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.
