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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.


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. 

 

Structure of the Programme

The structure of the programme in semester-by-semester schedule with respective credit value of each course are captured in the following tables.

Year One - Semester I

CODE

COURSE

T

P

C

BHCM 101

Front Office Operation I

2

4

4

BHCM 109

Project I (Front Office)

0

4

2

BHCM 105

Catering French I

2

0

2

COS 101

Communication Skills I

2

0

2

BHCM 103

Housekeeping Operations I

2

4

4

AFS 101

African Studies I

0

0

0

CLT 101

Computer Literacy I

2

2

3

BHCM 107

Culinary Mathematics

2

0

2

TOTAL

 

12

14

19

Year One - Semester II

CODE

COURSE

T

P

C

BHCM 102

Culinary Skill 1

2

4

4

BHCM 110

Project (Culinary Skills)

0

4

2

BHCM 108

Catering Science I

2

0

2

AFS 102

African Studies II

2

0

2

BHCM 104

Restaurant Service 1

2

4

4

BHCM 106

Hygiene, Sanitation and Safety

2

0

2

COS 102

Communication Skills II

2

0

2

CLT 102

Computer Literacy 11

2

0

2

Total

 

14

12

20

Year Two - Semester I

CODE

COURSE

T

P

C

BHCM 201

Front Office Operation II

2

4

4

BHCM 207

Hospitality & Tourism marketing

2

0

2

BHCM 205

Catering French II

4

0

4

BHCM 203

Housekeeping Operation II

2

4

4

BHCM 209

Purchasing, Costing &Control

2

0

2

BHCM 215

Project (Housekeeping)

0

6

3

TOTAL

 

12

14

19

Year Two - Semester II

CODE

COURSE

T

P

C

BHCM 202

Culinary Skills II

2

4

4

BHCM 208

Catering Science II

2

2

3

BHCM 204

Restaurant Service II

2

4

4

BHCM 214

Project VIII (Restaurant Service)

0

4

2

BHCM 206

Nutrition

2

0

2

BHCM 210

Travel and Tourism

2

2

3

BHCM 228

Industrial Attachment

1

2

2

TOTAL

 

11

18

20

Year Three - Semester I

CODE

COURSE

T

P

C

BHCM 301

Room Division Management

2

4

3

BHCM 303

Hospitality Laws

2

0

2

BHCM 305

Hotel & Restaurant Accounting

2

0

2

BHCM 307

Organizational Behaviour

2

0

2

BHCM 309

Entrepreneurship I

2

0

2

BHCM 311

Research Methods

2

2

2

BHCM 313

Project (Room Division management)

0

4

3

TOTAL

 

12

10

16

Year Three - Semester II

CODE

COURSE

T

P

C

BHCM 304

International Cuisines

2

4

4

BHCM 316

Project (International Cuisine/Product Development)

0

4

2

BHCM 310

Food Processing and Preservation

2

0

2

BHCM 360

Food and Society

2

0

2

BHCM 302

Food & Beverage Management

2

4

4

BHCM 308

Bar Operations and Management

2

4

4

TOTAL

 

10

16

18

Year Four - Semester I

CODE

COURSE

T

P

C

BHCM 401

Industrial Training

0

10weeks

16

BHCM 405

Live Task

0

4weeks

3

BHCM 403

Industrial Training Report

2

0

2

TOTAL

4

14weeks

21

Year Four - Semester II

CODE

COURSE

T

P

C

BHCM 404

Technology in the Hospitality Industry

2

2

3

BHCM 406

Hospitality Ethics

2

0

2

BHCM 408

Human Resource Management

2

0

2

BHCM 410

Engineering and Maintenance Management

2

0

2

BHCM 412

Entrepreneurship II

2

0

2

BHCM 402

Project Work

6

0

6

 

TOTAL

14

2

17


 

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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