Join our Degree, Diploma or Certificate intake in JAN & FEB | APR & MAY | AUG & SEP

Join our Degree, Diploma or Certificate intake in JAN & FEB | APR & MAY | AUG & SEP

Junior Certificate in Cookery


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.

Admission Requirements

At least Post Primary Level.

Other Requirements

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

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

Program Highlights

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.

Functional Fees
Functional fees paid by each new student.
Item Semester 1 Semester 2
Application Fee – Per Year 60,000 N/A
Registration Fee – Per Year 30,000 N/A
Identity Card – Per Year 25,000 N/A
Examination Fee - Per Semester 100,000 100,000
Library Fee – Per Semester 70,000 70,000
Development Fee – Per Year 60,000 N/A
Guild Fee – Per Year 25,000 N/A
Sports Fee – Per Year 20,000 N/A
Medical Fee – Per Year 50,000 30,000


A UGX 20,000 NCHE Fee is paid annually and directly to the National Council for Higher Education by the applicant upon enrolment.

Hostel accommodation for male and female students is available at Buwambo Campus at a fee of UGX 550,000 per quarter (Inclusive of accommodation and meals).

All students in the hostel will be required to bring toiletries.

Where to Bank

All payments should be made in any of the following Banks or their Branches throughout the country in the name of YMCA Comprehensive Institute.

Bank Account Number
Bank of Africa 02022350002
Housing Finance Bank 121160377300
Centenary Bank 3710600053
Stanbic Bank 9030005853000
Equity Bank 1039200875951

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0414-233-294 | 0752-654-596