Certificate in General Catering

 
 

PROGRAMME DESCRIPTION

This course is designed to meet the needs of individuals who desire to enter the catering industry. It is intended to provide a broad basis of study, which will form a foundation for further studies and experience. It is generally required of those who hope to qualify for posts of greater responsibility.

PROGRAMME MODE

The programme is offered over one year on a part time basis.

Career Opportunities

The programme prepares persons who wish to work with or start up their own catering business.

ENTRY REQUIREMENTS

Persons applying for admissions to the Certificate Programme in General Catering will require:

  • Two G.C.E. O’Level or CXC General passes including English Language.

  • Related work experience

 

PROGRAMME GOALS AND OBJECTIVES
The goal of the programme will be accomplished through:

  • a commitment to student learning

  • application of principles and techniques relevant to catering and food service

  • comprehension and application of communication and numeracy skills

  • development of good attitudes to the field and practice of catering management

 

 

PROGRAMME STRUCTURE

Year 1

  Credits
Catering Practice 1
Catering Theory 1
Communication Skills 2
Mathematics 1
Total 5

 

Year 2

  Credits
Catering Practice 1
Catering Theory 1
Health Education 1
Nutrition 1
Total 4

 

 

GENERAL CATERING
COURSE DESCRIPTIONS

General Catering – Year 1

Catering Practice
(1 credit, 45 hours)
– CREDITS AND HOURS PENDING APPROVAL

This course is designed to introduce students to skills such as menu planning, cutting techniques, and preparation of stocks, hot and cold dishes, beverages and pastries.

Catering Theory
(1 credits, 15 hours)

– CREDITS AND HOURS PENDING

Students are introduced to the practices and principles involved in effective management of resources. It includes the selection, purchasing and storage of foods and establishing quality, quantity and cost controls.

Communication Skills
(2 credits, 30 hours)

– CREDITS AND HOURS PENDING APPROVAL

In this course students formulate and organize thoughts and ideas on a variety of topics; comprehend and evaluate written and oral material; write clear letters and memoranda and demonstrate oral fluency in a variety of situations typical to the workplace.

Mathematics
(1 credits, 15 hours)
– CREDITS AND HOURS PENDING APPROVAL

This course provides students with the basic skills in Mathematics. It covers fractions, percentages, simple interest, average and simple calculations which can be applied in the operation of a food establishment.

 

General Catering -Year 2

Catering Practice
(1 credit, 45 hours)

– HOURS AND CREDITS PENDING APPROVAL

This class is an advance catering course which is taught in tandem with Catering Theory II. It deals with the preparation and service of foods on a large scale, which is basic to the food industry. It emphasizes waste management and other environmental standards necessary for optimum health.

Catering Theory
(1 credit, 15 hours)
– HOURS AND CREDITS PENDING APPROVAL

In this course students will be taught advanced food service techniques and administration that can be applied to any type or level of food service operation.

Health Education
(1 credits, 15 hours)
– HOURS AND CREDITS PENDING APPROVAL

Covered in this course, are the basic method and principles of health education. It focuses on the causes and prevention on food borne illness and the public health regulations that guide food service personnel in the provision of safety food.

Nutrition
(1 credit, 15 hours)
– HOURS AND CREDITS PENDING APPROVAL

This course will provide a background in the science of nutrition, which will enable the student to plan and make ethical decisions about dietary planning for themselves or for others in any age group, in health or in illness.

 

Links: School of Business Administration