MASTER OF SCIENCE CULINARY ARTS AND TOURISM (MCAT)
| Module Code | Module Name | Description |
|---|---|---|
| MHTM501 | The Tourism and Hospitality Industry | This module will re-introduce students to the Tourism and hospitality industry with major focus on critical operational issues like the nature of the industry, governance issues, human capital development and other managerial issues |
| MCAT502 | Culinary Arts Theory and Practice | In this module students will acquire the latest skills and knowledge on the production of food dishes that are in line with modern culinary best practices which will entail embracing new innovation and creativity. Through practical activities within the modules the students will be able to produce real life menus and dishes that are in line with current industry trends the majority of which they will have an opportunity to patent and industrialize. The module will be able to guide students to become professional chefs who can operate their own businesses anywhere in the world and will be in high demand in the tourism industry globally. Expected outcomes are Zimbabwean restaurants that serve Zimbabwean cuisines and new business start-ups. |
| MTIC503 | Tourism Informatics and Web Design | The Tourism and Hospitality Industry is dominated by the use of information communication technologies in conducting of business. The module enables students to expand their knowledge on information communication systems applied in the Tourism and Hospitality Industry. The students will be guided in the development websites, Facebook pages and twitter accounts and other ICT enabled platforms that will enable organization to competitively promote their product and services globally. |
| MHTM504 | Organisational Design and Developmen | The module examines organisations and the way in which they are designed and the way that they develop; this determines whether firms will succeed. The knowledge of human behaviour in organisations, organisational politics and the complex processes operating within organizations is used as a basis for decisions and actions taken to help solve a wide range of organisational problems. Students will have knowledge of how jobs and organizations should be designed. In addition, the module is rooted in the tradition of socio-technical system design as it encompasses an understanding of social practices and change processes in organisations. The module examines the impact of organisational structure, the need for interventions, planning the intended structure and implementing changes in a responsible manner that optimises both the social and the technical aspects of an organisation. Expected outcomes are improved functioning organisations that operate efficiently. |
| MCAT505 | Innovative Culinary Strategies | Food innovation strategies will cover the development and commoditisation of new food products and dishes as well as processes, including services. It will also involve the application of latest technologies used in the preparation and production of various food items that are currently shaping the way we eating now and the way we are going to be eating in the future. Right now, it’s happening rapidly. Food and beverage companies are looking for ways to make healthy, nutritious offerings that are not only enticing, accessible, exciting, and unique, but also sustainable. Students will be able to think outside the box and come up with innovative ideas that respond to the current and future needs of the food and beverage industry and the tourism industry at large. |
| MCAT 506 | Strategic Food and Beverage Operations | The module will enable students to acquire the requisite skills and knowledge to profitably operate Food and Beverage enterprises. These skill and knowledge will include; issues of purchasing of raw materials for use utensils for use by the various sections of the food and beverage department and food costing and controls. Expected outcomes re Food and beverage enterprises. |
| MCAT507 | The Impact of Cuisine and Culture on Tourism Destinations | Cuisine and culture have played a major role in enhancing the images of successful tourist destinations today. The module will deepen the students’ knowledge and understanding of the implications of tourism destination identity through its food and beverages. The candidate will also acquire knowledge about the effects of culture and cuisine in positioning tourist destinations in the global tourism marketplace. |
| MCAT508 |
Development and Promotion of Domestic Tourism |
The module enables the student to acquire skills and knowledge to promote and manage domestic tourism. Students will be capacitated to design and develop models that will enhance the growth of domestic tourism in Zimbabwe. Tourists get tired of the same resorts and would like to explore new sites. Outcomes will be designed new schemes to market new tourism destinations. |
| MCAT509 | Global Visitor Food and Beverage Consumption Trends | Globally, practitioners in tourism and in particular the food and beverage operations have found themselves dealing with customers demanding food items and dishes that are not in line with what they are currently offering. The module will enable candidates to acquire knowledge and international best practices in current food trends which they will apply to improve the country to diversify the country’ food and beverage. |
| MHTM510 | Research Methods | The module will equip students with the practical skills necessary to successfully complete a research project leading to the submission of a dissertation report.Students will be taken through the process and different stages of undertaking research. This module equips students with the skills and competencies that enable them to understand real-life management problems, collect and analyse data using different methodologies culminating to them being researchers. |
| MCAT570 | Dissertation | The dissertation is the culmination of the master’s study and recognition of the student’s capability to conduct a research project independently. Students are encouraged to undertake an organisation-based dissertation project. Working with an organisation, students can structure their project around a real business issue of challenge. A student project will develop their employability skills, enhance the student’s CV and give the student the chance to use his/her insight to help an organisation develop. Some of the outcomes here are publications in recognised journals, practical management solutions, policy recommendations, and models/frameworks to address issues of public sector accounting and finance. |