[Registered Qual & Unit Std Home page] [Search Qualifications] [Search Unit Standards]
SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION: 

Diploma in Catering Management 
SAQA QUAL ID QUALIFICATION TITLE
109284  Diploma in Catering Management 
ORIGINATOR
Durban University of Technology 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
CHE - Council on Higher Education  HEQSF - Higher Education Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
Diploma (Min 360)  Field 11 - Services  Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  360  Not Applicable  NQF Level 06  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Reregistered  EXCO 0821/24  2019-03-08  2027-06-30 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2028-06-30   2033-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This qualification does not replace any other qualification and is not replaced by any other qualification. 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:
The Diploma in Catering Management is intended to provide entry-level vocational preparation and applied specialisation in the catering field. Upon completion of the qualification, learners would be competent in using a variety of technical, management and practical skills in the daily operations of a kitchen. The qualification offers an appropriate balance of theoretical knowledge and practical skills, and the inclusion of a six months work integrated learning component ensures that qualifying learners are better prepared to enter the world of work.

When designing the curriculum, the programme team ensured that the programme was coherently planned, and intellectually credible in terms of content, credits, purpose and outcomes, and that it was aligned to the needs of the catering/hospitality/tourism sectors.

The positions in which learners can be employed upon completion of the Diploma in Catering Management, include, but is not limited to, the following: catering manager/supervisor for various food service units, i.e., hospitals, schools, factories, prisons, cruise ships, hotel chains, universities canteens; sous chef/chef de partie; restaurant manager, and event planner.

Rationale:
A skills audit by the Department of Environmental Affairs and Tourism, released in 2014, indicated that between 2015 and 2017, the hospitality sector in South Africa will require 24 000 chefs/cooks, and thousands of waitrons, cleaners, cashiers and management staff. According to the South African Chef Association's (SACA), as at June 2016, there were 2 500 vacancies for pastry chefs and 12 500 vacancies in hot kitchens in South Africa. The acquisition of culinary skills is very important for both the South African and global economy, in terms of direct and indirect employment, and contribution to Gross Domestic Product (GDP). In addition to the above, catering has a tremendous multiplier effect on other economic sectors, and as the tourism sector in South Africa is forecast to grow even larger, the demand for chefs and cooks is also likely to grow. Hence, the decision to offer a new Diploma in Catering Management that will contribute to addressing the growing demand for knowledgeable and skilled catering personnel.

According to the National Development Plan (NDP), education is the critical enabler for economic development and growth in South Africa; it also defines learners' identity; enables them to take control of their own lives; raise healthy families, and plays a meaningful role in the broader development of our society. In the above regard, the Diploma in Catering Management will not only broaden access to higher education, as the tuition costs are much lower than those charged by private institutions, but it will also improve the employment prospects of the qualifying learners, and will contribute towards meeting the growing needs of the catering, hospitality and tourism industries for skilled employees, thereby contributing to the socio-economic development and growth of the country.

The qualification was also developed with a view to offering learning and career pathways, with opportunities for articulation into other qualifications within and across tertiary institutions. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Recognition of Prior Learning (RPL):
The institution has an RPL policy in place that allows candidates access to higher education by recognising their prior learning (completed qualifications, short courses and work experience). RPL applications for the institution are received by the Centre for Excellence in Learning and Teaching (CELT). The candidates are required to complete a RPL application document. Accompanying the RPL application must be certified copies of all previous qualifications and a comprehensive portfolio reflecting extensive work-based learning. Once the institution's RPL coordinator has deemed the RPL application as being complete, the portfolio will be sent to the relevant academic department for evaluation. The department's RPL committee assesses the candidate's portfolio thoroughly against the relevant learning outcomes, and credits/exemption may be granted for some modules in the qualification, and/or admission may be granted into the qualification. In accordance with Durban University of Technology (DUT)'s RPL policy, the department will accept a maximum of 10% of a learner cohort into a qualification via the RPL route.

Entry Requirements:
The minimum entry requirements are:
  • Senior Certificate.
    Or
  • National Senior Certificate (NSC) granting access to Diploma studies.
    Or
  • National Certificate (Vocational) (NC(V)) at Level 4 granting access to Diploma studies. 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification consists of compulsory modules at Levels 5 and 6 totalling 360 Credits.

    Compulsory Modules at Level 5: 156 Credits:
  • Cornerstone, 12 Credits.
  • Introduction to Technology, 12 Credits.
  • Business Communications and Information Literacy, 16 Credits.
  • Introduction to Hospitality and Tourism, 16 Credits.
  • Catering Fundamentals, 12 Credits.
  • Commercial Cookery and Costing, 16 Credits.
  • Commercial Cookery, 16 Credits.
  • Food and Nutrition, 8 Credits.
  • Hygiene and Safety, 8 Credits.
  • Restaurant Operations, 12 Credits.
  • Catering Management, 16 Credits.
  • Catering Financial Management, 12 Credits.

