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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

Certificate: Food and Beverage Management 
SAQA QUAL ID QUALIFICATION TITLE
21142  Certificate: Food and Beverage Management 
ORIGINATOR
Intec College 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
QCTO - Quality Council for Trades and Occupations  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 11 - Services  Consumer Services 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  258  Level 5  Level TBA: Pre-2009 was L5  Regular-Provider-ELOAC 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Reregistered" 		 EXCO 07158/17  2015-07-01  2016-12-31 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2017-12-31   2019-12-31  

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 
The primary purpose of the qualification is to provide qualifying learners with the appropriate knowledge, skills and attitudes to:
  • Enter the hospitality industry into one of the Food and Beverage Departments and function as a productive team member 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Upon entry to the Programme, it is assumed that learners should have demonstrated:
  • the ability to express themselves clearly and correctly both orally and in writing in English (NQF4);
  • the ability to apply numerical skills, including basic arithmetic (add, subtract, divide, multiply) (NQF3); and
  • a standard 10 (grade 12) certificate and/or
  • four years working experience in a business environment and/or
  • have successfully completed the Supervision Certificate in Rooms Division Management or the Supervision Certificate in Food and Beverage Management or a Management Certificate in Rooms Division Management.

    Recognition of prior learning:

    This qualification may be achieved in whole or in part through the recognition of prior learning 
    		•

    RECOGNISE PREVIOUS LEARNING? 
    Y 

    QUALIFICATION RULES 
    This qualification may be achieved in whole or in part through the recognition of prior learning 

    EXIT LEVEL OUTCOMES 
    1. Identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made.
    2. Work effectively with others as a member of a team, group, organisation and community.
    3. Organise and manage oneself and one's activities responsibly and effectively.
    4. Collect, analyse, organise and critically evaluate information.
    5. Demonstrate an understanding of the world as a set of related systems by recognising that the problem solving context does not exist in isolation.
    6. Reflect on and explore a variety of strategies to learn more effectively.
    7. Explore business and career opportunities.
    8. Develop entrepreneurial opportunities.
    9. Communicate effectively using visual, mathematical and language skills in the modes of oral and/or written persuasion.
    10. Demonstrate effective and responsible decision making.
    11. Stimulate and develop thinking patterns involving creativity.
    12. Interpret information received via the media and other sources.
    13. Remain receptive and responsive to current trends and developments.
    14. Use technology effectively and responsibly.
    15. Conduct research independently.

    Specific outcomes:

    Hospitality Studies (Credits 30)
    Introduction to the Hospitality Industry
    Specific Outcomes:
  • Explain the potential impact of tourism on the creation of jobs and the general economy, and its impact on the hotel industry specifically.
  • Explain the structure of the South African tourism industry and how the hotel industry fits into that structure.
  • Show understanding of the various types of accommodation establishments and explain the different types of products and services offered by different operations.
  • Give an overview of the hospitality industry as a career choice and explain the various common departmental and staffing structures.
  • Give a brief overview of each of the major departments within a hotel and of the restaurant and catering industry.
  • Give a brief summary of the history of the hotel industry in Europe and the development of the industry internationally.
  • Give an overview of the historical development of the South African hotel industry.
  • Give an overview of the various governing bodies, associations and unions that influence the hotel industry, among others FEDHASA, the Tourism Business Council, the HITB, Satour, The Department of Environment and Tourism, the Association of Independent Hotels.
  • Give an explanation of the minimum hygiene requirements of the hotel, restaurant and catering industry.
  • Explain the basic safety and security requirements of the hotel, restaurant and catering industry.
  • Display cultural awareness in your dealings with customers and fellow employees.

    Communications and Guest Relations (Credits 34)
    Guest Relations
    Specific Outcomes:
  • Discuss the importance of providing exceptional service.
  • Discuss how to provide high-quality service.
  • Discuss how guests evaluate service.
  • Discuss the importance of good grooming, body language and a positive attitude.
  • Deal with complaints.
  • Deal with angry guests.
  • Explain what an internal customer is and recognise the role of the internal customer.

