Diploma in Culinary Entrepreneurship (DCE) |
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The nine month Diploma in Culinary Entrepreneurship is open to those who wish to engage in the food business by setting up their own restaurant or any type of food service operation. To prepare students for a successful entrepreneurial venture they will undertake the regular six months culinary arts programme and continue their studies for three more months to gain managerial and business competencies modules. This entrepreneurial course covers subjects such as market research, conducting feasibility studies and preparation of a business plan, catering/banquet management, purchasing and cost control. Duration: 9 Months
Course Curriculum:
Grading System
We understand that students learn in many different ways and we do our best to broaden the means by which we assess them accordingly. Students will be assessed on class participation in discussions, assignments, discussion of articles, and practical applications with components of each complete module and other activities as well as through the more traditional means of quizzes and examinations. Attendance is important and is a part of the final assessment. Participation is also highly valued, as we strive to produce graduates who have a good work ethic, strive for excellence, are willing to go the extra mile in their future careers and come to work with a positive, willing-to-do-whatever-it-takes approach. We therefore reward the development of those values in class participation. Grading Scale Performance of students will be rated at the end of each semester in accordance with the following grading system.
We apply continuous assessment at the Private Hotel School. Students are therefore assessed on their performance during the semester as well as an examination at the end of the semester.
Passing Grade Students must receive a grade of “C” (minimum 70%) to pass in each subject. A student who incurs a grade of “F” in any course, is required to retake the course and obtain a passing grade. Any financial implications of retaking a course will be at a cost of R4600. Attendance The PHS aims to prepare students to be successful professionals. Attendance and punctuality are important work ethics for students to develop. An attendance of at least 80% in all theoretical classes and 90% of all practical classes is required. The total of excused absences should therefore not exceed 20% of theoretical course hours and 10% of practical course hours. Students who are absent, whether excused or unexcused, in more than the indicated requirements, are considered to have officially withdrawn from that course and will be given a grade of “F” in that course.
"The minute you settle for less than you deserve, you get even less that what you settled for." The Diploma in Culinary Entreprenuership is certified by the American Hospitality Academy.
We are now the Master License holder for the American Hospitality Academy and the first American Hotel School in South Africa. www.americanhospitalityacademy.com or www.ahahotelschools.com
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