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Aims And Objectives of The Programme of Study
a.    Aims
The main aim of the HND in Hotel, Catering, and Institutional Management programme is to provide students with significant knowledge and skills in the hospitality industry. The programme is designed to equip students with the expertise required to successfully function


in supervisory positions in the hospitality industry. Additionally, the programme aims to promote the personal growth of students, ultimately allowing them to become successful entrepreneurs.
b.    Objectives
The broad objective of the programme is to produce qualified HND graduates with the requisite knowledge and skills to perform supervisory roles as well as meeting the demands of the rapidly-evolving hospitality sector.
The specific objectives of the programme are to:
1.    Enable students to acquire theoretical knowledge and concepts in hospitality operations at the operational level
2.    Equip students with practical skills and competencies to enable them perform the requisite tasks in the Food and Beverage Industry, Front Office and Accommodation Operations.
3.    Enable students to acquire professional, entrepreneurial skills and ethics related to the hospitality industry
4.    Develop the capacity of students in handling research projects in the hospitality core and related areas.
5.    Provide avenue for further education and career development for the HND graduates.


    Entry requirements for admission of students
A.    SSSCE CANDIDATES with passes (A - D) in (6) subjects comprising three core subjects: English language, Integrated Science and Mathematics, plus any three (3) of these Elective subjects: Management in Living, Food Nutrition and any one of these courses, Economics, General Knowledge in Arts, Biology, Chemistry, Physics, and Agriculture.
B.    WASSCE CANDIDATES with credit passes (A1 - D7) in six (6) subjects comprising three
(3) core subjects: English Language, Integrated Science and Mathematics, plus passes (C6 or better) in any three (3) of these Elective subjects: Management in Living and Food Nutrition, Economics, General Knowledge in Arts, Biology, Chemistry, Physics, and Agriculture.
C.    Advanced Cookery (812/2) Holders: Must have in addition four (4) SSSCE passes (A-D) or four (4) WASSCE (A1-C6). This should include English, Mathematics and Integrated Science in both cases.
D.    Intermediate Cookery (812/1) or C60 Holders: Must have all passes in C60 including passes in English, Mathematics and Integrated Science
E.    Diploma Holders: Must have Diploma in Catering and Hospitality Operations or any related Diploma from a recognised Tertiary Institution with Second Class Lower and above plus four (4) SSSCE/WASSCE credit may be admitted into the Second year. Diploma holders with Pass may be admitted into the First year.
F.    Mature Applicants: (a) Must be 25 years old with any legitimate documentary proof (Particularly, Ghana Card if proof is less than Five Years) which is at least five (5)years

old at the time of application; (b) Pass a written examination conducted by the University; and (c) Professional experience is an advantage
G.    Foreign or International Students: All foreign qualifications will be referred to Ghana Tertiary Education Commission (GTEC) for determination of equivalences and eligibility for admission.
 

Employment prospects of graduates 

As:
•    Chefs
•    Food Service managers
•    Domestic Bursars (SHS, TTC, etc.)
•    Teaching (JHS, SHS, Voc. /Tech. schools Catering Officers (Hospitals)
•    Housekeepers (Hotels)
•    Front Office Managers (Hotels)
•    Hall/Hostel Wardens
•    Air stewards
•    Self-Employment
LIST OF COURSES FOR THE PROGRAMME (SEMESTER BY SEMESTER)

