HIGHER NATIONAL DIPLOMA (HND) IN HOSPITALITY MANAGEMENT - CULINARY ARTS

Course Contents Entry Requirements

MANDATORY UNITS At least 2 'A' Levels or equivalent

The Contemporary Hospitality Industry
Finance in the Hospitality Industry
Customer Service
NTC level 2 (now NC Level 4) qualification with work
experience Foreign non English-speaking learners may
have to undergo further selection exercise to ensure they will
be able to follow the course.

Research Project

Food and Beverage Operations Management

Rooms Division Operations Management

The Developing Manager

SPECIALIST UNITS

Human Resources Management for Service Industries

Work-based Experience

Small Business Enterprise

Planning and Managing Food Production and Beverage

 Service

World Food

Creative Patisserie (double unit)

New Product Development in Food

Food Safety Management

Nutrition and Diet

Duration Mode

3 years Full-Time

Certification Centre (Click for contact details)

Edexcel (UK) cole Hotelire Sir Gaetan Duval

FOOD PRODUCTION NC LEVEL 4

Course Contents Entry Requirements

 Demonstrate knowledge of commercial food costs and portion control Minimum SC or NTC level 3 or NC level 3
Food Production + working experience
Analyse and present an international cuisine topic in the hospitality
industry Minimum 17 years

Demonstrate knowledge of characteristics and commercial catering

preparation of complex larder items

Demonstrate knowledge of commercial catering applications of complex

leavened and unleavened dough

Demonstrate knowledge of commercial catering applications of complex

sauces and soups

Demonstrate knowledge of commercial catering applications of game

animals in a commercial kitchen

Demonstrate knowledge of commercial catering applications of hot and

cold desserts

Demonstrate knowledge of commercial catering applications of pastry and

baking items

Demonstrate knowledge of commercial catering applications of rice and

farinaceous products

Demonstrate knowledge of commercial catering applications of shellfish

Prepare and bake complex cakes and sponges in a commercial kitchen

 Prepare and cook complex egg dishes in a commercial kitchen

Prepare and cook complex fish dishes in a commercial kitchen

Prepare and cook complex hot and cold desserts in a commercial kitchen

Prepare and cook complex hot finger food and canapes in a commercial
kitchen

Prepare and cook complex meat dishes in a commercial kitchen

Prepare and cook complex pasta dishes in a commercial kitchen

Prepare and cook complex pastry dishes in a commercial kitchen

Prepare and cook complex sauces in a commercial kitchen

Prepare and cook complex soups in a commercial kitchen

Prepare and cook complex vegetable dishes in a commercial kitchen

Prepare and cook game animals in a commercial kitchen

Prepare and cook jams and jellies in a commercial kitchen

Prepare and cook pates, terrines, galatines and cold set coatings in a
commercial kitchen

Prepare and cook pickles, chutneys and preserves in a commercial kitchen

 Prepare and cook shellfish dishes in a commercial kitchen

Prepare and present cold buffet products in a commercial kitchen

Prepare and present cold hors d'oeuvres in a commercial kitchen

Duration Mode

Full Time:1 year Full-Time

Certification Centre (Click for contact details)

Mauritius Institute of Training and Development (MITD) cole Hotelire Sir Gaetan Duval

HIGHER NATIONAL DIPLOMA (HND) IN HOSPITALITY MANAGEMENT

Course Contents Entry Requirements

MANDATORY UNITS At least 2 'A' Levels or equivalent

The Contemporary Hospitality Industry NTC level 2 (now NC Level 4) qualification with work
 Finance in the Hospitality Industry experience

Customer Service Foreign non English-speaking learners may have to undergo

further selection exercise to ensure they will be able to follow
Research Project the course.

Food and Beverage Operations Management

Rooms Division Operations Management

The Developing Manager SPECIALIST UNITS

Marketing in Hospitality

Human Resources Management for Service Industries

Work-based Experience

Hospitality Operations Management

Conference and Banqueting Management

Quality Management in Business

Facilities Operations and Management

External Business Environment

Small Business Enterprise

 Food Safety Management

Sustainable Tourism Development

Duration Mode

3 years Full-Time

Certification Centre (Click for contact details)

Edexcel (UK) cole Hotelire Sir Gaetan Duval

FOOD PRODUCTION NC3

Course Contents Entry Requirements

Demonstrate knowledge of boiling and baking in the commercial catering Form IV or Equivalent
industry
Minimum 17years old
Demonstrate knowledge of commercial food sources and food costs

