Higher Certificate in Hospitality Studies

Purpose

The purpose of the higher certificate in hospitality studies is to provide knowledge, context and skills that are fundamental to the hospitality industry. The higher certificate is based on the core departments of hospitality, namely: Food preparation, Food & Beverage Service, and Rooms Division. The learners will be introduced to the world of hospitality and how hospitality businesses operate, centred around the 3 core departments. The certificate will look to impart the key disciplines and processes of each department so that learners are able to not only operate in hospitality positions with confidence and capability, but potentially supervise operations as well.

In addition, the qualification will look to develop the more generic, work-based disciplines within the learners such as professional communication in both spoken and written forms, basic work-based numeracy, and computer literacy. This also has the effect on improving a learner's ability to further their studies if they wish through either a diploma or a degree in a cognate discipline.

The qualification also looks to develop the more desirable graduate attributes that the industry is looking for, such as being guest-centred in actions and decisions, having a good work ethic, and having a willingness to learn and develop themselves in their careers.

Rationale

With the increase in demand for higher education in recent years, there is a surplus of potential learners who are struggling to gain entry. Moreover, many of these learners have not met the minimum entry requirements to degree level through their National Senior Certificate. This is not only from learners who have immediately finished school, but people who have left school 2 to 4 years previously. Similarly, the interest in entering the hospitality industry has seen a bit of a resurgence since the easing of travel restrictions globally. These 2 factors have encouraged the school to develop a new and different pathway for potential learners who are interested in entering the industry, the higher certificate qualification.

The school is continuously engaging with our industry partners through our WIL and internship programs, and the current feedback is that there is an increased need for better prepared workers. Waiters, servers, front of house, housekeepers and maintenance positions are extremely important to hospitality organisations as these employees are directly responsible for the guest and customer experience. Even though the hospitality industry is currently recovering from the Covid19 pandemic, there is still a high demand for entry level operators that have an understanding and passion for the industry to ensure improved customer satisfaction. Moreover, there is also the need for supervisors who have knowledge and experience to help manage operators to greater success.

The higher certificate would allow learners who are unable to enter our degree qualification an opportunity to gain knowledge and skills that will springboard them into the industry and into their careers. This also provides the industry with what they are looking for in a potential employee and for potential supervisors.

Recognition of Prior Learning (RPL)

Recognition of Prior learning is a fundamental process of admission to broaden access to higher education. The SHS RPL and CAT Policy clearly sets out how these 2 processes work together in order to promote access to learners who are not being admitted through normal channels. The policy has been developed in line with the Policies on the Recognition of Prior Learning, Credit Accumulation and Transfer, and Assessment in higher education and National Policy and Criteria for the Implementation of Recognition of Prior Learning.

RPL is the term that refers to the principles and processes through which the prior knowledge and skills of a person are made visible, mediated, and rigorously assessed and moderated for the purposes of alternative access and admission, recognition, or further learning and development. The Recognition of Prior Learning (RPL) and Credit Accumulation and Transfer (CAT) policy of the school allows for up to a maximum of 50% of the total credits of the qualification to be transferred from other cognate qualifications.

In brief, applicants who wish to apply for RPL will submit the normal application documents through the admission manager. Thereafter, the application and documents will be assessed by the Academic Dean on the basis of 3 points.

1. Learning above and beyond their schooling, such as short courses, workshops, and seminars.
2. Industry and work experience in a cognate industry or position.
3. a score of 60% or higher in the school's admission assessment test.

The applicant will be required to submit evidence on these points, and should the evidence meet the requirements for the specific qualification as set out in the policy, the applicant will gain entry into that specific qualification. No more than 10% of the cohort will be accepted on RPL.

Entry Requirements

• National Senior Certificate with a certificate level pass or higher.

This qualification consists of the following compulsory modules at National Qualifications Framework Level 5 totalling 120 credits.

Compulsory Module, NQF Level 5, 120 Credits

• Introduction to Hospitality, 15 Credits.
• Communication Fundamentals, 10 Credits.
• Hospitality Numeracy, 10 Credits.
• Computer literacy, 10 Credits.
• Hospitality Service, 15 Credits.
• Hospitality Accommodations Services, 15 Credits.
• Fundamental Food Preparation, 15 Credits.
• Business Communication, 10 Credits.
• Basic Operational Finances, 10 Credits.
• Work Integrated Learning, 10 Credits.

