PROGRAMME DESCRIPTION

The General Catering course is designed to I meet the needs of individuals who desire to eenter the catering industry and those already in the industry wanting to improve their I knowledge and skills. Focus areas will include' Culinary Arts Practical, Menu Planning, Food Safety and Sanitation (to include Hazard, Analysis Critical Control Point - HACCP) and Functions Management.                                                                                           .

DURATION OF THE COURSE

The General Catering course has a duration of one full year including the summer. Students are required to attend classes three evenings per week. In addition, students are required to attend classes three evenings per week during the summer session.

CAREER OPPORTUNITIES

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

ENTRY REQUIREMENTS

Applicants should have a minimum of two CXC General Proficiency subjects, Levels I,II OR III (as of ( June 1998) or GCE O' Levels (A, B, or C). Subjects should include English Language. Applicants who do not meet the matriculation requirements, but who have several years related work experience, may be considered under the Prior Learning Assessment (PLA) programme.

PROGRAMME STRUCTURE

SEMESTER 1

SEMESTER 2

SUMMER SESSION

GENERAL CATERING
COURSE DESCRIPTIONS

General Catering – Semester 1

Catering Theory 1
(1 credits, 15 hours)
 

This course enables students to learn the classical skill of the culinary arts. The course provides the skills the students need to develop menu items for functions. 

Catering Practical 1
(2 credit, 60hours)
 

This course enables students to learn the classical skills of the culinary arts and the accompanying theory.  It will provide the foundation skills that the students will need to later develop menu items for functions/occasions.  Throughout the course, emphasis will be placed on the observance of proper hygiene and careful use of resources.

Certificate Communication
(1 credit, 15 hours) 

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.

Applied Mathematics for Food Service

(2 credit, 30 hours)

An introduction to the study of mathematics, with an emphasis on the business of food service. The course is developed to create interest in reasoning, application and the importance of mathematics in the activities of the real world and to develop competence in solving mathematical problems related to business.

Sanitation and & Food safety

(2 credit, 30 hours)

This course is an introductory study of the science and practice of food sanitation and nutrition. The course exposes participants to standards and practices applied to sanitation and food safety.

General Catering -Semester 2

Catering Theory 2
(1 credit, 15 hours)
 

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.

Catering Practical 2
(2 credit, 60 hours)
 

This course enables students to utilize the classical skill learnt to prepare menus   

for different occasions/functions. The students will create and serve attractive     dishes that are nutritious and safe, using resources effectively and efficiently.

 Certificate Communication

(1 credit, 15 hours)

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.

Restaurant Development 1

(2 credits, 30 hours)

This course is directed to students in the certificate course General Catering. It offers a comprehensive overview of the procedures needed to effectively plan and operate an efficient and successful restaurant.  The key concepts of the course will include.

Basic Food Costing

(2 credit, 30 hours)

This module will look at the principles of food costing and the importance of cost control systems in food and beverage entities. It will focus on the fundamental practices of applying cost to the different areas within the operation and also the relevance of analyzing the relationship between revenue and expenses.

General Catering -Semester 2

Dining Room and Banquet Management

(2 credit, 30 hours)

This course will develop student’s knowledge of dining room service and banquet operations. They should be able to staff and co-ordinate operations in a dining room and banquet facility.

Catering Practical 3

(2 credits, 30 hours)

(Course Description -Pending)

Managerial Skills

(2 credits, 30 hours)

This course will introduce students to the concept of management which will equip them with the skills necessary to function at the supervisory level.

Restaurant Development 2

(2 credits, 30 hours)

This course is directed to students in the certificate course General Catering. It offers a comprehensive overview of the procedures needed to effectively plan and operate an efficient and successful restaurant.  The key concepts of the course will include.