Course offerings are subject to change. The College reserves the right to only offer courses that are justified by student numbers. The College reserves the right to move a programme/course offering to other campuses without prior notification.
DurationCourse offerings are subject to change. The College reserves the right to only offer courses that are justified by student numbers. The College reserves the right to move a programme/course offering to other campuses without prior notification.
Entry Requirements
You must have a Grade 9 or equivalent qualification to start at NC(V) L2.
You must have passed the previous level register for NC(V) L3 and L4.
Pass & Certification Requirements
The pass mark is 50% per subject for each of the vocational subjects.
The pass mark for Life Orientation and First Additional Language is 40% each.
The pass mark for Mathematics and Mathematical Literacy is 30% each.
In order to obtain the NC(V) qualification at a particular NQF level and to progress to the next level you must pass all seven (7) subjects. You will not be certified if you fail any subject.
Please note that to be certified the Internal Continuous Assessment (ICASS) mark is compulsory for fundamental subjects. The ICASS mark plus the examination mark is considered for certification.
Students must complete both internal (ICASS) and external (examinations) assessments to be resulted. Both components must be completed in the same academic year.
To be a public TVET College of first choice that provides excellent programmes and promotes life-long learning for personal growth and prosperity. CJC is devoted to excellence in teaching and learning developing leaders in many disciplines who make a difference globally.
Vision
Mission
The course will teach you nutrition and menu planning, food and beverage services, sanitation and safety, housekeeping, restaurant and bar activities, function planning, events, how to manage a kitchen, as well as guest relations and entrepreneurship and business skills
The Foundation Programme in Tourism and Hospitality will give you a firm foundation within the world’s single biggest industry; hospitality and tourism.
This course is designed to focus on 3 disciplines in the hospitality field i.e. Professional Cookery, Accommodation & House Keeping and Food & Beverage Management.
This course is a comprehensive guide to leadership in the hospitality industry. From the basics in theory such as communication, customer service, housekeeping and resource control to the practical aspects like food and beverage storage, food production and serving, health and hygiene and safety
Includes certificate of attendance, recipes and meals
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