Catering is recognised as one of the fastest growing industries that produces goods and services for direct consumption. A module for certificate in hotel and institutional catering is aimed at boosting the human resource capacity that can contribute to high quality service delivery in the catering sector. It will further propel and promote the growth of the economic, social and structural transformation of the economy in terms of its GDP and attract tourists to the country. The curriculum is in line with the BTVET Act of (2008), the BTVET Strategic Plan2011 – 2020 of “Skilling Uganda’’ and the Uganda Vision 2040. The modules are packaged in a manner that will enable the learner to attain particular skills required for performing tasks at any level of the respective year of study. The competences that the learner is expected to acquire are clearly spelt out in the modules covered in each of the semesters of the academic years.

Modules such as Computer Applications, Basic Kiswahili, Basic French and Life Skills are aimed at enhancing the learner’s communication, report writing, and presentation skills. While modules like Food Production, Food and Beverage, Fundamentals of Housekeeping, Office Operations, Fundamentals of Nutrition, Basic Pastry and Bakery and Real Life Project; are aimed at equipping the learner with the core hands-on skills and techniques in hotel and institutional catering.


Entrepreneurship skills module is hoped to provide the learner with skills of starting, operating and sustaining an enterprise in an ethical manner. Internship, which is done at the end of each academic year, is aimed at bridging the gap between institutional-based training and the world of work.


The professional profile developed is an amalgamation of the various tasks from which modules are formed. The educational concept which has been developed focuses on assessment criteria, roles of the learner and academic staff. The skills to be acquired are expected to enhance the learner’s confidence and ability to participate effectively in income generating activities, both as a member of the business world and creative citizen dealing with issues that impact on other people’s lives.

When effectively implemented, this syllabus is intended to produce graduates with skills in:
i) food production
ii) food costing
iii) food and beverages service
iv) housekeeping
v) laundry operations
vi) reception operations

Duration of the Programme

The National Certificate in Hotel and Institutional Catering is full time programme to be taught in two academic years. Each academic year will consist of two semesters composed of 17 weeks of which 15 shall be for training and continuous assessments and 2 for final examinations.

The CBET system caters for free exit before completion of the programme once the learner has obtained reasonable skills to enable him / her do some work to earn a living. Such a learner may return to continue with the programme at a later date as long as it is done within a period of not more than 5 years from the date of enrolment.

Admission / Entry Requirements

A candidate shall be eligible for admission to National Certificate in Hotel and Institutional Catering programme on meeting any of the following minimum qualifications:

a) Ordinary Level Entry Scheme (Uganda Certificate of Education)
The candidate should be a holder of Uganda Certificate of Education with three passes without restrictions on the passes and year of sitting.

b) Certificate Entry Scheme
The candidate should hold a Junior Vocational Certificate (JVC) or any other relevant certificate obtained from a recognised institution.


Kampala Polytechnic Mengo (KPM)

Kampala Polytechnic Mengo (KPM)

Plot 1102 Kabaka Anjagala Road,
opposite Best-buy Supermarket
.Next to Oil-Com Petro Station towards Kabaka's Palace (lubiri)

P.O.Box 14349, Kampala (U)

Phone: +256 414 272673

              +256 772 492537

              +256 756 887869

              +256 705 900033

E-Mail: info[at]