Mitd Courses 6h1k3s

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

Course Contents

Entry Requirements



MANDATORY UNITS





The Contemporary Hospitality Industry





Finance in the Hospitality Industry



Customer Service



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

At least 2 'A' Levels or equivalent 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.

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 details)

Edexcel (UK)

École Hotelière Sir Gaetan Duval

FOOD PRODUCTION NC LEVEL 4

Course Contents

Entry Requirements

 

Demonstrate knowledge of commercial food costs and portion control Analyse and present an international cuisine topic in the hospitality industry



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

 

Minimum SC or NTC level 3 or NC level 3 Food Production + working experience Minimum 17 years



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

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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 details)

Mauritius Institute of Training and Development (MITD)

École Hotelière 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



Customer Service



Research Project



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

experience 

Foreign non English-speaking learners may have to undergo further selection exercise to ensure they will be able to follow the course.



Food Safety Management



Sustainable Tourism Development

Duration

Mode

3 years

Full-Time

Certification

Centre (Click for details)

Edexcel (UK)

École Hotelière Sir Gaetan Duval

FOOD PRODUCTION NC3

Course Contents

 

Demonstrate knowledge of boiling and baking in the commercial catering industry 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

Entry Requirements



Form IV or Equivalent



Minimum 17years old

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 canap�s 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 details)

Mauritius Institute of Training and Development (MITD)

École Hotelière Sir Gaetan Duval Lechou Training Centre

NATIONAL DIPLOMA IN HOTEL MANAGEMENT

Course Contents



CORE



Principles & Practices of Management

Entry Requirements



Either (i) Cambridge School Certificate and at least 5 years of work experience at supervisory level in the hotel industry. Or (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



Financial ing



Hotel Sales and Marketing



Hospitality Operations Management with Tourism



Cost ing



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

hotel sector not having the required academic qualifications may also be considered.



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 2�years and a maximum of 5 years to 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.

Apprenticeship Scheme

Certification

Centre (Click for details)

Mauritius Institute of Training and Development (MITD)

École Hotelière Sir Gaetan Duval

BASIC FOOD PREPARATION

Course Contents



Introduction to the Hotel & Tourism Industry



Kitchen Tools and Equipments



Product knowledge



Food Preservation



Basic Cooking Techniques

Entry Requirements



Profile of Trainees: Minimum age of 17

Duration

Mode

120 hours

Part-Time

Certification

Centre (Click for details)

Non Award - Certificate of Attendance

École Hotelière Sir Gaetan Duval

BASIC FOOD SAFETY

Course Contents



Food safety hazards

Entry Requirements



Profile of Trainees: People employed in all sectors of the food industry requiring an elementary knowledge on food



Food Poisoning and Food Borne Infections



Food spoilage



hygiene principles and practices.

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 details)

MITD Certificate of Attendance

École Hotelière Sir Gaetan Duval

BASIC FOOD SERVICE

Course Contents

Entry Requirements



Restaurant Personnel



Restaurant Equipment and Furniture



Order Taking



Table Set Up



Profile of Trainees: School leavers having studied up to Form III



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 details)

Non Award - Certificate of Attendance

École Hotelière Sir Gaetan Duval

MANAGING FOOD SAFETY

Course Contents

 

Relationships between Food Hygiene and Food Poisoning Basic Notions of Microbiology and Bacteriology, with particular emphasis on Pathogenic and Spoilage Micro-Organisms



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

Entry Requirements



Profile of Trainees: This programme is planned for Managers with overall responsibility for food safety in the industry and for trainers who wish to present Elementary Food Hygiene Course

Duration

Mode

30 hours

Part-Time

Certification

Centre (Click for details)

MITD Certificate of Attendance

École Hotelière Sir Gaetan Duval

SUPERVISORY SKILLS

Course Contents



The challenges and qualities of supervision



Leadership skills



Self Management



Team building



Planning and Control



Understanding Motivation and Behavior

Duration

Entry Requirements



Profile of Trainees: Supervisors in the Tourism and Hospitality industry namely Front Office, Reservation and Housekeeping supervisors, Chef de Rang, Chef de Partie and Other potential candidates.

Mode

48 hours

Part-Time

Certification

Centre (Click for details)

MITD Certificate of Attendance

École Hotelière Sir Gaetan Duval

THE BASICS FOR HAC IMPLEMENTATION

Course Contents



Food safety hazards and their consequences on human health and food business



Contamination of Food and its Control



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

Entry Requirements



Profile of Trainees: People employed in all sectors of the industry and who are involved in the implementation, monitoring and running of a HAC-based food safety management system.

Duration

Mode

12 hours

Part-Time

Certification

Centre (Click for details)

MITD Certificate of Attendance

École Hotelière Sir Gaetan Duval