{"id":3879,"date":"2024-11-07T11:14:27","date_gmt":"2024-11-07T11:14:27","guid":{"rendered":"https:\/\/rwizongosafarisafrica.com\/?page_id=3879"},"modified":"2024-11-21T11:32:09","modified_gmt":"2024-11-21T11:32:09","slug":"rwizongo-courses","status":"publish","type":"page","link":"https:\/\/studyonline.tech\/rwizongo\/rwizongo-courses\/","title":{"rendered":"East Africa College of Commerce"},"content":{"rendered":"

<\/span><\/div>

EAST AFRICA COLLEGE OF COMMERCE<\/h3>\n<\/div><\/div><\/div>

East Africa College of Commerce was established in 2016 and a private Business and Technical College committed to providing quality education and practical skills training with primary objectives of providing quality and pertinent educations that instils confidence to the graduates and puts them at a competitive advantage in the labor market.<\/p>\n

Fully registered and credited by the Directorate of Industrial Training under the Ministry of Education and Sports under centre number UVQF 1665, we are a proud member of JUPPA Uganda, with the membership number JUPA\/U\/019 in order to certify the artisans especially who acquired skills on site by assessing them and bridging the identified gaps and certifying them with a National certificate from the Directorate of Industrial Training. Additionally.<\/p>\n

The college is also a member of the Uganda Association of Private Vocational Institutions (UGAPRIVI) an umbrella organization for Private Vocational Training Institutions in Uganda Reg Number 1371CNT2020 and JUPA Uganda with Registration Number JUPA\/U\/019.<\/p>\n<\/div>

The College offers both Vocational and Business courses at both proficiency short courses, Certificates and Diploma programs on both Morning Evening, Weekend and full-time training sessions<\/p>\n

The Institute is a multi-cultural tertiary Institution located in along in Kayabwe near Equator and has its full time and well equipped Branch in Kasasa – Kalambi along Kampala – Mityan road, 9 \u00bd kilometers from the capital city of Kampala<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/i><\/i><\/span>Diploma in Leisure, Tourism, and Hotel Management<\/span><\/a><\/h4><\/div>
\n

Course outline for the Diploma in Leisure, Tourism, and Hotel Management<\/strong>, spanning two years<\/strong> and divided into four semesters<\/strong>. The table includes the course code, course name, lecture time (LT), practical hours (PH), contact hours (CH), and credit units (CU) for each semester.<\/p>\n

Year 1 Semester 1<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n
No<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
01<\/td>\nDHTM 1101<\/td>\nIntroduction to Leisure and Tourism<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
02<\/td>\nDHTM 1102<\/td>\nPrinciples of Hospitality Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
03<\/td>\nDHTM 1103<\/td>\nCustomer Service in Tourism and Hospitality<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
04<\/td>\nDHTM 1104<\/td>\nIntroduction to Leisure and Tourism<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
05<\/td>\nDHTM 1105<\/td>\nIntroduction to Leisure and Tourism<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 1 Semester 2<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHTM 1201<\/td>\nDestination Geography<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n
2<\/td>\nDHTM 1202<\/td>\nTravel Agency Operations<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n
3<\/td>\nDHTM 1203<\/td>\nTour Guiding Techniques<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n
4<\/td>\nDHTM 1204<\/td>\nAccommodation Operations<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n
5<\/td>\nDHTM 1205<\/td>\nFood and Beverage Service II<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n
6<\/td>\nDHTM 1206<\/td>\nInternship I<\/td>\n0<\/td>\n120<\/td>\n120<\/td>\n6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 2 Semester 1<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHTM 2101<\/td>\nSustainable Tourism Practices<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n
2<\/td>\nDHTM 2102<\/td>\nAirline Operations and Management<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
3<\/td>\nDHTM 2103<\/td>\nFares and Ticketing<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
4<\/td>\nDHTM 2104<\/td>\nTravel and Tourism Law and Ethics<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
5<\/td>\nDHTM 2105<\/td>\nE-Tourism and Social Media Marketing<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
6<\/td>\nDHTM 2106<\/td>\nEvents Management in Hospitality<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n3<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 2 Semester 2<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHTM 2201<\/td>\nInternational Tourism Management<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
2<\/td>\nDHTM 2202<\/td>\nFinancial Management in Tourism Industry<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
3<\/td>\nDHTM 2203<\/td>\nStrategic Planning for Tourism Businesses<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
4<\/td>\nDHTM 2204<\/td>\nCrisis Management in Travel Industry<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
5<\/td>\nDHTM 2205<\/td>\nResearch Methodology<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
6<\/td>\nDHTM 2206<\/td>\nInternship II<\/td>\n0<\/td>\n120<\/td>\n120<\/td>\n6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Diploma in Hotel and Restaurant Management<\/span><\/a><\/h4><\/div>
Course outline for a Diploma in Hotel and Restaurant Management<\/strong>, structured over four semesters (two years), with course units, lecture hours (LT), practical hours (PH), contact hours (CH), and credit units (CU). The total credit units (CU) have been structured per semester based on typical diploma programs.<\/p>\n

