BSc Honours Culinary Arts and Hotel Catering (HCAHC)
| Module Code | Module Name | Description |
|---|---|---|
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LHM 101 |
Introduction to Tourism and Hospitality Industry |
This is an introductory module to all Tourism, Leisure and Hospitality programmes which introduce students to the tourism and hospitality industry. Students will be capacitated with the basic understanding of how the industry functions. |
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CAHC 102 |
Principles of Culinary Arts and Institutional Catering |
This module introduces students to culinary arts and hotel catering. Areas which are to be covered include history and development of culinary arts, challenges faced in the culinary arts and general catering. The course also has a special focus on local cuisine as a tool for marketing Zimbabwe as a destination of choice. Students will conduct practicals and develop expertise in Food preparation and catering in institutions which include hospitals, universities, colleges, barracks, prisons and schools |
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FOREIGN LANGUAGE (A student will choose 1 language which they will do up to 4TH level) |
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CHB101 |
Chinese for Beginners |
Students will be allowed to select one international foreign language which they will learn up to fourth level. The module is designed to train tourism and hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
|
GMB 101 |
Germany for Beginners |
Students will be allowed to select one international foreign language which they will learn up to fourth level. The module is designed to train tourism and hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
|
FRB 101 |
French for Beginners |
Students will be allowed to select one international foreign language which they will learn up to fourth level. The module is designed to train tourism and hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
|
POB 101 |
Portuguese for Beginners |
Students will be allowed to select one international foreign language which they will learn up to fourth level. The module is designed to train tourism and hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
|
KIF 101 |
Kiswahili for Beginners |
Students will be allowed to select one international foreign language which they will learn up to fourth level. The module is designed to train tourism and hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| CAHC103 | Food Preparations and Culinary Practices | This module is designed to equip students with the fundamental and basic concepts of food preparation and culinary techniques. The students will receive skills and knowledge in routine work practices in cookery to include the different methods of cooking and cooking techniques. Students are expected to develop competencies to enable them to design and cost menus. Students should be able to generate new ideas and approaches to solving problems. |
| LHM104 | Tourism Law, Regulations and Policies | The Tourism, Leisure and Hospitality Industry is governed by laws, policies and regulations. Students will be capacitated with skills and competencies to be able to develop new frameworks, and the ability to formulate policies which can be used in the industry. |
| CAHC 105 | Culinary Commodities Stores and Management | Reliable and affordable supplies of commodities are critical for the success of any particular organization as it affects the quality of the services, their availability and also influences the cost of production. Therefore, an effective commodity and stores management system must be in place to ensure their accessibility and effective utilization. Students will be equipped with knowledge and skills to management culinary arts. commodities. |
| CHB 102 | Chinese for Beginners | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| FRB 102 | French for Beginners | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| GMB 102 | German for Beginners | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| POB 102 | Portuguese for Beginners | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| KIF 103 | Kiswahili for Beginners | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| CAHC 201 | Kitchen design, Catering Planning and Management | This module on Kitchen design, catering planning and management enhances the programme by equipping students with skills and knowledge of chalking the layout, preparing surfaces, building enough spaces, fitting appliances and necessary equipment for the kitchen. The module will enable students to plan meals for specific events and give them a flair for cuisine creation and presentation. This module will also enable students to plan and manage catering in a cost-effective manner so as to become successful catering business people. |
| ETD 201 | Finance for Tourism | The module equips the students with the knowledge and competencies in business financial management that will be required as background for higher levels of study in their fourth year. Students can design frameworks for enhancing shareholder value. |
| CAHC 301 | Hotel Catering | This module on Hotel Catering is modelled to produce professionals for the international food and beverage industry. Graduates are equipped with all the necessary skills and knowledge required by the industry so that they have expertise in income generation from catering sells of food and beverage. Students are equipped with expertise in Food and beverages production in hotels on a large scale requiring a lot of planning and organization. Students will be skilled in catering management which they can choose to be a career option. |
| CHB 201 | Intermediate Chinese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| FRB 201 | Intermediate French | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| GMB 201 | Intermediate Germany | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| POB 201 | Intermediate Portuguese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| KIF 201 | Intermediate Kiswahili | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| CAHC 204 | Food and Beverages Operations | The goal of this module is to equip and enable the students to understand the fundamentals of food and beverage operations through the study of the nature and structure of the tourism, leisure and hospitality industry in conjunction with the principles of food and beverage operations. Production and service delivery is matched to food and beverage standard operating procedures, systems and sub-systems of food and beverage operations and product, tool and equipment competency. Focus is on principles of food and beverage management, planning and controlling, purchasing, product merchandising, menu marketing and human capital management. |
| BED 201 | Introduction to entrepreneurship skills and Development | This module introduces students to the fundamental concepts of entrepreneurship, skills development, and enterprise creation. It focuses on nurturing entrepreneurial mindsets, creativity, innovation, and opportunity recognition while equipping learners with practical skills for starting and managing small ventures. Key areas include basic business planning, resource mobilisation, financial literacy, marketing fundamentals, risk management, and sustainable enterprise development. Through experiential and problem-based learning approaches, the module enhances students’ self-reliance, initiative, and adaptability, preparing them for productive participation in employment creation, entrepreneurship, and socio-economic development. |
| ITMI 302 | International Hotel Management | International hotel management is a critical module in the department which is going to be taught to all students in the department. The objective is to expose our students to international hotel management trends. Our own local hotels to be competitive, students which are the business owners of tomorrow need to understand the international trends. Frameworks for international hotel management developed |
