PROFESSIONAL CERTIFICATE IN HOSPITALITY MANAGEMENT

PROFESSIONAL CERTIFICATE IN HOSPITALITY MANAGEMENT

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PROFESSIONAL CERTIFICATE IN HOSPITALITY MANAGEMENT

PROGRAMME: CERTIFICATE IN COOKERY AND PASTRY PRACTICE

STATUS: ILO Designed

DURATION: 2 Semesters

OBJECTIVES: To provide basic knowledge, in cookery and kitchen operational skills.

ENTRY REQUIREMENTS:

Holders of GCE/SSCE/NECO, JSS who wish to acquire basic knowledge and skills in catering and kitchen practice. Holders of higher qualifications who wish to expose themselves to food & beverage production and service practices. One who cannot read and write and wish to acquire only cookery and or pastry skills can enroll into the programme.

COURSE OUTLINE:

Food  & Beverage Prod 1

Food Beverage Service 1

Accommodation Operation (HK)

Food Nutrition, Hygiene and Safety

Catering Cost & Calculation

Intro Hospitality Industry

Intro to Hotel billing and Accounting

Use of French Language

Hospitality Computer Application

Use of English Language

Hospitality Industrial Tours/Case Studies

Food  & Beverage Prod II Operations

Food Beverage Service II Operations

Accommodation Operation (HK)

Accommodation Operations (F/O)

Entrepreneurial Project

  • Trainees go on industrial attachment upon completion of first semester for 8 weeks before commencement of second semester. The trainees have a work place log book to enter daily work activity engaged upon and supervised by both work place and NIHOTOUR Supervisor.
  • A work and supervision template should be introduced for the trainees as well as the trainers who shall superintend and report progress within during the attachment.
  • The trainee shall return to the Campus at the end of the exercise to defend his/her experience and entrepreneurial project.

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