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Full/Part Time On-Campus Tourism and Hospitality Management Programmes commencing February and July 2019

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Hospitality Management Courses



International Programme in Hospitality and Culinary Arts



Programme Overview 

Course Code: TRI-IPHC


The programme is aimed aspiring supervisors and managers across all sectors within the hospitality industry. Whether you dream of working for a global hotel chain, travel the world on a cruise liner, or are an entrepreneur at heart with your sights set on opening a family-run restaurant, bed and breakfast establishments, etc, through this programme you will develop your knowledge and skills in food preparation, accommodation services, front of house services, food and beverage services as well as the core managerial competencies such as finance, human resource and customer service to prepare you for a wide range of exiting careers in the hospitality industry.


Levels 3 and 4 of this programme is perfect for you if you are want to be employed as a hotel sales executive, head porter, head waiter, events assistant, head receptionist, housekeeping assistant manager. Front of house careers, such as receptionists are currently in high demand in South Africa. Levels 5 and 6 of this programme allows for further career progression opportunities into managerial positions such as food and beverage manager, reservations manager, banqueting manager, catering manager, sales manager, event manager, guest relations manager, restaurant manager, kitchen manager, etc. These highly reputable, professional programmes awarded by the Confederation of Tourism and Hospitality (CTH) are recognised by top global institutions such as Tsogo Sun, Hilton, Premier Inn, Renaissance, Radisson Edwardian and Thistle hotels, the Dhaka Sheraton, etc and opens up opportunities for travelling the world.


* The CTH culinary arts modules are delivered in conjunction with the Chefs Training and Innovation Academy (CTIA), our sister academy for professional chefs training.


Duration

  • 36 Months


Entrance Requirements

  • Grade 12,
  • You may apply for provisional registration based on Grade 11 results,
  • You must be able to speak, read and write English,
  • You must have access to a PC for studies at home or a laptop for studies at the campus


Study Options

Centurion Campus

  • Full Time on Campus 

Stellenbosch Campus

  • Culinary Arts Modules - Full Time (1st and 4th Semesters);
  • Hospitality Modules - Distance Learning (3rd and 5th Semesters). Placement for Work-Integrated Learning at one of our industry partners during the distance learning period is optional and subject to availability at our partners. 

Durban Campus

  • Culinary Arts Modules - Full Time (1st and 4th Semesters);
  • Hospitality Modules - Distance Learning (3rd and 5th Semesters). Placement for Work-Integrated Learning at one of our industry partners during the distance learning period is optional and subject to availability at our partners.


Modules

1st Semester (6 months)

  • Introduction to the kitchen, and the hospitality and catering industry  Personal hygiene and safety  Food safety and quality assurance  Workplace safety  Numeracy and units of measurement  Basic Ingredients  Introduction to Nutrition and Diets  Food preparation methods  Food cooking methods and techniques  Techniques and skills in preparation, cooking and finishing vegetables, sauces and soups  Techniques and skills in preparation, cooking and finishing poultry, meat and game  Techniques and skills in preparation, cooking and finishing fish and shellfish  Techniques and skills in producing frozen, cold and hot desserts  Techniques and skills in baking and baked products 

2nd and 3rd Semester (12 months) 

  • Essentials of Human Resources and Business Computing in Tourism and Hospitality  Essentials of Marketing and Customer Relationships in Tourism and Hospitality  Tourism and Hospitality Industry  Essentials of Tourism and Hospitality Operations 

4th Semester (6 months)

  • Prepare, cook and finish hors d’oeuvres, cocktails and canapés  Prepare, cook and finish stocks, sauces and dressings  Prepare, cook and finish terrine dishes  Prepare, cook and finish vegetables and salads  Prepare, cook and finish farinaceous dishes  Menu planning  Professional kitchen skills  Food preparation techniques  Personal Development  Theory of food production  Theory of commodity resource management  Environmental awareness  Environmental sustainability

5th and 6th Semester (12 months) 

  • Finance in Tourism and Hospitality  Customer Service Management in Tourism and Hospitality  Global Tourism and Hospitality  Rooms Division Operations  Rooms Division Supervision  Food and Beverage Operations  Food and Beverage Supervision


Certification

  • CTH Level 4 Diploma in Hospitality Management (QAN: 601/7119/4), from the Confederation of Tourism and Hospitality (CTH)
  • CTH Level 4 Diploma in Professional Culinary Arts (QAN: 601/3471/9) from the Confederation of Tourism and Hospitality (CTH)


Accreditation

  • These CTH qualifications are registered in the United Kingdom on the Qualifications and Credit Framework and are not registered on the South African National Qualifications Framework. TriVersita is an accredited teaching centre for the CTH Level 4 Diploma in Hospitality Management and Chefs Training and Innovation Group is an accredited teaching centre for the CTH Level 4 Diploma in Professional Culinary Arts.