Course Description:
Growth in the Hospitality Industry continues at an undaunted pace with endless career possibilities. The Hospitality Management program offers exposure to give students the skills necessary to excel in this exciting field:

  • Hospitality and Customer Services
  • Food Craft and Catering
  • Basic Cooking
  • Bakery and Pastry Chef
  • Front Office Executive
  • Housekeeping Supervisor
  • Travel and Tour Executive
All Hospitality Management students have to undergo the course that develop skills and knowledge in Sanitation, Nutrition, Basic Culinary Skills and Serving, Restaurant Operation, and Hospitality and Human Resources Management. Students are also required to complete stipulated hours of work experience in the Hospitality Industry. Many of the Hospitality faculty are professionals from their fields and involve students in numerous ACEF activities. Our student's classroom education is further enhanced by off campus field trips to local area restaurants, hotels and other Hospitality Industry operations.
Curriculum for the Hospitality Management Course:
  • Hospitality and Customer Services
  • Food Craft and Catering
  • Basic Cooking
  • Bakery and Pastry Chef
  • Front Office Executive
  • Housekeeping Supervisor
  • Travel and Tour Executive
Course Format:
  • Test at the end of the course to get realistic academic and industry feedback on projects
  • Module based structure with objectives, learning resources, discussion topic and practical programmes
  • Expert Support