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:
- teach students the theoretical knowledge and concepts in hospitality operations management
- equip students with practical skills and competencies to enable them perform the requisite tasks in the hospitality industry.
- train students to manage room division operations and restaurant and bar operations in medium and large hotels.
- equip students with professional ethics and standards in the hospitality industry.
- develop student’s total personality and give them enough skills and competencies to become self-sufficient entrepreneurs.
- 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.
- 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 |