LEVEL 100-SEMESTER ONE

Code

Course

Theory

Practical

Credit Hours

HCM 111

Food Production Operation I

2

3

3

HCM 121

Food and Beverage Service I

2

3

3

HCM 131

Front OfficeOperation I

2

-

2

HCM 141

Accommodation Operation I

2

3

3

SCN 121

Food Science 1

2

-

2

SCN 141

Sanitation and Safety

2

-

2

COS 101

Communication Skills I

2

-

2

AFS 100

African Studies

-

-

-

CLT 101

Computer Literacy I

2

3

2

SMS 166

Human Relations

2

-

2

TOTAL CREDIT HOURS

18

15

21

LEVEL 100-SEMESTER TWO

COURSE

CODE

COURSE TITLE

THEORY

PRACTICAL

CREDIT

HOURS

HCM 112

Food Production Operation II

2

3

3

HCM 122

Food and Beverage Service II

2

3

3

HCM 132

Front Office Operation II

2

-

2

HCM 142

Accommodation Operation II

2

-

2

SCN 112

Nutrition

2

-

2

SCN 122

Food Science II

2

-

2

PUS 102

Purchasing, Costing andControl

2

-

2

COS 102

Communication Skills II

2

-

2

CLT 102

Computer Literacy II

-

3

1

AFS 100

African Studies

2

-

2

TOTAL CREDIT HOURS

20

15

21

LEVEL 200-SEMESTER ONE

COURSE

CODE

COURSE TITLE

THEORY

PRACTICAL

CREDIT

HOURS

HCM 213

Food Production Operation III

2

3

3

HCM 223

Food and Beverage Service III

2

3

3

HCM 243

Accommodation Operation III

2

3

3

HCM 253

Tourism

2

-

2

SCN 233

Food Technology

2

3

3

HCM 203

Hospitality Accounting, I

2

-

2

LGS 203

Hospitality Law I

2

-

2

FREN 203

Hospitality French

2

-

2

HCM 207

Internship I

-

3

1

TOTAL CREDIT HOURS

16

15

21

LEVEL 200-SEMESTER TWO

COURSE

CODE

COURSE TITLE

THEORY

PRACTICAL

CREDIT

HOURS

HCM 214

Food Production Operation IV

2

3

3

HCM 224

Food andBeverage Service IV

2

3

3

HCM 234

Front OfficeOperation III

2

3

3

HCM 244

Accommodation Operation IV

2

3

3

MKT 204

Hospitality Marketing

2

-

2

LGS 204

Hospitality Law II

2

-

2

ACT 206

Hospitality Accounting II

2

-

2

SCN 256

Engineering and Maintenance

2

-

2

TOTAL

16

12

20

LEVEL 300-SEMESTER ONE

COURSE

CODE

COURSE TITLE

THEORY

PRACTICAL

CREDIT

HOURS

HCM 315

Food Production Management I

2

3

3

HCM 325

Food and Beverage Management, I

2

3

3

HCM 335

Front Office Management

2

3

3

HCM 345

Accommodation Management I

2

3

3

HCM 375

Bar Operation and Management

2

3

3

ENT 301

Entrepreneurship I

2

-

2

STA 305

Project Seminars

-

3

1

HCM 307

Internship II

-

3

1

TOTAL

12

21

19

LEVEL 300-SEMESTER TWO

COURSE

CODE

COURSE TITLE

THEORY

PRACTICAL

CREDIT

HOURS

HCM 316

Food Production Management II

2

3

3

HCM 326

Food and Beverage Management II

2

3

3

HCM 346

Accommodation Management II

2

3

3

HCM 366

Hospitality Operation Management

2

-

2

HCM 304

Hospitality Management

2

-

2

SMS 316

Human Resource Management

2

-

2

ENT 302

Entrepreneurship II

2

-

2

STA 306

Project Work

2

3

3

TOTAL

16

12

20

 

Programme Session
Programme Duration

About KsTU

Kumasi Technical University was established in 1954 as Kumasi Technical Institute (K. T. I. ) to offer craft courses. In 1963, the Institute was converted to a non-tertiary Polytechnic status under the Ghana Education Service to start offering, in addition, technician diploma and sub- professional courses.

Contact info

Location: Kumasi - Ashanti Region, Ghana, W/A

Postal Address: P. O. Box 854, Kumasi 

Email: info@kstu.edu.gh 

Tel: Admissions: +233(0)322 496 534, +233(0)322 496 380