Postgraduate Diploma in Food Service Management

Purpose

The purpose of this qualification is to develop the necessary knowledge, understanding, critical thinking skills and competence on an advanced level to enhance the learners' professional development towards becoming skilful employees in the Food Service Management sector. A qualified learner at this level will demonstrate competence in using advanced managerial skills and problem solving in both existing and entrepreneurial hospitality ventures and the community at large.

In addition, this qualification will provide learners with the necessary skills and competencies enabling them to focus on research in the Food Service Management sector.

Rationale

The South African Hospitality and Tourism Industry and especially the food service sector demonstrate continued growth and a clear demand for well-qualified staff within the corporate and entrepreneurial sub-sector. This qualification will develop potential managers with sound operational backgrounds and specialised skills who will be able to work in both private and government food service institutions. The qualifying learners will acquire skills, knowledge and competencies that they can apply in the socio economic structure of the food service management sector in broader South Africa.

The qualification aims to develop strategic thinkers with enhanced capabilities, demonstrating critical knowledge of and the ability to conduct and report on research projects within the hospitality context, but more specifically food service management.

Recognition of Prior Learning (RPL)

The details of the Departmental RPL policy are as follows, presuming prior accredited learning has taken place

• The candidate applies for RPL against a module/modules, or part/full qualification at the relevant department (Head of Department-HOD).
• The candidate then completes a RPL form and submits it to RPL office.
• The candidate pays an initial fee for the RPL process.
• The candidate prepares evidence of work (portfolio of evidence) and/or any other relevant proof of evidence (practical work, assignments and or assessments).
• The RPL officer is appointed from within subject heads (Subject experts) within the department.
• The portfolio of evidence is submitted to the RPL officer for the RPL evaluation process.
• The RPL officer identifies two subject experts as assessors from within the department.
• The subject expert meets with the candidate to conduct pre-screening (evaluation) to ascertain viability of the application based on programme requirements (exit level outcomes and assessment criteria as indicated in the module structure of the programme).
• Evidence submitted by the candidate is assessed by the assessors (additional evidence may be requested).
• Credits are awarded to the candidate for relevant, approved prior learning that is aligned with the relevant module outcomes and credits as indicated in the module structure of the programme.
• A moderator from the department's advisory board from within the candidate's industry is appointed to moderate the candidate's portfolio of evidence.
• The moderator reports on the assessor's judgment.
• If the RPL is awarded, an exemption form is completed for the RPL of modules.
• Only then may the prospective candidate continue with part/full registration. If the RPL is not awarded:

> An appeals application to VUT's registrar can be done.

> An independent moderator will be appointed.

Entry Requirements

The minimum entry requirement for this qualification is

• A relevant Advanced Diploma, Level 7.

This qualification consists of compulsory modules at National Qualifications Framework (NQF) Levels 8 totalling 120 Credits.

Compulsory Modules

• Conducting and Reporting Research Project, 30 Credits.
• Advanced Food and Beverage Operations, 45 Credits.
• Culinary Studies 5, 45 Credits.

1. Demonstrate critical knowledge of and the ability to conduct a research project in the Food Service Management sector.
2. Demonstrate critical knowledge and the ability to apply the knowledge in the Food Service Management sector.
3. Demonstrate the ability to apply the advance business management skills to contribute to effective decision making, management and problem solving.
4. Develop a sound foundation for the progression into senior managerial positions in the Food Service Management sector.
5. Effectively use the various modes of communicating, including information technology to promote the Food Service Management sector in a changing environment. Apply a range of financial management principles on an advanced level to effectively ensure the sustainability of the Food Service Management sector.

The following Associated Assessment Criteria will be assessed in an integrated manner across the Exit Level Outcomes

• Demonstrate an understanding of the importance of food and beverage practices and principles, food policies, nutritional guidelines and the influence thereof in the functioning of specific food service operations.
• Illustrate the ability to conduct a specific research project in a food service operation.
• Display liaison skills with the partners in the hospitality industry to create business networking.
• Demonstrate knowledge of administration, personnel and financial management in the food service environment.
• Demonstrate a comprehensive knowledge of advanced project planning and management in food service operations.
• Formulate business objectives in the planning of projects for a specific food service operation.
• Plan, manage and market a specific food service system for a food service unit.

Integrated Assessment

Assessment include a final examination.

Formative assessment will include test, assignments, oral presentations, case studies, debates and online activities. Summative assessment will include a formal examination or in case of CASS a portfolio of evidence.

Summative Assessments will be done on completion of modules.

Additional assessment opportunity includes special circumstance, which is only granted when written permission, with all supporting documents are submitted.