    Communications
    Specific Outcomes:
  • Explain the important aspects of communication.
  • Discuss the difference between verbal and non-verbal communication.
  • Discuss the main barriers to communication and methods of overcoming these.
  • Discuss the role of the sender and the receiver in the communication process.
  • Explain the role of the medium and language used in communication.
  • Describe how poor communication can affect guest service.
  • Non-verbal communication.
  • Describe the impact and forms of non-verbal communication.
  • Explain the difference between positive and negative body language.
  • Improve your own body language.
  • Listening.
  • Describe the role of listening in the communication process.
  • Explain the important factors and barriers influencing listening skills.
  • Take steps to improve your own listening skills.
  • State why listening is an important aspect of quest service.
  • Question technique.
  • Explain the need for being able to ask questions effectively.
  • Be able to formulate open and closed/direct and indirect questions.
  • Improve your skills in asking questions.
  • Telephone technique.
  • Summarise the role of the telephone in the hospitality environment.
  • Explain the importance of speech and voice quality.
  • Explain the significance of listening skills in telephone communication.
  • Know how to take messages.

    Hygiene (Credits 23)
    Specific Outcomes:
  • Explain the necessity for hygienic food practices in the kitchen.
  • Explain the need for maintaining a professional and hygienic appearance in the kitchen.
  • Detail the types of pathogenic bacteria and explain how they can be transmitted in the kitchen.
  • Detail the symptoms of food poisoning.
  • Control the growth of bacteria through temperature control.
  • Explain the principles of washing up.
  • Discuss the prevention and control of pest infestations in kitchens.

    Purchasing, Control and Costing
    Specific Outcomes:
  • Explain the functions of the purchasing department.
  • Discuss the 'ten commandments' of purchasing.
  • Explain the sources of purchasing and the methods hotel and catering establishments use to buy.
  • Discuss and demonstrate the procedures used in the purchasing process
  • List the reasons for making a product (or service) rather than buying it.
  • List the reasons for buying a product (or service) rather than making it.
  • Discuss the importance of storekeeping and the functions of the staff in the stores.
  • Explain the layout of the stores and receiving area for effective work-flow and security.
  • Discuss and demonstrate the procedures used in storekeeping.
  • Explain the control procedures used when receiving goods.
  • Discuss and demonstrate the procedures for issuing food and beverage items from the stores.

    Catering Theory 1
    Specific Outcomes:
  • Explain the different needs that customers have when they use the different types of catering establishments.
  • Discuss generally the dietary laws of the different religions and one in detail (from your research).
  • Explain the responsibilities of each of the parties in the kitchen, which will enable you to assess the organisation of your catering establishment, or the one that you will work in one day.
  • Describe the flow of work in a kitchen from storage to the completion of service and identify the food production system used in the establishment that you work for.
  • Explain the factors that are considered when planning kitchens as well as the effective use and lay-out of equipment to allow for efficient workflow.
  • Be aware of the different commodities available for the preparation of food and be able to discuss the cuts of meat or poultry that could be used in the various cooking methods.
  • Describe the considerations given to nutrition when planning menus.
  • Explain which five food groups make up a balanced diet.
  • Identify which foods are contained in each food group.
  • Discuss the considerations when planning menus, that is, the customer and the establishment, and be able to apply the considerations to the establishment that you work in.
  • Explain the difference between an a la carte menu and a table d'hote menu.
  • Describe the different meals and what dishes they might have.
  • List the dishes in order for a full menu.
  • Describe the eleven cooking methods discussed in this study unit and describe one type of food that might be prepared using each method.
  • Identify the safety requirements that a chef should observe when frying.
  • Describe the eight main sauces and give one example of a derivative sauce and what it contains.
  • Describe the different types of soups and discuss the differences between them.
  • Describe the different tastes that people have for grilled steak and be able to identify what the steak should look like when cooked.
  • Describe one beef, pork and lamb cut that would be used for the various cooking methods.
  • Explain the different types of poultry that are serve and on type of cooking method used for each.
  • Describe the five main preparation techniques for eggs.
  • Explain what farinaceous dishes are and name and describe four farinaceous dishes.
  • List the different raising agents used in baking, and explain how these cause the food to rise.
  • Describe the four main cake making methods.
  • Describe how bread is make using yeast as a raising agent.
  • Describe the different types of pastry that are made and their characteristics.
  • Explain the term 'garnish' and identify the garnish used by giving the names of three dishes.

