Diploma in Catering and Hotel Management
INTRODUCTION TO THE DIPLOMA IN CATERING AND HOTEL MANAGEMENT
The Diploma in Catering and Hotel Management is a dynamic two-year program designed to provide students with the necessary skills and knowledge to succeed in the ever-evolving hospitality industry. This comprehensive program is structured across four semesters, blending theoretical studies with hands-on practical experience, ensuring that students are equipped with the competencies needed for managerial roles in catering, hotel management, and hospitality services.
The curriculum covers a broad range of topics, from food production and service management to hotel operations, customer relations, and financial management. Students will also develop a strong understanding of marketing, human resource management, and the legal and ethical considerations in hospitality businesses. Emphasis is placed on practical training in both catering and hotel settings, allowing students to gain valuable experience in the operations of both sectors.
Each semester includes a balanced mix of lecture hours (LT), practical hours (PH), contact hours (CH), and credit units (CU). The program provides a strong foundation in catering and hotel operations, advancing to more complex management skills in the second year. By the end of the program, graduates will be prepared to take on leadership roles in catering establishments, hotels, and other hospitality businesses, as well as pursue further studies or specialized certifications in hospitality management.
Course Outline for the Diploma in Catering and Hotel Management
Year 1 – Semester 1
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | DCHM 1101 | Introduction to Catering & Hotel Management | 2 | 2 | 4 | 3 |
2 | DCHM 1102 | Food Safety and Hygiene | 2 | 1 | 3 | 2 |
3 | DCHM 1103 | Principles of Food Production | 2 | 3 | 5 | 3 |
4 | DCHM 1104 | Front Office Operations | 2 | 1 | 3 | 2 |
5 | DCHM 1105 | Introduction to Hospitality Marketing | 2 | 1 | 3 | 2 |
6 | DCHM 1106 | Communication and Customer Service | 2 | 1 | 3 | 2 |
Year 1 – Semester 2
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | DCHM 1201 | Food and Beverage Service Management | 2 | 3 | 5 | 3 |
2 | DCHM 1202 | Kitchen Management | 2 | 3 | 5 | 3 |
3 | DCHM 1203 | Human Resource Management in Hospitality | 2 | 1 | 3 | 2 |
4 | DCHM 1204 | Financial Management for Hotels and Restaurants | 2 | 1 | 3 | 2 |
5 | DCHM 1205 | Event Planning and Management | 2 | 1 | 3 | 2 |
6 | DCHM 1206 | Fieldwork/Excursion I | 0 | 4 | 4 | 2 |
Year 2 – Semester 1
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | DCHM 2101 | Advanced Food Production Techniques | 2 | 3 | 5 | 3 |
2 | DCHM 2102 | Housekeeping and Facility Management | 2 | 2 | 4 | 3 |
3 | DCHM 2103 | Hotel Operations and Management | 2 | 2 | 4 | 3 |
4 | DCHM 2104 | Hospitality Law and Ethics | 2 | 1 | 3 | 2 |
5 | DCHM 2105 | Restaurant and Bar Management | 2 | 2 | 4 | 3 |
6 | DCHM 2106 | Internship/Practicum I | 0 | 8 | 8 | 5 |
Year 2 – Semester 2
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | DCHM 2201 | Advanced Hospitality Marketing | 2 | 1 | 3 | 2 |
2 | DCHM 2202 | Strategic Management in Hospitality | 2 | 1 | 3 | 2 |
3 | DCHM 2203 | Beverage Management | 2 | 2 | 4 | 3 |
4 | DCHM 2204 | Sustainable Practices in Catering and Hotel Management | 2 | 1 | 3 | 2 |
5 | DCHM 2205 | Leadership and Management in Hospitality | 2 | 1 | 3 | 2 |
6 | DCHM 2206 | Internship/Practicum II | 0 | 8 | 8 | 5 |
This Diploma program is designed to equip students with the theoretical knowledge and practical skills required to manage and operate businesses in the catering and hotel sectors. The blend of classroom learning and practical internships offers a comprehensive understanding of the hospitality industry, providing students with the tools they need to succeed in various roles, from restaurant management to hotel administration. By the end of the program, graduates will be prepared to manage all facets of catering and hotel operations and have the ability to lead teams, optimize service delivery, and contribute to the success of the hospitality industry.
