Higher Certificate in Food and Beverage Management

Registered by the South African Qualifications Authority ID No 88063, National Qualifications Framework Level 5.

15% discount on this course

Duration

12 – 24 months (5–10 hours per week. Each module is offered over a ten week period.)

Course Fees

R42 750 per module (inclusive of all textbooks and examination fees, excludes textbook delivery costs). Talk to us about a discount for full and upfront payment.

Certification

Graduates receive the IHS Higher Certificate in Food and Beverage Management with an AHLEI certificate for each subject completed, as well as the Specialisation Certificate in Food and Beverage Management.

Admission Requirements

National Senior Certificate (NSC) with admission to study a Higher Certificate or equivalent.

Course Description

The hospitality industry makes a significant contribution to the national and global economy. As such, the industry requires competent managerial staff who possess the required skills and knowledge for successful food and beverage management.

Students achieving this qualification are competent to apply hospitality-specific frontline and management skills with specific focus on food and beverage management.

Delivered as a distance learning programme. Qualifying learners will, through a combination of academic and work-integrated learning, acquire the necessary competencies required to fulfil roles in lower or middle-management positions within food and beverage industry.

What does the programme cover

Students are required to complete seven compulsory modules. One of these modules includes 12 weeks of practical work experience in the hospitality industry. Other elective modules are available so talk to us so we can design a learning pathway that suits your needs.

Food Safety: Managing with the HACCP Process

This module presents a systems approach to food safety that answers public health concerns, reduces sanitation risks, and ensures satisfactory standards for food establishment guests, staff members, and owners. The module further explores the implementation of sanitation quality, cost control, and risk reduction standards in a food service operation.

Management of Food and Beverage Operations

This module examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.

Purchasing for Food Service Operations

This module will give students a basic understanding of the purchasing function in the food service sectors. Students will learn about the ways in which value can be added by members of the food service distribution channel, the necessary elements of purchase specifications, and how to select and evaluate distributor partners. The module also covers ethics, group purchasing, and electronic purchasing methods, and food safety and defence issues.

Supervision in the Hospitality Industry

This module is aimed at developing effective managerial skills essential to success in the hospitality industry. Topics include how to recruit, select, and train; increase productivity; control labour costs; communicate effectively; manage conflict and change; and use time management techniques. The importance of self-development to enable career progression is emphasised.

Planning & Control for Food & Beverage Operations

This module examines how the food and beverage operation is planned, implemented, and evaluated. Students learn how to build business through effective marketing strategies, how to satisfy the food-quality and nutritional demands of guests, and how to increase profits by maximising service, productivity, and the use of technology.

Work-Integrated Learning

The completion of periods of Work-Integrated Learning (Practical work experience in industry) is a compulsory component of this course. Students are required to undertake work within the hospitality industry to enable them to apply concepts to the real world of work. The time needed for this is 540 hours or 12 weeks.

If you are already employed in the Hospitality Industry, it would be necessary for you to negotiate a departmental rotation with your employer.

During this time you will be required to collect evidence of your work experience, conduct research, and reflect on your learning.

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