Certificate in Catering and Hotel Management
INTRODUCTION TO THE CERTIFICATE IN CATERING AND HOTEL MANAGEMENT
The Certificate in Catering and Hotel Management is a dynamic two-year program designed to provide students with the essential skills and knowledge required to succeed in the hospitality industry. Spanning four semesters, the course integrates theoretical learning with extensive practical training to ensure that graduates are well-equipped to manage catering services and hotel operations efficiently.
This program covers a broad range of key areas including hotel management, food and beverage operations, event planning, customer service, and financial management, with a focus on hands-on experience. Students will gain a deep understanding of both the front-of-house and back-of-house operations in hotels and catering businesses, preparing them to excel in various roles within the hospitality sector.
The curriculum is structured to progressively build on core skills. The first year introduces students to foundational concepts in catering, food safety, and hotel operations, while the second year focuses on more advanced management techniques, leadership, and specialization in hotel and catering services. Practical training is embedded throughout the course, ensuring that students apply their learning in real-world settings.
Each semester includes course units, and the program is designed with the following components: lecture time (LT), practical hours (PH), contact hours (CH), and credit units (CU). This format allows for a balanced approach to learning, giving students ample opportunities to engage in both theoretical study and hands-on practice.
Upon completion of the Certificate in Catering and Hotel Management, graduates will be ready to take on roles in hotels, resorts, catering companies, and other hospitality businesses. They will also have the foundation needed to pursue further studies or advance their careers in the rapidly growing hospitality industry.
Certificate in Catering and Hotel Management course outline, structured over four semesters (two years). This course aims to provide students with essential skills for managing catering and hotel operations, blending theory with hands-on practical experience.
Year 1 – Semester 1
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | CCHM 1101 | Introduction to Catering and Hotel Management | 2 | 2 | 4 | 3 |
2 | CCHM 1102 | Food Safety and Hygiene | 2 | 2 | 4 | 3 |
3 | CCHM 1103 | Introduction to Front Office Operations | 2 | 1 | 3 | 2 |
4 | CCHM 1104 | Basic Culinary Skills | 1 | 3 | 4 | 3 |
5 | CCHM 1105 | Customer Service in Catering and Hotels | 2 | 2 | 4 | 3 |
6 | CCHM 1106 | Introduction to Housekeeping Operations | 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 | CCHM 1201 | Hotel Operations Management | 2 | 2 | 4 | 3 |
2 | CCHM 1202 | Food and Beverage Management | 2 | 2 | 4 | 3 |
3 | CCHM 1203 | Hospitality Marketing | 2 | 1 | 3 | 2 |
4 | CCHM 1204 | Restaurant Management | 2 | 2 | 4 | 3 |
5 | CCHM 1205 | Event Planning and Management | 2 | 1 | 3 | 2 |
6 | CCHM 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 | CCHM 2101 | Advanced Catering Techniques | 2 | 3 | 5 | 3 |
2 | CCHM 2102 | Hotel Front Office Operations | 2 | 2 | 4 | 3 |
3 | CCHM 2103 | Financial Management in Hospitality | 2 | 1 | 3 | 2 |
4 | CCHM 2104 | Housekeeping Management | 2 | 2 | 4 | 3 |
5 | CCHM 2105 | Human Resource Management in Hotels and Catering | 2 | 1 | 3 | 2 |
6 | CCHM 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 | CCHM 2201 | Hotel and Catering Law and Ethics | 2 | 1 | 3 | 2 |
2 | CCHM 2202 | Advanced Event Management | 2 | 2 | 4 | 3 |
3 | CCHM 2203 | Sustainable Practices in Hospitality | 2 | 1 | 3 | 2 |
4 | CCHM 2204 | Marketing for Hotels and Catering | 2 | 1 | 3 | 2 |
5 | CCHM 2205 | Quality Control in Catering and Hotels | 2 | 1 | 3 | 2 |
6 | CCHM 2206 | Internship/Practicum II | 0 | 8 | 8 | 5 |
This course outline offers a balanced approach to both the theoretical and practical aspects of catering and hotel management. Each semester is designed to progressively develop essential skills in areas such as kitchen management, guest services, housekeeping, event coordination, and hospitality law. The inclusion of internships and fieldwork ensures that students gain valuable industry experience, preparing them for successful careers in the hospitality sector.