    Food and Beverage Control
    Specific Outcomes:
  • Explain why a food and beverage control system is necessary.
  • Describe the factors that affect the controls in system.
  • Discuss the principles of a control system.
  • Recognise the stages in the system where financial losses can occur.
  • Describe the precautions you need to take at each of these stages to prevent losses.
  • Understand the calculation of food cost and food cost percentages, and beverage cost and beverage cost percentages.
  • Understand the need for standards for food costing.
  • Describe how sales histories are used in planning and how to forecast sales.
  • Understand proportional costing.
  • Know how to present month-end costing and how to explain deviations from the original standards.

    Food and Beverage Studies (Credits 23)
    Specific Outcomes:
  • List the requirements for and expectations of a professional food service provider
  • Explain the scope of the job of the professional waiter
  • Discuss the need for hygienic work practices in the food service areas
  • Explain the personal attributes of good food service personnel
  • Discuss the historical influences on the modern restaurant and food service industry
  • Explain the variety and style of food service outlets in hotels
  • Discuss the similarities and differences between food service styles in the hotel industry and food service styles in independent restaurants
  • Discuss the classification of various types of restaurants and food service outlets
  • Give an explanation of the various styles and types of service and where and when these styles are likely to be used
  • Explain how and under what circumstances the various styles can be combined
  • Give the advantages and disadvantages of the various styles of service
  • List the skills required for each style of service
  • Give a summary of the history of the menu and the relevance of that history to modern menu structure
  • Describe each of the courses in the classical menu structure
  • Describe each of the courses in the modern menu structure
  • Describe four off-menu courses
  • List at least twenty dishes and their traditional accompaniments
  • List the standard procedures required for the preparation of a food service operation prior to service
  • Describe the standard table lay-up for table d'hote and a la carte menus and give an overview of the implications for modern day service
  • Describe the standard procedures for the greeting and seating of Guests on arrival in a restaurant
  • Describe the standard procedures for the taking or orders and selling of menu items to the Guest
  • Describe the standard procedures for the serving of food and the maintenance of service contact throughout the meal
  • Describe the standard procedures for the clearing of tables during the meal times
  • Describe the standard billing and payment procedures at the end of the meal
  • Describe the procedures for clearing and closing down the restaurant operation after service
  • Describe the Procedures for Setting up and Counter and a Fast Food Service
  • Identify standard table cutlery commonly used for table lay-up for both a la carte and table d'hote menus
  • Identify some of the less common cutlery used for serving speciality dishes
  • Identify crockery and flatware used for both service and table lay-up
  • Identify different types of pots and utensils used when you serve hot beverages
  • Identify the trolleys used in Gueridon service
  • Identify glassware used for serving wine and other alcoholic and non-alcoholic beverages
  • Outline the steps in caring for and cleaning of glassware
  • Wine
  • Explain the process involved in producing red and white wines
  • Explain the difference between natural and fortified wine
  • Explain the difference between dry, off-dry, semi-sweet and sweet wines
  • Give a brief description of the various categories of natural and fortified wines and know the different production processes
  • Give a brief historical overview of the development of wine in South Africa
  • Give an explanation of the 'wine of origin' seals used to control the use of the 'wine of origin', 'cultivar', and 'vintage' terms in wine labelling
  • List the most important cultivars used to produce wine in South African wine and liquor
  • List the main steps involved in serving wine
  • Beer
  • Explain how you brew beer in simple terms
  • List the important steps for handling and storing beer
  • List the main steps involved in serving beer
  • Liqueurs and spirits
  • Give a description of the various types of spirits available
  • Explain what a liqueur is and list some of the most important ones
  • List the main steps involved in serving liqueurs and spirits

