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Bursary Application Terms and Conditions

Chef Programme Overview


All classes and practical’s will be conducted from Monday to Friday

Classes will be scheduled between 07h30 and 15h30 unless you are in the bakery where you will have an earlier start.

Year 1

Female Chef Student 682x1024jpg
Food Theory 1
Food & Beverage
Practical Classes & Rotations
Paid Internship
Health & Safety
Computer Literacy
Numeracy
  • Introduction to the kitchen and the hospitality and catering industry
  • Basic ingredients
  • Food preparation methods and techniques
  • Food cooking methods and techniques 
  • Preparing, cooking and finishing dishes 
  • Introduction to the kitchen and the hospitality and catering services 
  • Starters
  • Eggs
  • Soups
  • Bakery
  • Meat
  • Desserts
  • Equipment
  • Smalls in prep
  • Potatoes
  • Vegetables, Pulses & Fruits
  • Sauces
  • Stock
  • Introduction to Food and Beverage
  • Beverage Product Knowledge
  • Coffee
  • Tea
  • Cocoa
  • Faulty Equipment
  • Cold Beverages
  • Barista Training
  • Practical Cooking and Baking Methods and Techniques
  • Personal Development as a Cook
  • Cooking and Baking Demonstrations and assessed Practical’s
  • Practical training in our in house facilities which include Production Bakery, and Restaurant
  • Kitchen, Restaurant and Deli Service
  • Deliveries and Storage
  • Assessments, Tests, Exams and Individual Feedback Sessions
Students will be placed in a paid and supervised internship position.
  • Principles of personal hygiene  
  • Theory and concepts of professional behaviour and professional appearance 
  • Principles of personal safety 
  • Theory and concepts of foodborne illnesses, direct contamination and cross-contamination 
  • Principles of preparing, defrosting, cooking, holding, cooling and serving food safely
  • Principles of food safety management systems 
  • Theory and concepts of identifying and controlling hazards and the principles of risk assessment in the workplace
  • Theory and concepts of maintaining a healthy and safe workplace
  • Basic principles of firefighting, first aid and emergencies 
  • Principles of computer literacy  
  • Principles of research
  • Principles of numeracy and using a calculator 
  • Principles of units of measurement 
  • Principles of weighing and measuring
  • Principles of conversions

Year 2

Hurst Chef Student 682x1024jpg
Food Theory 2
Theory of Food Production
Menu Planning
Nutrition / Healthier Food Preparation and Cooking
Food & Beverage
Practicals
Leadership
Gastronomy
Additional Courses & Assessments
  • Basic ingredients
  • Food preparation methods and techniques
  • Food cooking methods and techniques 
  • Preparing, cooking and finishing dishes
  • Practical Gastronomy: Food History
  • Cold Larder & Farinaceous.
  • Advanced soups, sauces & dressings.
  • Advanced vegetables & vegetarian dishes.
  • Meat
  • Poultry & Game
  • Fish and Shellfish
  • Producing pastry & patisserie items
  • Producing dough & fermented products
  • Hot, cold & frozen desserts
  • Cakes, sponges & petite fours
  • Chocolate
  • Sugar, marzipan & decorative items
  • Food innovation: New ingredients, techniques, & product development
  • Prepare, cook & finish healthier dishes
  • Chefs of the World
  • Theory and concepts of food production systems 
  • Theory and concepts of interpreting menus for food production
  • Principles of planning and preparing menus 
  • Theory and concepts of food cost and selling price calculations 
  • Principles of basic nutrition 
  • Principles of balanced diets and special dietary requirements 
  • The impact of diet on health and wellness 
  • The impact of food preparation and cooking on the nutritional content of food
  • Health & Safety
  • Beverage Product Knowledge
  • Menu Knowledge & Design
  • Handling Payments
  • Services
  • Practical Assessments
  • Introduction to F&B Industry
  • Menus
  • Beverage Product Knowledge 
  • Beverage Service Procedure 
  • Coffees of the World/ Arabica vs Robusta Ancillary Section 
  • Styles of Food Service
  • Cover & Accompaniments for Selected dishes
  • French Culinary Terms
  • Preparing the Restaurant before and after service  procedures
  • Breakfast
  • Brunch & Afternoon Tea
  • Room Service.
  • Gueridon Service
  • Beverages & Tobacco
  • Bar Operations and Control the Cellar
  • Events
  • Marketing and the menu
  • Wine Course
  • First Aid Course
  • Fire Fighting Course
  • Assessments, Exams and individual feedback sessions
  • Practical and demonstration classes
  • In-house practical rotations
  • Leadership and Communication
  • Communication Techniques
  • Leaders, Bosses and Managers
  • Self Development
  • Successful Mindset
  • Suggesred reading
  • Networking Opportunities during outings
  • Industry Specialists
  • Guest Speakers
  • Concept of gastronomy 
  • Basic scientific principles within the cooking environment
  • Concept of flavour dynamics and flavour development
  • Global cuisines and international culinary styles 
  • Wine course
  • First aid certificate Level 1
  • Fire fighting certificate
  • Barista training
  • Entrepreneurship 1
  • French culinary terms
  • Supervised outings and industry introductions