Exit Level Outcomes

1. Demonstrate a clear understanding of the foundational knowledge of the hospitality industry including core terminology, structures, and roles within the broader business environment.
2. Demonstrate understanding and apply methods of professional practice, disciplines, and etiquette in the core disciplines of food preparation, food and beverage service, front office and housekeeping.
3. Demonstrate an integrated understanding and knowledge of customer behaviour, expectations, preferences and trends in various hospitality departments.
4. Demonstrate competency in professional communication with regards to proposals, giving and receiving instructions, and engaging professionally with both co-workers and guests.
5. Demonstrate understanding and apply the fundamental measures and controls of operational finances within a hospitality business.

ASSOCIATED ASSESEMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1

• Identify and apply key terms and principles within a hospitality business environment.
• Explain the organisational structure of various departments in the hospitality business and differentiate between theories and responsibilities of the employees in each department.
• Understand the various business types and structures that constitute the hospitality sector.
• Identify and explain the role the hospitality industry plays in the broader business environment and the relationship with linked industries.

Associated Assessment Criteria for Exit Level Outcome 2

• Understand and apply the standard operating procedures of food preparation, food and beverage service, front office and housekeeping.
• Conduct themselves according to professional expectations and etiquette.
• Use work-based technology within the various hospitality departments to improve communication, organisation, and efficiency.
• Demonstrate behaviour and decision-making that is based on the needs and wants of the customers or guests.

Associated Assessment Criteria for Exit Level Outcome 3

• Identify broad target markets of the hospitality industry that guide business offerings.
• Identify and interpret both external and internal factors that affect guest decisions.
• Understand and utilise digital tools to engage with current and potential guests.
• Demonstrate effective research and problem-solving skills in addressing guest issues.

Associated Assessment Criteria for Exit Level Outcome 4

• Demonstrate confidence and competence at utilizing with work-based computer applications.
• Produce detailed and effective work documents using office-based computer applications.
• Produce professional, detailed reports and presentations in both spoken and written formats.
• Identify and apply different methods of engaging with and aiding guests in various hospitality contexts.
• Understand and apply methods of managing conflict within the work environment.

Associated Assessment Criteria for Exit Level Outcome 5

• Understand key financial terms and calculations that form the basis of the various departments within a hospitality organisation.
• Apply inventory and purchasing systems for financial control.
• Interpret financial statements and make good business decisions based on such financial documents and information.
• Demonstrate an understanding of financial rules, regulations, and responsibilities of hospitality organisations and their employees.

INTEGRATED ASSESSMENT

The qualification has been designed to incorporate theoretical lessons, on-campus practical sessions, and work-based internships (WIL), while aligning with the Teaching and Learning Policy and Assessment Policy of the school. Each module has its own integrated assessment plan that best aligns with the individual module outcomes.

Formative Assessment

All modules comprise formative written and verbal assessments such as individual and group assignments, tests, and presentations. Each assessment requires formative feedback which is done in written and verbal forms through lessons, hard copy and through our learner management system (LMS), in good time and in preparation for the next assessment. Practical formative assessments will also take place in the form of demonstrations, practice and multi-task challenges on campus for some of the modules. These formative assessments will count in varying degrees towards the final result of each module. WIL is assessed differently and through the following methods: Internship Coordinator check up, Employer Feedback, Record of working hours, and a written WIL Assignment based on their experiences. The key reason for this approach is for the learners to really engage with the work experience at first, and then look to apply the principles learned in class to the real life scenario. By emphasising employer feedback, learners are encouraged to develop strong, professional relationships with their supervisors and managers developing key hospitality characteristics in line with the graduate attributes this qualification values.

Summative Assessment

All modules have summative assessment that count a higher percentage towards the final module mark. These are the formal exams that take place at the end of each module that challenge learners' ability to integrate a large body of knowledge in the achievement of the stated outcomes. These will take the form of written examinations, or Summative Practical examinations that require learners to demonstrate the ability to apply knowledge in real-world action.