Diploma In Introduction To Hospitality Industry
Curriculum structure
| Module | Code | Credits |
|---|---|---|
| Basic Ingredients | 343401100-KM-01 | 3 |
| Peronal Hygine and Safety | TM11 | 3 |
| Food Safety and Quality Assurance | TM12 | 3 |
| Workplace Safety | TM13 | 5 |
| Theory of Safety Supervision | TM14 | 3 |
| Numeracy and Unit of Measure | TM15 | 2 |
| Computer Litracy and Research | TM16 | 2 |
| Intoduction to Nutrition and Diets | TM17 | 4 |
| Gastronomy, Basic Scientific Principles, Flavour Construction and Global Cuisines | TM19 | 1 |
| Introduction to the Kitchen, and the Hospitality and Catering Industry | TM20 | 2 |
| Theory of Staff Resource Management | TM21 | 1 |
| Menu Planning and Recipe Costing | TM22 | 5 |
| Food Preparartion Methods and Techniques | TM23 | 8 |
| Food Cooking Methods and Techniques | TM24 | 10 |
| Personal Development as a Chef | TM25 | 2 |