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Welcome to Guvon Academy E-Learning
Build your Career Development Plan in the Tourism and Hospitality Industry within your OWN
workplace, National Hotel Groups and/or with International opportunities.
All of our courses and programs are flexible and will fit in with your individual needs and
expectations.
Quality Hospitality Courses anywhere, anytime!
Many learners are not able to study full time for a qualification and the need to start working
comes first. But what if you can earn a formal CATHSETA accredited qualification part-time,
be that during your coffee breaks, lunch hour or after work?
The benefits Guvon Academy E-Learning:
Access to a personal online facilitator for Module related queries and assistance.
Real time live chats and Google class room sessions.
Online assessments with immediate results.
Links to video clips, articles and case studies.
E-mail reminders, news flashes and bulletin boards, notifications and regular deadlines
will all keep you on track and focused while achieving your objectives.
Additional to the E-Learning (on-line) material, chats and contact sessions we offer
Culinary Arts workshops to enhance your skills and to improve creativity (refer to page
6 for detail)
Study Material, Assessments and Examinations:
Each student will receive their learning material on The Guvon Academy e-learning
platform and can be downloaded and saved on your computer or smart device.
Should any student require a printed copy of the learning material, additional printing
and courier costs will be incurred.
Most of the programs and courses require the student to complete an examination at
The Guvon Academy campus and a Portfolio of Evidence will have to be completed.
3
Study Programmes:
Guvon Academy School of Excellence offers National Qualifications, Further Education and
Training qualifications, Skills Courses and a variety of Non-formal Short Courses.
Enrol for a short course and accumulate credits to achieve a National or FET Certificate. Plan
your own career development plan with the assistance of the Guvon Academy.
Work Integrated Learning (Practical Experience) as well as compiling of your own Portfolio of
Evidence will form part of the training programmes.
Course Duration:
Our online courses varies in their duration:
National Qualifications – Minimum of 12 months and Maximum of 18 months
Further Education and Training Qualifications – Minimum of 12 months and Maximum
of 18 months
Registered Skills Programs and Non-Formal Short Courses – Minimum of 3 months –
Maximum of 8 months
Culinary Arts workshops will be conducted once or twice a month.
The overview of all our courses:
60% Work Integrated learning/Practical Component, broken up in the following categories:
Live Chats
Skype Sessions
Contact classes at Guvon Academy (face to face, class room)
Practical hours in the industry
Portfolio of Evidence
Logbook (to complete while in the industry doing practical hours)
40% Online Theory, broken up in the following categories:
Self-study online
Assignments
Quizzes and Tests
How do I apply?
Guvon Academy Web site: www.guvonacademy.co.za or [email protected]
(011) 668-1621/28
4
CHEF TRAINING PROGRAMMES:
NATIONAL CERTIFICATE: PROFESSIONAL COOKERY: Credits 162 | SAQA 14111
Duration of the course: Minimum of 12 months – Maximum of 18 months
Minimum Entry Requirements:
National Senior Certificate, Grade 12 or equivalent of NQF 4 in a formal education
environment or Recognition of Prior Learning. This course is designed for future chefs who
would like to prepare food in restaurants, hotels, lodges and guest houses. The perfect
course for an aspiring chef who wants to develop skills in the hospitality industry and who
wants to specialize as an executive chef in the future.
The course covers the following key topics:
Maintain health, hygiene and professional appearance in the workplace.
Layout, services and facilities within a hotel, lodge, guest house and fast food
operation.
Customer service and communication skills within the hospitality environment.
Process of incoming and outgoing telephone skills as part of effective
communication.
Maintain a safe and secure working environment. Provide First Aid.
Maintain hygiene in food preparations, cooking and storage areas.
Clean food production areas, equipment and utensils.
Maintain data in a computer system and perform effective stock calculations.
Handle and store frozen and dry food supplies.
Prepare and cook basic soups and sauces.
Prepare and cook basic fish dishes.
Prepare and cook basic meat, poultry, game and offal dishes.
Prepare and cook starch.
Prepare and cook basic fruit dishes.
Prepare and cook basic egg dishes.
Prepare and cook pastry and dough products.
Prepare, bake and decorate basic cakes and biscuits.
Prepare and cook basic cold and hot desserts.
Cook and freeze food.
Develop self within the job role and within the career as Executive Chef
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Core Unit Standards
Semester 3: Elective Unit Standards
Additional Culinary Arts workshops available at the Guvon Academy: Glenburn Lodge
Work Integrated Learning: Work Integrated Learning of 520 hours/16 weeks during course
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment.