Demonstrate knowledge of common types and uses of commercial catering

equipment

Demonstrate knowledge of frying and grilling as cookery methods in the

 commercial catering industry

Demonstrate knowledge of knife care, storage, and carrying for the

hospitality industry

Demonstrate knowledge of terminology used for food and recipes in

commercial cookery

Prepare and cook a cake, a sponge and scones in the hospitality industry

Prepare and present egg and cheese dishes in the hospitality industry

Prepare and present fruit and vegetables in the hospitality industry

Prepare and present hot finger food in the hospitality industry Prepare and
present meat in the hospitality industry

Prepare and present stock, sauce and soup in the hospitality industry

Prepare, cook and present seafood in the hospitality industry

Clean and store cutlery and crockery in a commercial kitchen

Clean and store glassware in a commercial kitchen

Clean food production areas, equipment and utensils in a commercial

kitchen

Cook food by baking in a commercial kitchen

 Cook food by boiling in a commercial kitchen

Cook food by braising and stewing in a commercial kitchen

Cook food by frying in a commercial kitchen C

ook food by grilling in a commercial kitchen

Cook food by poaching in a commercial kitchen

Cook food by roasting in a commercial kitchen

Cook food by steaming in a commercial kitchen

Cook food using a microwave oven in a commercial kitchen

Deep fry foods using low fat absorption techniques

Demonstrate knowledge of deep frying using low fat absorption techniques

Demonstrate knowledge of the characteristics of commercial cookery

methods and their applications

Handle and maintain knives in a commercial kitchen

Prepare and present basic sandwiches for service in a commercial kitchen

Prepare and present salads for service in a commercial kitchen

Prepare fruit and vegetables in a commercial kitchen

 assemble and present basic cold canaps in a commercial kitchen

Bake basic cakes, sponges and scones in a commercial kitchen

Bake basic leavened and unleavened dough in a commercial kitchen

Cook basic egg dishes in a commercial kitchen

Cook basic fish dishes in a commercial kitchen

Cook basic hot finger food and canapes in a commercial kitchen

Cook basic meat dishes in a commercial kitchen

Cook basic pasta dishes in a commercial kitchen

Cook basic soups in a commercial kitchen

Cook basic stocks and sauces in a commercial kitchen

Cook basic vegetable dishes in a commercial kitchen

Cook dried pulse dishes in a commercial kitchen

Cook rice based dishes in a commercial kitchen

Demonstrate knowledge of basic nutrition in commercial catering

Demonstrate knowledge of characteristics and commercial catering

preparation of larder items
 Demonstrate knowledge of commercial catering applications of basic
stocks, sauces and soups

Demonstrate knowledge of commercial catering applications of cakes,

sponges, and scones

Demonstrate knowledge of commercial catering applications of fish

Duration Mode

1 Year Apprenticeship Scheme

Certification Centre (Click for contact details)

Mauritius Institute of Training and Development (MITD) cole Hotelire Sir Gaetan Duval
Lechou Training Centre

NATIONAL DIPLOMA IN HOTEL MANAGEMENT

Course Contents Entry Requirements

CORE Either (i) Cambridge School Certificate and at least 5 years

of work experience at supervisory level in the hotel industry. Or
Principles & Practices of Management (ii) National Trade Certificate Level 2 (NTC 2) in any hotel
trade and at least 2 years of working experience at supervisory
level in the hotel industry. Or (iii) Mature candidates from the
 Business Communications hotel sector not having the required academic qualifications may
also be considered.
Financial Accounting

Hotel Sales and Marketing

Hospitality Operations Management with Tourism

Cost Accounting

Human Resource Management for Hotels

Sustainable Development practices in Hospitality

Workplace Safety & Health Promotion

Service Marketing

Resort Management

Quality Management for hotels

FOOD & BEVERAGES OPTION

Bar and Cellar Operations

Kitchen Operations

Food & Beverage Cost Control

 Food Safety and Nutrition

Food & Beverage Management & Promotion

Banqueting and Event Management

Facilities Operations

Front Office Operations

Food & Beverage Management & Promotion

Housekeeping Operations

Work Based Assessment

ELECTIVE 2 ROOMS DIVISION

Front Office Operations and Management

Housekeeping Operations and Management

Food & Beverage Operations

Customer Service

Front Office Operations and Management

Housekeeping Operations and Management

 Banqueting and Event management

Facilities Operations

Facilities Planning and design Management

Mauritian Tourism Products

Work Based Assessment

Duration Mode

Part Time: A minimum of 2years and a maximum of 5 years to Apprenticeship Scheme

clear all modules. The programme consists of 22 modules of 45
taught-hours duration and a work based project. Each semester
will comprise of 4 modules. Each academic year includes two
semesters of 15 weeks each (excluding the Exam period) and each
semester is comprised of activities of teaching and learning
strategies.

