Institute for Hospitality – Setting a Tone for Excellence
With over two decades of experience in training prospective candidates within the hospitality industry, Fedics Food Services’ Institute for Hospitality Standards has raised the bar.
Training and preparation have always held sway as vitally important contributing factors towards the success of the hospitality industry at large. Without them, the sector would lack the strong foundation that allows it to cater to millions of guests and attendees every day.
In an environment with so much room for variation, regulated and consistent tuition truly sets the tone for success. Equipping prospective hospitality professionals with the requisite skills to meet the standards associated with this vocation is a weighty responsibility.
Fedics Food Services’ Institute for Hospitality Studies is an industry player that fully appreciates the significance of education within this industry. Established over two decades ago as a training centre in Rosebank, the organisation took on its formal moniker in 1994 and has moved premises on several occasions in the past, before resettling in central Johannesburg in 2005.
In that time, the Institute for Hospitality Studies (IHS) has developed a strong reputation for training candidates that exceed expectation. The organisation is also registered with CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the expectations outlined in the South African Skills Development Act of 1998.
IHS is unique in the respect that it aims to equip students with the full compliment of skills required to nurture success in this sector.
This includes the provision of soft basic skills training, which are aimed at offering newcomers and non-management employees an insight into hygiene, customer care and rudimentary business principles. Delegates demonstrating a low literacy level are also accommodated and tuition is available in a variety of native African dialects.
Significantly, IHS also offers candidates an opportunity to
develop computer skills. Although some might perceive this as somewhat distant from the core of the hospitality industry, a knowledge and appreciation for technical platforms is often an essential element in daily working life.
As such, these courses aim to equip all employees working with computer systems with the skills required to operate the software correctly.
The Institute for Hospitality Studies’ Management Development Training programme is yet another area in which it differentiates itself from the competition.
These courses are designed with managers and supervisors in mind and aim to equip candidates with the necessary skills required to lead teams of employees, perform essential functions and share their knowledge via on the job training.
This is complimented by Tsebo Outsourcing Group’s (Fedics’ holding company) management development programme, which aims to identify promising individuals within the Tsebo corporate family for skills development.
Launched nationally in 2005, this platform has prepared a significant volume of talented employees to take the next step in their professional journey. Significantly, 95 percent of attendees are female and 100 percent stem from previously disadvantaged ethnicities.
In many ways, IHS has set the bar for hospitality training in South Africa. By incorporating complimentary skillsets into its tuition programmes, the institute has effectively supported the advancement of an industry at large.
Profile on Chef Chinua Chikala – National Food Trainer for Fedics Site Services
It goes without saying that Chef Chinua Chikala loves food. But his personal passion lies in training young chefs who’d like to forge successful careers in the food industry.
That’s why his eyes light up when he talks about a programme being run by his employer, Fedics, that trains unemployed individuals for a national certificate in cooking. The initiative not only boosts the current skills pool in the
South African catering industry, but also gives people real skills that will assist them to find permanent employment.
Better known as Chi Chi, Chikala is a trainer for Fedics Food Services (a subsidiary of Tsebo Outsourcing Group) at the company’s Institute for Hospitality Studies in Rosebank. He’s currently training Health Wise Chefs – the cooks who work in hospital kitchens - to qualify for their national certificates. In the past six months alone, he’s seen 30 of his pupils qualify as professional cooks.
“Fedics and Tsebo gave me the opportunity to share my knowledge with others so that they may develop themselves. This is what inspires me,” said Chi Chi.
Chi Chi’s career began with a national certificate in Food and Beverage at the Tshwane University of Technology – but his love for cooking had been sparked years before, when he travelled the world with his family, finding an abiding love for food in countries like Portugal and Greece.
After his graduation, he stayed on at TUT as an Assistant Junior Lecturer, and also worked in the Department of Food and Hospitality Management as a Store Manager. But he wanted to pursue his passion for cooking more actively, and joined the Tafara Restaurant at Gallagher Estate as an executive chef.
Before joining Fedics, Chi Chi worked at the South African Chefs Association as a Chef Skills Lecturer. This gave him the ideal grounding for his current role at the Institute for Hospitality Studies, which prepares chefs for their national certificate in cooking – a qualification which is accredited by CATSSETA (the Cultural, Arts, Tourism, Hospitality, Sports, Education and Training Authority) and complies with the South African Skills Development Act of 1998.
When he’s not teaching other people to cook, Chi Chi spends time with his family. At Christmas, he enjoys sticking to tradition - which means preparing old-fashioned ginger beer and baking scones with his mom. There’s something to be said for comfort food, after all.
Chi Chi graduated with a National Certificate from the Tshwane University. He also has a Diploma in Food Preparation & Cooking from the City & Guilds of London Institute and a professional Chef Diploma from the Capsicum Culinary Studio.