5
ASSISTANT CHEF PROGRAMME
This course is designed for future and aspiring chefs to pursue an exciting career in
restaurants, hotels, lodges and guest houses. It’s also designed for people who would like to
develop their skills in the hospitality industry.
Duration of the course: Minimum of 8 months – Maximum of 12 months
Minimum Entry Requirements: Grade 10 or equivalent or Recognition of Prior Learning
The course covers the following key topics:
Maintain health, hygiene and professional appearance in the workplace.
Customer service and communication skills within the hospitality environment.
Maintain a safe and secure working environment.
Maintain hygiene in food preparations
Clean food production areas, equipment and utensils.
Prepare and cook basic soups and sauces.
Prepare and cook basic fish dishes. Prepare and cook basic meat, poultry, game
and offal dishes.
Prepare and cook starch and pasta
Prepare and cook basic egg dishes and serve breakfast.
Prepare and cook pastry and dough products.
Prepare, bake and decorate basic cakes and biscuits.
Prepare cake decorations and chocolate work
Prepare and cook basic cold and hot desserts.
Basic menu planning
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Additional Culinary Arts workshops available at the Guvon Academy: Glenburn Lodge
Work Integrated Learning: Work Integrated Learning of 200hours/6 week course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
6
CULINARY ARTS WORKSHOPS
Enhance your competency in Culinary Arts Skills with the focus on practical implementation
and creativity.
The courses take place from 09h00 to 16h00 at Guvon Academy: Glenburn Lodge.
Price include: Ingredients
Prepared food to take home!
FEES EXCLUDES THE FOLLOWING COMPULSIRY ITEMS
Hotel/SAACI Industry Employees Private Customers (non-industry)
Professional chef’s uniform:
- Chef’s jacket and Chef Trousers,
- Chef’s Apron and Toque (chef’s
hat),
- Non-slip closed black chef shoes
Safety clothes:
- Apron
- Non slip closed safety shoes
Please wear non-flammable, comfortable
clothes and comfortable closed, non-slip
shoes.
Professional chef’s knife set
Bring your own knives: (Utility knife; paring
knife; vegetable knife & sharpener.)
DATE MODULE PROGRAMME COST p.p.
9 March 2016
OR
13 April 2016
Module 1:
Health, Hygiene, Safety and Security within the
kitchen working environment
1 Day Workshop
R 400.00
10 May 2016
Module 2A:
Basic Menu planning & Food costing
1 Day Workshop R 400.00
11 May 2016 Module 3:
Basic Knife Skills
Cutting methods and Garnish
1 Day Workshop
R 400.00
26 May 2016
OR
27 May 2016
Module 4:
Breakfast Workshop
Buffet Breakfast menu , preparation and
serving
A ’la carte breakfast menu, preparation and
serving
1 Day Workshop
R 500.00
7 June 2016
AND/OR
8 June 2016
Module 2B: Menu planning & Food costing
1 or 2 Day Workshop R 800.00
23 June 2016
AND/OR
24 June 2016
Module 5:
Bread baking and/or
Cold and Hot Soup
2 Day Workshop
R 600.00
12 July 2016 Module 6:
Meat Preparation – 1 Day Workshop
(Beef; Lamb; Pork)
- Cooking and presentation
R 800.00
7
- Deboning and cooking of meat dishes
- Deboned stuffed leg of lamb
- Stuffed Pork roll
13 July 2016 Module 7:
Poultry Preparation – 1 Day Workshop
- Cooking and presentation
- How to truss a chicken
- Deboning & stuffed chicken
Venison Preparation
- Cooking and presentation
R 600.00
14 July 2016 Module 8:
Fish & Seafood
How to fillet a fish
Cooking and presentation
1 Day Workshop
R 500.00
26 July 2016
OR
27 July 2016
Module 9:
Cold Kitchen Specialities : Salads, Cold meats,
platters and presentation
1 Day Workshop
R 700.00
3 August 2016
OR
4 August 2016
Module 10:
Cocktail snack platters
Sandwiches and garnishing
1 Day Workshop
R 800.00
10 August 2016 Module 11: Sushi Workshop
1 day Workshop R 450.00
SEPCIAL CAKES AND DOUGH PRODUCTS
23 August 2016
OR
24 August 2016
Module 12 Cakes: Sponge cakes, Cheese cakes and Tarts
1 day Workshop R 550.00
6 Sept 2016
OR
7 Sept 2016
Module 13: Chocolates, Truffle’s and Biscuits
1 day Workshop
R 500.00
13 Sept 2016
OR
14 Sep 2016
Module 14: Pastry, Filling and Dessert
1 day Workshop R 550.00
14 Oct 2016
OR
15 Oct 2016
Module 15: Complex sponges; cakes & cupcakes
1 day Workshop R 800.00
24 Oct 2016
OR
25 Oct 2016
Module 16: Exploring Chocolate work & Sugar work
2 day Workshop R 800.00
Contact the office for special price workshops AND additional dates if you could not
Attend!!
