| Admission
All scheduled courses
are advertised in the national dailies some weeks prior
to the starting date. Admission to all schedule courses
is by application to the principal on prescribed application
forms obtainable on payment of a nominal fee and by mutual
agreement for special courses.
Educational
Requirements
For scheduled Courses the minimum entry requirements are:
| |
Courses |
Requirements |
| 1. |
National Certificate Courses: |
|
| |
Food & Beverage Production |
S.S.C. |
| |
Food & Beverage Service |
S.S.C. |
| |
Travel Agency & Tour Operations |
H.S.C. |
| |
Front Office & Secretarial Operations |
H.S.C. |
| |
Bakery & Pastry Production |
S.S.C. |
| |
Housekeeping & Laundry Operations |
S.S.C. |
| |
|
|
| 2. |
Professional Chef Course |
S.S.C. |
| |
|
|
| 3. |
Diploma in Hotel Management |
H.S.C. |
| |
|
|
Selection
All applicants who satisfy the entry requirements are
interviewed and must sit for written and oral tests. Lists
are prepared in order of merit of the result of the selection
tests.
Fees
Structure
Course fees are subjected
to be changed
All fees for NCC are payable in full before participating
in the first lesson of the course.
|