    Compulsory Modules at Level 6: 204 Credits:
  • Management, 8 Credits.
  • The Entrepreneurial Edge, 8 Credits.
  • Work Preparedness, 8 Credits.
  • Commercial Cookery, 16 Credits.
  • Restaurant Operations, 12 Credits.
  • Catering Management, 16 Credits.
  • Catering Financial Management, 16 Credits.
  • Commercial Cookery, 16 Credits.
  • Hygiene and Safety, 8 Credits.
  • Commercial Cookery, 16 Credits.
  • Catering Information Systems, 12 Credits.
  • Catering Facilities, 8 Credits.
  • Work-Integrated-Learning, 60 Credits. 
    		•

    EXIT LEVEL OUTCOMES 
    1. Demonstrate detailed knowledge of the main areas within the catering industry, including an understanding of the key terms, concepts, facts, principles and theories applicable to the industry.
    2. Apply relevant knowledge and skills to identify, analyse, and resolve catering-related problems.
    3. Evaluate current industry practices; propose measures to improve them, and demonstrate knowledge of the impact of regulations on the catering industry.
    4. Communicate effectively, both orally and in writing, using appropriate technology, language, structure, style and graphical support.
    5. Use appropriate information technology software programmes to enhance productivity in a catering establishment. 

    ASSOCIATED ASSESSMENT CRITERIA 
    Associated Assessment Criteria for Exit Level Outcome 1:
  • Explain the nature and function of the various areas within a hospitality environment.
  • Explain the key catering specific terms, concepts, facts, principles, and theories applicable to the industry.
  • Demonstrate basic food preparation methods.
  • Undertake basic food costing calculations to establish the selling price.

    Associated Assessment Criteria for Exit Level Outcome 2:
  • Identify and analyse catering-related problems.
  • Present solutions to resolve catering-related problems.
  • Display procedural knowledge, theory, principles and skills pertinent to working in a professional kitchen.

    Associated Assessment Criteria for Exit Level Outcome 3:
  • Observe and critique current industry practices.
  • Present measure to improve current industry practices.
  • Observe regulations and protocols governing the preparation and handling of food during practical lessons.

    Associated Assessment Criteria for Exit Level Outcome 4:
  • Used a variety of communication technologies to communicate effectively with industry stakeholders.
  • Use appropriate style and language to communicate coherently and concisely with industry stakeholders.
  • Work effectively, as part of a team, to achieve a common outcome.
  • Apply appropriate communication skills to interact with culturally diverse colleagues and customers.

    Associated Assessment Criteria for Exit Level Outcome 5:
  • Use appropriate software programs to communicate effectively with catering stakeholders.
  • Use appropriate software programs pertaining to catering.

    Integrated Assessment:
    Aligned to the institution's Assessment Policy, regarding Integrated Assessments for the Diploma in Catering Management:
  • The assessments will be aligned with the stated learning outcomes for the programme.
  • Appropriate assessment tools will be used to establish that students have achieved the stated learning outcomes.
  • Assessment will be systematic, regular and formative, and feedback to the learners about their progress toward exit level competence will be timeous and constructive.
  • The assessment practices will be open, transparent, fair, valid and reliable, and ensure that no learner is disadvantaged in any way whatsoever.

    The assessment of the fundamental modules will be integrated into the core modules, and the assessment of a number of core modules will be integrated into the practical assessments. The Integrated Assessments will make use of a range of Formative and Summative Assessment tools to assess combinations of practical, applied, foundational and reflective competencies, and include: simulations; practical's; written assignments; written tests; case studies and case presentations. The assessment of work-integrated learning will require learners to apply the knowledge and skills acquired from all of the modules in the qualification. 
    		•

    INTERNATIONAL COMPARABILITY 
    The Diploma in Culinary and Catering Management offered by Temasak Polytechnic in Singapore offers similar modules to those offered in this qualification, with the focus being on producing a well-rounded graduate, by offering modules in cooking, communication, finance, management, and entrepreneurship.

    The Diploma in International Chef Training at the International Centre for Culinary Arts in Dubai focuses on classical continental cuisine and industry-centred training. While the structure differs, there is a distinct similarity in terms of core and cross-disciplinary subjects and the importance placed on non-culinary subjects, like Management; Finance; Work Preparedness, and Information Technology.

    In the African continent, there is a dearth of qualifications specialising in catering management. The International Hotel and Tourism institute in Kenya offers a Higher National Diploma in Culinary Arts is a two-year qualification providing learners the opportunity to develop their skills through the classroom theory, and food production demonstration. 

    ARTICULATION OPTIONS 
    This qualification offers the following articulation possibilities.

    Horizontal Articulation:
  • Diploma in Hospitality Management at Level 6.

    Vertical Articulation:
  • Advanced Diploma in Catering Management at Level 7. 
    		•

    MODERATION OPTIONS 
    N/A 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    N/A 

    NOTES 
    N/A 

    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    1. Durban University of Technology 


    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.