Susina Jooste: Director - Academic Development

Susina Jooste, the director of The Private Hotel School in Stellenbosch has an insatiable thirst for knowledge and her passion for the growth of the culinary and hospitality industries have led her to fully embrace the education and training side of this industry. Her Master’s degree echoed her determination to contribute to high levels of professionalism and proposed a curriculum framework for ongoing professional development in culinary and hospitality education.

“I have a deep interest in the methodology of teaching and more specifically that which involve students in taking ownership of their own learning processes,” says Susina. With more than 30 years of experience in both education and the hospitality industry, Susina leads and manages a team of professional practitioners with local and international experience. Her focus with the team is working together to achieve success and to engage national and global communities.

At The Private Hotel School Susina makes sure that students are coached and mentored to master scarce professional skills and obtain high levels of the specialised knowledge needed to excel in the hospitality environment. “A hands-on approach, cultural awareness, entrepreneurial skills and pathways for lifelong learning are vital to succeed in today's competitive global economy,” she says. “Educational institutions in the private higher educational sector have to embrace and adapt to the needs of the global hospitality industry. It is the world’s largest employment sector and we aim to contribute to this sector by providing focussed education and training.”

As member of the international advisory board for the American Hospitality Academy, she travels regularly to the AHA-International Hospitality Management Schools as guest lecturer. Susina holds a B. Home Economics (Ed) (University of Stellenbosch), B. Ed Honours (University of Potchefstroom) and Master’s Degree (University of Stellenbosch). Susina further completed education programmes at The Culinary Institute of America (New York), as well as short professional courses at Le Cordon Bleu (Paris), and holds the Diploma in Professional Cooking from City and Guilds of London.

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