Program Goal
This programme offers skills that prepare our graduates to work in the dynamic and multifaceted field of Hospitality. Highly talented and motivated students learn theoretical and practical concepts from capable faculty members so as to efficiently meet the high demands of the industry. The course provides training on the corporate and administrative side of the industry, operational competencies, event management, investment, market study and proficiency in working on and eventually operating a Hospitality and Tourism business. Students also gain exposure through practical training in top notch facilities, participate in varsity career seminars, class excursions and undertake industrial attachment.
Career Opportunities
- Accommodation Manager
- Catering Manager
- Spa Manager
- Chefs and Head Cooks
- Fast Food Restaurant Manager
- Hotel Manager
- Public House Manager
- Restaurant Manager
- Sommelier
- Customer Service Officer
- Event & Conference Organizer
Programme Goals:
- Develop conceptual skills in the analysis of concepts and practices in hospitality management,
- Develop knowledge, skills and competence to the level where students can make a professional contribution to the development process,
- To adapt and apply skills and knowledge acquired to the needs of their immediate communities.
Duration of the programme
- Six (6) semesters, Inclusive of 1 attachment semester
Minimum Entry Requirements
- KCSE aggregate grade of C-
- D (plain) in either English or Kiswahili
- Minimum grade of D (plain) in any of the following: Mathematics/ Business Studies/ Geography/ History/CRE/Computer Studies/Agriculture/ Home Science
Learning outcomes
- Use knowledge gained to create favorable guest experiences by using professional service management techniques in a hospitality business environment,
- Apply current and relevant technologies to enhance organisational performance in the hospitality industry,
- Apply knowledge, skills and attitudes to contribute to positive team performance in a hospitality business environment.
CURRICULUM SETUP FOR DIPLOMA IN HOSPITALITY MANAGEMENT
YEAR 1 SEMESTER 1
CORE UNITS
|
DCU 110 |
Communication Skills |
|
DCU 112 |
Information Communication Technology & Ethics |
|
DHM 111 |
Food and Beverage Production Theory |
|
HTM 111 |
Fundamentals of Hospitality and Tourism Management |
|
DHM 113 |
Food and Beverage Production Practical |
|
DFR 111 |
French Language 1 |
YEAR 1 SEMESTER 2
CORE UNITS
|
DCU 113 |
Entrepreneurship |
|
DHM 121 |
Food and Beverage Service Theory |
|
DHM 122 |
Front Office Operations |
|
DHM 124 |
Food and Beverage Service Practical |
|
DCU 123 |
Health and Wellness |
|
DFR 121 |
French Language II |
YEAR 2 SEMESTER 1
CORE UNITS
|
DHM 212 |
Housekeeping Operations |
|
DHM 215 |
Food and Beverage Control |
|
DHM 216 |
Hospitality Law |
|
HTM 211 |
Marketing For Hospitality and Tourism |
|
DHM 218 |
Food & Beverage Production Management Practical |
|
DFR 211 |
French Language III |
YEAR 2 SEMESTER 2
CORE UNITS
|
DCU 211 |
Research Methods |
|
DHM 221 |
Wine and Bar Operations |
|
DHM 222 |
Food and Beverage Service Management |
|
DHM 223 |
Food Science and Nutrition |
|
DFR 221 |
French Language IV |
YEAR 3 SEMESTER 1
CORE UNITS
|
DHR 112 |
Human Resource Management |
|
DAC 123 |
Accounting For Hospitality and Tourism |
|
DHM 311 |
Trade Project |
|
DHM 312 |
Service Quality |
|
DHM 313 |
Mixology Practice |
|
DHM 314 |
Housekeeping & Laundry Operations Practicals |
YEAR 3 SEMESTER 2
CORE UNITS
|
DCU 300 |
Field Attachment |