CUT Diploma in Hospitality Management Course



CUT Diploma in Hospitality Management Course

Qualification & Code
DIPLOMA: HOSPITALITY MANAGEMENT
Campus Duration of Programme Enrolment Option(s) SAQA Credits NQF Level Admission Requirements Selection and/or interview
Bloemfontein

3 years

Semester 1

360

6

Senior Certificate or equivalent qualification.

Selection and interview
Additional Admission RequirementsFor candidates who matriculated in 2007 or before:

In addition to the general admission requirements, a minimum mark of 50% in one of the following subjects is recommended: Accounting, Mathematics, Business Economics, Economics, Mercantile Law, Hotel-keeping & Catering, or Home Economics. Candidates with 32 points or more on the CUT scoring scale will be automatically admitted to this programme. Due to the relatively high demand for places in this programme, no applicant with a score lower than 25 on the CUT scoring scale will be considered for selection (RPL cases excluded.)

For candidates who completed the NSC in 2008 and thereafter:

In addition to the general admission requirements, a candidate will also be subject to a selection test and an interview. Consumer Science, Hospitality Studies, Accounting or Business Studies is recommended. Candidates with 32 points or more on the CUT scoring scale will be automatically admitted to the programme, subject to any other conditions that may apply. Due to the relatively high demand for places in this programme, no applicant with a score lower than 25 on the CUT scoring scale will be considered for selection (RPL cases excluded.) Candidates who score between 27-32 are invited for an interview and psychometric test.
Career OpportunitiesA qualification in Hospitality Management opens doors to worldwide career opportunities as hotel manager, front-office manager, banqueting manager, food and beverage manager, restaurateur, caterer, entrepreneur, guest-house manager or owner, coffee shop manager or owner, chef and many others.
RemarksNew Diploma Hospitality Management.

 

1ST YEAR

INSTRUCTIONAL OFFERINGS

Credits

Semester 1

Semester 2

    

AMT11AT

AMT12AT

 Accommodation Management I: Theory

10

AMP11AT

AMP12AT

 Accommodation Management I: Practical

10

LCS5011

LCS5012

 Academic Literacy and communication studies

12

CST11AB

CST12AB

 Culinary Studies: Theory I

10

CSP11AB

CSP12AB

 Culinary Studies: Practical I

10

HMM11AT

HMM12AT

 Hospitality Management I

18
DLC5012 Digital Literacy

6

HFM11AT

HFM12AT

 Hospitality Financial Management I

16

HHS11AT

HHS12AT

 Hospitality Health and Safety I

6

FBS11AT

FBS12AT

 Food and Beverage Studies: Theory I

10

FBS11AP

FBS12AP

 Food and Beverage Studies: Practical I

10

ITW11BV

ITW12BV

 Introduction to Wine             (short course)

6

FSA10BV

 First Aid                 (short course)

2

KNF11BV

 Knife Set

UFM11BV

 Uniform
NMR5011 NMR5012 Numeracy

6
PIM5011 Information Literacy

 

2ND YEAR

INSTRUCTIONAL OFFERINGS

Credits

Semester 1

Semester 2

    

HSM11W

 Hospitality Management Work-integrated Learning II

60

HFM22AT

 Hospitality Financial Management II

6

HIL12AT

 Hospitality Industry Law I

4

HMM22AT

 Hospitality Management II

6

HIS12AT

 Hospitality Information Systems II

4

HCM12AT

 Hospitality Communication II

4

CSN22AT

 Culinary Studies & Nutrition II

12

FBV22TP

 Food and Beverage Studies II

12

ACM22AT

 Accommodation Management II

14

HSE12AT

 Hospitality Service Excellence

6

HMK12AT

 Hospitality Marketing I

4

 

3RD YEAR

INSTRUCTIONAL OFFERINGS

Credits

Semester 1

Semester 2

    

HFM31AT

 Hospitality Financial Management III

6

HIL21AT

 Hospitality Industry Law II

4

HMM31AT

 Hospitality Management III

6

HIS21AT

 Hospitality Management Information Systems III

4

EMM11TP

 Event Management I

24

ACM31AT

 Accommodation Management III

14

HMK21AT

 Hospitality Marketing II

4

HMD11AT

 Hospitality Media I

4

HSM22W

 Hospitality Management Work-integrated Learning III

60

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