21 THRIVE Edition 2 Post pandemic, the travel, tourism, and hospitality sector is charting a new path for growth. So too is the education sector, and it is in this context that the School of Tourism and Hospitality, has unveiled a range of new short learning programmes for the 2022 academic year. The programmes are offered in the following areas: • Revenue Management • Amadeus Global Distribution System • Basic Barista Skills Training • Preserving Food in the Hospitality Industry • Healthy Cooking Operations “Categorized under the banner of Continuous Education Programmes (CEPs), Short Learning Programmes (SLPs) can simply be regarded as bite-sized but high impact programmes that are specifically designed to meet the demands of the industry and equip individuals with diverse employability skills explains Dr Nicola Theron-Wakelin, STH Senior Lecturer and Programme Coordinator for the Tourism SLPs. SLPs are relevant for a broad spectrum of candidates, from students and graduates exploring new career paths, to entry level workers looking to familiarise themselves with key concepts relevant to their working environment. Candidates seek skills to upskill and build on their existing knowledge. Some SLP’s generate less than 120 credits, whilst others are noncredit bearing. The programmes are offered on NQF level 5 and above in line with the Higher Education Qualifications Sub Framework (HEQSF). Dr Theron-Wakelin added that “Over the years, SLPs have become an increasingly popular learning option, whilst working in the industry. They are often affordable, accessible, and offer students the flexibility to enhance their skills and knowledge on a continual basis with some being facilitated on an online platform. Accreditation is key and one of the significant advantages of our programmes is that we can easily customise them for operational teams to suit their most pressing skills needs” added Dr Wakelin-Theron. As the principles of sustainability become more entrenched within the hospitality environment, the Food Evolution Research Laboratory (FERL), an entity residing within the STH, aims to deliver high-impact teachings on the latest innovations in healthy cooking and food preservation. “Mindful of the changing consumer lifestyles and dietary habits, our new SLPs leverage our most recent research in this field and offers enriching content on new approaches to enhance hygiene, safety and health in the food preparation environment”, explains Dr Hema Kesa, Senior Lecturer and FERL Director The new SLPs programmes are an addition to the School CEP portfolio which includes entry level programmes Tourism, as well as the popular Hospitality Management Block Release programme. The duration of the SLPs and intake are programme specific. Visit the following website portals to find out more and to apply: • Revenue Management: www.uj.ac.za/sth • Amadeus Global Distribution System: www.thekerzneratuj.com • Basic Barista Skills Training: www.thekerzneratuj.com • Preserving Food in the Hospitality Industry: www.ferl.co.za • Healthy Cooking Operations: www.ferl.co.za New Bite-Sized & High-Impact Short Learning Programmes for Tourism & Hospitality
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