- 1.5 Year (s)
- 480,000 UGX Per Sem
- Afternoon
Intakes: JAN & FEB | APR & MAY | AUG & SEP
- Give us a Call 0414 233294 | 0752 654 596
Intakes: JAN & FEB | APR & MAY | AUG & SEP
Intakes: JAN & FEB | APR & MAY | AUG & SEP
Intakes: JAN & FEB | APR & MAY | AUG & SEP
A Certificate in Hotel & Institutional Catering is a program designed to provide students with foundational knowledge and skills in the field of catering and food service in the hospitality industry. This certificate program typically covers a range of subjects related to culinary arts, food preparation, menu planning, and food safety.
Culinary Skills and Techniques: Students learn fundamental culinary skills and techniques, including knife skills, cooking methods, and food preparation. They gain practical experience in preparing a variety of dishes, such as appetizers, main courses, desserts, and pastries.
Menu Planning and Development: The program covers the principles of menu planning and development. Students learn to create balanced menus, considering factors such as nutrition, seasonality, and customer preferences. They gain skills in pricing, portion control, and menu presentation.
Food Safety and Sanitation: Students learn about food safety practices and regulations to ensure the highest standards of hygiene and sanitation in food preparation. They gain an understanding of proper food handling, storage, and temperature control. Students also learn about health and safety regulations specific to the catering industry.
Food and Beverage Service: The certificate program introduces students to the basics of food and beverage service. They learn about table setting, proper serving techniques, and customer etiquette. Students gain skills in providing exceptional customer service in a catering environment.
Catering Operations and Logistics: Students explore the operational aspects of catering, including event planning, equipment selection, and workflow management. They learn to coordinate catering events, manage resources, and ensure smooth execution of catering services.
At least Post Primary Level.
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.
CAC111 – Business French (3CU):
Business French is a course that focuses on developing language skills in French for business purposes. Students will learn vocabulary, grammar, and communication skills specific to the business context. The course aims to enhance students’ ability to communicate effectively in French in a business setting.
CAC112 – Food Preparation 1 (4CU):
Food Preparation 1 is a course that focuses on developing practical skills in food preparation and cooking techniques. Students will learn about basic culinary techniques, such as knife skills, cooking methods, and food safety. They will develop their skills in preparing and presenting a variety of dishes.
CAC113 – Principles of Hygiene (3CU):
Principles of Hygiene is a course that focuses on developing knowledge and understanding of hygiene practices in the food industry. Students will learn about food safety regulations, sanitation procedures, and best practices for maintaining a clean and safe working environment. The course aims to ensure students have a strong foundation in food hygiene principle.
CAC121 – Accommodation (4CU):
Accommodation is a course that focuses on developing knowledge and skills in managing hotel and resort accommodations. Students will learn about the principles and practices of front office operations, housekeeping, and maintenance. They will develop their skills in managing guest services, reservations, and room assignments.
CAC122 – Store-Keeping (4CU):
Store-Keeping is a course that focuses on developing knowledge and skills in managing inventory and supplies in the hospitality industry. Students will learn about the principles and practices of purchasing, receiving, storing, and issuing supplies. They will develop their skills in managing inventory levels, controlling costs, and ensuring quality.
CAC123 – Food and Beverage Service 1 (4CU):
Food and Beverage Service 1 is a course that focuses on developing practical skills in food and beverage service. Students will learn about the principles and techniques of food and beverage service, including table setting, menu planning, and customer service. They will develop their skills in serving food and beverages in a professional and efficient manner.
CAC131 – Fundamentals of Nutrition (4CU):
Fundamentals of Nutrition is a course that focuses on developing knowledge and understanding of nutrition principles in the hospitality industry. Students will learn about the basic principles of nutrition, including macro and micronutrients, dietary guidelines, and food safety. They will develop their skills in applying nutrition principles to menu planning, food preparation, and customer service.
COM110 – Communication Skills (4CU):
Communication Skills is a course that focuses on developing effective communication skills for professional and social contexts. Students will learn about various communication processes and techniques, including verbal and non-verbal communication, active listening, and effective presentation skills. The course aims to enhance students’ ability to communicate effectively in different settings.
CSC113 – Computer Applications (3CU):
Computer Applications is a course that focuses on developing practical computer skills for hospitality management tasks. Students will learn about various computer applications, such as Microsoft Office, Adobe Creative Suite, and hospitality management software. They will develop their skills in using these applications to create professional documents, manage data, and enhance productivity in a hospitality management setting.
CAC211 – Book-Keeping (3CU):
Book-Keeping is a course that focuses on developing knowledge and skills in financial record-keeping for the hospitality industry. Students will learn about the principles and practices of book-keeping, including accounting principles, financial statements, and budgeting. They will develop their skills in managing financial records and analyzing financial data.
CAC212 – Food and Beverage Service II (4CU):
Food and Beverage Service II is a course that focuses on developing advanced skills in food and beverage service. Building upon the knowledge gained in Food and Beverage Service I, students will learn about advanced service techniques, such as wine service, table-side cooking, and event planning. They will develop their skills in providing high-quality food and beverage service in a professional and efficient manner.
CAC213 – Food Preparation II (4CU):
Food Preparation II is a course that focuses on developing advanced skills in food preparation and cooking techniques. Building upon the knowledge gained in Food Preparation I, students will learn about advanced culinary techniques, such as international cuisine, baking and pastry, and molecular gastronomy. They will develop their skills in preparing and presenting complex dishes.
CAC214 – Industrial Training (6CU):
Industrial Training is a course that provides students with practical work experience in a professional hospitality management environment. Students will have the opportunity to apply their knowledge and skills in a real-world setting, gaining valuable industry insights and networking opportunities. They will work under the supervision of professionals and contribute to real-world hospitality management tasks or projects. The course may also involve reflective assignments and evaluations to assess the learning outcomes of the internship experience.
CSC113 – Computer Applications (3CU):
Computer Applications is a course that focuses on developing practical computer skills for hospitality management tasks. Students will learn about various computer applications, such as Microsoft Office, Adobe Creative Suite, and hospitality management software. They will develop their skills in using these applications to create professional documents, manage data, and enhance productivity in a hospitality management setting.