The On-Demand Training Programs at HOTCATT are designed for current professionals in the hospitality, catering, and tourism industries who seek to upgrade their skills or acquire new competencies. These flexible programs are tailored to meet the specific needs of employers and employees, ensuring relevance and immediate applicability in the workplace.
These programs are customized based on industry requirements and can range from advanced technical skills to leadership and management training. Developed in partnership with industry stakeholders, the curriculum ensures that participants receive training that aligns with the latest industry standards and practices.
Eligibility Criteria
Applicants must be employed in the hospitality or tourism industry and be nominated or sponsored by their employer.
Program Flexibility
These programs are tailored to the needs of the employer and may be conducted on-site or at HOTCATT facilities. They are designed to fit within the working schedules of participants.
ON-DEMAND PROGRAMMES
Front Office Skills
The Front Office Skills course focuses on the critical functions of the front office in a hospitality setting. Students are trained in the art of guest service, learning how to manage guest interactions from the moment of arrival to departure. The course covers key areas such as reservations management, check-in and check-out procedures, billing and cashiering, and handling guest inquiries and complaints. Students also learn about the use of front office software systems (e.g. Property Management Systems) that streamline operations. The course emphasizes the importance of professionalism, communication skills, and maintaining a welcoming atmosphere, as the front office often shapes the guest’s first and last impressions of a property.
Conference, Banqueting, and Event Management (Principles and Skills)
This course provides students with the expertise needed to plan, coordinate, and manage a wide range of events, including conferences, banquets, and special events. Students learn the principles of event management, including needs assessment, event design, budgeting, and logistical planning. The course covers vendor management, contract negotiation, and the coordination of services such as catering, audiovisual equipment, and entertainment. Students also study marketing and promotional strategies to attract attendees and sponsors. Practical skills in event execution are developed through hands-on projects, where students plan and manage mock events, learning how to handle unexpected challenges and ensure client satisfaction.
Food and Beverage Services
In this course, students are trained in the professional service of food and beverages, a crucial aspect of hospitality operations. The curriculum covers various service styles, including à la carte, buffet, and fine dining. Students learn about the different types of beverages, including wines, spirits, and non-alcoholic drinks, and how to serve them properly. The course also includes training on customer service techniques, upselling strategies, and handling guest complaints with tact and professionalism. Emphasis is placed on maintaining high standards of hygiene and safety during service. Practical sessions allow students to practice their skills in a simulated restaurant environment, preparing them for real-world service roles.
Housekeeping Skills
The Housekeeping Skills course is designed to teach students the standards and practices required to maintain cleanliness and order in hospitality establishments. The course covers cleaning techniques for various areas, including guest rooms, public spaces, and back-of-house areas. Students learn about the use of cleaning agents, equipment, and linen management, as well as waste disposal and recycling practices. The course also emphasizes the importance of attention to detail, time management, and the ability to work efficiently. Training includes safety protocols for handling chemicals and equipment, and understanding guest privacy and confidentiality. Students gain hands-on experience through practical sessions in housekeeping operations.
Kitchen Skills
This course provides comprehensive training in culinary arts, focusing on the skills needed to work in a professional kitchen. Students learn essential cooking techniques, such as sautéing, grilling, baking, and poaching, as well as knife skills and food presentation. The course covers kitchen safety, sanitation, and the proper use of kitchen equipment. Students also study menu planning, portion control, and the importance of sourcing quality ingredients. Emphasis is placed on developing speed and efficiency in the kitchen while maintaining high standards of food quality. Practical sessions in a kitchen setting allow students to apply their skills, preparing them for roles as chefs, cooks, or kitchen assistants.
Restaurant Management
The Restaurant Management course focuses on the operational and managerial aspects of running a restaurant. Students learn about restaurant design, menu development, food and beverage cost control, and inventory management. The course also covers staff recruitment, training, and supervision, with an emphasis on creating a positive work environment. Students study marketing strategies for attracting and retaining customers, including the use of social media and loyalty programs. Financial management topics include budgeting, pricing strategies, and profitability analysis. The course prepares students to take on leadership roles in restaurant operations, ensuring the delivery of excellent customer service and efficient management of resources.
Tour Guiding (Principles and Skills)
This course trains students in the art of tour guiding, providing them with the skills needed to lead informative and engaging tours. The curriculum covers the principles of effective communication, storytelling, and group management. Students learn how to research and interpret historical, cultural, and natural sites, creating narratives that captivate and educate their audience. The course also addresses practical aspects of tour guiding, such as route planning, time management, and safety considerations. Students practice their skills through guided tours, learning how to handle diverse groups and respond to questions and challenges. The course emphasizes the importance of cultural sensitivity and the role of tour guides as ambassadors for their destinations.
APPLICATION FORM
• The admission fee for each course is GHC100
- OPTION A
- Apply Online
- Payment should be made by dialing *222*1109# and following the prompts.
- After completing your payment, a unique code will be sent to you. Enter this code in the designated field and upload your proof of payment.
- Each payment code is valid for single use only. If a code is used multiple times, all linked applications will be automatically disqualified.
- Ensure your payment details are accurate before proceeding, and retain your proof of payment for verification purposes.
- OPTION B
- Apply In-Person
- Visit the HOTCATT premises to purchase a physical application form.
- Payment Method: Cash payment at the time of form purchase
- Ensure all details on your application are accurate before submission.
- You may choose to fill the application form on-site or complete it later and return it to HOTCATT for submission
- o Note: Please retain your receipt as proof of payment.
- OPTION C
- Download application form and Submit
- You can download the application form from hotcatt.gov.gh, complete it, and submit it in person.
- Payment Method: Cash payment upon submission at our premises
- Proof of payment will be issued onsite.
- Ensure your application is properly filled before submission.
- o Note: Bring both the completed form and your cash payment when submitting