HOTEL AND CATERING STUDIES
Our Courses aim to cultivate professional hospitality personnel with adequate Skills and knowledge to fulfill the demands of the Hospitality industry.
Overview
- Lectures Weekdays
- Coursework 40%
- Duration 1 Year
- Skill level Beginner
- Language English
COURSE DISCRIPTION
The course caters for all ages in whatever state you could be. Hospitality academy gives you another chance to demonstrate talents and Skills.
The following modules are covered:
FRONT OFFICE OPERATIONS
The Course teaches the basic terms related to the Front Office department of the hotel. This Course cover all the major and most prominent responsibilities of the front office department such as reservation, guest registration, mantaining guest accounts with the hotel, night auditing and coodinating with other various departments for providing the best guest services.
Aim
The aim of this course is to develop an assistant receptionsist with knowledge, skills and attitudes to satisfy the needs of the Front Office department in the hospitality industry
Objective
After this course student(s) will be at a moderate level of expertise of hospitality front office operations where they can take themselves to the next level.
HOUSEKEEPING
The course covers the organization of the housekeeping department, duties of the staff members in the department, cleaning procedures, bed making, interioor decor and design, linen handling, stain removal, stressing the importance of the departments to the overall cleanliness, hygiene, image of the hotel and guest satisfaction.Provides students with practical skills and knowledge of effective housekeeping practices.
Aim
The main aim of this course is to develop a bedroom-hand with knowledge, skills and attitudes to satisfy the needs of the accommodation sector
Objective
By the end of this course student(s) should be able to demonstrate through practical skills and right attitudes an understanding of the importance of a comfortable, clean and safe environment in the accommodation sector
FOOD PREPARATION
The Course provides students with the much needed fundamentals or points on preparing vegetables, salads and dressings, sandwich preparation, soups and sauces. It also elaborates on different cooking methods such as poaching, grilling, roasting, frying, stewing, steaming, braising and boiling. Moreover the course outlines the fundamentals of cookery that are needed for the best way to prepare and cook meat, focusing on important methods such as tenderizing marinating, barding and basting
Aim
The course aims to develop a kitchen hand with the knowledge, skills and right attitudesto adequately perform food preparation and presentation tasks in the Food and Beverage industry
Objective
By the end of this course student(s) should be able to demonstrate through practical skills and right attitudes an understanding of the hygienic preparation and presentation of food
FOOD AND BEVERAGE SERVICE
The Course covers all aspects of Food & Beverage Operations, including the organization of the Food & Beverage department, the equipment used in Food & Beverage Service, menu list, accompaniments, safety and hygiene
Aim
The aim of this course is to develop a waiter/ bar attendant with knowledge, skills and attitudes to satisfy the needs of the Food & Beverage sector in the hospitality industry
Objective
By the end of this course student(s) should be able to demonstrate through practical skills and right attitudes the service of food and beverages
CERTIFICATION
At the completion of this course, the student will be awarded with a College Certificate in Hotel and Catering Studies.
Instructor
F Gweera
Senior LecturerA dedicated and goal oriented personnel. A holder of of a Bachelor of Science Honours Degree in Hospitality and Tourism as well as the Post Graduate Diploma in Tertiary Education.