Year 3

Paid internship at a restaurant/hotel Hurst Diploma 682x1024jpg
Operational Costs
Theory of Safety Supervision
Environmental Awareness / Sustainability
Entrepreneurship / Practicals / Marketing
Resource Management
  • Financial concepts associated with the hospitality and catering industry  
  • Principles of basic profitability calculations used in catering operations 
  • Principles of operational cost savings  
  • Principles of Stock Control 
  • Theory and concepts of asset registers and audit of equipment 
  • Theories and Concepts of personal hygiene and safety management 
  • Theories and Concepts of food safety management 
  • Theories and Concepts of workplace safety management
  • Concepts of Environmental Conservation and Protection  
  • Environmental impact on cooking 
  • Environmental considerations around Fishing and Wildlife Environmental considerations around Crop Farming 
  • Environmental considerations around Animal husbandry
  • Restaurant Design
  • Restaurant Event
  • Function Planning
  • In-house Supervisory Practical Rotations
  • Career Planning
  • Theory of staff resource management
  • Principles of managing production facility resources 
  • Theory of commodity resource management
Fees
FAQ
Course Information
Contact Us
Fees
Gold
First Day Deal
Quarterly Plan
Monthly Plan
Platinum
Gold
July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Discount applied – R 4 000 – R 4 000
Total Course fee balance for Year 1 = R 86 000 = R 86 000
Settled in full on or before 01 / 06 / 24 01 / 12 / 25
Year 1: R99 500 | Year 2: R84 000 | Year 3: R89 000
First Day Deal
July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Total Course fee balance for Year 1 = R 90 000 = R 90 000
Settled in full on or before 29 / 07 / 24 01 / 02 / 25
Year 1: R99 500 | Year 2: R84 000 | Year 3: R89 000
Quarterly Plan

South African Residents Only

July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Course fee balance for Year 1 = R 90 000 = R 90 000
Interest +R 4 000 +R 4 000
Total re-payment R 94 000 R 94 000
Quarterly Instalments R 23 500 x 4 R 23 500 x 4
Quarterly instalments due on 1 Jun 2024
1 Sep 2024
1 Dec 2024
1 Mar 2025
1 Jan 2025
1 Apr 2025
1 July 2025
1 Oct 2025
Monthly Plan

South African Residents Only

July 2024 Feb 2025
Year 1 Course Fee R 99 500 R 99 500
Application Fee – R 9 500 – R 9 500
Course fee balance for Year 1 = R 90 000 = R 90 000
Interest + R 5 040 + R 5 040
Total re-payment R 95 040 R 95 040
Monthly instalment due on 1st day of each month R 8 640 x 11 R 8 640 x 11
Commencing 1 Jun 2024 – 1 Apr 2025 1 Dec 2025 – 1 Oct 2025

Special Conditions for Monthly Payment Option:

  • Should the contracted party exit the course program for any reason whatsoever during Year 1, it will be deemed as a late cancellation of the signed contract. The full remaining residue of the tuition fees for the academic year plus interest will immediately fall due less any paid instalments up to the cancellation date of the contract.
  • Failure to pay any monthly/quarterly instalment on or before the 1st day of each month of their due will result in the immediate cancellation of the contracted student’s payment plan option and the full balance of tuition fees for the academic year will fall due. The student will also be suspended from the hostel if a resident, all lectures and practicals until such time as the full arrears have been settled.
  • Overdue accounts will be handed over for collection and the student applicant and their sponsor will be liable for all collection costs in addition to the overdue fees and interest due.
  • If you are accepted as a “late registration” student, the due dates for all instalments on this payment plan are still applicable and must be settled in full before you can commence with lectures.
  • Platinum
    July 2024 Feb 2025
    Year 1 Course Fee R 99 500 R 99 500
    Year 2 Course Fee R 84 000 R 84 000
    Year 3 Course Fee R 89 000 R 89 000
    Total R 272 500 R 272 500
    Application Fee – R 9 500 – R 9 500
    Discount applied – R 9 000 – R 9 000
    Total Course Fee Balance for Year 1, 2 & 3 = R 254 000 = R 254 000
    Settled in full on or before 01 / 06 / 24 01 / 12 / 25
    FAQ