*** Booking is essential!!! Payment is due before the start of the course.
8
KITCHEN CLEANER PROGRAMME
This is certainly one of the most important roles in a Hospitality Kitchen as you need to comply
with Health and Safety regulations and make sure your kitchen is sparkling clean.
Duration of the course: Minimum of 3 months– Maximum of 4 months
Minimum Entry Requirements: Any person operating as kitchen cleaner in a Hotel, Guest
House or Restaurant or able to enrol for the course.
The course covers the following key topics:
Describe layout, service and facilities of the organizations
Maintain a safe and secure working environment
Maintain health, hygiene and professional appearance
Clean food production areas, equipment and utensils
Handle and maintain utensils and equipment
Handle and store food
Clean and store crockery and cutlery
Handle and store cleaning equipment and dispose of waste
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 50 hours/2 weeks during the course
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
9
STORE ROOM CONTROL AND MANAGEMENT PROGRAMME
This non-formal short course is designed for individuals who would like to gain a greater
knowledge on how to manage their Kitchen Storeroom according to Hospitality standards
and cost effectiveness.
Duration of the course: Minimum of 4 Months – Maximum of 6 Months
Minimum Entry Requirements: Any person operating as store man or able to enrol for this
non-formal short course.
The course covers the following key topics:
Maintain health, hygiene and a professional appearance
Maintain a secure working environment
Accept and Store food deliveries
Handle and store food
Handle and record refunds
Maintain the receipt, storage and issue of goods
Maintain Supply levels
Maintain Food production quality control systems, procedures and specifications
Maintain the cleaning program for own area of responsibility
Perform basic calculations
Course Structure:
Semester 1: Fundamental and Core Unit Standards
Work Integrated Learning: Work integrated learning of 120 hours/4 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
10
FOOD AND BEVERAGE TRAINING PROGRAMMES:
NATIONAL QUALIFICATION: FOOD AND BEVERAGE SERVICE: Credits 156 | SAQA 14113
This course is designed for future food and beverage servers, supervisors and managers who
would like to pursue an exciting career in restaurants, hotels, lodges and guesthouses. It’s
also designed for people who would like to develop their skills in the hospitality industry.
Duration of the course: Minimum of 12 Months – Maximum of 18 Months
Minimum Entry Requirements: National Senior Certificate, Grade 12 or equivalent of NQF 4 in
a formal education environment or Recognition of Prior Learning.
This course is designed for future food and beverage servers, supervisors and managers who
would like to pursue an exciting career in restaurants, hotels, lodges and guesthouses. It’s
also designed for people who would like to develop their skills in the hospitality industry.
The course covers the following key topics:
Maintain health, hygiene, professional appearance, safety and secure working
environment within the workplace
Understand the sectors in the Hospitality Industry such as services and facilities within
an hotel, lodge, guest house and fast food operation
Maintain Customer service, effective communication and interpersonal skills
Process of incoming and outgoing telephone skills as part of effective
communication between the customer and food and beverage service
Maintain data in a computer system and perform effective stock calculations
Prepare and Maintain areas for table and drink service
Prepare and Maintain areas for counter , room and restaurant service
Provide and Maintain A la Carte, buffet, carvery and silver service in the restaurant
area
Supervise the running of a function
Recommend, present and serve bottled wine
Prepare and serve cocktails, spirits and liqueurs
Clean and restock drink machines/equipment
Maintain cellars and beverage storage
Develop self within the job role
Plan, organize and monitor work in own area of responsibility
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Core Unit Standards
Semester 3: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 523 hours/16 weeks during the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
11
TABLE ATTENDANT PROGRAMME
This course is designed for future food and beverage servers and if you would like to
enhance your skills if already in the industry.
Duration of the course: Minimum of 6 Months – Maximum of 7 Months
Minimum Entry Requirements: Any person operating in a Hotel, Guest House or Restaurant or
able to enrol for the course.
