER 1 | SEMESTER 2 | |||
AMT11AT | Accommodation Management I: Theory | 5 | 0.038 | |
AMT12AT | Accommodation Management I: Theory | 5 | 0.038 | |
AMP11AT | Accommodation Management I: Practical | 5 | 0.038 | |
AMP12AT | Accommodation Management I: Practical | 5 | 0.038 | |
CST11AB | Culinary Studies: Theory I | 5 | 0.038 | |
CST12AB | Culinary Studies: Theory I | 5 | 0.038 | |
CSP11AB | Culinary Studies: Practical I | 5 | 0.038 | |
CSP12AB | Culinary Studies: Practical I | 5 | 0.038 | |
FSA11BV | First Aid | 2 | 0.015 | |
FBS11AT | Food and Beverage Studies I: Theory | 5 | 0.038 | |
FBS12AT | Food and Beverage Studies I: Theory | 5 | 0.038 | |
FBS11AP | Food and Beverage Studies I: Practical | 5 | 0.038 | |
FBS12AP | Food and Beverage Studies I: Practical | 5 | 0.038 | |
HFM11AT | Hospitality Financial Management I | 8 | 0.061 | |
HFM12AT | Hospitality Financial Management I | 8 | 0.061 | |
HHS11AT | Hospitality Health and Safety I | 3 | 0.023 | |
HHS12AT | Hospitality Health and Safety I | 3 | 0.023 | |
HMM11AT | Hospitality Management I | 9 | 0.068 | |
HMM12AT | Hospitality Management I | 9 | 0.068 | |
KNF11BV | Knife Set | 0 | 0 | |
UFM11BV | Uniform | 0 | 0 | |
NMR5011 | Numeracy | 6 | 0.046 | |
PIM5011 OR PIM5012 | Personal Information Management | 0 | ||
ITW12BV | Introduction to Wine | 6 | 0.045 | |
LCS5011 AND LCS5012 | Academic Literacy and Communication Studies | 6 | 0.045 | |
Academic Literacy and Communication Studies | 6 | 0.045 | ||
DLC5012 | Basic Digital Literacy | 6 | 0.045 | |
Total: | 132 | 1.000 |
2ND YEAR | MODULES | SAQA CREDITS | HEMIS CREDITS | |
SEMESTER 1 | SEMESTER 2 | |||
ACM21AT | Accommodation Management II | 14 | 0.101 | |
CSN21AT | Culinary Studies and Nutrition II | 12 | 0.087 | |
FBV21TP | Food and Beverage Studies II | 12 | 0.087 | |
HCM11AT | Hospitality Communication I | 4 | 0.029 | |
HFM21AT | Hospitality Financial Management II | 6 | 0.043 | |
HIL11AT | Hospitality Industry Law I | 4 | 0.029 | |
HIS11AT | Hospitality Information Systems I | 4 | 0.029 | |
HMM21AT | Hospitality Management II | 6 | 0.043 | |
HMK11AT | Hospitality Marketing I | 4 | 0.029 | |
HSE11AT | Hospitality Service Excellence I | 6 | 0.043 | |
ACM32AT | Accommodation Management III | 14 | 0.101 | |
EMM12TP | Events Management I | 24 | 0.174 | |
HFM32AT | Hospitality Financial Management III | 6 | 0.043 | |
HIL22AT | Hospitality Industry Law II | 4 | 0.030 | |
HIS22AT | Hospitality Information Systems II | 4 | 0.030 | |
HMD12AT | Hospitality Media I | 4 | 0.030 | |
HMM32AT | Hospitality Management III | 6 | 0.043 | |
HMK22AT | Hospitality Marketing II | 4 | 0.029 | |
Total: | 138 | 1.000 |
3rd YEAR | MODULES | SAQA CREDITS | HEMIS CREDITS | |
HSM11W | Work-integrated Learning for Hospitality Management I | 60 | 0.5 | |
HSM22W | Work-integrated Learning for Hospitality Management II | 60 | 0.5 | |
Total: | 120 | 1 |