Programme Name: Certificate in General Catering
Programme Code: UCEGNCAFXU1A
PROGRAMME DESCRIPTION
PROGRAMME DESCRIPTION
The General Catering course is designed to I meet the needs of individuals who desire to eenter the catering industry and those already in the industry wanting to improve their I knowledge and skills. Focus areas will include' Culinary Arts Practical, Menu Planning, Food Safety and Sanitation (to include Hazard, Analysis Critical Control Point - HACCP) and Functions Management.
DURATION OF THE COURSE
The General Catering course has a duration of one full year including the summer. Students are required to attend classes three evenings per week. In addition, students are required to attend classes three evenings per week during the summer session.
CAREER OPPORTUNITIES
The COURSE prepares persons who wish to work with or start up their own catering business.
ENTRY REQUIREMENTS
Applicants should have a minimum of two CXC General Proficiency subjects, Levels I,II OR III (as of ( June 1998) or GCE O' Levels (A, B, or C). Subjects should include English Language. Applicants who do not meet the matriculation requirements, but who have several years related work experience, may be considered under the Prior Learning Assessment (PLA) programme.
PROGRAMME GOALS AND OBJECTIVES
The goal of the programme will be accomplished through:
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a commitment to student learning
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application of principles and techniques relevant to catering and food service
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comprehension and application of communication and numeracy skills
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development of good attitudes to the field and practice of catering management
Detailed Programme Structure
| Module Code | Module Name | Credits |
|
| Semester 1 | |||
| BAK1003 | Sanitation & Food Safety | 2 |
|
| COM1013 | Certificate Communication | 2 |
|
| FSM1014 | Catering Practice Theory 1 | 1 |
|
| FSM1015 | Catering Practice Practical 1 | 2 |
|
| MAT1041 | Applied Mathematics for Food Service | 2 |
|
| Semester 2 | |||
| BAK1018 | Basic Food Costing | 2 |
|
| COM1014 | Certificate Communication | 1 |
|
| FSM1016 | Catering Practice Theory 2 | 1 |
|
| FSM1017 | Catering Practice Practical 2 | 2 |
|
| FSM1025 | Restaurant Development 1 | 2 |
|
| Summer | |||
| FSM1019 | Dining Room & Banquet Management | 3 |
|
| FSM1026 | Restaurant Development 2 | 2 |
|
| FSM1027 | Catering Practical 3 | 2 |
|
| MAN1007 | Managerial Skills | 1 |