Institutional Management

Overview

As a department we have been able to; establish a bakery as a production unit that supplies bread to the institution and part of the community thus generating income to the institution and to equip our trainees with skills that have enabled them get employment opportunities in the hospitality industry.

Our Vision

To be the first institution to introduce a degree course blended with baking technology in collaboration with Masinde Muliro University and to expand the bakery to produce and supply bread and confectioneries to the local community; schools and shops.

Jane Wamalwa

Message from Head of Department

Institutional management is a department under the school of Hospitality and Consumer Sciences headed by the HoD whose role entails the following:

  • Efficient and effective management of the department’s programs
  • Keep up to date inventory for the department.
  • Supervision of trainers and support staff for the department
  • Hold regular departmental meetings with the staff and students to ensure smooth running of the department
  • Prepare and submit departmental budget to the principal on proper allocation of funds.

The departmental goals are:

  1. To expand the bakery to produce and supply bread and confectioneries to the local community, schools and shops.
  2. To have more variety in the menu offered at the institution restaurant run by the department so as to generate income for the institution
  3. To expand the guest house accommodation facility capacity.
  4. To be the first institution to introduce a degree course blended with baking technology in collaboration with Masinde Muliro University.

 

As a department we have been able to; establish a bakery as a production unit that supplies bread to the institution and part of the community thus generating income to the institution and to equip our trainees with skills that have enabled them get employment opportunities in the hospitality industry.

I anticipate frequent interaction between the students and departmental staff in order to provide room for consultations and feedback. The department staff endeavor to develop their professional skills to as to deliver quality content to the students.

The courses we offer are marketable in the hospitality industry and our graduates work in hotels, hospitals and other industries but largely students they are self-employable and do not need to look for white collar jobs. SNP is a premier institution that has state-of the art equipment for practical lessons, we acquire the equipment through partnerships with other like-minded institutions and corporates. We are also strategically located on the highway. I welcome parents to enroll their sons and daughters at SNP to benefit from these resources.

Courses

Code Name Min Requirements Duration Intake Exam Body
FBC 200 Food and Beverage (culinary art) Level 3 KCPE 1 Term Jan/May/Sept CDACC
FBS010 Food and Beverage Sales Level 3 KCPE 1 Term Jan/May/Sept CDACC
BTC 200 Baking Technology Level 6 C - (Minus)/Cert. Lev.5 6 Terms Jan/May/Sept CDACC
BTC 100 Baking Technology Level 5 D (Plain) /Cert. in Lev. 4 3 Terms Jan/May/Sept CDACC
BTC 110 Baking Technology Level 4 D- Minus 2 Terms Jan/May/Sept CDACC
BTF 200 Diploma in Baking Technology Mod I, II & III C- (Minus) 7 Terms May/Sept KNEC
BTF 100 Certificate Baking Technology Mod. I & II D + Plus 6 Terms May/Sept KNEC
CAM 200 Dip. in Catering & Accommodation Mod I, II & III C- (Minus) 7 Terms May/Sept KNEC
CAM 100 Cert. in Catering & Accommodation Mod. I & II D Plain 5 Terms May/Sept KNEC

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