Hotel & institutional Catering

Catering

WORD FROM HEAD OF DEPARTMENT
It is exactly 19 years since the department enrolled the first four students. We now admit an average of 800 students per year. The practical nature of our programmes prepare students academically and give them the knowledge essentials for a successful hospitality career. The department enjoys strong links with many of the national and international hospitality companies including government departments who sometimes prefer direct campus recruitment for future talent. We provide a very strong foundation for a future carreer in the industry. A combination of small, hands-on classess and critical attention to professional practices and atiquettes makes us the best choice in the country and the region.

We have invested in a model hotel for the first round of off-class exposure before they are sent out for trials in the field. Our almni can be found working in the industry anywhere in the region and beyond, and are a testimony of our success. The Admissions run throughout the year for any of the following programmes: Elementary Certificate, Advanced Certificate and Ordinary Diploma in Catering and Hotel Management. Immediate future plans include starting specialized programs in culinary art, Front Office and Accommodation studies, Food and Beverage Service Supervision, Bar Operations and Management. Lastly, and most importantly, The bachelors Degree program in catering and Hotel Management
Its a very wise decision to Join us. For God and my Country.

PROGRAMMER’S OF THE DEPARTMENT

Degree in hotel and institutional catering is offered in the EVENING & WEEKEND sessions for three years. Two principle passes are required are requirements for enrollment.

Diploma in hotel and institutional catering is offered in the morning, afternoon and evening for two years
Certificate in hotel and institutional catering for morning and afternoon sessions.
Elementary certificate in catering for students between primary seven and senior three is also offered in one year.

ENROLLMENT:
Enrollment for elementary certificate has 103 students
Advanced Certificate has 520 students
Diploma has 280 students
The total enrollment range is 1000 students
The teaching staff are motivated by the head to believe that course is a professional
The course is pratical oriented; emphasis is hands on compared to theoretical training
There is linkage to industry and other stake holders e.g. hotels, major restaurants, leisure parks etc. resource people are always brought to talk to students.

Internship for students is compulsory before graduation.

DISCIPLINE:The emphasis is put in respecting professional institutional and dress code. Pratical exams are given to check the competences of the students.We offer the strategic approach to monitor what the market demands.
PROSPECTS
We intend to construct a model hotel of about 50 rooms
Regional and international benchmarking for staff to see what is done elsewhere will be embarked on.
All lecturers must have a minimum of a bachelor’s degree in catering and hotel management

ACADEMIC STRUCTURE

HOTEL AND INSTITUTIONAL CATERING CERTIFICATE-CAC

YEAR 1: QUARTER 1

SUBJECT NAME

CODE

CU

 

 

Business French

CAC111

3

 

 

Food Preparation 1

CAC112

4

 

 

Principles Of Hygiene        

CAC113

3

 

 

YEAR 1: QUARTER 2

Accommodation

CAC121

4

 

 

Store-Keeping               

CAC122

4

 

 

Food and Beverage Service 1

CAC123

4

 

 

YEAR 1: QUARTER 3

Fundamentals of Nutrition                     

CAC131

4

 

 

Communication Skills

COM110

4

 

 

Computer Applications

CSC113

3

 

 

YEAR 2: QUARTER 1

Book-Keeping                         

CAC211

3

 

 

Food and Beverage Service II

CAC212

4

 

 

Food Preparation 11

CAC213

4

 

 

Industrial Training

CAC214

6

 

 

Computer Applications

CSC113

3

 

 


           
HOTEL AND INSTITUTIONAL CATERING DIPLOMA-CAD

YEAR 1: QUARTER 1

SUBJECT NAME

CODE

CU

 

 

Food production 1

CAD111

4

 

 

Business French

CAD112

4

 

 

Stores Management

CAD113

4

 

 

YEAR 1: QUARTER 2

Business Management

CAD121

3

 

 

Accommodation Operations

CAD122

4

 

 

Principles of Nutrition

CAD132

3

 

 

Principles of Economics

ECO230

3

 

 

YEAR 1: QUARTER 3

Food and Beverage Service and Customer Care

CAD131

4

 

 

Principles of Nutrition

CAD132

3

 

 

Food Practical 1

CAD133

5

 

 

Business Communication Skills

COM210

4

 

 

YEAR 2: QUARTER 1

Front office Operations and Administration

CAD211

4

 

 

Food production II

CAD213

5

 

 

Computer Fundamentals

COF240

3

 

 

Research Methodology

REM210

3

 

 

YEAR 2: QUARTER 2

Housekeeping and Accommodation Studies

CAD221

4

 

 

Food and beverage costing and Budgets

CAD222

4

 

 

Nutrition and Deities

CAD223

3

 

 

Computer  Applications

CSD113

4

 


 

Research Project

REP220

2

 

 

YEAR 2: QUARTER 3

Principles of Accounting

ACD100

3

 

 

Food and beverage Management

CAD231

4

 

 

Hygiene and Microbiology

CAD232

4

 

 

Food Practical II

CAD233

5

 

 

Industrial Training

CAD234

4

 

 


HOTEL AND INSTITUTIONAL CATERING ELEMENTARY CERTIFICATE-CAE

YEAR 1: QUARTER 1

SUBJECT NAME

CODE

CU

 

 

Fundamentals of food preparations and cooking

CAE111

3

 

 

Fundamentals of Food Hygiene and Nutrition

CAE112

4

 

 

YEAR 1: QUARTER 2

Elements of Hotel Reception

CAE121

3

 

 

Elements of House Keeping

CAE122

4

 

 

Introduction to Business Calculation

CAE123

3

 

 

YEAR 1: QUARTER 3

English Language

CAE131

3

 

 

Basic Food Presentation   

CAE132

3

 

 

Cookery Practical

CAE133

5

 

 

 

For More information about the department, contact the head at: catering@yci.ac.ug

COURSE CODE COURSE NAME
CAD DIPLOMA CATERING & HOTEL MANAGEMENT
CAC CERTIFICATE CATERING & HOTEL MANAGEMENT
CAE ELEMENTARY CATERING & HOTEL MANAGEMENT

Minimum Entry Qualification for Elementary

Atleast Post Primary Level
Duration 1 Year

Other Requirements

1. Cookery Materials for every term Shs. 20,000
2. A ream of Photocopying Paper (Rotatrim)

UNIFORM:
1. Boys: A black trouser. White long sleeved shirt & Black tie.
2. Girls: A black skirt (Panel), a white long sleeved shirt & black tie.