Advanced Diploma in Hospitality Education
Education, Training and Development - Schooling
Purpose and Rationale
Purpose:
The aim of the Advanced Diploma in Hospitality Education is to offer learners (educators, developers, teachers, and trainers) who already have a teaching qualification, but no background in hospitality, culinary art, and/or consumer study teaching, and who are already training or teaching or who plan to follow such a career, a qualification to improve their knowledge and skills so that they can teach in the hospitality and consumer study.
The Advanced Diploma in Hospitality Education will contribute meaningfully to specialization in these subject areas and to the individual continuing professional development of educators. By attaining this qualification the learner would be able to play a significant role in the provision of education and training as required specifically by the Department of Basic Education and by the hospitality industry in general.
Upon successful completion of the Advanced Diploma in Hospitality Education, learners will have developed:
- Skills necessary for a career in the hospitality and consumer study industry.
- Product knowledge and knowledge about the special requirements necessary for a career in the hospitality and consumer study industry.
- Skills that will empower them to offer hospitality studies with confidence in their unique setting.
- Understand the challenges for this sector and for the preparation of learners to enter into a career in the hospitality industry.
- An inter-disciplinary approach to problem-solving and decision-making.
- A global perspective on the operations of the industry.
- An understanding of and ability to respond to the debate on change and the role of the educator in the new economic and educational dispensation.
- The ability to interpret and develop learning opportunities within the context of transformation in the curriculum and the educational system and within the perspective of the hospitality industry.
Rationale:
Since 1994, the demand for hospitality services has increased dramatically. All over there is a huge need for well-trained hospitality and consumer services employees. However, there are not enough educators to train hospitality employees on a theoretical and practical level. Most of the educators in this field have no specialized training in hospitality management and/or consumer studies.
The subject areas of hospitality, consumer, and culinary studies are complex because of their multi-disciplinary nature. In addition, the different backgrounds of educators, the tradition in their particular school, the diverse needs and social backgrounds of their learners in the specific context of their classrooms and their personal values and beliefs, are all factors that should be considered as they contribute to the complexity and need for well-qualified educators.
A comprehensive study was undertaken by Jooste (2007) as part of research for the degree of Masters of Education at the Department of Curriculum Studies, University of Stellenbosch, into the needs for continuous professional development of educators involved in teaching hospitality-related subjects. There was unanimous support for the development of a qualification for already-qualified teachers to equip them to teach hospitality industry learners and thus would also serve the purpose of providing modules or the basis for skills programs that could be used for continuous professional development. This qualification should meet that need.
Outcomes
- Understand what the hospitality industry is about.
- Apply the requirements for service excellence in a multi-cultural environment and guide learners to do the same.
- Guide learners to obtain a thorough theoretical background in food and beverage service.
- Guide learners to provide excellent food and beverage service.
- Guide learners to ensure that the hospitality work place is hygienically safe and secure.
- Guide learners in the theoretical planning of large functions and provision of food to large numbers of people.
- Provide guidance and assist learners in the preparation of functions for large numbers of people.
- Plan and develop learning programmes.
- Explain basic hospitality accounting and financial management.
- Explain marketing and sales concepts and assist learners in the their application.
- Guide learners to understand the roles and responsibilities of the human resource department in a hospitality establishment.
- Guide learners to develop leadership skills in a multi-cultural environment.
- Guide learners to provide excellent service to exceed guest expectations in all stages of the guest cycle.
- Complete a Research Project.
- Apply theoretical knowledge in a hotel. > Range: This involves 100 hours of supervised work in an approved establishment. Critical Cross-Field Outcomes: The qualification is designed to be able to address all the Critical Cross-Field Outcomes. This will include: Being able to identify and solve problems creatively and guide others to do so. Assisting learners to explore a variety of strategies to learn more effectively, take decisions and use critical thinking. Guiding learners to collect, analyse, organise and critically evaluate information. Participating as responsible citizens in the life of local, national and global communities. Communicating effectively in writing or verbally to research in the field of consumer studies and hospitality management by means of negotiating, consulting and interviewing the relevant people. Using science and technology to enhance the specific field product or environment and the different processes in order to gain competitive advantage. Working effectively with others in a team. Demonstrating an understanding of the world as a set of related systems in order to know how environmental, customer, cultural, political and technical issues will impact on the consumer studies and hospitality management product and vice versa.
