This department is headed by one of the veteran senior lecturer.Mr Sam Otengei Omuudu who is the brain child of this great department, that was formerly, privately started by the late Jimmy Ssekasi in 1992-1993.It started at the certificate level, by 1994 the management of YMCA took over the catering department.To date it has 17 lecturers.

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


DIPLOMA IN HOTEL AND INSTITUTIONAL CATERING
CODE FIRST YEAR CH CU CODE SECOND YEAR CH CU
ECO230 Principles of Economics 45 3 COM210 Business & Communication Skills 45 3
CAD113 Stores Management 45 3 CAD222 Food, Beverage, Costing & Budgeting 60 4
CAD122 Accommodation operations 45 3 CAD608 Principles of Accounting 45 3
CAD111 Food production I 45 3 CAD232 Hygiene & Micro-Biology 45 3
CAD112 Business French 45 3 CAD223 Nutrition & Dietetics 60 4
CAD132 Principles of Nutrition 60 4 CAD231 Food & Beverage Management 45 3
CAD131 Food and Beverage Service 60 4 CAD211 Front Office Operation & Admin
Customer Care
45 3
CAD121 Business Management 60 4 CAD221 House Keeping & Accomm Studies 45 3
  CAD213 Food Production II 60 4
  COA260 Computer Practicals 30 3
  CSD113 Computer Fundamentals 45 3
  CAD234 Industrial Training 90 6
  REM210 Research methods / Research Project 60 4

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.

ADVANCED CERTIFICATE IN HOTEL AND INSTITUTIONAL CATERING COURSE
CODE FIRST YEAR CH CU CODE SECOND YEAR CH CU
CAC111 Business French 45 3 ___ Business English 45 3
CAC211 Book-Keeping 45 3 CAC106 Food Service 60 4
CAC131 Fundamentals of Nutrition......................... 45 3 CAC112 Food Preperations 1 60 4
CAC113 Hygiene 60 4 CSC113 Computer practicals 45 3
CAC122 Store-Keeping 45 3 CAC214 Industrial Training......... 90 6
CAC106 Food & Beverage Services 45    

REQUIREMENTS:
1. Cookery Materials for (every term) Shs. 20,000
2. A ream of photocopy papers

UNIFORM:
1. Boys: A black trouser, White short sleeved shirt & Black bow tie.
2. Girls: A black skirt (Paanel), a white shot sleeved shirt & black bow tie.

ELEMENTARY CERTIFICATE IN CATERING
CODE FIRST YEAR CH CU CODE SECOND YEAR CH CU
CAE112 Fundamentals of Food Hygiene 60 4 ___ Basic Accommodation Studies 45 3
CAE122 English Language 45 3 CAE132 Food Presentation 60 4
CAE111 Introd to Food Preparation and Cooking 45 3 CAE123 Introd to Business Calculations 45 3

Minimum Entry Qualification Atleast Post Primary Level
Duration 1 Year
Time: 1:00pm - 5:00pm

REQUIREMENTS
1. Tuition + (Plus) Cookery Materials
2. A ream of photocopying papers

CERTIFICATE OF ATTENDANCE IN COOKERY PROGRAMME:

Entry Qualification: Post Primary Level and above
Duration: 1 Month
During December holidays.
TARGET GROUPS
* Restaurant / Take Away Operators
* Catering Students * Catering Instructors
* Holiday Makers * Catering Officers
* House Maids * Small Scale Cake Makers / Designers
* Bakery Operators and any interested persons
* House wives
For More information about the department, contact the head at: This email address is being protected from spambots. You need JavaScript enabled to view it.

/*