welcome to guvon academy e-learning - · pdf file2 welcome to guvon academy e-learning build...

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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.

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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

http://www.guvonacademy.co.za/

mailto:[email protected]

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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.

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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.


Minimum Entry Requirements: Grade 10 or equivalent or Recognition of Prior Learning




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:



Additional Culinary Arts workshops available at the Guvon Academy: Glenburn Lodge

Work Integrated Learning: Work Integrated Learning of 200hours/6 week course.


Integrated Learning/Assessment

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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

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- Deboning and cooking of meat dishes

- Deboned stuffed leg of lamb

- Stuffed Pork roll


Poultry Preparation – 1 Day Workshop


- How to truss a chicken

- Deboning & stuffed chicken

Venison Preparation


R 600.00


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


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


14 Oct 2016

OR

15 Oct 2016

Module 15: Complex sponges; cakes & cupcakes


24 Oct 2016

OR

25 Oct 2016

Module 16: Exploring Chocolate work & Sugar work


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.

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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.


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:



Work Integrated Learning: Work integrated learning of 50 hours/2 weeks during the course



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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.


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.



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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.


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.


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


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:




Work Integrated Learning: Work integrated learning of 523 hours/16 weeks during the course.



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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.


Minimum Entry Requirements: Any person operating in a Hotel, Guest House or Restaurant or

able to enrol for the course.




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 Data in a Computer System

Provide a carvery/buffet/silver service

Serve bottled wines

Course Structure:




the course.



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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.


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.






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:




the course.



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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.



able to enrol for the course





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



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:




the course.



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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.


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.



Understand the layout, services and facilities within a hotel, lodge, guest house and

fast food operation.



communication.

Maintain the housekeeping service, prepare rooms, self-catering areas and

bathrooms.


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:





the course.



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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.


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.



Understand the layout, services and facilities within a hotel, lodge, guest house and

fast food operation.


Maintain the housekeeping service, prepare rooms, self-catering areas and

bathrooms.


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:



Work Integrated Learning: Work integrated learning of 200 hours/6 weeks



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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.



able to enrol for the course




Maintain a safe working environment

Service guest bedroom areas


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:




the course.



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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.



able to enrol for the course.




Clean and maintain public areas

Service toilets and washrooms


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:




the course.



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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.


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.






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:




the course



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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



Provide Customer Service and Service Excellence skills


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:



the course.



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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.


Minimum Entry Requirements: Any person are able to enrol for this non-formal short course.


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:


Work Integrated Learning: Work integrated learning of 30 hours/4 days at any time during

the course.



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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.


Minimum Entry Requirements: Any person are able to enrol for this non-formal short course.


Training need analysis

Plan staff training and development in own area of responsibility

Conduct on-the-job coaching

Assessment procedures

Course Structure:


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.



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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.


Minimum Entry Requirements: National Senior Certificate, Grade 12 or equivalent of NQF 4 in

a formal education environment or Recognition of Prior Learning.


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




the course.



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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.


Minimum Entry Requirements: National Senior Certificate, Grade 12 or equivalent in a formal

education environment or Recognition of Prior Learning.


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 2: Elective Operations Unit Standards


the course.



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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.


Minimum Entry Requirements: Any person is able to enrol for this non-formal short course.







Communicate verbally


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


Course Structure:




the course.

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