Diploma in Hotel Management and Institutional Catering
The diploma in Institutional Catering is designed for those interested in working as Professional Caterers in institutions. The course contents include:

First Year Quarter I  DIC   200   Food Theory DIC   201   Food Service Operations DIC   202   Business Communication DIC   203   Hygiene DIC   204   French / German           Quarter II  DIC   205   Introduction to Tourism DIC   206   Information Technology DIC   207   Food Preparation Principles I DIC   208   Computer Applications I DIC   209   French / German           Quarter III       DIC   210   Bar and Beverage Service DIC   211   Front Office Procedures and Operations DIC   212   Food Preparation Principles II DIC   213   Food and Society DIC   214   French / German

Second Year Quarter I DIC   215   Fundamentals of Accounting DIC   216   Nutrition DIC   217   Housekeeping DIC   218   French / German DIC   219   Business Ethics           Quarter II    DIC   220   Food Preparation Practical I DIC   221   Food Costing and Control DIC   222   Hospitality Supervision DIC   223   Hospitality Professional Practice DIC   224   Food Preparation Practical II           Quarter III DIC   225   Industrial Attachment and a Report