    Hospitality Management 1 (Credits 32)
    Guest Relations Management
    Specific Outcomes:
  • Explain the role of management in developing a customer-driven culture within organisations
  • List the barriers to developing a culture of good guest service
  • Explain the importance of interdepartmental communication and teamwork in providing good guest service
  • Explain the importance of setting standards in providing guest service
  • Explain the importance of providing the infrastructure and systems within which guest service is to be delivered
  • Explain the importance of measuring guest service and guest satisfaction
  • Explain the importance of monitoring the process of guest service to ensure that standards and systems remain relevant and up to date

    Supervision and Training
    Specific Outcomes:
  • Identify the main tasks of supervisors
  • Understand the needs for effective planning and decision making
  • Understand how to use schedules for effective planning
  • Describe the supervisor's responsibilities in the organising process
  • Describe how to develop performance standards
  • Compile a job description
  • Describe the reasons why supervisors should be effective leaders
  • Develop a motivational strategy for your staff
  • Describe how to monitor performance and control performance
  • Recognise the importance of a planned general and departmental induction
  • Plan an on-the-job training session for a specific task
  • Explain the requirements for a successful training session
  • Identify the labour legislation that is likely to affects your work environment, and be able to discuss the impact of these
  • Explain the disciplinary process including substantive and procedural fairness
  • Describe how grievances are handled in organisations

    Food and Beverage Studies (Credits 20)
    Restaurant Management
    Specific Outcomes:
  • Explain the role of the restaurant operation within the hotel environment
  • Explain the difference between the hotel restaurant operation and an independent restaurant operation
  • Give a detailed description of the different types and styles of restaurant operation
  • Describe the various possible table set-ups and explain the space requirements involved
  • Explain the important elements of menu planning for various types of restaurant operations
  • Explain the various factors that will influence the staffing structure of a restaurant operation
  • Explain the important elements of restaurant staff management and control
  • Explain the important elements of seating and service
  • Give a summary of the contents of a procedure and training manual

    Banqueting Management
    Specific Outcomes:
  • Explain the role of the banqueting department within the hotel environment
  • Explain the difference between the hotel banqueting operation and an independent conference centre
  • Illustrate the staffing structure of a banqueting operation
  • Describe the functions of each member of staff in a banqueting operation
  • Describe the different types of functions that may be handled by a function venue
  • Describe the various possible table set-ups and explain the space requirements involved
  • Use a function booking sheet to take down the details of a function booking
  • Draw up a function booking and confirmation procedure
  • Explain the important elements of menu planning for various types of functions
  • Explain the protocol that should be followed at wedding receptions, formal banquets and important official functions, and the order of service that may be followed
  • Explain what additional factors should be taken into account for outside functions

    Beverage Management
    Specific Outcomes:
  • Describe the important factors in staffing a beverage operation
  • Explain the important elements of liquor stock control
  • Set up a simple requisition, issuing and bar stock system
  • Explain the implications of computerised control systems
  • Describe how to make at least fifteen of the best known and commonly ordered cocktails
  • Explain the service and mixing of various types of spirits
  • Describe at least fifteen of the most important and commonly used liqueurs
  • Explain which glasses are normally used for the service of the various types of liquor, cocktails, fruit juices and minerals

