Short Learning Programme in Healthy Cooking OperationsHome » University Courses »
Faculty Website: College of Business and Economics
Department: Department of Hospitality Management
Programme Level: Continuous Education Programmes
Programme Name: Short Learning Programme in Healthy Cooking Operations
Programme Code: S3H02O
Medium of Facilitation: Online
NQF Level: 5
NQF Credits: 0
The purpose of this SLP is to develop the students ability to be upskilled in healthy cooking options such as vegetarianism, sustainable cooking, and hygiene as well as safety aspects in the kitchen in order to become employable in the Hospitality Sector.
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).