Course Aim:
To meet the demanding standards of the industry, the course covers a wide spectrum of subjects. Emphasis is on efficient management in a food and beverage unit (students will not be trained as chefs). Students work in a well-equipped kitchen in the preparation and service of large-scale meals for social occasions. The inclusion of subjects such as Behavioural Studies and Food & Beverage Training enables graduates to handle and train future staff competently. A well-known wine association teaches practical knowledge of wines, cocktails and the correct serving thereof and a certificate is awarded.

This course is offered for men and women who are interested in making food service management their profession - whether in a hospital, institution, restaurant, hotel or even through private catering.

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

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:
Offering type: GRANGER BAY - FULL-TIME

For any queries get in contact with:
Ms N Nyumba (Admin: Faculty Office)
+27 21 440 5748
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Mrs F Nagia-Samsodien (Admin: Department)
+27 21 440 5749
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NOTE: The fees in this prospectus are for the 2024 academic year and are provided to assist you in your planning.

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.