Hospitality & Catering Management

Message from the Head Of Department

Welcome Address

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Welcome to the Catering and Hospitality Department! As we begin this academic year, our focus remains on fostering excellence, innovation, and professionalism in culinary and hospitality education. To our teachers, your expertise is invaluable in shaping future industry leaders—let’s continue to inspire and mentor with passion. Students, your commitment to learning and skill development will drive your success; embrace every opportunity to grow. Parents, your partnership is crucial—we encourage open communication to ensure your child’s progress. Together, we will maintain high standards and address any academic challenges proactively.

Academic progression is our priority, and we are committed to providing the resources, guidance, and support needed for every student to thrive. Teachers will employ engaging methods to enhance learning, while students are urged to take ownership of their studies and seek help when needed. Parents, we invite you to stay involved by monitoring progress and attending school meetings. Let’s work collaboratively to overcome obstacles and celebrate achievements. Here’s to a productive and rewarding year ahead!

Hospitality and Catering

BRIEF ABOUT THE DEPARTMENT

Practical

Catering and Hospitality is a key Technical and Vocational Education and Training (TVET) programme in ANTECH designed to equip students with practical skills and theoretical knowledge in food production, service, and hotel operations. The programme covers areas such as culinary arts, food and beverage management, housekeeping, customer service, and entrepreneurship. Through hands-on training, industry attachments, and competency-based assessments, students gain the expertise needed for careers in restaurants, hotels, event management, and tourism

Aligned with Ghana’s National TVET Qualification Framework, the programme emphasizes employability, innovation, and professional standards. Graduates can pursue roles as chefs, hospitality managers, or catering supervisors, or even start their own businesses. The focus on practical skills, safety standards, and sustainability makes it a vital contributor to Ghana’s growing hospitality and tourism sector.

Catering & Hospitality Department

AIMS AND OBJECTIVES OF THE PROGRAMME

PRIMARY AIM

The primary aim of the course is to produce highly competent, industry-ready professionals who possess the technical skills, managerial acumen, and professional ethics required to excel in the global hospitality landscape.

Under the CBT framework, the curriculum is broken down into specific “learning outcomes” or objectives:

To enable students to master food production techniques, ranging from traditional Ghanaian cuisine to international “continental” dishes.
To develop proficiency in bakery and pastry arts, focusing on commercial-scale production and artistic presentation.
To train students in the professional use of industrial kitchen equipment and modern catering technology.
To equip students with Food & Beverage (F&B) service skills, including fine dining etiquette, bar operations, and mixology.
To provide hands-on training in Front Office and Housekeeping management, ensuring a seamless guest experience from check-in to check-out.

Subjects

Trade Subjects for Catering & Hospitality

The Principles of Catering is a foundational subject in TVET (Technical and Vocational Education and Training) that introduces students to the core concepts of professional food production and service. It covers key areas such as kitchen organization, food safety and hygiene, menu planning, cooking methods, and customer service.

Practical / Project Work

The practical/project component in Catering & Hospitality is a hands-on, skill-based training module designed to reinforce theoretical knowledge through real-world applications. Students engage in food preparation, service techniques, event planning, and hotel operations, simulating industry environments. Projects may include preparing multi-course meals, managing mock restaurant services, organizing catering events, or creating hospitality business plans.

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carrier Prospects in Catering & Hospitality

Executive Chef – Oversees kitchen operations, designs menus, manages staff, and ensures food quality and safety in restaurants, hotels, or catering companies

Event Planner/Catering Manager – Organizes and coordinates events (weddings, corporate functions), manages client requests, supervises catering staff, and ensures smooth service delivery.

Hotel Manager – Responsible for the overall operation of a hotel, including guest services, staff management, budgeting, and maintaining hospitality standards.

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