Professional Documents
Culture Documents
Mitd Courses
Mitd Courses
The Contemporary Hospitality Industry NTC level 2 (now NC Level 4) qualification with work
experience Foreign non English-speaking learners may
Finance in the Hospitality Industry have to undergo further selection exercise to ensure they will
be able to follow the course.
Customer Service
Research Project
SPECIALIST UNITS
Work-based Experience
World Food
Duration Mode
3 years Full-Time
Prepare and cook complex hot and cold desserts in a commercial kitchen
Prepare and cook complex hot finger food and canapes in a commercial
kitchen
Prepare and cook pates, terrines, galatines and cold set coatings in a
commercial kitchen
Duration Mode
Mauritius Institute of Training and Development (MITD) cole Hotelire Sir Gaetan Duval
The Contemporary Hospitality Industry NTC level 2 (now NC Level 4) qualification with work
Finance in the Hospitality Industry experience
Marketing in Hospitality
Work-based Experience
Duration Mode
3 years Full-Time
Demonstrate knowledge of boiling and baking in the commercial catering Form IV or Equivalent
industry
Minimum 17years old
Demonstrate knowledge of commercial food sources and food costs
Prepare and cook a cake, a sponge and scones in the hospitality industry
Prepare and present egg and cheese dishes in the hospitality industry
Prepare and present hot finger food in the hospitality industry Prepare and
present meat in the hospitality industry
Prepare and present stock, sauce and soup in the hospitality industry
Duration Mode
Mauritius Institute of Training and Development (MITD) cole Hotelire Sir Gaetan Duval
Lechou Training Centre
Cost Accounting
Service Marketing
Resort Management
Kitchen Operations
Facilities Operations
Housekeeping Operations
Customer Service
Facilities Operations
Duration Mode
Mauritius Institute of Training and Development (MITD) cole Hotelire Sir Gaetan Duval
Introduction to the Hotel & Tourism Industry Profile of Trainees: Minimum age of 17
Product knowledge
Food Preservation
Duration Mode
Food safety hazards Profile of Trainees: People employed in all sectors of the
food industry requiring an elementary knowledge on food
Food Poisoning and Food Borne Infections hygiene principles and practices.
Food spoilage
Personal Hygiene
Duration Mode
6 hours Part-Time
Order Taking
Table Set Up
Wine Service
Welcome Procedures
Buffet Set up
Duration Mode
Relationships between Food Hygiene and Food Poisoning Profile of Trainees: This programme is
planned for Managers with overall
Basic Notions of Microbiology and Bacteriology, with particular emphasis on responsibility for food safety in the industry
Pathogenic and Spoilage Micro-Organisms and for trainers who wish to present
Elementary Food Hygiene Course
Food Borne illnesses
Food Preservation
Pest Control
Personal Hygiene
Food Legislation
30 hours Part-Time
SUPERVISORY SKILLS
The challenges and qualities of supervision Profile of Trainees: Supervisors in the Tourism and
Hospitality industry namely Front Office, Reservation and
Leadership skills Housekeeping supervisors, Chef de Rang, Chef de Partie and
Other potential candidates.
Self Management
Team building
Duration Mode
48 hours Part-Time
Food safety hazards and their consequences on human health and Profile of Trainees: People employed in all sectors
food business of the industry and who are involved in the
implementation, monitoring and running of a
Contamination of Food and its Control HACCP-based food safety management system.
Review of Pre-requisite
Food Legislation
12 hours Part-Time