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.

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.

• 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.

• The student demonstrates an understanding of basic operations and functions in 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.

• 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.

• 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.

• 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.

• 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 individuals and groups.

• The goal of this course is to provide students with a strong foundation 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.

• 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.

• 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.

• 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. This course will also expose students to the American culture and typical practices including: history, business practices and pop culture.

• The outcome is to provide students with effective communication tools to skillfully deal with everyday situations and problems that arise with guests, co-workers and managers. Students will gain the ability to participate in and chair meetings and strengthens their ability to speak in public with confidence and deliver professional presentations and written reports. This course teaches students the basic phrases, expressions and specialsed vocabulary that they need for the hospitality industry.

• 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.

• 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.

• 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.

• 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.

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 “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 R4000.

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."

For further information please contact:

Dr. Annelie Gresse, Susina Jooste or Hein Olckers

Tel: 021 881 3792 or E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it