The growth and development of the hotel and hospitality industry worldwide necessitates training of professional hospitality providers (Waitrons, Cooks, Chefs, and Front Office Associates) to offer quality services for the target markets. The tourism industry under the Ministry of Tourism Wild life and Antiquities is one of the fastest growing sectors in Uganda’s economy. The urge to equip Ugandans with measurable set of knowledge, skills, and attitude to perform a task effectively has called for a review in the curricula. It is vital to ensure that learners gain the best possible competences in order to provide them with a realistic chance of succeeding in today’s highly competitive job market. The quality of training provided should be judged above all by its potential impact on the learners’ performance.
Studying Institutional catering fosters intellectual, social and moral development by assisting learners to think critically about the role they play in communities. The skills acquired shall enhance learners’ confidence and ability to participate effectively in income generating activities; not only as members of the business world, but also as informed citizens dealing with issues emanating from all activities that impact on their lives.
When properly implemented, this module will produce NDHIC graduates who are able to:
- Prepare and produce food
- Cost and control food waste
- Serve food and beverages
- Perform housekeeping activities
- Carry out laundry operations
- Keep and maintain linen
- Take charge of reception operations
- Organise and manage events
National Diploma in Hotel and Institutional Catering is a full time programme that shall run for a period of 2 academic years and in any case not exceeding a maximum of 5 years. Each academic year will consist of two semesters composed of 17 weeks of which 15 weeks shall be for training and continuous assessments and 2 weeks for final examinations. However, the CBET system allows free exit before completion once the learner obtains some skills to enable him/her earn a living; and may continue with the programme at a later date.
A candidate shall be eligible for admission to the National Diploma in Hotel and Institutional Catering programme on meeting any of the following entry requirements:
a) Direct entry scheme
A learner must have advanced level certificate (UACE) with at least one principal pass and two subsidiary passes in the principal subjects obtained at the same sitting.
b) Certificate entry scheme
A learner should have a certificate in any course obtained from a recognised training institution.
a) Except where stated otherwise, each module shall be assessed out of 100% marks as follows:
Continuous assessments 40%
Final examinations 60%
The marks shall be converted into Grade Points.
b) Continuous assessments shall consist of:
i) Practical work
ii) Classroom exercises and presentations
iii) Take home assignments to test knowledge and ability to research.
iv) Tests to gauge the students’ understanding and acquisition of knowledge and skills.
v) Reports on study visits, projects, and industrial training.
c) There shall be final examinations within the last two weeks at the end of every semester, set and conducted by UBTEB.
For a module without practical work, continuous assessments shall be awarded as follows:
Several assignments, tests, and practical evaluations shall be
Professional Profile for NDHIC graduates
This section describes samples of the job titles and the related tasks that can be performed by the NDHIC graduates.
Main Job Titles and Tasks for NDHIC graduates include the following:
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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