CATERING & HOTEL MANAGEMENT (CAD)

 

Minimum Entry Qualification for Elementary

At least 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.

ACADEMIC STRUCTURE

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