    Catering Theory II (Credits 20)
    Kitchen Organisation and Planning
    Specific Outcomes:
  • Explain the structure of the kitchen, how it evolves in large and small kitchens and the tasks associated with the different positions in the kitchen
  • Discuss the flow of work in the kitchen
  • List and explain the different types of production systems that are used in hotel kitchens
  • List six types of large equipment and six types of small equipment (ancillary) used in the kitchen and explain its use
  • Discuss the main areas contained in a kitchen for example, pastry, production, still room, and be able to describe the ideal lay out for these areas
  • Discuss the layout of a kitchen taking into consideration, menus, production methods, workflow, areas of production, equipment, flooring, lighting, ventilation and equipment and be able to use this information to plan a small kitchen for a hotel

    Nutrition
    Specific Outcomes:
  • Explain the fundamental structure and functioning of the components of food
  • Discuss the nutritional value of food products
  • Be able to apply good nutritional principles to menu planning
  • Understand how food psychology plays an important part in determining nutritional menus

    Commodities
    Specific Outcomes:
  • Demonstrate an understanding of the commodities that are available to you in the preparation of food
  • Identify the types of commodities used in different dishes on a menu
  • Apply the knowledge gained in the study unit of menu planning where you will be required to plan menus with consideration to texture, colour, aroma, appearance and taste
  • Know the origins of the various commodities

    Menu Planning
    Specific Outcomes:
  • Explain the different menu types associated with the different styles of service
  • Explain the order of dishes for lunch and dinner
  • Detail the considerations given to planning menus
  • Be able to plan and write a simple menu in proper sequence
  • Discuss the impact of a good menu design as a sales tool
  • Complete a recipe card and calculate the cost of a recipe and a portion
  • Calculate the selling price of a portion

    Cookery Theory
    Specific Outcomes:
  • Evaluate the hygiene and safety aspects of a food preparation environment and understand why you should apply correct practices
  • Understand the guidelines of basic cooking methods so that you can manage cooking systems
  • Evaluate the suitability of a menu for different service environments
  • Evaluate the quality of food and establish where errors have been made
  • Advise staff on how to correct problems with the flavour, texture, aroma, consistency and presentation of food

    Hotel Accounting I (Credits 28)
    Hotel Accounting
    Specific Outcomes:
  • Describe four main business structures
  • Explain why financial information is important for the various people and departments who use it
  • Discuss the hotel's specific procedures when it comes to the night audit
  • Be able to identify the differences between profit and service centres within the hotel and give examples
  • Identify the three main objectives of the accounting role within the hotel
  • Explain the front office accounting system
  • Identify the controls that are used in the accounting cycle
  • Define 'accountancy'
  • List the main objectives of accountancy
  • Describe the basic accountancy concepts
  • Explain what the following mean:
    a. The double-entry system
    b. An account the accounting equation
    c. Source documents (and be able to give examples)
    d. Assets
    e. Liabilities
    f. Revenue
    g. Expense, and
    h. Owner's equity
  • Explain the differences (with examples) of income and expenditure
  • Explain the use of basic T-accounts
  • Explain the uses of journals (such as the cash receipts and cash payments, journals, purchases journal, sales journal, purchases returns and sales returns journal)
  • Post to the general ledger
  • Enter a journal entry into the general ledger
  • Know how to enter entries to journals accurately and correctly
  • Know how to accurately check transaction documents and account balances to ensure that they are matching
  • Prepare a trial balance
  • Determine the importance of the trial balance within the accounting cycle
  • If given a set of financial transactions, be able to identify the correct account categories

    Hotel Law (Credits 15)
    Hotel Law
    Specific Outcomes:
  • Explain the legislation pertaining to the granting of liquor licences, particularly in the hotel industry
  • Discuss the liquor legislation that affects the hotelier
  • Know and understand the terms used in the legislation, for example, statutory law, common law, the HITB, the CCMA, temporary licences, and so on
  • Describe the obligations of the hotel manager with respect to liquor legislation
  • Explain how the law of contract affects the hotelier, particularly in respect to reservations, deposits, guest absences, loss of guest property, injury to guests and ejectment of guests
  • Describe the hotelier's rights when a guest leaves the hotel without paying his or her outstanding accounts
  • Describe the major areas covered in labour legislation, namely, the Labour Relations Act, The Basic Conditions of Employment Act, The Wage Determination Act, and The Bargaining Councils Act
  • List the records that the hotelier needs to keep in relation to staff salaries and employment
  • Describe the financial returns the hotelier needs to make, as contained in legislation
  • Describe the considerations the hotelier must take when dismissing staff
  • Be aware of the types of inspections that may take place by statutory bodies and local government authorities