    What are the fees?

    R 102 500 1st Year

    R 68 500 2nd Year

    R 70 500 3rd Year

    Where is the Campus situated?

    Cape Town

    Do you have a branch in JHB or Pretoria?

    One unique campus only

    There are many benefits to relocating to Cape Town and having the opportunity of gaining experience in a city and restaurants that are globally recognized.

    What is the duration of the course?

    It is a 3 Year Full time qualification

    What are included in the fees?

    • Theoretical Lectures
    • Practical classes and all ingredients
    • Textbooks, workbooks, recipes and worksheets
    • Wi Fi
    • Student card
    • Name Badge
    • Chef’s uniform including chefs jackets, checked pants, winter fleece, aprons and skullcaps
    • Imported F Dick Knife Kit and Bag
    • Examination Fees
    • Insourced and outsourced certification
    • Graduation
    • Access to all campus resources

    What else do I need to pay for?

    • Safety Shoes
    • Meals and drinks from the Mom Café (5% discount given to students)
    • Photocopies and stationery, project work and assignments
    • Accommodation, laundry, transport costs to and from the school and internship
    • A supplementary exam fees, extra lessons, late assignment submissions
    • Repeating any part of the curriculum
    • Replacement of lost or broken items, including items of value supplied by us such as your knife kit
    • Student visas and any medical aid/bills and personal insurances.

    Are there payment options available?

    Yes

    Do you have bursaries available?

    You may apply for a bursary at https://bursary.thehurstcampus.co.za/

    Can I apply for a student loan?

    Yes, but you will need to apply for a student loan in your own capacity at your personal bank and provide the necessary surety that they require.

    Do you have accommodation?

    Yes we provide on-site fully furnished student accommodation for 1st year students only, and we give preference to students that come form outside the Western Cape area, alternatively you can speak to us concerning alternative student accommodation in the beautiful Paarl area.

    Is the course internationally accredited?

    You will qualify as a Chef which is a globally recognized practical trade. (like plumbing or being a mechanic or electrician)

    Certification will be given by QCTO – the Quality Council for Trades and Occupations in South Africa.

    MONUDOX T/A THE HURST CAMPUS IS A REGISTERED AND ACCREDITED INSTITUTION WITH:

    • Registered as a Skills Development Provider for QCTO (Quality Council for Trades & Occupations (Accreditation Number: SDP1228/17/008)
    • Provisionally Registered as a Private College with DHET (Department of Higher Education & Training) Monudox (Pty) Ltd (Registration Number: 2018/FE07/010)
    • A Member of APPETD – The Association of Private Providers of Education Training and Development (2019/173)
    • A Training Provider Member of SACHEF – South African Culinary and Hospitality Educators Forum (Membership Number: TP20053)
    • 6 Month Food Production Highfields Qualification

    Do you guarantee work placement?

    YES!!! Upon successful completion of the 3 Year Chef Programme we guarantee a job!

    What are the international opportunities for me after graduation?

    We will assist you with introductions to our international contacts and organizations that organize overseas work opportunities

    However, you will be responsible for meeting the criteria to obtain a work visa for the country you would like to visit.

    Can I apply with my latest Gr 11 results whilst completing my Matric?

    We will assist you with introductions to our international contacts and organizations that organize overseas work opportunities

    However, you will be responsible for meeting the criteria to obtain a work visa for the country you would like to visit.

    Do I need a Matric?

    Yes the minimum requirement is a matric certificate or a qualification equivalent to a South African Matric Certificate

    Applicants with O and A Levels are accepted

    How long does it take for me to know that I have been accepted?

    7-10 working days after a full application has been submitted

    What language do you teach in?

    English

    Do you accept international students?

