Food Production

MANDATE
To train and develop food production and management staff for the Hospitality Industry.

VISION
To be the world’s leading provider of culinary arts training

MISSION   
To develop a highly qualified food production personnel base for the Hospitality Industry through training, research and consultancy.

INTRODUCTION
The Department first came to operation in 1975, to train kitchen personnel for the industry. Food production is a certificate course programmed as follows:-
•    Two year full time.
•    Two and half years Apprenticeship.

The Department also trains Management students in culinary skills, kitchen management/ organization and food knowledge.

COURSE CONTENTS

•    PRACTICAL COOKERY
•    PASTRY
•    KITCHEN ORGANIZATION
•    FOOD KNOWLEDGE
•    MENU PLANNING
•    MENU COSTING
•    HYGIENE AND HUMAN NUTRIRION
•    FOOD AND BEVERAGE COSTING AND CONTROL
•    SOCIAL ASPECTS OF TOURISM
•    HUMAN RELATIONS
•    GENERAL ACCOUNTS
•    BUSINESS COMMUNICATION
•    FRENCH

EXPECTATIONS AFTER TRAINNING
A total of 48 students graduate every year and are expected to work in kitchens in the  hospitality industry including catering units of such institutions like Airlines, hospitals and learning institutions. The hotel and catering industry at large have found our product competent to serve in their organizations

ENTRY REQUIREMENT   
The minimum entry requirement for the food production course;
   
Aggregate: C plain
English : C plain
Mathematics :   D+ 

3RD Division at ‘O’ Level, or its equivalent with good credits in English Language, and a pass in Mathematics.

ASSOCIATION OF HOSPITALITY SCHOOLS IN AFRICA    
The food production students take part in the Association of Hotel Schools in Africa’s  culinary competitions every year, since the inception of the same in the year 2001.Our students with the leadership of a Food Production lecturer have won the top price three times, second position once and taken a third position once out of the 8 competitions.

SUCCESS  STORY
To-date the Department has trained a total of 1163 students, whose composition is local and international. Up to 90% of the course graduates have been absorbed in the Hospitality industry locally and internationally.

STAFF