The Culture, Art, Tourism, Hospitality and Sports Seta (CATHSSETA) paid a visit to 25 of CPUT’s most promising Tourism and Hospitality Management students.

They were here to monitor and evaluate the students who are spread across various years of study and are the recipients of over R1 million in bursaries from the SETA.

The CATHSETA funds are being used to pay the students’ tuition fees, textbooks, accommodation, meals and other course related costs.

Fundraising Officer, Khumo Sebola, of CPUT’s Advancement Office, says the partnership between CPUT and the CATHSSETA has made a tangible difference to these student’s lives.

“These students now have the luxury of concentrating solely on their academic coursework, instead of stressing about textbook costs, or where their next meal will come from,” says Sebola.

“It is a sad reality that many of our most academically-deserving students are unable to complete their diplomas and degrees due to unbearable financial pressure. We’re therefore delighted to have hosted the CATHSETA on this evaluation visit, so they can see with their own eyes how beneficiaries are blossoming – all thanks to their generous funding.”

Advancement Director Calvin Maseko echoed these sentiments and expressed his gratitude to the CATHSSETA for their ongoing involvement with the CPUT.

“A bursary is definitely the gift that keeps on giving. These donations give dignity and hope to our talented students and contribute to skills development and socio-economic upliftment in our province and country.”

Written by Janyce Weintrob
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The Cape Town Hotel School (CTHS) was one of the stars of a recent video production for the Culture, Art, Tourism, Hospitality, and Sport Sector Education and Training Authority (CATHSSETA).

The content was produced for the Heritage Career Expo, which aimed to showcase knowledge and skills from various heritage-related careers, and this included being a chef.

The video showcases the top-notch facilities of the CTHS, and viewers are taken on a behind-the-scenes look of what happens in the kitchen during four cooking demonstrations and also covers entrance requirements, details on subjects, course duration and career prospects.

The menu consisted of a starter of biltong quiche accompanied by a fig salad (prepared by Chef Instructor, Zwelithini Mabala and student, Busisiwe Sibisi), a main meal of braised oxtail with creamy samp and beans (prepared by Chef Instructor, Zolani Duba and Culinary Lecturer, Lufuno Sinthumule), a dessert of traditional Malva pudding with homemade custard and gooseberry compote (prepared by Chef Instructor, Danielle Barkhuizen) and a teatime treat of Hertzoggies (prepared by Chef Instructor, Samantha Linden.

Head of Department, Rianne Voigt said: “We feel privileged to be part of the career expo by sharing chef skills that recognise and celebrate the cultural wealth of our nation.”

Senior lecturer, Dr Tshinakaho Nyathela added: “The main idea behind it was to showcase heritage within the hospitality field. During the demonstrations, chefs in the CTHS prepared different cultural meals infused with a touch of “hospitality excellence” relating to the current culinary trends in the hospitality industry.”

Written by Ilse Fredericks

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