    Yes we do

    We welcome students form all around the world on an annual basis and assist international students with the educational documentation requirement for their Study Visa Application

    We advise international students to apply 6-9 months in advance of their starting date as the processing of their visa’s by the missions does take time.
    Course Information

    3 Year Advanced Chef Programme


    All classes and practical’s will be conducted from Monday to Friday

    Classes will be scheduled between 07h30 and 15h30 unless you are in the bakery where you will have an earlier start.

    Year 1 |

    Female Chef Student 682x1024jpg
    NQF Level 2
    NQF Level 3
    NQF Level 4
    NQF Level 5
    • Introduction to the Kitchen and the Hospitality and Catering Industry. (Credits 2)
    • Personal Development as a Chef. (Credits 2)
    • Personal Hygiene and Safety. (Credits 3)
    • Numeracy and Units of Measurement. (Credits 2)
    • Environmental Awareness. (Credits 2)
    • Basic Ingredients. (Credits 4)
    • Food Preparation Methods and Techniques. (Credits 4)
    • Food Cooking Methods and Techniques. (Credits 5)
    • Food Safety and Quality Assurance. (Credits 5)
    • Workplace Safety. (Credits 5)
    • Computer Literacy and Research (Credits 2)
    • Theory of Commodity Resource Management. (Credits 2)
    • Prepare and Cook Food Items Using Different Methods and Techniques, Equipment and Utensils. (Credits 10)
    • Prepare, Cook and Finish Dishes Using Different Methods and Techniques, Equipment and Utensils. (Credits 14)
    • Processes and Procedures for Preparation and Cooking a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils. (Credits 14)
    • Processes and Procedures for Preparing, Cooking and Finishing a Variety of Dishes using the Correct Method and Techniques to meet Customer Expectations. (Credits 20)
    • Theory of Food Production. (Credits 5)
    • Theory of Preparing, Cooking, and Finishing Dishes. (Credits 12)
    • Planning and Preparation Processes and Procedures to Provide Professional Chef Services without the Hierarchy of the Organisational Structure. (Credits 30)
    • Processes and Procedures for Organising Food Production Area, Ingredients, Staff and Environment. (Credits 26)

    Year 2 |

    Hurst Chef Student 682x1024jpg
    NQF Level 2
    NQF Level 3
    NQF Level 4
    NQF Level 5
    • Personal Development as a Chef. (Credits 2)
    • Food Preparation Methods and Techniques. (Credits 4)
    • Food Cooking Methods and Techniques. (Credits 5)
    • Introduction to Nutrition and Diets. (Credits 4)
    • Prepare and Cook Food Items Using Different Methods and Techniques, Equipment and Utensils. (Credits 10)
    • Prepare, Cook and Finish Dishes Using Different Methods and Techniques, Equipment and Utensils. (Credits 14)
    • Processes and Procedures for Preparation and Cooking a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils. (Credits 13)
    • Processes and Procedures for Preparing, Cooking and Finishing a Variety of Dishes using the Correct Method and Techniques to meet Customer Expectations. (Credits 20)
    • Gastronomy, Basic Scientific Principles, Flavour Construction and Global Cuisines. (Credits 15)
    • Operational Cost Control. (Credits 12)
    • Menu Planning and Recipe Costing. (Credits 15)
    • Theory of Preparing, Cooking, and Finishing Dishes.(Credits 12)
    • Planning and Preparation Processes and Procedures to Provide Professional Chef Services without the Hierarchy of the Organisational Structure. (Credits 30)
    • Processes and Procedures for Organising Food Production Area, Ingredients, Staff and Environment. (Credits 27)

    Year 3 |

    Paid internship at a restaurant/hotel Hurst Diploma 682x1024jpg
    NQF Level 4
    NQF Level 5
    • Environmental Sustainability. (Credits 3)
    • Processes and Procedures for Preparation and Cooking a Variety of Food Items using Different Methods and Techniques, Equipment and Utensils. (Credits 13)
    • Processes and Procedures for Preparing, Cooking and Finishing a Variety of Dishes using the Correct Method and Techniques to meet Customer Expectations. (Credits 20)
    • Theory of Safety. (Credits 3)
    • Healthier Food Preparation and Cooking. (Credits 6)
    • Theory of Food Production Supervision. (Credits 4)
    • Theory of Staff Resource Management. (Credits 4)
    • Theory of Production Facility and Equipment Resource Management. (Credits 4)
    • Plan Menus and Cost Recipes/Dishes. (Credits 26)
    • Manage and Maintain Resources. (Credits 22)
    • Maintain Food Production Systems. (Credits 22)
    • Implement and Maintain Cost Control. (Credits 22)
    • Planning and Preparation Processes and Procedures to Provide Professional Chef Services without the Hierarchy of the Organisational Structure. (Credits 30)
    • Processes and Procedures for Organising Food Production Area, Ingredients, Staff and Environment. (Credits 27)
    Contact Us
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    Bursary Application Terms & Conditions

