Bakery and Confectionery Management (NC)
Curriculum Bread Making Bakery Theory and Raw Materials Introduction to Computers Confectionary and Cake Decoration Nutrition Hygiene and Safety Communication Accounting I Entrepreneurial Skills Development National and Strategic Studies
Bakery and Confectionery Management (ND)
Curriculum Bread making Confectionary Decoration Bakery theory Computer application Principles of Management Principles of Marketing Principles of Economics Accounting II On The Job Training
Bakery Technology (HND)
Curriculum Marketing Management Human Resources Management Financial Management Management Information System Purchasing and Stores Management Production Management Advanced Bakery Techniques Advanced Confectionery Techniques
Lecturer in Charge
Mrs. F Zibwi
Entry Requirements
National Certificate
5 ‘O’ levels including English language, ‘A’ level will be an added advantage.
National Diploma
National Certificate or equivalent
Higher National Diploma
Full National Diploma
Industrial Placement
This is part of our curriculum which offers a perfect opportunity for students to learn practical skills much needed by industry. Students are given an opportunity to work in an industrial establishment for 1 year
How to apply for admission
Submit an Application letter and certified copies of your Educational certificates, Birth certificate and National Identity document to: The Director Att: Training Manager School Of Hospitality and Tourism cnr Park Road & 12th Avenue PO Box AC 410, Ascot Bulawayo, Zimbabwe Email: info@schoto.ac.zw