Unizulu Hospitality Management

Unizulu 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  SHHM212SHMB212 SHMC212SHMP212
TOTAL		121
TOTAL FOR DIPLOMA	360

Hospitality and Tourism – SBSC56

FACULTY	FACULTY OF SCIENCE AND AGRICULTURE
DEPARTMENTS:	CONSUMER SCIENCE
DEGREE(DESIGNATOR)	BACHELOR OF SCIENCE (HOSPITALITY AND TOURISM)
QUALIFIER
MAJORS
ABBREVIATION	BSC
QUALIFICATION CODE (SAQF)	SBSC56
UNIZULU CODE
EXIT NQF LEVEL	7
ADMISSION REQUIREMENTS	NSC WITH DEGREE ENDORSEMENT
ADMISSION REQUIREMENTS	30 POINTS
ADMISSION REQUIREMENTS	ENGLISH AT LEVEL 4
MINIMUM CREDITS FOR ADMISSION	NATIONAL SENIOR CERTIFICATE WITH DEGREE ENDORSEMENT AND WITH 30 NSC 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	SUBJECTCREDITS	NQF LEVEL	PREREQUISITESUBJECT(S)	CO-REQUISITESUBJECT(S)
SEMESTER 1
PRACTICAL ENGLISH 1A	AENG121	15	5
COMPUTER LITERACY	SCPS121	15	5
INTRODUCTION TO TOURISM	ARTO111	15	5
INTRODUCTION TO HOSPITALITY MANAGEMENT	SCHT111	15	5	NONE	NONE
SEMESTER 2
INTRODUCTION TO HUMAN NUTRITION	SCNU112	15	6	NONE	NONE
FOOD  HYGIENE & SAFETY	SCFH112	15	6	NONE	NONE
BUSINESS TOURISM & ENTREPRENEURSHIP	ARTO112	15	6
BASIC FOOD PREPARATION & CULINARY SKILLS	SCFD112	15	6	NONE	SCFH112
TOTAL	120

SECOND YEAR

SUBJECT NAME	SUBJECT CODE	SUBJECTCREDITS	NQF LEVEL	PREREQUISITESUBJECT(S)	CO-REQUISITE SUBJECT(S)
SEMESTER 1
TOURISM DEVELOPMENT	ARTO121	15	6
RECREATION & TOURISM EVENTS MANAGEMENT A	ARTO221	15	6
MEAL PLANNING & MANAGEMENT	SCFD211	15	6	SCFD112	NONE
BEGINNERS GERMAN	AGER111	15	6
SEMESTER 2
TOURISM MANAGEMENT	ARTO122	15	6
RECREATION & TOURISM EVENTS MANAGEMENT B	ARTO222	15	6
QUANTITY FOOD PRODUCTION	SCFD212	15	6	SCFD112	NONE
ORGANISATION & MANAGEMENT OF FOOD SERVICES	SCFD222	15	6	SCFS112,  SCFD112	NONE
TOTAL	120

THIRD YEAR

SUBJECT NAME	SUBJECT CODE	SUBJECT CREDITS	NQF LEVEL	PREREQUISITE SUBJECT(S)	CO-REQUISITESUBJECT(S)
SEMESTER 1
FOOD & BEVERAGE MANAGEMENT	SCFD311	15	7	SCD212,	SCFD222
TOURISM RESEARCH A	ARTO311	15	7
INFORMATION TECHNOLOGY & DISTRIBUTION CHANNELS IN TOURISM	ARTO321	15	7
EXPERIENTIAL LEARNING IN HOSPITALITY	SCHT319	15	7	SCFD212,	SCFD311, SCHT322, SCHT332 SCFD222
SEMESTER 2
HOSPITALITY SERVICES OPERATIONS	SCHT322	15	7	SCHT111, ARTO221 & 222	SCHT319, SCFD222
HOSPITALITY LAW	SCHT332	15	7	NONE	SCHT319
TOURISM RESEARCH B	ARTO322	15	7
PRINCIPLES OF DESIGN & INTERIORS	SCHC212	15	7	NONE	NONE
TOTAL	120