National Certificate Hotel and Institutional Catering. (NCHIC)

Catering is recognized as one of the fastest-growing industries that produces goods and services for direct consumption. A module for the certificate in hotel and institutional catering is aimed at boosting the human resource capacity that can contribute to high-quality service delivery in the catering sector. It will further propel and promote the growth of the economic, social, and structural transformation of the economy in terms of its GDP and attract tourists to the country.

The curriculum is in line with the BTVET Act of (2008), the BTVET Strategic Plan2020 – 2030 of “Skilling Uganda’’ and the Uganda Vision 2040. The modules are packaged in a manner that will enable the learner to attain particular skills required for performing tasks at any level of the respective year of study. The competences that the learner is expected to acquire are clearly spelt out in the modules covered in each of the semesters of the academic years.

Modules such as Computer Applications, Basic Kiswahili, Basic French and Life Skills are aimed at enhancing the learner’s communication, report writing, and presentation skills. While modules like Food Production, Food and Beverage, Fundamentals of Housekeeping, Office Operations, Fundamentals of Nutrition, Basic Pastry and Bakery and Real Life Project; are aimed at equipping the learner with the core hands-on skills and techniques in hotel and institutional catering.