School Of Hospitality And Catering Short Courses

Housekeeping & Laundry Techniques

Duration: 1 Month
If one has a large house, offices or hotel then one needs that housekeeping touch. Let those involved in cleaning service delivery be exposed to: -Control of cleaning equipment, materials and supplies, Guest Room Service and Maintenance, Cleaning Methods and Procedures Occupational Health and Safety.

Restaurant services

Duration: 1 Month
This course equips the candidate with skills and know-how by providing the basic theoretical and practical knowledge to supplement the trade practice. The trainee will be exposed to: Safety and hygiene, Etiquette, tools and equipment used in service and menu knowledge.

Practical cookery

Duration: 1 Month
Cooking is like painting or writing a song. Just as there are so many notes or colours, there are so many flavors. It’s how you combine them that sets you apart. At Span is where we nurture and develop those skilled hands and innovative minds.

The program is aimed at introducing learners to the world of food preparation and culinary theory. It helps the trainee to develop abilities to integrate cooking skills in order to produce variety of dishes in accordance with set standards of hygiene, safety, personal appearance and time management of a professional chef.

Graduates will enter the industry with skills and competencies required to succeed as professional cooks in the Food service and hospitality industry. Possible Job opportunities can be found in Hotels/Restaurants, Airlines, hospitals and learning institutions, corporate chefs, Events Catering and Food chain Markets.

  • Food safety and hygiene
  • Kitchen Organization
  • Techniques & Skills in preparation, cooking and Finishing various meal

Baking and pastry

Duration: 1 Month
This qualification covers all the essential patisserie and confectionery skills and is designed to prepare students for a successful career as pastry chefs well as improving your overall culinary ability. It is ideal for those looking to become professional pastry chefs.

  • Techniques & Skills in Baking and Baked products
  • Kitchen Organization
  • Techniques & Skills in producing pastes and petit fours
  • Supervising the pastry section