Diploma in International Culinary Arts (DICA)

The management techniques and practices of the hospitality industry in the United States are viewed as the best in the world. AHA South Africa's academic programmes are designed to meet the growing needs of the hospitality industry by placing equal emphasis on attitude and aptitude. Students graduate with AHA's IHMS' world-class Diploma in International Culinary Arts (DICA).

The aim of the DICA Programme is to offer students, who wish to begin working at the supervisory level within the industry, a comprehensive hospitality management education. Students will be introduced to all aspects of hospitality services operations, and the wide array of career opportunities available within the industry.

Upon successful completion of the DICA Programme, it is expected that graduates will have developed:

• The technical and supervisory management skills and product knowledge necessary for a career as a Culinary professional.
• The ability to think logically and communicate clearly.
• An inter-disciplinary approach to problem-solving and decision-making.
• A global perspective on the operations of the industry.

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 Diploma in International Culinary Arts 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