Certification Centre (Click for contact details)

Mauritius Institute of Training and Development (MITD) cole Hotelire Sir Gaetan Duval

BASIC FOOD PREPARATION

 Course Contents Entry Requirements

Introduction to the Hotel & Tourism Industry Profile of Trainees: Minimum age of 17

Kitchen Tools and Equipments

Product knowledge

Food Preservation

Basic Cooking Techniques

Duration Mode

120 hours Part-Time

Certification Centre (Click for contact details)

Non Award - Certificate of Attendance cole Hotelire Sir Gaetan Duval

BASIC FOOD SAFETY

Course Contents Entry Requirements

Food safety hazards Profile of Trainees: People employed in all sectors of the
food industry requiring an elementary knowledge on food
 Food Poisoning and Food Borne Infections hygiene principles and practices.

Food spoilage

Contamination and its Control in Food Premises and

Equipment

Good practices to control food safety hazards

Cleaning and Disinfection

Food Pests and their Control

Personal Hygiene

Duration Mode

6 hours Part-Time

Certification Centre (Click for contact details)

MITD Certificate of Attendance cole Hotelire Sir Gaetan Duval

BASIC FOOD SERVICE

Course Contents Entry Requirements

 Restaurant Personnel Profile of Trainees: School leavers having studied up to Form
III
Restaurant Equipment and Furniture

Order Taking

Table Set Up

Different Types of Service : Silver Service, Plated

Service

Wine Service

Welcome Procedures

Buffet Set up

Duration Mode

150 hours Part-Time

Certification Centre (Click for contact details)

Non Award - Certificate of Attendance cole Hotelire Sir Gaetan Duval

MANAGING FOOD SAFETY

Course Contents Entry Requirements

Relationships between Food Hygiene and Food Poisoning Profile of Trainees: This programme is
planned for Managers with overall
Basic Notions of Microbiology and Bacteriology, with particular emphasis on responsibility for food safety in the industry
Pathogenic and Spoilage Micro-Organisms and for trainers who wish to present
Elementary Food Hygiene Course
Food Borne illnesses

Non Bacterial Food Poisoning

Contamination of Food and its Control

Food Storage and Temperature Control

Food Preservation

Design and Construction of Food Premises

Cleaning and Disinfection

Pest Control

Personal Hygiene

Education and Training of Food Handlers

Food Legislation

Management Control Techniques

 Duration Mode

30 hours Part-Time

Certification Centre (Click for contact details)

MITD Certificate of Attendance cole Hotelire Sir Gaetan Duval

SUPERVISORY SKILLS

Course Contents Entry Requirements

The challenges and qualities of supervision Profile of Trainees: Supervisors in the Tourism and
Hospitality industry namely Front Office, Reservation and
Leadership skills Housekeeping supervisors, Chef de Rang, Chef de Partie and
Other potential candidates.
Self Management

Team building

Planning and Control

Understanding Motivation and Behavior

Duration Mode
 48 hours Part-Time

Certification Centre (Click for contact details)

MITD Certificate of Attendance cole Hotelire Sir Gaetan Duval

THE BASICS FOR HACCP IMPLEMENTATION

Course Contents Entry Requirements

Food safety hazards and their consequences on human health and Profile of Trainees: People employed in all sectors
food business of the industry and who are involved in the
implementation, monitoring and running of a
Contamination of Food and its Control HACCP-based food safety management system.

Food Storage and Temperature Control

Review of Pre-requisite

Programs and their relative control measures: Layout of Food

Premises and workflow, Cleaning and Disinfection, Pest Control,

Personal Hygiene

Food Legislation

Management Control Techniques

Duration Mode

12 hours Part-Time

Certification Centre (Click for contact details)

MITD Certificate of Attendance cole Hotelire Sir Gaetan Duval