TUT National Diploma in Hospitality Management- Extended Curriculum

Title: “Embark on a Culinary Journey with a National Diploma in Hospitality Management”

If you have a passion for the culinary arts and a flair for hospitality, the National Diploma in Hospitality Management (Extended Curriculum Programme with Foundation Provision) might be your ticket to an exciting and fulfilling career. In this blog post, we’ll take a closer look at this qualification, its admission requirements, curriculum, and the opportunities it offers.

National Diploma in Hospitality Management: An Overview

Qualification Code: NDHMF0 – NQF Level 6 Campus where offered: Pretoria Campus

Important Notification to New Applicants: For those planning to enroll in this qualification from 2017 onwards, please note that it won’t be possible to continue to a Baccalaureus Technologiae program from 2020. Instead, new qualifications aligned with the Higher Education Qualification Sub-Framework will replace it. Keep an eye on the university’s website for updates on these new qualifications.

Admission Requirements and Selection Criteria:

For Applicants Who Obtained a Senior Certificate Before 2008:

• Senior Certificate or equivalent qualification
• English at Higher Grade (E symbol) or Standard Grade (C symbol)
• Pass in Accounting and Mathematics at Standard Grade (D symbol)
• Another science subject at Higher Grade (E symbol) or Standard Grade (C symbol)
• Two other commercial subjects at Higher Grade (E symbol) or Standard Grade (C symbol)

Recommended subjects: Food and Beverage Management, Home Economics, Hospitality Management, and Hotel and Catering.

Selection Criteria: Admission is based on a TUT potential assessment and a personal interview with the departmental selection panel.

For Applicants Who Obtained a National Senior Certificate in or After 2008:

• National Senior Certificate with a bachelor’s degree or a diploma endorsement
• Achievement level of at least 3 for English and 3 for Mathematics or Mathematical Literacy

Recommended subjects: None

Selection Criteria: Applicants must have an Admission Point Score (APS) of at least 23. Those with a score of 20 to 22 will also be considered for admission.

For Applicants With a National Certificate (Vocational):

• National Certificate (Vocational) with at least 50% for English and Mathematics or Mathematical Literacy
• 50% for Life Orientation (excluded for APS calculation)
• 60% for any other three compulsory vocational subjects
• 50% for the fourth subject, which should be in fields like management, marketing, hospitality, tourism, office administration, information technology, computer science, finance, economics, or accounting.

Selection Criteria: Applicants must have an Admission Point Score (APS) of at least 27.

Minimum Duration: Four years Presentation: Day classes Intake: January only

Work-Integrated Learning I and II:

• Work-Integrated Learning I and II cannot be taken concurrently with other theory subjects during the specified period.
• Work-Integrated Learning I requires completion of all first and second-year subjects.
• Work-Integrated Learning II requires completion of all subjects from the first, second, and third years.

Curriculum:

First Year:

• Foundation Accommodation Management I
• Foundation Hospitality Communication I
• Foundation Hospitality Financial Management I
• Foundation Hospitality Information Systems I
• Foundation Hospitality Management I
• Hospitality Health and Safety I
• Service Excellence I

Second Year:

• Culinary Studies and Nutrition I
• Culinary Studies and Nutrition: Theory I
• Culinary Studies and Nutrition: Practical I
• Culinary Studies and Nutrition: Nutrition I
• Food and Beverage Studies I
• Food and Beverage Studies: Theory I
• Food and Beverage Studies: Practical I

Third Year:

• Culinary Studies and Nutrition II
• Culinary Studies and Nutrition: Theory II
• Culinary Studies and Nutrition: Practical II
• Work-Integrated Learning I
• Food and Beverage Studies II
• Food and Beverage Studies: Theory II
• Food and Beverage Studies: Practical II
• Hospitality Communication II
• Hospitality Financial Management II
• Hospitality Industry Law I
• Hospitality Information Systems II
• Hospitality Management II
• Plus one of the following subjects: Accommodation Management II or Food and Beverage Operations II

Fourth Year:

• Work-Integrated Learning II
• Hospitality Financial Management III
• Hospitality Industry Law II
• Hospitality Management Information Systems I
• Hospitality Management III
• Plus all subjects in one of the following options: Accommodation Management III and Hospitality Events Management I or Culinary Studies and Nutrition III

Total Credits for the Qualification: 3,000

Please note that the syllabus content may change to accommodate industry developments. For more detailed subject/module information, consult the Department or your study guide.

Embark on a culinary journey and develop your hospitality management skills with this exciting National Diploma program. It’s a gateway to a world of opportunities in the dynamic hospitality industry. Explore your passion, hone your skills, and take the first step towards a rewarding career in hospitality management.