    1. DEFINITIONS

    1.1 “Monudox (Pty) Ltd” refers to the holding Company of The Hurst Campus and is situated at 132 Main Road Paarl.
    1.2 “Applicant” is the person applying to be a student at Monudox (Pty) Ltd t/a Monudox thereafter referred to as the Campus
    1.3 “Application” refers to Campus application form and supporting documentation submitted to the Campus for the Application for enrolment of the QCTO – 3 Year Occupational Chef Certificate
    1.4 “Application fee” is the fee charged by the Campus for the consideration of an Applicant’s application.
    1.5 “Course” refers to the full period of studies for which application was made.
    1.6 “Culinary Arts” relates to the practice of cooking or the activity of cooking or theoretical instruction;
    1.7 “Domicile” is the residence where you have your permanent home or principle establishment and the place to, whenever you are absent, intend to return;
    1.8 “Electronic Communication” includes communication by telephone, email, text message, and internet and any similar technology or
    device;
    1.9 “In-Service Traineeship” refers to the period where a Student is required to attend an internship within the hospitality industry.
    1.10 “Party” refers to the parties to this Agreement, the student or Campus.
    1.11 “Period of internship”, see 1.9 above.
    1.12 “Student” is a person who is accepted by the Campus to study and is enrolled for the QCTO-3 Year Occupational Chef Certificate
    1.13 “The Campus” refers to Monudox (Pty) Ltd (2016/182988/07)
    1.14 “The Course” refers to the QCTO 3 Year occupational Chef Certificate

    2. COMMENCEMENT

    2.1 This Agreement shall commence when the Student is accepted at the Campus and will continue indefinitely until terminated by the Campus for any reason or graduation.
    2.2 An acceptance letter will be sent to a Student once the Student is accepted to study at the Campus, and the grant/bursary funding has been approved for each academic year.
    2.3 A student may only migrate to the following academic year once their bursary/grant funding has been approved and they have met the full academic requirements.

    3. BINDING NATURE OF THESE TERMS AND CONDITIONS

    3.1 These Terms and Conditions are a legally binding Agreement between the Student and Campus.
    3.2 The Student is deemed to have read, understood and agreed to these terms and conditions;
    3.3 The Student is deemed to have the required legal capacity to enter into and be bound by the terms and conditions stipulated herein, and where a Student is a minor has entered into this agreement with the consent of his or her parent or Guardian;
    3.4 The Student guarantees and agrees to be personally liable for all obligations arising from this Agreement.

    4. MINIMUM ENTRY REQUIREMENTS

    4.1 The minimum requirement for the enrolment of a Student is a National Matric Certificate/High School leaving certificate including O or A Levels and a good understanding of English because all classes are conducted in the English language.
    4.2 The Student is responsible for their own transport arrangements during their internship placement.
    4.3 The Student must have met the full academic and internship requirements before being able to advance to the second or third year of tuition.
    4.4 A Student may repeat a tuition year where he/she has not met the requirements contemplated in 4.3 above, subject to minimum achievement requirement and class availability.

    5. DISCLAIMER

    5.1 The Campus makes reasonable efforts to provide the program of study, research opportunities, facilities and other services in the way it has been described.
    5.2 Whilst every effort has been made to ensure the information supplied is accurate, The Campus cannot be held responsible for any errors and/or omission(s).
    5.3 The Campus accepts no responsibility for the delay where the consideration of an application is delayed either because the information furnished in the application is incorrect or because information asked for in the application form has been left out.

