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The Certificate in Catering is a hands-on program designed to provide students with the fundamental skills and knowledge needed to excel in the catering industry. This course covers essential cooking techniques, food preparation, and service management, equipping graduates to pursue careers in restaurants, hotels, or as independent caterers.
Basic Culinary Techniques:
Students will learn essential cooking methods such as boiling, grilling, sautéing, and baking. The program focuses on preparing a variety of dishes, from local to international cuisines, ensuring a well-rounded culinary skill set.
Food Preparation and Menu Planning:
Understanding how to prepare ingredients and plan balanced, nutritious menus is a key part of the course. Students will be trained in portion control, food presentation, and recipe development, as well as how to create menus for different occasions and dietary needs.
Food Safety and Hygiene:
The course emphasizes the importance of maintaining high standards of hygiene in the kitchen. Students will learn food safety regulations, proper food handling, and kitchen cleanliness to ensure compliance with health standards and avoid contamination.
Baking and Pastry Skills:
Students will gain experience in baking a range of products, from bread to cakes and pastries. This section of the course covers techniques such as dough preparation, cake decoration, and producing desserts, offering students versatile skills for various catering settings.
Event Catering Management:
Students will learn the basics of catering for events, from small gatherings to large banquets. This includes planning and organizing catering services, understanding client requirements, and managing food service operations.
Customer Service and Communication:
Good customer service is vital in catering. The course will teach communication skills and how to handle customer interactions, ensuring client satisfaction and smooth event execution.
Budgeting and Cost Control:
Managing a catering business requires a keen understanding of budgeting. Students will be trained in basic accounting principles, cost control, and purchasing, to ensure profitability and efficiency in operations.
Assistant Cook/Chef:
Graduates can work as assistant chefs in restaurants, hotels, or catering companies, helping with food preparation, cooking, and kitchen management under the supervision of experienced chefs.
Independent Caterer:
Equipped with the knowledge to plan and prepare meals, graduates can start their own catering business, offering services for events such as weddings, parties, and corporate functions.
Baker/Pastry Chef:
Those with a passion for baking can specialize as bakers or pastry chefs, working in bakeries, cafes, or providing custom cakes and pastries for events.
Event Catering Coordinator:
Graduates can find work in event planning companies or catering businesses, coordinating the food and beverage aspects of events, ensuring smooth service, and liaising with clients to meet their needs.
Food Service Manager:
With some experience, graduates can take on roles in food service management, overseeing staff, managing kitchen operations, and ensuring that catering services run efficiently and profitably.
Personal Chef:
Graduates can offer personal chef services, preparing meals for private clients in their homes, catering to their dietary preferences and specific needs.
At least Post Primary Level.
Other Requirements
1. Cookery Materials for every term Shs. 20,000
2. A ream of Photocopying Paper (Rotatrim)
Uniform:
1. Boys: A black trouser. White long sleeved shirt & Black tie.
2. Girls: A black skirt (Panel), a white long sleeved shirt & black tie.
