Food Production, Continental/African Culinary Arts, and Commercial Kitchen Management Food and Beverage Service Operations and Banquet Supervision Front Office Operations, Housekeeping Management, and Hospitality Software/PMS Food Hygiene, Quality Control (HACCP), and Hospitality Accounting
Minimum Qualification & Experience Requirements
Bachelor of Science (B.Sc) / Bachelor of Business Administration (BBA)/ Bachelor of Arts (B.A.) / Bachelor of Technology (B.Tech)/ Bachelor of Engineering (B.Eng) in a relevant discipline plus relevant professional certification/licensure, with a minimum of two (2) years of post- qualification teaching or field experience.