The course covers the following key topics:
Describe layout, service and facilities of the organizations
Maintain a safe and secure working environment
Provide Customer Service
Communicate verbally and process incoming and outgoing telephone calls
Prepare and clear areas for table service
Provide a table and table drink service
Perform basic calculations
Maintain health, hygiene and a professional appearance
Maintain Data in a Computer System
Provide a carvery/buffet/silver service
Serve bottled wines
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 170 hours/6 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
12
DRINK SERVICE ATTENDANT PROGRAMME
This course is designed for future food and beverage servers and if you would like to
enhance your skills if already in the industry.
Duration of the course: Minimum of 4 Months – Maximum of 6 Months
Minimum Entry Requirements: Any person operating in a Hotel, Guest House or Restaurant
specifically in the Bar area or able to enrol for the course.
The course covers the following key topics:
Describe layout, service and facilities of the organizations
Maintain a safe and secure working environment
Provide Customer Service
Maintain health, hygiene and a professional appearance
Prepare and clear areas for drinks service
Clean and store glassware
Clean and restock drinks machines/equipment
Handle and store cleaning equipment, materials, handle and dispose waste
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 70 hours/3 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
13
BAR ATTENDANT PROGRAMME
This course is designed for any individual that is passionate about customer service, cocktail
service, wine service and running your own bar.
Duration of the course: Minimum of 6 Months – Maximum of 8 Months
Minimum Entry Requirements: Any person operating in a Hotel, Guest House or Restaurant or
able to enrol for the course
The course covers the following key topics:
Describe layout, service and facilities of the organizations
Maintain a safe and secure working environment
Provide Customer Service
Perform basic calculation
Communicate verbally and process incoming and outgoing telephone calls
Provide a drink service for licensed premises
Operate a payment point and process payments
Maintain health, hygiene and a professional appearance
Maintain Data in a Computer System
Prepare and clear areas for drinks service
Clean and store glassware
Clean and restock drinks machines/equipment
Serve bottled wine
Provide a silver service
Maintain cellars/beverage store room
Prepare and serve cocktails
Provide a table drink service
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 220 hours/8 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
14
ACCOMMODATION SERVICE TRAINING PROGRAMMES:
NATIONAL CERTIFICATE: ACCOMMODATION SERVICE: Credits 137 | SAQA 14110
This program is for people who are passionate about the work that happens behind the
scenes of hotels, lodges and guest houses e.g. back of house as well as housekeeping. This is
the perfect course for you if you are outgoing and like working with people.
Duration of the course: Minimum of 12 Months – Maximum of 18 Months
Minimum Entry Requirements: Grade 11 or equivalent in a formal education environment or
Recognition of Prior Learning. This course is designed for supervisors and managers who are
passionate about the work that happens behind the scenes of hotels, lodges and
guesthouses e.g. back of house as well as housekeeping.
The course covers the following key topics:
Maintain health, hygiene and professional appearance in the workplace.
Understand the layout, services and facilities within a hotel, lodge, guest house and
fast food operation.
Customer service and communication skills within the hospitality environment.
Process of incoming and outgoing telephone skills as part of effective
communication.
Maintain the housekeeping service, prepare rooms, self-catering areas and
bathrooms.
Maintain a safe and secure working environment.
Handle mail, messages and written communications.
Store and handle customer and establishment property.
Provide a collection and delivery service.
Analyze a business and determine the way it functions.
Clean and maintain public areas.
Provide a housekeeping service and maintain housekeeping supplies.
Provide a valet service.
Operate a computer and perform basic calculations.
Deep clean floors and soft coverings.
Handle and store cleaning equipment and materials.
Develop self within the job role.
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Core Unit Standards
Semester 3: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 770 hours/25 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
15
ASSISTANT HOUSEKEEPER PROGRAMME
This short course is designed for the aspiring individual who is passionate about the hospitality
industry. At the end of this short course you will be able to specialize in housekeeping skills
within hotels, lodges and guest houses.
Duration of the course: Minimum of 6 months – Maximum of 12 months
Minimum Entry Requirements: Grade 10, or equivalent or Recognition of Prior Learning
Any person operating in a Hotel, Guest House or Restaurant or able to enrol for the course.
The course covers the following key topics:
Maintain health, hygiene and professional appearance in the workplace.
Understand the layout, services and facilities within a hotel, lodge, guest house and
fast food operation.
Customer service and communication skills within the hospitality environment.
