Advanced Diploma in Catering Management
Services - Hospitality, Tourism, Travel, Gaming and Leisure
Purpose and Rationale
Advanced Diploma in Catering Management
Purpose
The Advanced Diploma in Catering Management aims to enhance the technical, practical, and managerial knowledge and skills of graduates in the catering field. The qualification is designed to provide a deep understanding of current practices, theories, and methodologies in catering management. It also aims to develop graduates' abilities to identify, analyze, evaluate, and respond to complex challenges in the industry.
This qualification targets individuals employed full-time and encourages self-directed learning. Upon completion, graduates should possess the necessary knowledge and skills to perform managerial roles in various catering sectors such as food service providers, events management, transport catering, and welfare catering. Job opportunities for graduates may include roles like Food Production Supervisor, Catering Coordinator, Events Coordinator, Private Chef, Entrepreneur, Chef de Partie, Food Outlet Manager, and Food Service Manager.
Rationale
The South African hospitality and tourism sector is a key economic driver with significant growth potential. The sector is poised to create jobs and increase foreign exchange earnings, impacting various other economic sectors positively. With the sector's projected growth, there will be a rising demand for qualified catering management staff.
Based on these factors and the high demand from Catering Management graduates for a National Qualifications Framework (NQF) 7 qualification, the Faculty of Management Sciences has developed the Advanced Diploma in Catering Management. The qualification aims to provide students with learning and career pathways, including opportunities for progression to other qualifications within tertiary institutions. This includes the planned Postgraduate Diploma in Tourism and Hospitality, specializing in Catering Management, slated for introduction at the Durban University of Technology from January 2021.
Outcomes
- Examine and address complex challenges specific to the catering industry.
- Use appropriate tools to enhance decision-making and improve the performance of a catering division/establishment.
- Develop creative and resourceful responses to problems and issues in the context of new circumstances, using evidence based and theory driven arguments.
- Develop professional practice and act ethically with various stakeholders in the catering industry.
- Demonstrate the ability to access, process and manage information gathering### while independently validating the sources of information.
Assessment Criteria
Associated Assessment Criteria for Exit Level Outcome 1:
- Assess the impact of food safety issues, food insecurity, and the demand for higher quality foods on a catering establishment.
- Apply Cost-Volume-Profit principles in menu engineering and meal pricing.
- Examine the relationship between physiological and psychological effects of food intake and food choice.
- Apply communication principles relevant to event management.
- Develop innovative solutions to enhance organisational competitiveness.
Associated Assessment Criteria for Exit Level Outcome 2:
- Effectively use management and financial accounting tools for decision-making.
- Observe hygiene and safety standards and conduct risk assessments.
- Establish the feasibility of events and describe procedures for event bidding.
- Employ management tools and techniques for scheduling and budgeting projects.
- Develop an integrated marketing communications strategy for a catering establishment.
Associated Assessment Criteria for Exit Level Outcome 3:
- Assess the role of genetically modified foods in hunger management.
- Discuss the importance of financial, marketing, legal, human resource, operations, and general management knowledge for launching and operating a new venture.
- Prepare revenue and support centre statements for a catering enterprise.
- Identify and weigh various issues to make rational decisions.
Associated Assessment Criteria for Exit Level Outcome 4:
- Examine case studies of successful entrepreneurs to uncover their success secrets.
- Identify and evaluate the authorities involved in planning and approving event catering operating licenses.
- Prepare an event catering plan based on site and client requirements.
- Explain employees' rights to fair treatment in accordance with relevant labour legislation.
Associated Assessment Criteria for Exit Level Outcome 5:
- Prepare cash flow statements and cash budgets for catering enterprises.
- Identify and assess sources of support for small businesses and entrepreneurs.
- Determine research criteria for a research proposal and problem statement development.
Integrated Assessment:
- Align assessments with the institution's Assessment Policy and the qualification's learning outcomes.
- Use appropriate assessment tools to determine achievement of learning outcomes.
- Provide regular, constructive feedback to students on their progress.
- Ensure assessments are fair, valid, reliable, and transparent.
- Integrate discipline-specific modules into assessments for Project Management, Strategic Catering Management, Advanced Services Marketing, Advanced Entrepreneurship, and Research Methodology.
- Use a variety of formative and summative assessment tools such as written assignments, tests, and case studies contextualized in a catering environment.
Qualification Details
- Type
- Advanced Diploma
- NQF Level
- 07
- Min. Credits
- 120
- SAQA Source
- More Information
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This page includes information from the South African Qualifications Authority (SAQA) . Builtneat Pty Ltd trading as Study Start, has modified all or some of this information. SAQA has not approved, endorsed, or tested these modifications.