    6. APPLICATION PROCESS

    6.1 The date of receipt by the Campus of the completed application form from the Student will be deemed to be the effective date of the application.
    6.2 The application cannot be accepted for consideration unless the application form has been fully completed, signed in full by the Applicant, where necessary also by the Applicant’s Parent or Guardian, and the bursary/ grant payment has been approved and paid to the campus.
    6.3 Without the appropriate supporting documents and fee, the application cannot be processed for consideration.
    6.3 Signed copy of the Campus application form, including the Terms and conditions by the Applicant and all other signatories; all pages to be initialed in the bottom right hand corner.
    6.4 The non-disclosure by the Student of any important personal information during the application process will amount to a breach of the Agreement and the Campus will be entitled to terminate the Agreement in terms of clause 10 below. Personal information shall include but is not limited to the information requested in the application form and includes the full disclosure of all criminal infringements, criminal records and / or disciplinary hearings.

    7. APPLICATION FEE

    The campus charges R1000.00 as an application fee.
    7.1 The Application Fee is to be paid electronically, it is a fee charged by the Campus for the consideration of the application by the Applicant to study at the Campus and does not amount to a deposit, advanced booking, reservation or order as referred to in Section 17 of the Consumer Protection Act, Act 68 of 2008;
    7.2 The Application fee is to be paid electronically into Campus’s account.
    7.3 Payment of the Application Fee and completion of the Application form does not automatically qualify an applicant to study at the Campus.

    8. GRANT/BURSARY

    8.1 The applicant’s fees will be paid by an approved Grant/Bursary. The Campus undertakes to Pay the student and agreed stipend from the approved Grant/Bursary during the months that they attend the Campus for tuition. During internship, the student will be paid and agreed stipend/salary by the internship establishment. The Campus will apply for said Grant/Bursary to the third party, however the Campus is not responsible for the student’s tuition fees in the event where the Grant/Bursary is declined. The Campus will not apply for Year 2 & Year 3 Bursary/Grant funding for any applicant who has not met the minimum academic and internship requirement


    The student will be responsible for paying for the following:
    • Flat, black enclosed formal safety shoes with a steel cap toe for all practical sessions (no crocs).
    • Personal meals and drinks in the cafeteria and coffee bar,
    • Personal printing/photocopies and stationery, project work and assignments.
    • Accommodation, laundry, transport costs to and from the school and internship
    • Supplementary exam fees, extra lessons, late assignment submissions, repeating any part of the curriculum,
    • Replacement of lost or broken items, including items of value supplied by us such as your knife kit, student visas and any medical aid/bills and personal insurances.


    8.2 The Campus will review the academic and practical performance of all applicants before applying for funding for the second and third year of studies.

    9. TERMINATION & CANCELLATION FEES

    9.1 Should the Student decide that he/she does not wish to complete a future academic year, the Student may cancel the Agreement by providing written notice to the Campus. The Campus will notify QCTO and CATHSSETA of the applicant withdrawal form the program. The Student Stipend will be cancelled as per confirmation of termination of contract letter

    10. BREACH

    10.1 If a Student breaches any term of this Agreement or fails to fulfil any obligation imposed upon him/her in terms of the Campus boundaries. The Campus may forthwith without notice.
    10.2 In addition to the above, any Student whose Agreement is cancelled/terminated due to a breach on the Students behalf will not be permitted to complete their course and examinations and will have to leave the campus with immediate effect.

    11. APPLICABLE LAW

    11.1 This Agreement has been concluded in the Republic of South Africa and as a result shall be governed by and construed in accordance with laws of the Republic of South Africa and the jurisdiction of the South African Courts;
    11.2 In the event of any dispute between the Campus and the Student arising out of this Agreement, the South African law will apply and the appropriate courts of South Africa shall have jurisdiction;
    11.3 The Student agrees that the Campus shall be entitled, but not obliged, to institute any action against the Student arising out of this Agreement in any Magistrate’s Court having jurisdiction in terms of Section 28 of the Magistrate’s Court’s Act No. 32 of 1944 (as amended), notwithstanding that the amount of the claim might otherwise exceed the jurisdiction of that Court.

    12. ELECTRONIC COMMUNICATIONS

    12.1 By communicating with the Campus via electronic means, the Student consents and acknowledges that all agreements, notices, discloses or for any other communication satisfies any legal requirement, including, but not limited to the requirement that such communications should be “in writing”;
    12.2 No electronic mail shall be deemed to have reached the Campus until such time that a response has been issued from Monudox. This does not include an automated response from Monudox.