Assessment Criteria
Associated Assessment Criteria for Exit Level Outcome 1:
- Historical Overview of the Hospitality Industry
- Definitions in the Hospitality Industry
- Importance of the Hospitality Industry to Customers
- Various Departments of Hotels
- Different Types of Hotels and Other Hospitality Operations
- Organisational Aspects and Structure of the SA Hospitality Industry
- Grading System of the Hospitality Industry
- Hospitality within the Leisure, Travel, and Tourism Industry
- Factors Affecting International, National, and Local Leisure and Tourism Industry
- Co-operation Among Hotel Departments
- Trends and Future of the Hospitality Industry
- Key Factors in Guest Satisfaction
Associated Assessment Criteria for Exit Level Outcome 2:
- Importance of Positive Work Ethic in Hospitality Industry
- Professionalism in Hospitality and Educational Industry
- Comparison of Work Ethic in Hospitality and Education
- Exemplary Service and Positive Work Ethic
- Understanding Culture in Service Excellence
- Importance of Diversity in Today's Workforce
- Teamwork, Co-operation, and Leadership
- Respecting Differences in the Workplace
- Importance of Good Teamwork in Service Excellence
- Importance of Good Communication in the Workplace
Associated Assessment Criteria for Exit Level Outcome 3:
- Basics of Food and Beverage Service
- Training for Excellent Guest Service
- Common Functions and Roles in Food and Beverage Service
- Food and Beverage Service Techniques
- Safety in Food and Beverage Service
- Food and Beverage Menu Engineering
- Theoretical Training Programme in Food and Beverage Service
Associated Assessment Criteria for Exit Level Outcome 4:
- Tasks in Food and Beverage Service Positions
- Practical Experiences for Memorable Dining Experiences
- Operation of Food and Beverage Equipment
- Quality Checks
- Bar and Beverage Inventory Control
- Wine and Beverage Service Techniques
- Practical Training Programme in Food and Beverage Service
Associated Assessment Criteria for Exit Level Outcome 5:
- Food Service Hygiene and Sanitation
- HACCP System for Hygiene Hazards
- Hygienic Practices in Food Preparation
- Cleaning Agents and Hygiene Practices
- Safety in Food Service
- Training Programme in Hygiene and Safety
Associated Assessment Criteria for Exit Level Outcome 6:
- Kitchen Positions and Roles
- Setting Standards for Food Quality and Costs
- Quantity Food Production
- Kitchen Communication with Vendors
- Kitchen Inventory and Date Control
- Theoretical Training Programme in Quantity Food Production
Associated Assessment Criteria for Exit Level Outcome 7:
- Planning Menus for Functions
- Organizing Functions
- Standard Recipes Implementation
- Kitchen Safety Techniques
- Kitchen Receiving, Storing, and Cost Control
- Selection of Accompaniments and Garnishes
- Practical Training Programme in Running a Function
Associated Assessment Criteria for Exit Level Outcome 8:
- Development of Learning Programmes
- NQF Requirements
- Principles of Curriculum Development
Associated Assessment Criteria for Exit Level Outcome 9:
- Basic Accounting Principles in Hospitality
- Analysis and Evaluation of Accounting Methods
- Profitability and Pricing Menu Items
- Income, Budget, and Balance Sheets
- Foodservice Costs and Cost Control
- Hospitality Accounting Programme
Associated Assessment Criteria for Exit Level Outcome 10:
- Hospitality Sales, Advertising, and Marketing
- Marketing Concepts
- Designing a Marketing Plan
- Telephone Communication and Advertising Strategies
Associated Assessment Criteria for Exit Level Outcome 11:
- Human Resource Management
- Employment Laws
- Functions of HR Manager
- Compensation Administration
- Grievance Procedures
- Staff Turnover and Legal Aspects
Associated Assessment Criteria for Exit Level Outcome 12:
- Leadership and Teamwork Skills
- Cultural Diversity
- Effective Leadership Qualities
- Teamwork Importance
- Problem-Solving in Teams
Associated Assessment Criteria for Exit Level Outcome 13:
- Rooms Division Fundamentals
- Employee Roles in Rooms Division
- Housekeeping Department
- Communication Between Departments
- Safety and Security Needs
- Professional Conduct
Associated Assessment Criteria for Exit Level Outcome 14:
- Research Project Design
- Questionnaire Implementation
- Data Analysis
- Literature Review
- Business Plan Development
Associated Assessment Criteria for Exit Level Outcome 15:
- Application of Hospitality Skills for Service Excellence
- Problem-Solving and Decision-Making
- Integrated Assessment
- Cognitive Skills Development
Qualification Details
- Type
- Advanced Diploma
- NQF Level
- 07
- Min. Credits
- 120
- SAQA Source
- More Information
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