Professional Certification Short Courses

Short Courses in Hospitality and Culinary Studies

The Private Hotel School in Stellenbosch cordially invites students, industry practitioners and those who are gearing-up for a career shift to be part of the dynamic hospitality industry to attend the various short courses in Hospitality and Culinary Studies to be offered at the campus in Stellenbosch.

Regret, no Professional Certification Short Courses are available to International students.

Professional Certification Courses

The Private Hotel School provides professional certification short courses for students, industry practitioners interested in enhancing their current skills and for those gearing-up for a career shift to be part of the dynamic hospitality industry. Participants have the opportunity to complete a short term course and receive a certification from American Hospitality Academy International Hospitality Management Schools. Emphasis is on hands-on training.

These are intensive, six month (32 to 64 contact hours) short courses introducing concepts and practicalities of hospitality and culinary operations within the hotel and catering industry context. Delegates will be presented with an overview of the industry, together with an introduction to techniques, from an understanding of the principles of the various disciplines through lectures from subject experts and practical applications such as knife skills.

Duration: 6 Months
Course Fee: R9 300 each
Full payment within 30 days from receiving confirmation of your acceptance.
Starting Dates:  January and July each year

What's included:

  • Course Facilitation by Subject Experts.
  • Study Guide and/or workbook, handouts.
  • Certificate of completion from The Private Hotel School and The American Hospitality Academy.
  • Post course support.
  • Recognition of Prior Learning—50% towards national qualification for the courses completed.

Short Course Booking Procedure:

  • You can book online at www.privatehotelschool.co.za.
  • Full payment in advance of the course is required.
  • When paying, please indicate for which course you have booked and for whom the booking is made.
  • PLEASE NOTE: Cancellations and refunds will only be accepted up to TEN working days prior to the com-mencement of a course. Fees for unattended lectures     will not be refunded.
  • Delegates failing to arrive on the day of the lecture will result in the delegate/company being liable for full pay-ment.
  • Cheques will not be accepted.
  • Your receipt will confirm your booking.

Professional Certification Short Courses offered:

 

HM 101
Introduction to Hospitality and Tourism

This course aims to provide students with background knowledge on the growth and development of the hospitality industry. In addition, students get to know the features of hospitality operations, the different segments and their characteristics, trends and current concerns. Students are introduced to career opportunities in various fields as well as the skills required to be successful in each.

 

SOC 101
Service Basics
The outcome of this course is the students' development of their employability skills that will result in achieving high standards of professional conduct. Students learn the importance of these skills, demonstrating them in their everyday behaviour and working towards the value of service excellence.
HM 207
Lodging Management
The outcome is for students to have an understanding of the basic functions in the Lodging department within a hotel or resort. The students will gain knowledge related to the management and effective provision of accommodation services of excellent quality in the hospitality industry.
FB 101
Food and Beverage Service
The goal of this course is to provide students with a strong founda-tion on the principle of food and beverage service. Students gain hands-on experience in the provision of service excellence that exceeds the expectations of the guests.
CA 101 Introduction to Culinary Arts The goal of this course is to provide students with foundational knowledge and skills related to food preparation, safe and correct use of kitchen equipment, basic workplace skills and principles of cooking methods of appealing and healthy food.
FB 102
Revenue and Menu Management
The outcome of this course is to provide students with knowledge of how to plan menus effectively as a means of generating profit and controlling expenses. The contents include needs and preferences of customers, menu trends, pricing, merchandising, layout and design.
CA 102
Health and Food Safety
At the end of this course, students will have the necessary knowledge of food service hygiene and sanitation which includes microbiology and how to handle food hygienically.
SOC 102 Cultural Diversity The outcome is for students to have an understanding of culture, differences and how it impacts on communication and customer care. The student must demonstrate understanding, acceptance, respect and appreciation of diverse cultural behaviours and customs.
COM 103 Business Communication The objective of this course is to develop skilful hospitality professionals who can demonstrate the outcome of effective communication in the business world. The focus will be on the speaking, listening, reading and writing skills which are essential in the hospitality industry. In addition, students will gain skills in problem-solving, making presentations, conducting meetings and computer literacy.
HM 104 Inventory and Purchasing The outcome of this course is the acquisition of knowledge and skills related to procedures for the selection and acquisition of food and non-food materials for excellent service operations. Students are provided with field exposure and hands-on learning experience of food quality, market forms, food sources and supplies.
CA 104 Nutrition The outcome of this course is for students to gain knowledge of nutrition concepts, principles and tools for planning and serving nutritious meals aimed at the promotion of health, safety and well-being of indi-viduals and groups.

