ND: Hospitality Management: Professional Cookery

ND: Hospitality Management: Professional Cookery 

Course Information and Fees

To meet the demanding standards of the industry, the course covers a wide spectrum of subjects. Emphasis is on practice supported by theory. Students work in well equipped food laboratories, as well as in the Cape Town Hotel School training kitchen, to prepare and serve meals in the restaurant that is open seven days a week. A well-known wine association teaches practical knowledge of wines, cocktails and the correct serving, after which a certificate is awarded.

 

Career Opportunities
This course is offered for men and women who are interested in pursuing a career as a chef in any hospitality related environment.

 

Admission requirements

Undergraduates

For all Certificate, Diploma and National Diploma applications, consult the General admission requirements.

General admission requirements

Some courses require students to submit additional information as part of their application.

Additional admission requirements

Postgraduates

For all Honours, Masters and Doctorate applications, consult the Postgraduate admission requirements.

Postgraduate admission requirements

Syllabus and fees

First Year

Compulsory subject(s):

Second Year

Compulsory subject(s):
Semester 2 Only
Compulsory subject(s):
Semester 1 Only
Compulsory subject(s):
Semester 2 Only
Compulsory subject(s):
Offering Type and Duration
Full-Time / Three years
The course comprises two years of academic study and two semesters of experiential learning. Experiential learning takes place from December of the first year to the end of the first semester of the second year, and in the second semester of the third year.
Course is offered on Granger Bay Campus.
For any queries get in touch with:
Contact: Melanie Wilson
Telephone: +27 21 440 5700
Fax: +27 21 419 5759
Email: graneym@cput.ac.za

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