    Introduction to Computers (Credits 10)
    Specific Outcomes:
  • Demonstrate the ability to:
    a. Identify the need for you to be computer literate and the limitations placed on you if you are not computer literate
    b. Identify various career paths available to you if you are computer literate
    c. Explain the difference between hardware and software
    d. Differentiate between the various hardware peripherals and describe the use of each (examples included in range hardware, printer, monitor) economy
    e. Describe the function of each peripheral
    f. Describe the role of software in computers
    g. Describe the uses of a word processing software, spreadsheet software and database software and give examples
    h. Describe how data is transferred between computers 
    		•

    ASSOCIATED ASSESSMENT CRITERIA 
    1. Problems are solved by means of exploring and critically evaluating abstract and personal situations
    2. Problems are solved by generating alternative strategies for dealing with those problems
    3. Collaborative work as part of a team, group, organisation or community is effective
    4. Organisation and management of self and activities is responsible and effective
    5. Information is collected, analysed, organised and critically evaluated
    6. Recognition of the problem solving context as part of a larger context is demonstrated
    7. Understanding of the world as a set of related systems is demonstrated
    8. Strategies to manage effectively are explored and reflected on
    9. Education and career opportunities are explored
    10. Entrepreneurial opportunities are developed
    11. Communication using visual, mathematical and language skills in the modes of oral and/or written persuasion is effective
    12. Decision making is responsible and effective
    13. Creative thinking patterns are stimulated and developed
    14. Information from the media and other sources is interpreted
    15. Current trends and developments are monitored
    16. Appropriate responses to current trends and developments are made
    17. Technology is used effectively and responsibly
    18. Research is conducted independently

    Hospitality Studies (Credits 30)
    Introduction to the Hospitality Industry
    Specific Outcomes - Associated Assessment Criteria:
  • Analyse a business and determine the way it functions
  • Function on a business environment
  • Display cultural awareness in dealing with customers and colleagues
  • Describe layout, services and facilities or the organisation
  • Maintain a safe working environment
  • Maintain a secure working environment
  • Maintain personal health, hygiene and professional appearance
  • Describe hospitality travel and tourism industries
  • Apply for a job or work experience placement

    Communications and Guest Relations (Credits 34)
    Guest Relations
    Specific Outcomes - Associated Assessment Criteria:
  • Deal with customers
  • Process in coming and outgoing telephone calls
  • Display cultural awareness in dealing with customers and colleagues
  • Maintain customer satisfaction
  • Create, maintain and improve productive working relationships
  • Improve service to customers
  • Deal with customer complaints and incidents

    Communications
    Specific Outcomes - Associated Assessment Criteria:
  • Communicate verbally and non-verbally
  • Prepare written communication

    Hygiene (Credits 23)
    Specific Outcomes - Associated Assessment Criteria:
  • Maintain health, hygiene and professional appearance
  • Monitor and maintain health, safety and security
  • Maintain hygiene in food preparation, cooking and storage

    Purchasing, Control and Costing
    Specific Outcomes - Associated Assessment Criteria:
  • Maintain receipt, storage and issue of goods
  • Contribute to the identification of short term supply needs
  • Monitor and maintain health, safety and security
  • Maintain hygiene in food preparation, cooking and storage
  • Maintain cleaning programme in own area of responsibility
  • Maintain supply levels
  • Accept and store deliveries