HM 105 Hospitality Accounting

The outcome is for students to acquire accounting skills needed in the hospitality industry. Basic principles and activities in the accounting department as well as contemporary practices will be covered.
HM 103
Event Planning (Subject to selection process)
The outcome of this course is to provide students with the knowledge and skills required to plan and manage special functions and events. Students are challenged to apply their creativity and leadership skills in this field.
CA 103
Quantity Food Production (Subject to selection process)
Students who successfully complete this course will have the knowledge of principles related to the management of quantity preparation of food. Through a hands-on approach, students gain experience in the preparation of appealing food for restaurant service.
COM 105 Entrepreneurship (Subject to selection process) The outcome is for students to acquire knowledge and skills of building, managing and selling a business. Students gain background knowledge and demonstrate practical application of business concepts. Finance, marketing and management skills are addressed from an entrepreneurial perspective. Students also demonstrate skill in drawing up a business plan.
SOC 203 Leadership Development (Subject to selection process) The student is able to demonstrate an understanding of group dynamics and apply knowledge of self as a leader and team in order to enhance team performance in the hospitality industry. The focus will be on leading multi-cultured teams, strengthening similarities, resolving differences, adapting to changing circumstances, flexible leadership and demonstrating respect for all cultures.
HM 206
Front Office Operations
The student demonstrates an understanding of basic operations and functions of the front office department within a hotel or resort. The students will examine and evaluate the impact of size, ownership and target market or organisation, design and service management strategies.
HM 207
Lodging Management
The outcome is for students to have an understanding of the basic functions in lodging within a hotel or resort. The students will gain knowledge related to the management and effective provision of accommodation services of excellent quality in the hospitality industry.
HM 208
Sales and Marketing
The outcome is for students to have an overview of marketing theories, principles and concepts as applied in the hospitality and tourism industry. Discussions will focus on basic procedures, contemporary issues and trends. Students will do case studies, projects and research assignments.
HM 209
Human Resource Management
The outcome is for students to acquire knowledge and skills in the acquisition, development, motivation and maintenance of human resources in the hospitality workplace. Contemporary issues, ethical practices and pertinent laws are discussed. Students will gain real-life insight through case studies.
CA 207
Applied Food Science
This course ensures that each student will develop fundamental knowledge of food chemistry and follow the principles of food preparation, food safety and nutrition. Students will also participate in experiments. The course aims to bridge the gap between the theory and practice of cooking, baking and food science.
CA 205 Professional Cooking The outcome of this course is to give the student a solid foundation to become a culinary professional while simultaneously facilitating opportunities for future growth. The study areas includes technology, science, food safety, nutrition, arts and cultural awareness.
CA 206
Professional Baking and Pastry
This course's outcome is to enable the student to acquire knowledge and an understanding of bakery principles. This will enable them to produce a range of bakery products, hot and cold desserts as well as cakes and chocolates.
CA 208
Cuisines of the World
The outcome is for students to acquire knowledge and skills in the preparation of dishes representative of key regions in the world. This covers the use of indigenous ingredients and techniques in the preparation of cuisines of Mediterranean countries, Europe, Asia, the Middle East, America and Africa.
 

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 R5 200.

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 Private Hotel School offers a Professional certification short courses

 


The Diploma in International Culinary Arts is certified by the American Hospitality Academy.

We are now the Master License holder for the first American Hotel School in South Africa.

www.americanhospitalityacademy.com or www.ahahotelschools.com


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