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 |