SCHOOL OF HOSPITALITY
This is our flagship department established with the aim of providing a skill oriented, knowledgeable workforce for the growing and dynamic hospitality industry, which includes and is not limited to Hotels, Bakeries, Members Only Clubs, Apartments, Hospitals, Speciality restaurants, Airlines, Cruise ships etc.
Special attention is paid to practical training within the institution and in-service training.
The development of these courses has emphasized the progression and continuity at various levels of training.
The courses are progressive from craft to Diploma level at our Institute. Students are admitted at different levels depending on their qualifications. A student can thereafter transfer credits to any university that recognizes our diplomas and enter as a mature student.
Course Program Cost
Hostels for ladies only: 38,000 per term (meals + bed provided)
Tuition fee is indicated below
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| Courses | Duration | Grade | Tuition Fees Per Term |
| Diploma in Hospitality Management | 2.5 Years | C- | 41,500/= |
| Certificate in Hospitality Management | 1.5 Years | D | 41,500/= |
| Diploma in Food Production |
1.5 Years | C- | 41,500/= |
| Certificate in Food Production | 1 Year | D | 41,500/= |
| Foundation Diploma in Culinary Arts | 1.5 Years | D | 41,500/= |
| Ordinary Diploma in Culinary Arts | 2.5 Years | C- | 41,500/= |
| Foundation Diploma in Food & Beverage Sale & Service | 1.5 Years | D | 41,500/= |
| Ordinary Diploma in Food & Beverage Sale & Service | 2.5 Years | C- | 41,500/= |
| Diploma Pastry & Bakery | 1.5 Years | C- | 41,500/= |
| Certificate in Pastry & Bakery | 1 Year | D | 41,500/= |
| Foundation Diploma in Front Office Operations | 1.5 Years | D | 41,500/= |
| Ordinary Diploma in Front Office Operations | 2.5 Years | C- | 41,500/= |
| Artisan Cookery & Bakery | 9 Months | D- | 31,500/= |
| Artisan Pastry & Bakery | 9 months | D- | 31,500/= |
Diploma in Hospitality management
Students are expected to report with the following items for practical purposes and they are absolutely necessary. They will not be allowed to attend practical sessions without them;
- Sky blue long-sleeved shirt/blouse
- Black skirt (Knee-length) or trouser
- Black coat
- Chef scarf (Red)
- Chef’s Jacket
- White Apron
- White dustcoat
These are also provided at the institute at a fee.
Equipment
2 dish cloths, 1 glass cloth, a pair of oven gloves, 1 palette knife, 1 butcher’s knife, 1 fruit knife, 1 bottle opener, 1 professional corkscrew, 2 yellow dusters, 1 pair of industrial gloves, Icing set, Vegetable Peeler, 2 Wiping cloths, Lighter, Nametag, Black bow tie & black leather shoes (closed flat), Text Books (all should be purchased)
- Laptop
- Practical Cookery by David Foskett, Victor Cesarani & Ronald Kinton or professional Cookery by Wayne Gisslen
- Food and Beverge services &Sales by Davis Lillicrap
- Front Office by Peter Abbot & Sue Lewry
- Hotel, Hostel & Hospital Housekeeping by Joan C. Branson & Margaret Lennox
- French/German dictionary depending with the language of choice.
Diploma/certificate in Food Production
Students are expected to report with the following items for practical purposes and they are absolutely necessary. They will not be allowed to attend practical sessions without them;
- Checked Trouser/skirt (knee length)
- Chef’s Jacket
- White Apron
- Chefs Scarf – White
- Chefs hat – White
Equipment
2 dish/Kitchen cloths, a pair of Oven gloves, 1 Palette Knife, 1 Butcher’s Knife, 1 Fruit Knife, Icing set, Vegetable peeler, 2 Wiping cloths, Lighter, Nametag, Black Leather shoes (closed, flat)
These are also provided at the institute at a fee.
- Laptop
- Text Books
- Practical cookery by David Foskett, Victor Cesarani & Ronald Kinton or professional Cookery by Wayne Gisslen.
- French/ German dictionary depending with the language of choice.
- + Courses Offered
-
Courses Duration Grade Tuition Fees Per Term Diploma in Hospitality Management 2.5 Years C- 41,500/= Certificate in Hospitality Management 1.5 Years D 41,500/= Diploma in Food Production
1.5 Years C- 41,500/= Certificate in Food Production 1 Year D 41,500/= Foundation Diploma in Culinary Arts 1.5 Years D 41,500/= Ordinary Diploma in Culinary Arts 2.5 Years C- 41,500/= Foundation Diploma in Food & Beverage Sale & Service 1.5 Years D 41,500/= Ordinary Diploma in Food & Beverage Sale & Service 2.5 Years C- 41,500/= Diploma Pastry & Bakery 1.5 Years C- 41,500/= Certificate in Pastry & Bakery 1 Year D 41,500/= Foundation Diploma in Front Office Operations 1.5 Years D 41,500/= Ordinary Diploma in Front Office Operations 2.5 Years C- 41,500/= Artisan Cookery & Bakery 9 Months D- 31,500/= Artisan Pastry & Bakery 9 months D- 31,500/= - + Requirements (Hospitality)
-
Diploma in Hospitality management
Students are expected to report with the following items for practical purposes and they are absolutely necessary. They will not be allowed to attend practical sessions without them;
- Sky blue long-sleeved shirt/blouse
- Black skirt (Knee-length) or trouser
- Black coat
- Chef scarf (Red)
- Chef’s Jacket
- White Apron
- White dustcoat
These are also provided at the institute at a fee.
Equipment
2 dish cloths, 1 glass cloth, a pair of oven gloves, 1 palette knife, 1 butcher’s knife, 1 fruit knife, 1 bottle opener, 1 professional corkscrew, 2 yellow dusters, 1 pair of industrial gloves, Icing set, Vegetable Peeler, 2 Wiping cloths, Lighter, Nametag, Black bow tie & black leather shoes (closed flat), Text Books (all should be purchased)
- Laptop
- Practical Cookery by David Foskett, Victor Cesarani & Ronald Kinton or professional Cookery by Wayne Gisslen
- Food and Beverge services &Sales by Davis Lillicrap
- Front Office by Peter Abbot & Sue Lewry
- Hotel, Hostel & Hospital Housekeeping by Joan C. Branson & Margaret Lennox
- French/German dictionary depending with the language of choice.
- + Requirements (Food Production)
-
Diploma/certificate in Food Production
Students are expected to report with the following items for practical purposes and they are absolutely necessary. They will not be allowed to attend practical sessions without them;
- Checked Trouser/skirt (knee length)
- Chef’s Jacket
- White Apron
- Chefs Scarf – White
- Chefs hat – White
Equipment
2 dish/Kitchen cloths, a pair of Oven gloves, 1 Palette Knife, 1 Butcher’s Knife, 1 Fruit Knife, Icing set, Vegetable peeler, 2 Wiping cloths, Lighter, Nametag, Black Leather shoes (closed, flat)
These are also provided at the institute at a fee.
- Laptop
- Text Books
- Practical cookery by David Foskett, Victor Cesarani & Ronald Kinton or professional Cookery by Wayne Gisslen.
- French/ German dictionary depending with the language of choice.