Entry Requirements not Added Yet

Year One - Semester One

YEAR I     SEMESTER I
CODE	COURSE UNIT TITLE	L	P	CH	CU
BHMIC  3111	Introduction to Food and Nutrition	30	60	60	4
BHMIC  3112	Health and Hygiene	45	30	60	4
BHMIC  3113	Housekeeping	45	30	60	4
BHMIC  3114	Business Communication Skills	45	00	45	3
BHMIC  3115	Introductory French/German/Swahili	30	30	45	3

 

Year One - Semester Two

BHMIC  3121	Events Management	30	30	45	3
BHMIC  3122	Hospitality Accounting	30	60	60	4
BHMIC  3123	Front Office Operations	45	30	60	4
BHMIC  3124	Food Preparation Principles 1	60	00	60	4
BHMIC  3125	Intermediate French/German/Swahili	30	30	45	3

 

Year Two - Semester One

BHMIC  3211	Food Preparation Principles 11	30	60	60	4
BHMIC  3212	Food Production and Presentation	60	00	60	4
BHMIC  3213	Food Service Operations	30	30	45	3
BHMIC  3214	Customer Care	60	00	60	4
BHMIC  3215	Advanced French/German/Swahili	30	30	45	3

 

Year Two- Semester Two

BHMIC  3221	Baking and Confectionery Production	15	90	60	4
BHMIC  3222	Computer Applications	15	60	60	4
BHMIC  3223	Bar and Beverage Management	30	60	60	4
BHMIC  3224	Food and Beverage Costing	50	20	60	4
BHMIC  3225	Research Methods	60	00	60	4

BHMIC  3231

Internship training & Report

00

150

75

5

 

Year Three- Semester One

BHMIC  3311	Entrepreneurship in Hospitality	45	00	45	3
BHMIC  3312	Business ethics	45	00	60	4
BHMIC  3313	Hospitality Human Resource Management	60	00	60	4
Specializations A: Hotel Management
BHMIC  3314	Laundry Operations	30	60	60	4
BHMIC  3315	Organisation Behaviour/Administration Fun	45	00	45	3
B: Institutional Catering
BHMIC  3316	Food Service Equipment and Design	45	30	60	4
BHMIC  3317	Nutrition and Dietetics	45	30	60	4

 

Year Three- Semester Two

BHMIC  3321	Research Project and dissertation	00	150	75	5
BHMIC  3322	Hotel and Catering Law	60	00	60	4
BHMIC  3323	Hospitality Service Marketing	60	00	60	4
Specializations A: Hotel Management
BHMIC  3324	Strategic Management	45	00	45	3
BHMIC  3325	Hospitality Facilities Management	45	30	60	4
B: Institutional Catering
BHMIC  3326	Food Processing and Preservation	30	60	60	4
BHMIC  3327	Food Speciality	15	90	60	4