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Modeled on the age old apprenticeship formula  -  the trainee follows a planned journey through the various operating departments while studying

Traineeships

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Objectives:

These three-year training programmes are designed and implemented in a manner that aims to provide quality Supervisors and Managers as well as Culinary Professionals for the future .

Minimum Requirements:

Applicants should fulfill the following requirements:

  • Have a Matriculation Exemption or a Senior Certificate pass with a minimum of a "D" Aggregate.

  • Have a positive attitude and the ability to communicate with peers and subordinates.

  • Be prepared to work reasonably long hours, varying shifts and, due to the nature of the hotel business, weekends and public holidays.

  • Some form of prior work experience in the hospitality industry would be advantageous.

Method of Selection:

  • Applications should reach us by no later than 28th July 2001.

  • On receipt of your completed form, relevant documentation and references, applications will be reviewed.

  • A short-list of applicants will be drawn up and invited to attend a screening interview, followed by an aptitude test and academic assessment. The examination and interview fee is R100.00.

  • After completion of these tests, a further short list is compiled and the candidates then meet the Executive Management of the participating hotels for a panel interview.

  • Final selection is made and successful candidates will be required to pay an initial payment of R400 against the course fee. Candidates will commence their three-year programme in January 2002.

Course Curriculum: Management Programme

Theoretical

Trainees study the Educational Institute of the American Hotel and Lodging Association’s Hospitality Management Diploma course which is internationally recognised and consists of the following 12 modules:

Academic Course Curriculum

1st Year

  • Quality Sanitation Management[*]

  • Food & Beverage Management[*]

  • Culinary Workshop (10 days)

  • Fire Fighting Course

  • First Aid Course

2nd Year

  • Food Production Principles[*]

  • Introduction to Computers

  • Culinary Workshop (10 days)

  • Cape Wine Academy Certificate Course

  • Basic Computers

3rd Year

  • Food & Beverage Controls[*]

  • Hospitality Supervision[*]

  • Culinary Workshop (10days)

  • Intermediate Computers

  • Basic Industrial Relations Concepts

[*] denotes Educational Institute of American Hotel  & Lodging Association Subjects

Modules are run on a self-study basis with a 70% pass mark being the required standard. Other courses are organised on a local basis with tutorials and progress tests presented twice per annum by the International Hotel School in Durban, Cape Town and Johannesburg.

Practical

Trainees work in 4-week modules, with their time being divided between Kitchens, Food & Beverage, Rooms Division and “other” areas.   Trainees also achieve National Qualifications certificates in all of the functional areas including Food & Beverage Service, Accommodation Services, Reception and Food Preparation during the three-year period.   An example of the practical curriculum would be as follows:

 

Practical Curriculum (Example)

1st Year

  • Kitchens : 10 modules

  • Auxilary Food

  • Production Areas: 2 months

  • Leave/Exams : 1 module

2nd Year

  • F&B Service : 4 modules

  • Housekeeping : 2 modules

  • Front Office : 8 modules

  • Leave/Exams : 1 module

3rd Year

  • F&B Supervision : 4 modules

  • Accounts : 3 modules

  • Maintenance/Security : 1 module

  • Sales : 1 module

  • Human Resources : 2 modules

  • Leave/Exams : 1 module

Course Curriculum:  Professional Cookery Programme

 

Theoretical

Academic Course Curriculum

1st Year

  • Quality Sanitation Management*

  • Food & Beverage Management*

2nd Year

  • Food Production Principles*

  • Introduction to Computers

  • Culinary Workshop (10 days)

  • Cape Wine Academy Certificate Course

  • Basic Computers

3rd Year

  • Food & Beverage Controls*

  • Hospitality Supervision*

  • Culinary Workshop (10days)

  • Intermediate Computers

  • Basic Industrial Relations Concepts

[*] denotes Educational Institute of American Hotel  & Lodging Association Subjects

Trainees may also elect to study towards a City and Guilds Diploma in Food Preparation and Cooking Principles at an additional cost.

Practical

Trainee chefs spend their 3 years in the various kitchens within the hotel. They are supervised and assessed by the Chef de Cuisine who places them in the various departments and kitchens where they experience on-the-job training by a team of  experienced chefs.

Trainees will learn:

  • The staffing structure (hierarchy) and reporting lines.

  • Position titles and other common terminology.

  • The pressure and typical problems experienced in this department.

  • Food preparation and methods of cooking.

  • Strict discipline in hygiene, housekeeping and kitchen safety.

  • Commodities and storage.

  • Standards of personal appearance and presentation.

The following will make up your practical training:

  • Preparation of a wide range of desserts, pastries, cakes and breads.
  • Working under pressure to produce food on a large scale.
  • Preparation of a wide range of cold starters and hors d’oeuvres.
  • Achieving knowledge of various types and cuts of meat, poultry and fish.
  • Acquire knowledge of different styles of restaurant kitchens and preparation of food on their menus.

 

Restaurant, Banqueting and Bar Service (3 months)

To acquaint the chef with an understanding of what happens on the other side of the hot plate.

Stores, Purchasing, F&B Controls, F&B Supervisory Management (3 months)

Chefs are also managers in the new hospitality industry and need to have knowledge of how profitability is controlled.

Trainees also achieve a National Qualifications Diploma in Food Production.

 

Financial Implications:

The cost of the first year of the three-year traineeship course will be approximately R9,300.00.for the traineeship in Hotel Management and approximately R8,000.00 for traineeship in Professional Cookery.  Prices will increase annually as they are dependent on the exchange rate, as course material is obtained from America.

Additional Costs:

  • Text books – 2 Cookery Books @ ± R640 in total
  • Personal equipment – i.e. knives (±R640), safety shoes (±R80)
  • Accommodation, living expenses and transport
  • Contributions to U.I.F
  • Any expenses which the Hotel has incurred during the period that they were training should the Trainee leave the course before completion
  • An Optional City and Guilds Diploma Course Fees will be charged if the Professional Cookery students choose this additional option.

 

Remuneration Package:

The Hotel will pay the Trainee an allowance as follows:

1st Year: 

  • R1000 per month without Accommodation
  • R800 per month with accommodation (where applicable)

2nd Year:

  • R1100 per month without Accommodation
  • R900 per month with Accommodation (where applicable)

3rd Year:

  • R1200 per month without Accommodation
  • R1000 per month with Accommodation (where applicable)

The Hotel will provide the Trainee with the required uniforms and meals whilst on duty

Leave entitlement is 15 working days per annum

Medical Aid is optional

Future offers of employment will be offered to students where possible within the various hotels dependent on the positions available.

Important Dates:

Closing Date for Applications: 28th July 2001
Commencement Date:    January 2002

 

To Apply:

Your application needs to include the following:

  • Completed Application Form
  • Copies of your Matric or most recent academic results
  • Two (2) passport sized photographs
  • Letter of intent
  • Copy of your Curriculum Vitae
  • Any relevant reference letters
  • And needs to be sent to the following address to reach us by no later than the 28th July 2001:

The International Hotel School
P. O. Box 3628
Durban
4000

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