Welcome to Our Program!

We're thrilled to have you considering our courses, crafted to provide trainees like you with versatile technical skills and knowledge essential for securing exciting employment opportunities across various sectors, including meat processing, tourism, travel, and hospitality.

Within our department, we offer an array of comprehensive courses tailored to meet industry demands:

• Diploma in Hospitality Management (DHM)
• Technical Training Certificate in Tourism & Hospitality (TTC T&H)
• Pre-Employment Technical Training Certificate in Meat Processing (PETT Butchery)
• National Certificate in Tourism – Tour Guiding (NC TG)
• Cookery Extension course (Apprentice)
• Butchery Extension Course (Apprentice)

Our commitment extends beyond theoretical learning. To ensure a holistic educational experience, we provide hands-on training through our training restaurant, motel, fully equipped butchery & laundry, as well as catering & conference facilities. Additionally, we're here to accommodate your needs with short courses tailored to your requirements.

Come join us on a journey of learning and discovery!

Minimum Entry Requirements:

• The minimum entry requirement is Grade 12 with C grade in English, Maths and C grade average in all other subject or relevant trade certificate.

Course Duration:

This is a two year course which aims to equip students with the skills and knowledge required to prepare them for supervisory level positions in the industry.

Our Academic Staff:

Mr Peter Imal

Position:HOD Tourism & Hospitility/ Cookery
Highest Qualification: Masters in Business Admin

Mr Boga Adi

Position:Instructor Cookery
Highest Qualification: Trade Certificate/ Diploma in VET

Ms Kiri Ora

Position: Instructor Travel/Tourism
Highest Qualification: Bachelor of Business; Tourism, PGD TVET, UOG

Mr Peter Kai

Position: Principle Lecturer Cookery
Highest Qualification: Certificate in Food, Health & Personal Hygiene, Diploma in Technical Teaching, UOG

Mr John Lavita

Position: Instructure Buchery
Highest Qualification: APTC Certificate in Hospitality

Mr

Position: Lecture & Head of Department
Highest Qualification: Bachelor in

Course Outline:

STAGE ONE & TWO	HOURS/WEEK	CREDIT
Cookery	6	12
Food & Baverage	4	8
Front office	2	4
Housekeeping	2	4
Principles of Tourism	6	12
Personality Development	2	4
Technical Communication	4	8
Computer Information Systems	4	8
TOTAL	30 Hours	60 Credits

STAGE 3 & 4

STAGE THREE & FOUR	HOURS/WEEK	CREDIT
Financial Accounting	6	12
Tourism & Travel Management	6	12
Food & Beverage Management	6	12
Front Office Management	4	8
Human Resources Management	4	8
Housingkeeping Management	3	3
Sales & Marketing & Advertising	2	4
Management Accounting	6	12
TOTAL	30 Hours	60 Credits