Career Studies

Start & End dates: 21 July 2025 - 20 July 2026

Strategies for Identifying, Controlling, and Managing Invasive and Encroaching Species

The objective of this qualification is to support learners working or preparing to work in a customer service role or where using a telephone is a part of their role. It is suitable for all industries where customer service is a requirement.

The qualification covers the principles of customer service including how to meet customers' expectations, the importance of appropriate behavior and communication techniques as well as ways to deal with problem customers. 

The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.

The Occupational Certificate: Chef (SAQA ID 101697, NQF Level 5) is a nationally recognized qualification designed to prepare learners for professional careers in the hospitality and catering industry. The programme develops both the technical and managerial skills needed to work as a chef, combining structured theory, practical kitchen training, and extensive workplace experience. Learners are introduced to fundamental principles such as food safety, nutrition, gastronomy, menu planning, and cost control, while also gaining hands-on skills in a variety of cooking methods and food preparation techniques. The course is structured into three components: knowledge modules (covering culinary theory, safety, and global cuisines), practical skills modules (focused on preparation, cooking, finishing, and kitchen management), and work experience modules (providing real-world application in professional kitchens). By integrating these elements, the qualification ensures that graduates are fully equipped to plan, organize, and deliver high-quality culinary services in line with industry standards.

The Level 6 Diploma in Reception Services is for candidates who wish to work in the hospitality industry and already have knowledge of the basic principles of the work involved in a reception services department, or who can demonstrate commitment and enthusiasm to work and study in order to supplement their existing knowledge. They will wish to progress as a qualified receptionist. Candidates are required to perform and complete practical assessments and demonstrate knowledge through assessment.

The qualification covers reception services , customer service in the hospitality and catering industry, booking accommodation for guest, handling cash and guest accounts, arrival and departure services, promoting products and services to guests.

On completion of this qualification candidates may progress into employment as a receptionist, or to the following City & Guilds qualifications:

• City & Guilds Level 3 Advanced Diploma in Reception and Front Office Services

• City and Guilds Certificate in Hospitality and Catering Principles 7091-03

Start & End date: 1 January 2024 - 31 December 2024