Professional Cookery At School of Hospitality & Tourism
Professional Cookery (NC)
Curriculum
Language and Communication
Pastry
Food Prep, Larder and Commodities
Introduction to Computers
Accounting I
Nutrition, Hygiene and Safety
Entrepreneurial Skills Development
National and Strategic Studies
Professional Cookery (ND)
Food Production- Larder and theory
Food production-larder and practical
Pastry- Theory
Pastry – Practical
Accounting II
Principles of Marketing
Principles of Economics
Principles of Management
Computer Applications
On The Job Training
Professional Cookery (HND)
Marketing Management
Human resources Management
Financial Management
Management Information System
Purchasing and Stores Management
Production Management
Culinary Arts Practical
Research Project
Lecturer in Charge
Mrs N. Sibanda
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