Basic Hotel Operations
Course Content: Food Preparation Food and Beverage Service Housekeeping Front Office Customer Care IT
Entry Qualification: At least 3 O'levels
Basic Cookery Level 1
Course Content: Stocks, Soups, Sauces Beef Dishes Chicken Dishes Vegetarian Dishes Potato Dishes Rice Dishes Salads Sandwiches
Entry Qualification: No academic certification required
Advanced Cookery
Course Content: Stocks, Soups, Sauces Beef Dishes Chicken Dishes Vegetarian Dishes Potato Dishes Rice Dishes Salads Sandwiches
Entry Qualification: No academic certification required
Basic Baking Level 1 & 2
| Level 1 : Course Content | Level 2 : Course Content |
| Bread Rolls Plain Scones Swiss Rolls Small Cakes Marbled Loaf | Bakewell Tart Cornish Pastries, Pies, Sausage Rolls Samoosas Sugar Buns |
Entry Qualification: No academic certification required
Cake Making and Icing Level 1 & 2
| Level 1 : Course Content | Level 2 : Course Content |
| Sponge Cakes (Variety) Sacher Torte Marbled Cake Carrot Cake | Fruit Cake Bouquets Flower Making Cake Deco Techniques Cake Icing |
Entry Qualification: No academic certification required
Functions Décor
Course Content: Matching Colours Basic Table Laying Arrangement of Centre Pieces Table Decor Backdrop
Entry Qualification: No academic certification required
Functions Catering
Course Content: Food Production Food Service Costing
Entry Qualification: No academic certification required
Institutional Catering
Course Content: Food Production Food Service Costing
Entry Qualification: No academic certification required
Lecturer in Charge
Mrs C.T Madyara
How to apply for admission
For enquiries and admission contact the Lecturer in Charge: Adult & Continuing Education School Of Hospitality and Tourism cnr Park Road & 12th Avenue Bulawayo, Zimbabwe Tel: +263292258174 or +263292238084 Email: info@schoto.ac.zw