Tucked away on the second floor of Berea College of Technology’s city centre building, there is a space that feels less like a cafeteria and more like the soul of the campus. You might miss it if you are not looking, but once you find it, you will keep coming back.
This isn’t your typical cafe. It is a living classroom, run entirely by alumni who studied hospitality at the college, part of the college’s 100% Graduate Employment Programme that gives them real-world experience right here on campus. Every sandwich, every coffee, every friendly greeting comes from someone who not only knows food but also knows what it means to be a student at Berea College
Walk in any morning and you will feel the buzz. Lecturers and staff often pop in to grab a quick coffee or a breakfast roll before heading to class, sharing the space with students to catch up before a long day. There is no divide here, just good food and good conversation.
The menu has been carefully curated to offer something for everyone, without breaking the bank. From tasty burgers that hit the spot after a tough lecture to soft, well-spiced wors rolls that taste like a braai with friends, every item is made with care and priced fairly.Then there are the chips crispy, golden, and always generously portioned. They have earned a reputation as one of the most popular buys. It is not uncommon to see groups sharing a large portion while going over notes or simply taking a break between classes.
But this place is more than just affordable and delicious; it’s a gathering spot. It is where ideas are exchanged over a sandwich, where friendships are strengthened over shared meals, and where a long day feels a little lighter after a good snack and a friendly face
What makes this cafeteria unique is not just the food, but the people behind it. Graduates who have turned their theory into thriving practice. “In class we were taught the importance of customer service and creating a welcoming environment. Now I see those lessons come alive every day. A smile and a warm greeting really do make the difference.” Toizi Mbona Hospitality Graduate.
“Menu planning was one of the modules I enjoyed most. I never thought I’d be applying it so soon, but now I use those skills to balance cost, taste, and variety for our customers.” Simphiwe Ndlovu Hospitality Graduate. He further alluded “We learned about time management and teamwork in our theory lessons. Running the cafeteria has shown me that those are not just abstract concepts they are the backbone of keeping things running smoothly during the rush.”
So, whether you are rushing between lectures or settling in for a catch-up, remember you are not just grabbing a meal. You are supporting fellow graduates.
Through the 100% Graduate Programme, students have gained invaluable hands-on experience, confidence, and employability skills that prepare them for success beyond college.
Come for the food. Stay for the vibe