    Catering Theory 1
    Specific Outcomes - Associated Assessment Criteria:
  • Display cultural awareness in dealing with customers and colleagues
  • Handle and maintain utensils and equipment
  • Clean food production areas and equipment
  • Handle and maintain knives
  • Develop and implement new recipes and menus
  • Perform basic calculations
  • Calculate food cost and gross profit percentage
  • Establish the cost effectiveness of in house production as opposed to outsourcing products and services
  • Identify commodities used in food preparation
  • Identify basic cooking methods and techniques
  • Maintain effective work flow procedures within your area of responsibility
  • Establish and maintain nutrition and dietary guidelines
  • Maintain health, hygiene and professional appearance
  • Monitor and maintain health, safety and security
  • Maintain hygiene in food preparation, cooking and storage

    Food and Beverage Control
    Specific Outcomes - Associated Assessment Criteria:
  • Process payments
  • Prepare written communications
  • Maintain the receipt, store and issue of goods
  • Maintain supply levels
  • Plan, organise and monitor work in own area of responsibility
  • Accept and store food deliveries
  • Maintain cellars/beverage store room
  • Control and order stock
  • Prepare and maintain financial records
  • Interpret financial accounts
  • Process financial transactions

    Food and Beverage Studies (Credits 23)
    Specific Outcomes: Associated Assessment Criteria
  • Maintain a drink service
  • Prepare and clear tables for service
  • Prepare and clear table for counter service
  • Prepare and clear areas for take away service
  • Prepare and clear areas for drink service
  • Clean and store glassware
  • Prepare and clear areas for room service
  • Clean and re-stock drinks machine and equipment
  • Prepare service and clear function rooms
  • Provide a table service
  • Provide a table drink service
  • Provide a carvery and buffet service
  • Provide a silver service
  • Provide and service bottled wines
  • Prepare and serve cocktails
  • Prepare kegs and gas cylinders for use
  • Provide drinks service for licensed premises
  • Provide take away service
  • Prepare a counter service
  • Provide a room service
  • Recommend, present and serve wine
  • Prepare and serve spirits and liqueurs
  • Maintain the food counter service maintain table service
  • Maintain drink service

    Hospitality Management I (Credits 32)
    Guest Relations Management
    Specific Outcomes: Associated Assessment Criteria
  • Manage staff development
  • Sell product or services
  • Deal with customers
  • Display cultural awareness in dealing with customers and colleagues
  • Plan and deliver staff training in own area of responsibility
  • Create, maintain and improve productive working relationships
  • Deliver group training
  • Manage information flow
  • Improve service to customers
  • Lead and manage teams of people

    Supervision and training
    Specific Outcomes: Associated Assessment Criteria
  • Conduct on the job coaching
  • Develop self within the job role
  • Plan and deliver staff training in own area of responsibility
  • Create and maintain productive working relationships
  • Lead and manage teams of people
  • Plan, organise and monitor work in own area of responsibility
  • Management staff development
  • Induct new staff to the workplace
  • Conduct disciplinary and grievance procedures
  • Improve service to customers
  • Manage information flow

    Food and Beverage Studies (Credits 20)
    Restaurant Management
    Specific Outcomes: Associated Assessment Criteria
  • Maintain customer satisfaction
  • Plan and deliver staff training in own area of responsibility
  • Create, maintain and improve productive working relationships
  • Manage information flow
  • Lead and manage teams of people
  • Plan, organise and monitor work in own area of responsibility
  • Maintain the food counter service
  • Maintain the table service
  • Maintain the drink service

    Banqueting Management
    Specific Outcomes: Associated Assessment Criteria
  • Maintain customer satisfaction
  • Plan and deliver staff training in own area of responsibility
  • Create, maintain and improve productive working relationships
  • Manage information flow
  • Lead and manage teams of people
  • Plan, organise and monitor work in own area of responsibility
  • Monitor and maintain health, safety and security
  • Supervise the running of a function

