Objectives of the modules

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.