SCHOOL OF HOTEL AND CATERING MANAGEMENT

International Food Production

Course Duration

2 Years

Objective

The course is tailored to achieve the following objectives among others:

-To produce qualified personnel who are able to produce quality meals.

-To help those who have been working in the industry without professional and academic qualifications to obtain them.

Students are exposed to managerial skills and concepts like customer service, planning, budgeting, cost control and other that help in maximizing profits.

Course Structure and Schedule 

First Year

Students are introduced to the following areas of study:

-Culinary Theory

-Food Production Practicals

-Fundamentals of Hotel and Catering Industry

-Events and Banqueting Management

-Professional Techniques in Tour Operations

-International Language

-Computer Proficiency

-Food and Beverage Management

-Hotel Finance and Accounting

-Hotel and Catering Law

-Marketing Hotel and Tourism Products

-Customer Service

-International Business Communication

Second Year

Students concentrate more on the following areas:

-Culinary Theory

-Food Production Practicals

-Fundamentals of Hotels and Catering Industry

-Professional Techniques in Tours Operations

-International Languages

-Computer Proficiency

-Customer Service

 

Industrial Attachment

We guarantee a 9 months industrial attachment organized in two sessions of 3 months and 6 months.

 

Examination Body

Food production students are examined by ICM (Institute of Commercial Management) UK.

 

Awards

The successful student will be awarded a Diploma in:

-Culinary Theory

-Food Production Practicals

-International Language Fundamentals of Hotels

-Customer Service.

Career Prospects

Career opportunities for graduates of these two courses exist in:

Hotels, Lodges, Hospitals, Schools, Hostels, Institutions, Clubs, NGOs, Restaurants.

 

One is also equipped in readiness to venture into private business as a provider of Food & Beverage, Accommodation and Banqueting facilities to the General Public or Institutions.