Preserving Food in the Hospitality Industry (SLP)Home » University Courses »
Faculty Website: College of Business and Economics
Department: Department of Hospitality Management
Programme Level: Continuous Education Programmes
Programme Name: Preserving Food in the Hospitality Industry (SLP)
Programme Code: S3H01O
Medium of Facilitation: Online
NQF Level: 5
NQF Credits: 0
Senate Approval: S68/2021(1)
The purpose of this SLP is to provide new information and skills to students to be able to master the art of preservation and to
introduce a wide range of products which will be exhibited through practical exercises so that new skills can be acquired.
• A NQF level 4 qualification (Grade 12 or equivalent school leaving certificate); and
• A minimum of one year working experience in the Hospitality Industry (Food Preparation).