    Beverage Management
    Specific Outcomes: Associated Assessment Criteria
  • Maintain customer satisfaction
  • Plan and deliver staff training in own area of responsibility
  • Create, maintain and improve productive working relationships
  • Manage information flow
  • Lead and manage teams of people
  • Plan, organise and monitor work in own area of responsibility
  • Monitor and maintain health, safety and security
  • Maintain a drink service

    Catering Theory II (Credits 20)
    Kitchen Organisation and Planning
    Specific Outcomes: Associated Assessment Criteria
  • Develop a fundamental understanding of kitchen layout in order to achieve the most effective work flow and functioning

    Nutrition
    Specific Outcomes: Associated Assessment Criteria
  • Demonstrate understanding of the nutritional value of various foods and how these must be incorporated into a healthy eating plan and menu plan

    Commodities
    Specific Outcomes: Associated Assessment Criteria
  • Demonstrate sufficient understanding of commodities so that menus can be planned with the maximum consideration for freshness, applicability to the dish, availability and relationships of various vegetable families

    Menu Planning
    Specific Outcomes: Associated Assessment Criteria
  • Develop and introduce new recipes and menus
  • Demonstrate a fundamental understanding of the menu, menus applicable to various styles of service and course inclusions in traditional and modern menus
  • Calculate costs of various dishes to ensure maximum profitability

    Cookery Theory
    Specific Outcomes: Associated Assessment Criteria
  • Maintain hygiene in food preparation, cookery and storage
  • Prepare fruit for hot and cold dishes
  • Prepare vegetables for hot and cold dishes
  • Prepare cold and hot sandwiches and rolls
  • Prepare and microwave food
  • Prepare and fry food
  • Prepare and grill food
  • Prepare, cook and assemble food for quick service
  • Prepare and bake food
  • Prepare and boil, poach or steam foods
  • Prepare and finish reconstituted foods
  • Prepare and maintain knives
  • Clean cutting equipment

    Hotel Accounting I (Credits 28)
    Hotel Accounting
    Specific Outcomes: Associated Assessment Criteria
  • Process payments
  • Handle and record refunds
  • Manage flow of information
  • Monitor credit applications and transactions
  • Process financial transactions
  • Process cheque, credit card and bank transactions
  • Prepare and maintain financial records
  • Prepare and maintain financial accounts

    Hotel Law (Credits 15)
    Hotel Law
    Specific Outcomes: Associated Assessment Criteria
  • Develop and update the legal knowledge required for business compliance
  • Apply applicable legislation in the workplace and organisation

    Introduction to Computers (Credits 10)
    Specific Outcomes: Associated Assessment Criteria
  • Demonstrate a fundamental understanding of computers, communication with computers and the various elements of a computer system
  • Input data and text into a computer system
  • Locate and retrieve data from a computer system
  • Produce documents using a computer system

    Integrated Assessment:

    Continuous assessment in the form of self-assessment is carried out by the learner. This is done using activities and self-evaluation exercises and tasks. Continuous assessment is also carried out by the facilitators in the form of assignments that the learner must submit upon completion of each module of the learning programme.

    Formative and summative assessment are integrated in a final portfolio assessment, case studies, reports, tests and practical tasks. The learner builds up a portfolio of activities, assignments and projects which are assessed in order to determine whether the learner has achieved the exit level outcomes of the qualification. 
    		•

    ARTICULATION OPTIONS 
    Articulation possibilities ixest to enter:

    Intec Certificate in Hotel Management
    Intec Hotel Management Diploma

    And further articulation with Educational Institutions offering Degree Programmes would be possible. 

    MODERATION OPTIONS 
    A system of second examiners within the institution will be used, together with a system of external examination at exit levels to the qualification. Where professional or statutory bodies are involved in determining the curriculum, they will also be involved in moderation. 

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Our own staff will be used as assessors in a manner accommodated within the quality management system of the institution. This would apply to outside assessors also as they will have to comply with all quality assurance procedures of the institution. 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2006; 2009; 2012; 2015. 

    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. Damelin Correspondence College 
    2. Intec College 


    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.