School of Hospitality and Culinary Arts

The National Certificate in Accommodation Services (NQF Level 2, 120 credits) equips learners with essential skills and knowledge for the hospitality industry. This qualification covers various aspects of accommodation services, including housekeeping, guest relations, maintenance, and safety protocols. It prepares individuals to deliver high-quality service in hotels, lodges, guesthouses, and other accommodation establishments, ensuring a seamless and enjoyable experience for guests.

The National Certificate in Professional Cookery (NQF Level 4, 145 credits) equips students with comprehensive skills and knowledge in culinary arts. This qualification covers a range of cooking techniques, menu planning, food safety practices, and kitchen management. Graduates are prepared for careers in various hospitality settings, including restaurants, hotels, and catering services, where they can excel as skilled chefs or culinary professionals.

The National Certificate in Food and Beverage Services (NQF Level 4, 133 credits) equips learners with essential skills and knowledge for careers in the hospitality industry. This qualification covers a range of competencies, including food and beverage preparation, service techniques, customer service excellence, and compliance with health and safety standards. Graduates are prepared to deliver exceptional dining experiences in various hospitality settings, from restaurants and hotels to catering services and event management.