Maintain the housekeeping service, prepare rooms, self-catering areas and
bathrooms.
Maintain a safe and secure working environment.
Control housekeeping tasks.
Provide a housekeeping service and maintain housekeeping supplies.
Operate a computer and perform basic calculations.
Maintain cleaning procedures
Handle and store cleaning equipment and materials.
Organize and control of the linen room
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 200 hours/6 weeks
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
16
ROOM ATTENDANT PROGRAMME
This short course is designed for the aspiring individual who is passionate about people and
the hospitality industry. At the end of this short course you will be able to specialize in room
service skills within hotels, lodges and guest houses.
Duration of the course: Minimum of 3 Months – Maximum of 4 Months
Minimum Entry Requirements: Any person operating in a Hotel, Guest House or Restaurant or
able to enrol for the course
The course covers the following key topics:
Describe layout, service and facilities of the organizations
Maintain a secure working environment
Maintain a safe working environment
Service guest bedroom areas
Maintain health, hygiene and a professional appearance
Service toilet and bathroom areas
Clean and deep clean floors and floor coverings
Handle and store cleaning equipment, materials handle and dispose of waste
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 40 hours/2 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
17
PUBLIC AREA CLEANER PROGRAMME
This short course is designed for the aspiring individual who is passionate about people and
the hospitality industry. At the end of this short course you will be able to specialize in
cleaning and service skills in hotels, lodges and guest houses.
Duration of the course: Minimum of 3 Months – Maximum of 4 Months
Minimum Entry Requirements: Any person operating in a Hotel, Guest House or Restaurant or
able to enrol for the course.
The course covers the following key topics:
Describe layout, service and facilities of the organizations
Maintain a safe and secure working environment
Clean and maintain public areas
Service toilets and washrooms
Maintain health, hygiene and a professional appearance
Clean and deep clean floors and floor coverings
Handle and store cleaning equipment, materials, handle and dispose of waste
Handle and dispose of waste
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 40 hours/2 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
18
HOSPITALITY RECEPTION PROGRAMME
This short course is designed for the aspiring front of house and reception staff that is
passionate about people and guests. At the end of this short course you will be able to
specialize in these skills in hotels, lodges and guest houses.
Duration of the course: Minimum of 6 months – Maximum of 12 months
Minimum Entry Requirements: Grade 10, equivalent or Recognition of Prior Learning
Any person operating in a Hotel, Guest House or Restaurant or able to enrol for the course.
The course covers the following key topics:
Maintain health, hygiene and a professional appearance
Maintain a secure working environment
Maintain a safe working environment
Provide Customer Service
Process incoming and outgoing telephone calls
Communicate verbally
Plan, organize and monitor work in own area of responsibility
Describe layout, services and facilities of the organization
Maintain a Booking System
Receive and process reservations
Operate a payment point and process payments
Exchange foreign cash
Handle and record refunds
Maintain practices and procedures for handling cash/cash equivalents
Audit financial procedures/conduct night audit
Maintain a porter/concierge service
Maintain a cleaning program
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 210 hours/7 weeks at any time during
the course
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
19
CUSTOMER SERVICE EXCELLENCE PROGRAMME
This course is designed for any individual who is really passionate about service, guests and
communication. At the end of this course you will be able to anticipate all your guests’
needs and be an excellent communicator on all levels.
Duration of the course: Needs to be completed in 4 months
Minimum Entry Requirements: Any person operating in the Tourism, Hotel, Guest House or
Restaurant service areas or able to enrol for the course
The course covers the following key topics:
Maintain health, hygiene and a professional appearance
Provide Customer Service and Service Excellence skills
Process incoming and outgoing telephone calls
Deal with customers on arrival, customer information and provide product knowledge
Monitor Customer Satisfaction
Relate diversity to customer service
Introduce South Africa and products to tourists and customers
Course Structure:
Semester 1: Fundamental and Core Unit Standards
Work Integrated Learning: Work integrated learning of 150 hours/5 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
20
PERSONAL DEVELOPMENT PROGRAMME
This course is especially designed for those individual who would like to create their own
career path within the Hospitality industry or for the individual who would like to create
career paths for employees within the field.
Duration of the course: Needs to be completed in 3 months
Minimum Entry Requirements: Any person are able to enrol for this non-formal short course.
