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Delights hospitality college
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INTRODUCTION TO THE COURSE
The Diploma in a Catering and Accommodation Management course is deigned to equip the trainee with the knowledge, skills and attitude that will enable him/her to perform managerial duties in a catering and accommodation establishment.
The course is designed in modular form where the trainee can enter and leave for the world of work at the end of each module. There are three modules. Each module prepares the trainee to perform a particular task, whose total value is combined to produce the required graduate at the end of the third module (Module III).
The trainee leaving module I is equipped with the knowledge, skills and attitudes to prepare, produce and serve meals as well as carry out accommodation operations in a catering and accommodation establishment.
Module II equips the trainee with the knowledge, skills and attitudes necessary for performing supervisory duties in a food and beverage production, sales and service and in catering and
accommodation establishment.
Module III is designed to equip the trainee with knowledge, skills and attitudes required by for managerial duties in a catering and accommodation establishment.
Module II and III has two elective module units, Food and Beverage Production Management and Food and Beverage Sales and Service Management.A trainee is required to choose one of the two elective module units at Module II and take the other at module III. The two module units cannot be taken simultaneously.
One will have to complete all the three modules to be awarded The Diploma in Catering and
Accommodation ManagementEntry requirements
Trainees entering this course should have any of the following minimum
Requirements:
a) Passed relevant Craft Course
OR
b) Passed Kenya Certificate of Secondary Education (KCSE) with an average grade of C (C plain)
OR
c) Equivalent qualifications as determined by Kenya National Examinations Council.Attendance and course work requirements
The candidates are expected to be attending an institution approved for the courses for the theoretical
and practical studies.
2.4.1 Coursework marks
Continuous assessment marks for course work must be kept by the institution and details must
be submitted to the Kenya National Examinations Council in respect of each candidate entered
for the examinations at least two weeks before the external examinations are taken.
2.4.2 Coursework Assessment
Continuous assessment will be given a weighting of 30% and the external examinations by
KNEC will be given a weighting of 70% in the determination of the final grade.
Compulsory Industrial Attachment/Internship for Trainees
Before the end of the course, every trainee shall undergo an industrial attachment/internship of
660 hours. Industrial attachment shall be an integral part of training and its assessment shall
form part of the final grade and certification.The training institutions in collaboration with the organisation where the trainee is attached
shall supervise the trainee during the Industrial Attachment. The examining body shall
provide the modalities of industrial attachment assessment.course facilitator will be delights hospitality college administration
contact info
Tel number; 0707182787
email address; wangechiannfreelancer@gmail.com
Available courses
Module 1
1. Food and Beverage Production with Food Science and nutrition
2. Food and Beverage Service and Sales and First Aid
3. Housekeeping, Front office, Laundry and Home Nursing, Catering and accommodation premises
4. Catering and accommodation control I, Mathematics
5. Information communication Technology, Communication Skills
6. Entrepreneurship
Practical
7. Food and Beverage Production , Service and Sales
8. Housekeeping and Laundry operations
objectives of module one are
The trainee leaving module I is equipped with the knowledge, skills and attitudes to prepare, produce and serve meals as well as carry out accommodation operations in a catering and accommodation
establishment.
Module II
1. Food and beverage production management
OR
2. Food and beverage Sales and Service Management
3. Diet therapy
4. Accommodation operations management I, Law related to hospitality
5. Catering and accommodation control II
6. Hospitality accounting
7. Business plan
Practical
1. Food and beverage production Management
OR
2. Food and beverage Sales and Service Management
3. Accommodation operations management
objectives of module two are;
Module II equips the trainee with the knowledge, skills and attitudes necessary for performing supervisory duties in a food and beverage production, sales and service and in catering and accommodation establishment.
Module III
1. Food and beverage sales and service management
OR
2. Food and beverage production Management
3. Accommodation operations management II
4. Principles and practices of management, Human relations
5. Sales and marketing
6. Research project
Practical
1. Food and beverage production Management
OR
2. Food and beverage Sales and Service Management
3. Accommodation operations management
objectives of module three are;
Module III is designed to equip the trainee with knowledge, skills and attitudes required by for managerial duties in a catering and accommodation establishment.
summary concept
General Objectives of the Course
At the end of this course, the trainee should be able to:
a) Develop and produce different types of foods and beverage to the required standards of catering and accommodation establishment
b) Develop management skills to manage a catering and accommodation establishment
c) Appreciate hygiene and safety principles required in a catering and accommodation establishment and apply them in his or her day to day work.
d) Demonstrate ability to use and care for tools and equipment used in the catering and accommodation establishment.
e) Appreciate the role of food science and nutrition in the catering industry,
f) Ensure good maintenance of premises and equipment,
g) Appreciate the value of cost control in order to minimize cost and maximize profit,
h) Appreciate the need for good of cost communication skills and the impact of information and communication technology in a catering and accommodation establishment
i) Apply entrepreneurship, marketing and management skills to start and run a catering and accommodation business.
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