Professional Cookery (NC)
Curriculum Language and Communication Pastry Food Prep, Larder and Commodities Introduction to Computers Accounting I Nutrition, Hygiene and Safety Entrepreneurial Skills Development National and Strategic Studies
Professional Cookery (ND)
Food Production- Larder and theory Food production-larder and practical Pastry- Theory Pastry – Practical Accounting II Principles of Marketing Principles of Economics Principles of Management Computer Applications On The Job Training
Professional Cookery (HND)
Marketing Management Human resources Management Financial Management Management Information System Purchasing and Stores Management Production Management Culinary Arts Practical Research Project
Lecturer in Charge
Mrs N. Sibanda
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