The course covers the following key topics:
Develop Self within the job role
Identify work opportunities
Source Information about self-employment opportunities
Apply for a job or work experience placement
Describe layout, services and facilities of the organization
Course Structure:
Semester 1: Fundamental and Core Unit Standards
Work Integrated Learning: Work integrated learning of 30 hours/4 days at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
21
STAFF AND SKILLS DEVELOPMENT PROGRAMME
This course is especially designed for those individuals who is in a Management or Supervisory
position and passionate about their employee development. After the completion of this
course you will be able to conduct on the job coaching and plan staff training for your
department or employees.
Duration of the course: Needs to be completed in 3 months
Minimum Entry Requirements: Any person are able to enrol for this non-formal short course.
The course covers the following key topics:
Training need analysis
Plan staff training and development in own area of responsibility
Conduct on-the-job coaching
Assessment procedures
Course Structure:
Semester 1: Fundamental and Core Unit Standards
Work Integrated Learning: Work integrated learning of 16 hours/2 day at any time during the
course. Guvon Academy will include a practical one day workshop whereby the outcomes
of the course will be discussed.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
22
EVENTS PLANNING AND MANAGEMENT PROGRAMMES:
FURTHER EDUCATION AND TRAINING (FET) EVENTS SUPPORT: Credits 149 | SAQA 67461
This course is applicable to all sectors of the industry ranging from hotels, events companies
and corporate industries.
This course is for persons aspiring to become a national events planner / manager in any
industry, especially within the hospitality industry. It brings together project/events
management elements which comprises of the organizing of events within hotels, logistics,
administration and executive event support functions.
Duration of the course: Minimum of 12 Months – Maximum of 18 Months
Minimum Entry Requirements: National Senior Certificate, Grade 12 or equivalent of NQF 4 in
a formal education environment or Recognition of Prior Learning.
The course covers the following key topics:
Event planning, organization and project management
Organizations of events within Hotels, Events companies and Private Event
Companies
Event role players
Event operations, logistics and administration
Event design and execute Event Support functions
Event Marketing and sponsorship
Financial management of events
Decor, venue selection and set-up, catering, banqueting, safety and security,
transport, technical utilities, legislation and entertainment
Risk management, manage safety and emergency incidents
Evaluation and sustainability of events
Care for Customers
Course Structure:
Semester 1: Fundamental
Semester 2: Core Unit Standards
Semester 3: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 640 hours/20 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
23
EVENT SUPPORT ASSISTANT PROGRAMME: OPERATIONS
This course is applicable to all sectors of the industry ranging from hotels, events companies
and corporate industries.
This course is for persons aspiring or currently employed as an events planner /
assistant/manager with the focus on the Operation and practical implementation within the
Events /Hospitality Industry.
Duration of the course: Minimum of 6 Months – Maximum of 12 Months
Minimum Entry Requirements: National Senior Certificate, Grade 12 or equivalent in a formal
education environment or Recognition of Prior Learning.
The course covers the following key topics:
Event planning, organization and project management
Organizations of events within Hotels, Events companies and Private Event
Companies
Event role players and operating as a team
Event operations, logistics and administration
Event design and execute Event Support functions
Decor, venue selection and set-up, catering, banqueting, safety and security,
transport, technical utilities, legislation and entertainment
Manage safety and emergency incidents
Operation and Operational support within a minor event
Care for Customers
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Operations Unit Standards
Work Integrated Learning: Work integrated learning of 200 hours/8 weeks at any time during
the course.
Assessment Process: Portfolio of Evidence, Workbook, Assignments, Examinations and Work
Integrated Learning/Assessment
24
CONFERENCE SERVICE ASSISTANT PROGRAMME
This short course is designed for the aspiring individual who is passionate about setting up and
breaking down of conferences, looking after the guests and anticipating their conference
needs, running of meetings and making sure the conference has an overall smooth flow.
Duration of the course: Minimum of 4 months – Maximum of 6 months
Minimum Entry Requirements: Any person is able to enrol for this non-formal short course.
The course covers the following key topics:
Maintain health, hygiene and a professional appearance
Describe layout, service and facilities of the organizations
Maintain a secure working environment
Maintain a safe working environment
Provide Customer Service
Communicate verbally
Process incoming and outgoing telephone calls
Prepare, service & clear function rooms
Co-ordinate meetings, minor events and travel arrangements
Handle and store cleaning equipment and materials
Handle and dispose of waste
Maintain Data in a Computer System
Course Structure:
Semester 1: Fundamental Unit Standards
Semester 2: Elective Unit Standards
Work Integrated Learning: Work integrated learning of 130 hours/4 weeks at any time during
the course.