Diploma in Hospitality Management

This program offers training to students who are keen to enter the hospitality industry and seek employment in a variety of lodging and guest service occupations as owners or managers.  Graduates of the Diploma Hospitality Management will be equipped with supervisory and managerial skills in areas such as Accommodation management, Food and Beverage management, Front Office, Hotels & Restaurants, Banqueting or as entrepreneurs where they will be responsible for quality control, effective use of equipment, hygiene and safety, stock control, compilation and adhering to budget procedures, problem identification and resolution, and liaising with different divisions of the organization and industry.

 

Teaching of a high standard is offered and the student has the use of sophisticated and well equipped kitchens and a dining area.  Students will do six months Work Integrated Learning in their third year to prepare them for their career in the hospitality industry.

 

FACULTY Faculty of Science and Agriculture
DEPARTMENT: Consumer  Sciences
Degree(Designator) n/a
Qualifier Diploma Hospitality Management
MAJORS n/a
UNIZULU Code SDIP02
NQF EXIT Level 6
Admission Requirements English HL 4  or FAL 5
Minimum Credits for Admission National Senior Certificate with Diploma endorsement and a minimum of 26  points
Minimum duration of studies 3 years
Presentation mode of subjects: Day Classes
Intake for the qualification: January
Registration Cycle for the subjects: January
Readmission: Subject to prior performance and current applicability of passed modules
Total credits to Graduate: 360

 

FIRST YEAR

SUBJECT NAME SUBJECT CODE SUBJECT CREDITS SUBJECT LEVEL PREREQUISITE SUBJECT(S)

SEMESTER 1

Hospitality Communications SHHC111 8 5 None
Hotel Health And Safety SHMG111 15 5 None
Hospitality Information Systems 1 SHMI111 8 5 None
Hospitality Operations 1 – Accommodation SHMP111 8 6 None
Food And Beverage Studies 1 SHMB111 15 6 None
Culinary Studies 1 SHMC111 15 5 None
SEMESTER 2    
Culinary Studies 2 SHMC112 15 5 None
Hospitality Information Systems 2 SHMI112 8 6 None
Hospitality Management 1 – Applied Principles SHMM112 8 5 None
Hospitality Financial Management 1 SHMF112 8 6 None
Nutrition SHMG112 8 5 None
Service Excellence SHMG122 8 5 None
TOTAL   124    

SECOND YEAR

SUBJECT NAME SUBJECT CODE SUBJECT CREDITS SUBJECT LEVEL PREREQUISITE SUBJECT(S)
SEMESTER 1    
Culinary Studies 3 SHMC221 15 6 SHMC111 and SHMC112
German For Hospitality SHGH111 8 6 None
Hospitality Management 2 – Human Resources SHMM211 15 6 None
Hospitality Industry Law 1 SHML211 8 6 None
Hospitality Behavioral Studies SHMG211 8 5 None
SEMESTER 2    
Culinary Studies 4 SHMC222 15 6 SHMC111 and SHMC112
Food And Beverage Studies 2 SHMB212 15 6 SHMB111
Events Management SHHM212 8 6 SHMB111 SHMC 11 SHMC112
German For Hospitality 2 SHGH112 8 6 SHGH111 co-requisite
Hospitality Operations 2 – Front Office SHMP212 15 6 None
TOTAL   115    

THIRD YEAR

SUBJECT NAME SUBJECT CODE SUBJECT CREDITS SUBJECT LEVEL PREREQUISITE SUBJECT(S)
SEMESTER 1    
Hospitality Financial Management 2 SHMF311 15 6 SHMF112
Hospitality Information Systems 3 SHMI311 15 6 SHMI111 and SHMI112
Hospitality Industry Law 2 SHML311 8 6 None
Hospitality Management 3 – Entrepreneurship SHMM311 8 6 None
Hospitality Operations 3- Facility Planning SHMP311 15 6 None
SEMESTER 2    
WORK INTEGRATED LEARNING SHMG312 60 6 SHGH112  SHHM212

SHMB212 SHMC212

SHMP212

TOTAL   121    
TOTAL FOR DIPLOMA 360