Faculty of Human Sciences
Department: Hospitality, Tourism, and Public Relations Management
Diploma: Food Service Management
B Tech: Food and Beverage Management
M Tech: Food and Beverage Management
M Tech: Food Services Management
D Tech: Food Service Management
1.1. Admission Requirements: (NSCA)
|Subjects||Diploma: Food Service Management.|
|Compulsory subjects||Age exemption: Applicants of mature age (23 with grade 12) who do not meet the entry requirements must submit proof of permanent employment in industry, working in an area related to the field of the intended study.|
|Other 1 Subject: Hospitality, Catering, Hotel, Tourism, Business, and Accounting Studies.||4|
|Mathematical Literacy||4 or|
|Remaining 3 Subjects (min. of 3 each subject)|
|Matric certificate must indicate admission to Diploma/B-degree|
1.2 Requirements: SC
A minimum rating of E (40-49%) for HG and D (50-59%) for SG subjects. English and Mathematics are compulsory. A total of 24 on the Swedish scale are required.
1.3 Requirements: N3-N6
A completed N6 in an appropriate field of study. Exemption may be awarded for equivalent subjects scored (50-59%) with a 60% similarity in content
1.4 Requirements: NASCA/NCV (4)
To register and complete the Foundation programme in the specific discipline with VUT, subject to the admission requirements for the Foundation programme for this specific discipline.
1.5 Requirements: International qualifications:
All international qualifications will be evaluated by the International Office based on the Swedish scale.
1.6 Requirements: Transfers
Applications from students to transfer from other institutions will be dealt with in terms of the Recognition of Prior Learning and Continuation of Studies policies of VUT.
Subjects for Diploma Hospitality Management
Level 1 (NQF level 5)
All subjects in the first year are compulsory:
Culinary Studies and Nutrition I; Food and Beverage Studies I; Hospitality Communication I; Hospitality Financial Management I; Hospitality Health and Safety; Hospitality Information Systems I; Hospitality Management I; Accommodation Management I; Service Excellence I.
Level 2 (NQF level 6)
End user computing communications
The following subjects are compulsory in the second year:
Culinary Studies and Nutrition II; Food and Beverage Studies II; Hospitality Communication II; Hospitality Financial Management II; Hospitality Hospitality Information Systems II; Hospitality Management II; Hospitality Law I; Food and Beverage Operations II Professional Cookery II.
Level 3 (NQF level 7)
The following subjects are compulsory in the third year: Hospitality Financial Management III; Hospitality Management Information Systems I; Hospitality Management III; Hospitality Law II; Culinary Studies and Nutrition III, Food & Beverage Operations III.
Level 4 (NQF level 7) – B Tech Degree:
Subjects of Baccalaureus Technologiae: Food and Beverage Management: Food Services Management 4, Human Resources Management, Food Service Training, Mass Catering 4, Food 4, Research Methodology: Hospitality
BTech in Food & Beverage Management
60% average for a completed ND in Hospitality Management/Food and Beverage Management or equivalent qualification in a hospitality related field with no less than 300 credits for theory.
Level 5 (NQF level 8) – M Tech in Food Service Management/Food & Beverage Management
MTech:Food & Beverage Management
MTech: Food Service Management
An average of 65% for a completed Advanced Diploma/BTech or equivalent qualification, (minimum 120 credits) in the related discipline. 65% average for Research Methodology on NQF Level 7.
Level 6 (NQF level 9) – D Tech Degree: Food Service Management
2.1 Work Integrated Learning (WIL)
Work integrated learning takes place from level 1 with a six month continuous experiential training period during level 3. The student should be actively involved in prescribed practical work at an approved food service unit. A recognised Food Service Manager who is selected by the University in conjunction with industry will act as the student’s mentor.
Topics included during the experiential training period include the following:
Menu planning, physical facilities planning and equipment, personnel administration and management, production planning and control and art of entertainment.
A Hospitality Manager works as caterer and a manager, compiles menus, arranges, and caters for functions and exercises overall control over a food service unit. Such a person is responsible for:
Quality control, attractive food displays, palatability and nutritional value, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, identification and solution of problems in a food service unit, evaluation of subordinate staff, liaison with different divisions of the organisations and industry.
Hospitals, hotels and other units where people food in large quantities e.g. canteens, restaurants, recreation clubs and hotels, as well as privately owned catering businesses. Training of food service staff in catering companies also provides job opportunities.
A BTech degree in Hospitality Management can be obtained after the Diploma. An MTech and DTech can also be obtained at this institution.
The Head of Department: Hospitality, Tourism and PR Management
Vaal University of Technology, Private Box X021 Vanderbijlpark, 1900
Tel: (016) 950 -9279, Fax: (016) 950 -9788, e-mail: firstname.lastname@example.org