    13. INDEMNIFICATION

    13.1 The Student undertakes not to institute any claim of any nature against Monudox, their Landlord or any employee of the Campus and not to hold the Campus or any employee of the Campus responsible for any damage or loss of any nature whatsoever that the Student, personally, or any property belonging to the Student may sustain and which directly or indirectly follows from any of the following:-
    13.2 The Student’s participation in any activity of any nature whatsoever that is related to his/her studies or training, or to sport or recreation of any nature;
    13.3 The Student’s utilization of any premises, building, equipment or facility of the Campus of any nature whatsoever, or his/her residence in or visiting of Monudox’s accommodation; and that such participation, utilization, residence or visiting will be undertaken by the Student at his or her own risk and the Student freely accepts the risks involved therein.

    14. LIMITATION OF LIABILITY

    14.1 The Campus makes no warranty, nor accepts any responsibility or liability of any nature whatsoever, for:
    14.1.1. Any claims, loss or damage of whatsoever nature arising out of or in connection with the supply of any services in any way related to the agreement.
    14.1.2 The termination and/or suspension of the agreement.
    14.1.3 Any information not being correct or not being available for any reason whatsoever.

    15 PERSONAL DATA

    15.1 The Campus agrees that they will collect personal data only in a fair and lawful manner and only if the Student consents to the collection and use of such data.
    15.2 The Campus undertakes not to use or disclose in any way or permit the use or disclosure of such personal data that could be used to identify an individual Student except: –
    15.2.2.1 When the Campus is required by law to disclose such personal data.
    15.2.2.2 When the Student consents in writing to the use or disclosure of such personal data.
    15.2.2.3 When the Campus needs such personal data for the proper functioning of the Campus programs.
    15.3 Whilst the Campus will take all reasonable steps to ensure the security and privacy of the Student’s personal information, the Student acknowledges that it is not possible for the Campus to ensure complete security and privacy of all its Students’ information and the Student agrees that he/she will have no claims against the Campus in the event of a failure of security or privacy.

    16 STUDENT RESPONSIBILIES

    16.1 During orientation, the students will receive and sign the Campus Code of Conduct agreement which outlines all academic and non- academic policy.
    16.2 Students are directly responsible for advising the administration department should there be any changes to the contact details or information given on the application form;

    17 SEVERABILITY

    17.1 If any term, condition, requirement or provision contained in this Agreement is held by any court having jurisdiction to be unenforceable, illegal, void or contrary to public policy, such term, condition, or requirement or provision shall be of no effect whatsoever upon the binding force or effectiveness of the remainder of this Agreement, it being the intention and declaration of the parties that had they or either of them known of such unenforceability, illegality, invalidity or that the provision was contrary to public policy, they would have entered into a contract, containing all other terms and conditions set out in this Agreement;
    17.2 The terms and conditions contained herein, read together with the applicants’ declaration, constitute the entire Agreement between the Campus and the Student. Any failure by the Campus to exercise any right or provision contained in these terms and conditions shall not constitute a waiver of such right or provision.

    18 DOMICILIUM

    18.1 The Student chooses as his/her address to receive any legal documents for all purposes under this Agreement as the physical address which was supplied in the application form;
    18.2 All notices delivered in terms of this Agreement must be in writing;
    18.3 If any notice is delivered by hand, it will be deemed to have been delivered on the date of delivery. If any notice is transmitted by fax or e- mail, it shall be deemed to have been received on the day of transmission. If a notice is delivered by post, it shall be deemed to have been delivered on the fifth day following transmission unless such day is a Saturday, Sunday or public holiday, in which case it shall be deemed to have been received on the first business day following such date.

    19 RELAXATION

    19.1 No extension of time, waiver or relaxation of any of the provisions or terms of this Agreement or any document issued pursuant to or in terms of this Agreement shall operate as an estoppel against any party in respect of its rights under this Agreement, nor shall it operate so as to preclude such party (save as to any extension, waiver or relaxation actually given) thereafter from exercising its rights strictly in accordance with this Agreement.

    20 NON-VARIATION

    20.1 No addition to or variation, consensual cancellation or novation of this Agreement and no waiver of any right arising from this Agreement or it’s breach or termination shall be of any force or effect unless reduced to writing and signed by all parties or their duly authorized representatives.

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    Contact

    066 483 2530
    info@thehurstcampus.co.za
    132 Main Road, Paarl,
    Western Cape, 7646

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