| CHB 202 | Intermediate Chinese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| FRB 202 | Intermediate French | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| GMB 202 | Intermediate Germany | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| POB 202 | Intermediate Portuguese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| KIF 202 | Intermediate Kiswahili | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| CAHC380 | Work Related Learning | This one-year Work-Related Learning module provides students with supervised, structured, and experiential learning opportunities within tourism and hospitality facilities. The module enables students to apply theoretical knowledge acquired during their studies to real-world professional settings such as hotels, lodges, tour operations, travel agencies, events organisations, and related tourism enterprises. Through practical engagement, mentorship, and reflective practice, students develop industry-relevant technical competencies, professional ethics, customer service skills, communication, teamwork, and problem-solving abilities. The module also enhances students’ understanding of organisational operations, health and safety standards, quality assurance, sustainability practices, and workplace professionalism. Overall, the Work-Related Learning experience aims to strengthen students’ employability, industry readiness, and capacity to contribute effectively to the tourism and hospitality sector. |
| CHB 301& 302 | Intermediate Chinese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| FRB 301 & 302 | Intermediate French | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| GMB 301 & 302 | Intermediate Germany | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| POB 301 & 302 | Intermediate Portuguese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| KIF 301 & 302 | Intermediate Kiswahili | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| CAHC 401 | Strategic Culinary and Hotel Catering Management | This is a capstone module in the Culinary Arts and Hotel Catering programme. This module equips students with skills and knowledge of culinary arts and hotel catering from the strategic apex to lower-level management. This module will equip the students with skills not only to prepare them for a professional job in any of the hotels, cruises or airlines, but also it equips them with relevant skills to start and run own businesses. Students are expected to design and innovate unique Zimbabwean cuisines. Such local cuisines will enable attraction of regional and international tourists and increase hotel profitability. |
| LHM 402 | International Tourism Management | International tourism management constitutes a detailed study of global travel and tourism trends in the major tourist regions in America, Europe, Africa, the Far East and the South Pacific regions. The focus on international tourism trends, tourism supply and demand situations, transportation, accommodation, tourist organisations and the challenges facing international tourism developments and future projections of tourism establishes a solid background for economic tourism studies. The study of various aspects of international travel which include immigration procedures, visas, and exchange rates buttress students’ ability to design to cope with the ever changing and dynamic global tourism development. Frameworks to attract international tourists developed. |
| LHM 404 | Tourism Human Capital Management | The module provides students with the understanding of the importance of human capital in achieving organisational goals. In that regard the module focuses on the link between strategic plans and human capital management functions within the context of tourism, leisure and hospitality operations. Students are expected to develop and nurture entrepreneurs in the tourism, leisure hospitality industry. Best practices of human capital development and management developed. Human capital development and management strategies that contribute to overall strategy realisation developed. |
| CAHC 303 | Banqueting and Conferencing | This module on Banqueting and Conferencing is a practical guide to enlighten students on coordinating the delivery of all food and beverages for functions to pre-arranged number of people. This module will equip students with skills and knowledge of managing Banquets and conferences and to deal with a variety of people including customers and workers. This module on Banqueting and Conferencing will also enable students to acquire competences in handling functions such as weddings, parties, dinners and dances so they can run their own businesses after graduating. |
| CHB 401 | Business Chinese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| FRB 401 | Business French | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| GMB 401 | Business German | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| KIF 401 | Business Kiswahili | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| CAHC 404 | Occupational Health and Safety Management | Occupational health and safety module equips students with skills and knowledge and appreciation of workplace safety, health and environment (SHE). Occupational health and safety will enable graduates to also protect co-workers, family members, employers, customers, and many others who might be affected by the workplace environment. This module will equip students with management skills to identify hazards and assess risks followed by elimination of risks in the first instance or where this is not practicable, minimising those risks. SHE frameworks developed. |
| CAHC 405 | Advanced Food and Beverages Management | This module enables students to explore complexities of managing food and beverage outlets. The module equips students with knowledge covering menu engineering and service using locally available ingredients, operations in food and beverage management, design and management of food and beverage facilities, recipe development and modification, forecasting techniques, budgeting and ISO in food and beverage production and service. This module enables University leavers to run own food and beverages businesses. |
| CAHC 304 | Restaurant Coordination and Floor Plan Management | The module on Restaurant coordination and floor plan management will equip students with management skills to pre-assign tables which is a major revenue driver buy making space unique and inviting to dinners. The module will enable students to be restaurant managers able to coordinate a variety of activities, regardless of size type of outlet. Students are equipped with knowledge and skills to be responsible developers and owners of quality, relaxing restaurants. |
| CAHC 470 | Dissertation | This dissertation module enables fourth-year undergraduate students to undertake an independent, supervised research study on a topic relevant to their field of study. The module consolidates students’ theoretical knowledge and research skills acquired throughout the programme by guiding them through the full research process, including problem identification, literature review, research design, data collection, analysis, interpretation, and presentation of findings. Emphasis is placed on academic rigour, ethical research conduct, critical thinking, and scholarly writing. The dissertation demonstrates the student’s ability to apply appropriate research methodologies, engage critically with existing literature, and contribute meaningfully to knowledge or practice within the discipline, while preparing students for postgraduate study and professional practice. |
| CHB 402 | Business Chinese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| GMB 402 | Business German | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| FRB 402 | Business French | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| POB 402 | Business Portuguese | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
| KIF 402 | Business Kiswahili | The module is designed to train Tourism and Hospitality students attain an acceptable level of proficiency in a selected language. Mastery of a language enables graduates to conduct guided tours and adapt easily to foreign cultures. |
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