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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:
| 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
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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.
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