Certificate in Hospitality and Tourism Management-CHTM

Program Goal

This programme offers skills in health and wellness service, service quality management, hotel distribution management, management of crisis in hotels. The course also introduces the student to the managerial processes involved in travel business operations and destination management.

Career Opportunities

  • Travel Agent
  • Tour Operator
  • Event & Conference Organiser
  • Tour Guide
  • Sommeliers

Programme Goals:

  • Develop conceptual skills in the analysis of concepts and practices in hospitality management,
  • Develop knowledge, skills and competence to the level where students can make a professional contribution to the development process,
  • Learn the best tourism management practices that would encourage sustainable tourism at all levels.
  • Change mentality on the tourism industry and the best approaches for developing tourism products.

Duration of the programme

Two (2) trimesters


Minimum Entry Requirements

  • KCSE Aggregate grade of D+
  • D-Either English or Kiswahili
  • Minimum grade of D- in any of the following: Mathematics/ Business Studies/ Geography/ History/CRE/Computer Studies/Agriculture


Learning outcomes

  1. Apply concepts and skills learned necessary to excel in the industry,
  2. Communicate effectively and confidently in the classroom, community and industry,
  3. Use knowledge gained to create favorable guest experiences by using professional service management techniques in a hospitality business environment.

CURRICULUM SETUP FOR CERTIFICATE IN HOSPITALITY AND TOURISM MANAGEMENT

YEAR 1 SEMESTER 1

CORE UNITS

  • CCU 100 Communication Skills
  • CHT 113 Food Production Practice
  • CHT 100 Food Production Theory
  • CFR 101 French Language
  • CCU 101 Information Communication Technology and Ethics
  • CHT 103 Introduction To Hospitality And Tourism
  • CHT 104 Introduction To Tours And Travel Operations


YEAR 1 SEMESTER 2

CORE UNITS

  • CHT 108 Airline Booking System
  • CHT 106 Attractions and Facilities
  • CHT 107 Food And Beverage Control
  • CHT 105 Food And Brevarages Services
  • CHT 110 Food Service Practice
  • CFR 102 French Language II

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