Professional Certification Short Courses

• Please note these courses are not available to international students and there needs to be a minimum of 8 participants to present the course.

• 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.

• 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.

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.

• 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.

• 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.

• 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.

• 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 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.

• 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.

• 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 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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 107 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.

• 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.

CA 107 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 105 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 106 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 108 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.

COM 105 Culinary Entrepreneurship (Subject to selection process)

• The outcome is for students to acquire scientific and theoretical knowledge required to start a new culinary related venture and manage it successfully. The course will stimulate creativity and co-operation. This course will give students an understanding of culinary entrepreneurship on an international level.

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 R4970.

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