Central Johannesburg College Hospitality
Central Johannesburg College Hospitality,The Hospitality Department offers programmes that are designed to equip students with basic cooking, culnary and management skills to give graduates extensive knowledge of food preparation, menu planning and food supervision.
LEVELS
N4-N6
WHERE TO STUDY THIS COURSE
Braamfontein Site/Smith Street
PERSONALITY TRAITS
• Creative
• Hardworking
• Enjoy challenges
• A love of people
• The love of working with food
ADMISSION REQUIREMENTS
N4: Grade 12
Learner must have passed at least 1 of the following subjects
Consumer Studies / Home Economics
Hotelkeeping and Catering
DURATION
N4: 6 Months ( 1 Semester)
N5: 6 Months ( 2nd Semester)
N6: 6 Months ( 3rd Semester)
QUALIFICATION
On Completion of N6 Learner goes for in-service Training For 18 Months then on Completion a student is qualified for a Nationl Diploma.
REGISTRATION
Takes Place Twice a Year January & July
ASSESSMENT
Pass Mark is 40% Per Subject
Examinations are written at the end of each semester in June & November.
Course Focuses on both Hospitality Theory and practicals.
Practical work form on integral part of the programme.
ADDITIONAL INFORMATION
Students attend extra training course to ensure that they are well qualified for the world of work.
Fees for these programmes are payable on registration.
THESE COURSES ARE
First Aid Training
Wine Course
Attend yearly infochef
CURRICULUM N4-N6
| – Catering Theory and Practical – Nutrition and Menu Planning – Sanitation and Housekeeping – Applied Management |
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| – Catering Theory and Practical – Applied Management – Food and Beverage Services – Entrepreneurship and Business Management |
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| – Catering Theory and Practical – Applied Management – Communication Human Relations – Introductory Computer Practice |
QUALIFICATIONS
Certificate in Food & Beverage service NQF Level 1
Certificate in Food Preparation & Culnary Arts
ADMISSION REQUIREMENTS
Grade 10 qualification
Hospitality working class – RPL application
CURRICULUM
Food Preparation & Culinary Artts
Food & Beverage Services
DURATION
1Year- Course – with Practical Exam
ADMISSION REQUIREMENTS
Grade 9
ASSESSMENT
The pass mark is 40% per subject
CITY and GUILDS Practical Examinations are done at the end of each Level in October and November
The Course offers Food Preparation, Hospitality Management, Hygiene and Safety, Communication Food and Beverage Services
