This course will help you develop a solid foundation for working in the culinary industry. During the hands-on classes, our experienced culinary instructors will walk students through each step. The comprehensive programme will include food safety, planning and preparing menus, poultry & meat; rice & pasta dishes, vegetable dishes, soups & sandwiches, and customer service. Practicums completed in a modern commercial kitchen facility.
Duration: 2 years
Benefits
- Graduates of this programme will be able to attain entry-level positions in the culinary arts in restaurants, hotels, catering businesses, and as personal chefs.
- Practicums completed in modern commercial kitchen facility
- Internships at the St. John Bosco Banquet Halls on location
This progamme allows students to explore every aspect of meat processing under the expert guidance of our professional tutors. This curriculum includes practical skills in meat cutting and processing using a wide range of equipment e.g. electrical band saw, meat grinder & scales, and health & sanitation.
Duration: 2 years
Benefits
- This programme is aimed at individuals who seek entry level position in meat cutting, chain grocers and packaging facilities.
- Practicums completed in modern commercial butcher shop and private abattoir
- Internships at the St. John Bosco Meats on location
This is an introductory course to barbering that allow students learn and grow in skill. Learn correct modern and traditional barbering skills, utilization of tools, straight razor, technique and safety, beard & hair design, shaping up, skincare routine, razor fading. St. John Bosco’s professional tutor from within the industry with years of experience will ensure that the training reflects current trends and safety practices.
Duration: 2 years
Benefits
- This programme is aimed at individuals who are interested in barbering.
- Practicums completed in a fully equipped barber training facility
- Tools and equipment available
Animal Husbandry is an introductory course to swine and broiler science will train students in the basics of pork and chicken production. The curriculum covers statistical data, reproduction protocols, biosecurity, application of medications, containment of diseased animals, modes for feeding livestock correctly based on the animals' digestion, & the nutrient density of the various types of feed.
Duration: 2 years
Benefits
- This programme is aimed at individuals who are interested animal management and care
- Practicums completed in a modern Broiler& Piggery Facility
Students will have the opportunity to learn the principles and practices of greenhouse crop production. Students will be engaged in theoretical and practical to support an integrated approach to learning biosecurity & disease transmission, soil fertility & plant nutrition, irrigation management, integrated pest management & post-harvest production.
Duration: 2 years
Benefits
- This programme is aimed at individuals who are interested in vegetable crop production in fields and greenhouses.
- Practicums completed on a fully operational farm and & greenhouse
