Higher Certificate in Hospitality and Leisure Studies

Purpose

This qualification is designed to enhance the employability of learners by equipping them with basic hospitality knowledge and skills, which will enable them to occupy junior/entry-level positions in both the private and the public sectors.

The qualification also prepares learners for employment in entry-level or support positions in a wide variety of sectors within the hospitality industry, inter alia, accommodation establishments, food service providers, events and conferencing, transport catering, and welfare catering. Typical jobs that learners should be able to occupy after completing the qualification include: chefs, waiters, receptionists, reservationists, guest relations officers, finance clerks, bartenders, and sales and marketing assistants.

Rationale

A skills audit by the Department of Environmental Affairs and Tourism, released in 2014, indicates that the hospitality sector will require thousands of additional employees. Hence, the acquisition of hospitality management skills is very important for the South African economy, in terms of direct and indirect employment, and contribution to the Gross Domestic Product Gross domestic product (GDP).

Additionally, the hospitality/tourism industry has a tremendous multiplier effect over other economic sectors, especially as the sector in South Africa is forecast to grow even larger. Based on the afore-mentioned, the institution decided to offer a Higher Certificate in Hospitality and Leisure Studies with a view to contributing to addressing the current and future demand for knowledgeable and skilled hospitality personnel.

Upon completion of the Higher Certificate in Hospitality and Leisure Studies, learners will be able to articulate into Diploma in Hospitality Management, or into other related Advanced Certificate and Diploma qualifications offered by other institutions of higher learning. The qualification was also designed to facilitate vertical articulation into the Diploma in Hospitality Management.

Recognition of Prior Learning (RPL)

The institution has an RPL policy in place that allows learners access to higher education by recognising their prior learning (completed qualifications, short courses and work experience). Accompanying the RPL application must be certified copies of all previous qualifications and a comprehensive portfolio reflecting extensive work-based learning.

The relevant learning outcomes, and credits/exemption may be granted for some modules in the qualification, and/or admission may be granted into the qualification.

Entry Requirements

The minimum entry requirement for this qualification is

• Senior Certificate (SC).

Or

• National Senior Certificate (NSC).

Or

• National Certificate (Vocational) NC(V)) at Level 4.

This qualification consists of compulsory and elective modules at Level 5 totalling 120 Credits.

Compulsory Modules: 88 Credits

• Business Communication and Information Literacy, 16 Credits.
• Quantitative Approaches to Management Sciences, 8 Credits.
• Hospitality Information Technology, 16 Credits.
• Cornerstone 101, 12 Credits.
• Hygiene and Safety, 12 Credits.
• Accounting Principles for Hospitality, 16 Credits.
• Service Excellence in Tourism and Hospitality, 8 Credits.

Elective Modules: 32 Credits (Choose two modules)

• Introduction to Food and Beverage Service, 16 Credits.
• Culinary Skills, 16 Credits.
• Hospitality House-keeping and Maintenance Operations, 16 Credits.
• Hospitality Front Office Operations, 16 Credits.

1. Demonstrate a basic understanding of the key concepts, terms, principles, and practices within the field of hospitality and leisure studies.
2. Apply hospitality-related knowledge and skills to identify and resolve basic problems in a hospitality establishment.
3. Demonstrate the ability to cost and prepare basic meals and beverages.
4. Communicate basic hospitality-related information effectively, both orally and in writing, using appropriate technology, language, structure and style.

Associated Assessment Criteria for Exit Level Outcome 1

• Demonstrate a basic understanding of the key concepts, terms, principles, and practices within the field of Hospitality.
• Explain the concept of service quality in the Hospitality industry.
• Demonstrate the basic underlying concepts and practical application of the fundamentals of hospitality finance.
• Describe the importance of hygiene and safety in a hospitality establishment.
• Discuss the nature and role of the house-keeping and maintenance functions.
• Perform basic front-office operations.

Associated Assessment Criteria for Exit Level Outcome 2

- Identify and resolve basic guest-related problems and complaints such as

• house-keeping, maintenance issues and front-office problems.
• Demonstrate basic Information Technology (IT) knowledge and skills pertinent to the hospitality industry.

Associated Assessment Criteria for Exit Level Outcome 3

• Perform basic recipe costing.
• Prepare and present basic meals.
• Observe quality control measures in the kitchen.
• Correctly prepare and present beverages.

Associated Assessment Criteria for Exit Level Outcome 4

• Describe and apply appropriate strategies to communicate with relevant stakeholders.
• Demonstrate computer literacy and proficiency.
• Use appropriate style and language to communicate coherently and concisely with a hospitality establishment's stakeholders.
• Demonstrate interpersonal skills to work effectively as part of a team to achieve a common outcome.

Integrated Assessment

Foundational/fundamental knowledge will be applied and assessed in some of the core modules. The assessments will include tests, assignments, and practicals in the kitchen and restaurant. Aspects of the "Hygiene and Safety" module will be assessed in practical modules, such as "Culinary Skills" and "Introduction to Food and Beverage Service".