Food Service and Hospitality Management

B. Sc. Food Service and Hospitality Management

This degree programme is aimed at producing an all round and well trained graduate in all aspects of Food service and hospitality management and research in culinary science, food technology and hospitality industry.

Admission Requirements

1.1.    A candidate wishing to be admitted into the B.Sc. degree programme in Food Service and Hospitality Management must satisfy the minimum University entry requirements and Faculty of Agriculture regulations.
1.2.    In addition to the above, the candidate must have obtained a minimum of C+ (plus) in Kenya Certificate ofSecondary Education (KCSE) and should have a minimum grade of C (plain) in each of the following subjects:Chemistry, Biology and Mathematics/ Physics OR C (plain) in each of the following subjects: Biological Sciences, Physical Sciences/Mathematics and Geography or any of the Group IV subjects.
1.3.    Alternatively, admission shall be granted to holders of Diploma in Food service or related discipline (with credit and above) from Jomo Kenyatta University of Agriculture and Technology or from other institutions recognized by the University Senate. Such candidates shall enter the programme at the second year of study unless otherwise specified by the Faculty.

2.0. COURSE DURATION

2.1. The degree programme for those admitted under 1.2. above shall extend for a minimum of four years and a maximum of six years.
2.2. The degree programme for those admitted under 1.3. above shall extend for a minimum of three years and a maximum of five years.

FIRST YEAR
UNIT          NAME                                                             HOURS
AHS 2101 General Agriculture and Agro-meteorology 45
HRD 2101 Communication Skills 45
HRD 2102 Development Studies and Social Ethics 45
HRD 2103 General Economics 45
AFM 2101 Introduction to Food Service and Hospitality Management 45
AFS 2202 Principles of Human Nutrition 45
SCH 2106 Physical Chemistry 45
SCH 2107 Inorganic Chemistry 45
SMA 2104 Mathematics for Science 45
SCH 2108 Organic Chemistry 45
SBT 2110 Botany 45
SZL 2106 Zoology 45
SBH 2111 Biochemistry I 45
SZL 2111 HIV/AIDS 45
AHS 2130 Crop Production 45
SPH 2160 Physics 1 45
AFM 2102 Culinary theory 45

SECOND YEAR
AHS 2102 Animal Production 45
ICS 2110 Information Technology I 45
AFD 2310 Principles of Dietetics 45
STA 2260 Statistics 45
AFS 2201 Principles of Microbiology 45
AFM 2202 Food Hygiene and Sanitation 45
AFM 2203 Nutrition and Diet Therapy 45
AFM 2204 Food, Anthropology and Ethics 45
AFM 2205 Food and Beverage Production 45
AER 2206 Principles of Marketing 45
AFS 2211 Fundamentals of Food Chemistry 45
AFM 2206 Fundamentals of E-commerce 45
AFM 2207 Microbiology of Food and Safety 45
AFM 2208 Food and Beverage Service 45
AFS 2206 Food Quality Assurance 45
AFM 2209 Food Toxicology 45
AFM 2210 Internal Attachment 8 Weeks

THIRD YEAR
AFM 2301 Food Product Formulation and Development 45
AFM 2302 Food Laws & Legislation 45
AFM 2303 Food Service and Hospitality Law 45
AFM 2304 Sea Foods, Poultry and Animal Products Technology 45
AFP 2401 Postharvest Technology of Perishables 45
HRD 2117 Industrial Bookkeeping 45
AFS 2311 Special Topics and Seminars 45
AFS 2312 Principles of Food Processing and Preservation 45
AFS 2313 Sensory Evaluation of Foods 45
AFI 2204 Consumer Behaviour 45
AFI 2307 Human Resource Management and Industrial Relations 45
AFM 2305 Menu Planning and Costing 45
AER 2211 Organizational Theory and Management 45
AFM 2306 Food and Nutrition Services Management 45
AFM 2307 Nutrition and Health Communication 45
AFM 2308 Plant Products Processing Technology 45
AFM 2313 External Attachment 8 weeks

FOURTH YEAR
HRD 2401 Entrepreneurship 45
AFM 2401 Food Retail Design and Display 45
AFS 2401 Research Project I (2 units) 90
AFM 2402 Principles of Financial Management 45
AFM 2403 Events Management 45
AFM 2404 Procurement in Food Service and Hospitality 45
AFM 2405 Wine and Bar Knowledge 45
AFM 2406 Housekeeping and Sanitization 45
AFM 2407 Hospitality and Food Service Sales and Marketing 45
AFM 2408 Business and Society 45
AFM 2409 Fundamentals of Tourism 45
AFS 2315 Food Processing Plant Layout and Design 45
AFM 2410 Food Packaging in Retail Business 45
AFS 2407 Research Project II (2 units) 90

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