Bachelor of Technology in Hospitality Management and Catering Technology

Introduction

The Bachelor of Technology in Hospitality Management and Catering Technology program's mission is to provide students with the knowledge, technical abilities, and moral principles they need to be successful leaders in the hospitality sector. Our goal is to offer a thorough education that combines real-world experience, critical thinking, and creativity so that graduates can become creative and prosperous professionals in the hospitality and catering industry. The program includes both theoretical and practical courses, and students may have opportunities to gain hands-on experience through internships or industry placements. 

Aim 

The Bachelor of Technology in Hospitality and Catering Management programme aims to provide an avenue for students to gain significant skills and knowledge regarding the hospitality sector and be able to successfully function in managerial positions in the hospitality industry and develop their total personality to become self-sufficient entrepreneurs. 

Objectives  

The specific objectives of the program are to: 

1. teach students the theoretical knowledge and concepts in hospitality operations management
2. equip students with practical skills and competencies to enable them perform the requisite tasks in the hospitality industry.
3. train students to manage room division operations and restaurant and bar operations in medium and large hotels. 
4. equip students with professional ethics and standards in the hospitality industry.
5. develop student’s total personality and give them enough skills and competencies to become self-sufficient entrepreneurs.
6. train students to use computer software such as Property Management Systems (PMS) to plan menus and solve hospitality business related problems such as theft, pricing and billing, etc.
7. equip students to do critical thinking and analyze issues affecting the hospitality industry, and the ability to conduct research and propose solutions that will propel the industry forward in the local environment. 

Job Opportunities

Graduates of this program may pursue careers in a variety of industries, including:

• hotels and resorts
• restaurants
• catering companies
• event management
• tourism

They may also work as:

• general managers
• operations managers
• food and beverage managers
• event planners, and more.

Admission Entry Requirements 

A. WASSCE/SSSCE

Applicant for admission to a program at the Kumasi Technical University must have credit passes in three Core Subjects (English Language, Mathematics, and Integrated Science), and credit passes in three elective subjects (Economics, General knowledge in Art, Chemistry, Biology, clothing and textiles, and Food and Nutrition with an aggregate of 36/24 respectively or better.

B. Advanced Level applicants

Should have six Ordinary Level passes including Mathematics, English and a science subject and
three Advanced Level passes including Biology or one of the following; Economics, Agricultural Science, Chemistry and General knowledge in Art.
    

C. HND

Holders in Hospitality and catering related program with a minimum of a Second-Class Lower Division will be admitted to third year.

D. Holders of Cookery for the Catering Industry Parts I and II with English, Mathematics and Science will be admitted to first year.

E. Mature applicants should be;

Mature Applicants Must be 25 years old with legitimate documentary proof which is at least five (5) years old at the time of application, must pass Mature Students’ Entrance Examinations conducted by KsTU, may have to attend and pass an interview. Evidence of working experience will be an added advantage.   
  

F. Foreign Applicants

Foreign Applicants: Academic records of foreign applicants with the requisite qualification will be referred to GTEC for the determination of equivalence and eligibility for admission as well as placement. 

 

PROGRAMME STRUCTURE

Year One - Semester I                                      

Year One - Semester II

Year Two - Semester I

Year Two - Semester II 

Year Three - Semester I

Year Three - Semester II

Year Four - Semester I

Year Four - Semester II