FOOD PODUCTION LABORATORIES

WE ENDEAVOR TO IMPACT HANDS-ON SKILLS TO OUR STUDENTS The RTUC food production Lab is equipped with state of the art Large, mechanical and food processing Equipments and Utensils. It’s an invaluable resource for the students, both at the vocational level and degree level. It is meant to impact hands-on food preparation skills to the students as part and parcel of their course work. This enhances a unique learning experience as our students can apply directly the theory acquired in the lecture halls in actual work environment.

During the practical sessions, emphasis is placed on “learning by doing” with special attention given to the practical side of commercial food preparation. Students gain knowledge of culinary vocabulary, ingredients, equipment use and the principles & techniques of food preparation, skills and knowledge to develop a strong foundation in culinary arts. Students are exposed to cooking and service techniques for poultry, seafood cookery and fabrication, meat, rice, potatoes, vegetables, pasta, soups, stocks, sauces, gravies, snacks, salads, colds cuts and other appetizers, breakfast items, baked goods such as pies, tarts, breads, cake making and decoration and so much more.

We focus on foods and cooking styles of many nations as well as menu production reflecting on nations that have impacted international cuisines. We strive to instill marketable skills to our students by demonstrating food preparation skills and teamwork to manage an environment conducive to modern quality food production and service operations.

This ensures that graduates of our programmes have not only the fundamental skills but also the moral authority to deliver on the job.

We offer outside catering services to the wider public for wedding receptions, conferences, exhibitions, birthday parties, company parties, cakes for special occasions such as anniversaries, birthdays, weddings and so much more. As part of our incremental quality improvement efforts, we have installed recently imported equipments in the lab such as Espresso machines, Electric Ovens, Chillers, Freezers, Salamanders, Microwaves, Bain Maries, Planetary Cake Mixers, Peeling Machines, Meat Mincers, Burger Makers, Air Cleaning Hoods, Grills, Deep fat Fryers, Juice Dispensers, Multi-purpose Gas cookers, Sinks, stainless steel worktables, small kitchen utensils and much more.

We also offer tailor made courses in which we just teach the practical food preparation skills only, a program which runs for 3 months and covers such areas as pastry and bakery, hot kitchen and garde manger. The regular certificate program in food production runs for 1 ½ years, with January and July Intake every year. The university has invested heavily in its Human resources as such all the lecturers, course facilitators and technicians in the department are graduates with international experience in hospitality management having worked with leading hotels and resorts for years. CHIGUNDA Jd Hotel and Restaurant Management Department, RTUC