The Diploma in Food Operations Management at TUT develops practical competencies in large-scale food production, catering management, kitchen operations, food safety, and nutrition — skills in demand across South Africa's institutional, hospital, hotel, correctional, and industrial catering sectors. Students learn to manage large-scale food service operations, including menu planning, cost control, food safety compliance (HACCP), and supplier management in a variety of institutional and commercial settings. South Africa's healthcare, correctional services, and defence sectors all operate large institutional catering operations requiring qualified food service managers. Cooperative education places students in hospital kitchens, hotels, and catering companies across Gauteng.
English Home Language or English First Additional Language: Level 3
Mathematics or Technical Mathematics or Mathematical Literacy: Level 3
APS: 24
