Bakery and Confectionery Management At School of Hospitality & Tourism
Bakery and Confectionery Management (NC)
Curriculum
Bread Making
Bakery Theory and Raw Materials
Introduction to Computers
Confectionary and Cake Decoration
Nutrition Hygiene and Safety
Communication
Accounting I
Entrepreneurial Skills Development
National and Strategic Studies
Bakery and Confectionery Management (ND)
Curriculum
Bread making
Confectionary
Decoration
Bakery theory
Computer application
Principles of Management
Principles of Marketing
Principles of Economics
Accounting II
On The Job Training
Bakery Technology (HND)
Curriculum
Marketing Management
Human Resources Management
Financial Management
Management Information System
Purchasing and Stores Management
Production Management
Advanced Bakery Techniques
Advanced Confectionery Techniques
Lecturer in Charge
Mrs. F Zibwi
Entry Requirements
National Certificate
5 ‘O’ levels including English language, ‘A’ level will be an added advantage.
National Diploma
National Certificate or equivalent
Higher National Diploma
Full National Diploma
Industrial Placement
This is part of our curriculum which offers a perfect opportunity for students to learn practical skills much needed by industry. Students are given an opportunity to work in an industrial establishment for 1 year
How to apply for admission
Submit an Application letter and certified copies of your Educational certificates, Birth certificate and National Identity document to:
The Director
Att: Training Manager
School Of Hospitality and Tourism
cnr Park Road & 12th Avenue
PO Box AC 410,
Ascot
Bulawayo, Zimbabwe
Email: info@schoto.ac.zw