CAPE TOWN HOTEL SCHOOL
ADV DIPLOMA:HOSP & PROFESSIONAL COOKERY
Course Aim:
The rationale for the Advanced Diploma in Hospitality and Professional Cookery qualification is that it is specifically designed to provide broad-based education in Professional Cookery. This qualification allows the learners to embrace a broader opportunity for employment and career related goals. The Advanced Diploma will ensure that middle-level management and senior positions in the back of house chef division of the hospitality sector have the requisite competencies and associated proficiency to succeed. The academic rationale of the Advanced Diploma in Hospitality and Professional Cookery represents a blend of conceptual and contextual knowledge, skill and applied competence which is appropriate to the purpose of the qualification and the nature of the profession whether as a chef or others related hospitality manager positions. The main study area opens up a career pathway to senior Chef Positions.
Opportunities:
Future industries
• Restaurant, entertainment and conference venue chef
• Self-employment
• Cruise liners
• Banqueting facilities
• Events companies
• Catering companies
• Private sector
• Government departments industry
• Restaurant industry
• Hotel industry
• Liquor industry
• Guesthouses and Bed & Breakfasts
• Casinos
Future career
• Pastry Chef de Partie
• Chef de Partie
• Junior Sous Chef
• Sous Chef
• Executive Chef
Admission requirements:
Diploma in Hospitality and Professional Cookery, or a related qualification, or equivalent qualification that includes an appropriate knowledge base. e.g., National Diploma: Hospitality Management or a three-year undergraduate degree in Hospitality/Hotel Management. Learners entering the programme will be in possession of a recognized NQF level 6 qualifications with a minimum of 60% in the final subjects of the final year. Applicants that have the percentages between 55% 59% will be referred to the discretion of the Head of Department. If students that have not completed their Baccalaureus Technologiae they must apply and complete the outstanding subjects on the new qualification. Applicants with qualifications in other fields will be referred to the discretion of the Head of Department with the same admission criteria.
Undergraduates
For all Certificate, Diploma and National Diploma applications, consult the General admission requirements.
Some courses require students to submit additional information as part of their application.
General admission requirements
Postgraduates
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
General admission requirements
Syllabus and fees
Offering type: GRANGER BAY - PART-TIME
For any queries get in contact with:
Ms N Nyumba (Admin: Faculty Office)
+27 21 440 5748
This email address is being protected from spambots. You need JavaScript enabled to view it.
Mrs F Nagia-Samsodien (Secretary to the HoD)
+27 21 440 5749
This email address is being protected from spambots. You need JavaScript enabled to view it.
ADV DIPLOMA:HOSP & PROFESSIONAL COOKERY
Course Aim:
The rationale for the Advanced Diploma in Hospitality and Professional Cookery qualification is that it is specifically designed to provide broad-based education in Professional Cookery. This qualification allows the learners to embrace a broader opportunity for employment and career related goals. The Advanced Diploma will ensure that middle-level management and senior positions in the back of house chef division of the hospitality sector have the requisite competencies and associated proficiency to succeed. The academic rationale of the Advanced Diploma in Hospitality and Professional Cookery represents a blend of conceptual and contextual knowledge, skill and applied competence which is appropriate to the purpose of the qualification and the nature of the profession whether as a chef or others related hospitality manager positions. The main study area opens up a career pathway to senior Chef Positions.
Opportunities:
Future industries
• Restaurant, entertainment and conference venue chef
• Self-employment
• Cruise liners
• Banqueting facilities
• Events companies
• Catering companies
• Private sector
• Government departments industry
• Restaurant industry
• Hotel industry
• Liquor industry
• Guesthouses and Bed & Breakfasts
• Casinos
Future career
• Pastry Chef de Partie
• Chef de Partie
• Junior Sous Chef
• Sous Chef
• Executive Chef
Admission requirements:
Diploma in Hospitality and Professional Cookery, or a related qualification, or equivalent qualification that includes an appropriate knowledge base. e.g., National Diploma: Hospitality Management or a three-year undergraduate degree in Hospitality/Hotel Management. Learners entering the programme will be in possession of a recognized NQF level 6 qualifications with a minimum of 60% in the final subjects of the final year. Applicants that have the percentages between 55% 59% will be referred to the discretion of the Head of Department. If students that have not completed their Baccalaureus Technologiae they must apply and complete the outstanding subjects on the new qualification. Applicants with qualifications in other fields will be referred to the discretion of the Head of Department with the same admission criteria.
Undergraduates
For all Certificate, Diploma and National Diploma applications, consult the General admission requirements.
Some courses require students to submit additional information as part of their application.
General admission requirements
Postgraduates
For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.
General admission requirements
Syllabus and fees
Please note:
The fees reflected here are for the 2024 academic year, and are subject to change for 2025.Please confirm the final fee amount by contacting the relevant Faculty Office or contact person as listed at the bottom of this page.
Prepare this quote for:
FOURTH YEAR
Compulsary subject(s)
Compulsary subject(s)
ADVANCED HOSPITALITY RESEARCH (ADR473S)
R 5,220.00
HOSPITALITY ENVIRONMENTAL RISK MANAGEMENT (HER472S)
R 5,800.00
HOSPITALITY MANAGEMENT 4 (HSM472S)
R 5,800.00
PROFESSIONAL COOKERY GASTRONOMY 4 (GST470S)
R 9,280.00
PROFESSIONAL COOKERY OPERATIONS 4 (OPN470S)
R 9,280.00
Offering type: GRANGER BAY - PART-TIME
For any queries get in contact with:
Ms N Nyumba (Admin: Faculty Office)
+27 21 440 5748
Mrs F Nagia-Samsodien (Secretary to the HoD)
+27 21 440 5749
NOTE: The fees in this prospectus are for the 2024 academic year and are provided to assist you in your planning.
Disclaimer
This information is subject to change based on approval and accreditation of HEQSF aligned qualifications.
Admission requirements may therefore differ between the existing qualification and the HESQF aligned qualification. Every effort has been made to ensure the accuracy of the information on this page; however the University reserves the right at any time, if circumstances require, to make changes to any of the published details.