Year 1 Semester 1<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
No<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHRM 1101<\/td>\nIntroduction to Hotel Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHRM 1102<\/td>\nFood Production I<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHRM 1103<\/td>\nCustomer Service in Hospitality<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
4<\/td>\nDHRM 1104<\/td>\nCommunication Skills<\/td>\n45<\/td>\n0<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
5<\/td>\nDHRM 1105<\/td>\nInformation and Communication Technology<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
6<\/td>\nDHRM 1106<\/td>\nBasic Accounting for Hospitality<\/td>\n30<\/td>\n0<\/td>\n30<\/td>\n2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 1 Semester 2<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHRM 1201<\/td>\nRestaurant and Bar Operations<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHRM 1202<\/td>\nFood Production II<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHRM 1203<\/td>\nPrinciples of Housekeeping<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
4<\/td>\nDHRM 1204<\/td>\nFront Office Operations<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
5<\/td>\nDHRM 1205<\/td>\nHospitality Law and Ethics<\/td>\n45<\/td>\n0<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
6<\/td>\nDHRM 1206<\/td>\nHospitality Entrepreneurship<\/td>\n30<\/td>\n0<\/td>\n30<\/td>\n2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 2 Semester 1<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHRM 2101<\/td>\nFood and Beverage Control<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHRM 2102<\/td>\nFood Production III<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHRM 2103<\/td>\nMarketing for Hospitality Industry<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
4<\/td>\nDHRM 2104<\/td>\nHotel Financial Management<\/td>\n45<\/td>\n0<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
5<\/td>\nDHRM 2105<\/td>\nTourism and Hospitality Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
6<\/td>\nDHRM 2106<\/td>\nResearch Methods in Hospitality<\/td>\n30<\/td>\n0<\/td>\n30<\/td>\n2<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 2 Semester 2<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHRM 2201<\/td>\nHospitality Strategic Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHRM 2202<\/td>\nFood Production IV<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHRM 2203<\/td>\nEvent Planning and Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
4<\/td>\nDHRM 2204<\/td>\nHospitality Human Resource Management<\/td>\n45<\/td>\n0<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
5<\/td>\nDHRM 2205<\/td>\nInternship<\/td>\n0<\/td>\n120<\/td>\n120<\/td>\n6<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div><\/div><\/div>

<\/i><\/i><\/span>Diploma in Hospitality Management <\/span><\/a><\/h4><\/div>
Course outline for a Diploma in Hospitality Management<\/strong> program spanning two years (4 semesters). The course units are categorized per semester, with LT (Lecture Hours), PH (Practical Hours), CH (Contact Hours), and CU (Credit Units).<\/p>\n

Year 1 Semester 1<\/h3>\n\n
\n\n\n\n\n\n\n\n\n
1<\/td>\nDHM 1101<\/td>\nIntroduction to Hospitality Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHM 1102<\/td>\nPrinciples of Customer Service<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHM 1103<\/td>\nFood Production I<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
4<\/td>\nDHM 1104<\/td>\nHousekeeping Operations<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
5<\/td>\nDHM 1105<\/td>\nCommunication Skills for Hospitality<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
6<\/td>\nDHM 1106<\/td>\nHospitality Marketing<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n<\/thead>\n<\/table>\n<\/div>\n\n

Year 1 Semester 2<\/h3>\n\n
\n\n\n\n\n\n\n\n\n
1<\/td>\nDHM 1201<\/td>\nFront Office Operations<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHM 1202<\/td>\nFood and Beverage Service<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHM 1203<\/td>\nHospitality Law and Ethics<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
4<\/td>\nDHM 1204<\/td>\nFood Production II<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
5<\/td>\nDHM 1205<\/td>\nHospitality Financial Management<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
6<\/td>\nDHM 1206<\/td>\nEntrepreneurship in Hospitality<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n<\/thead>\n<\/table>\n<\/div>\n\n

Year 2 Semester 1<\/h3>\n\n
\n\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHM 2101<\/td>\nHospitality Event Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHM 2102<\/td>\nRooms Division Management<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHM 2103<\/td>\nHospitality Human Resource Management<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
4<\/td>\nDHM 2104<\/td>\nAdvanced Food Production<\/td>\n20<\/td>\n40<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
5<\/td>\nDHM 2105<\/td>\nResearch Methodology in Hospitality<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

Year 2 Semester 2<\/h3>\n\n
\n\n\n\n\n\n\n\n\n
No.<\/th>\nCourse Code<\/th>\nCourse Name<\/th>\nLecture
\nTime<\/th>\n		Practical
\nHours<\/th>\n		Contact
\nHours<\/th>\n		Credit
\nUnits<\/th>\n<\/tr>\n<\/thead>\n
1<\/td>\nDHM 2201<\/td>\nStrategic Management in Hospitality<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
2<\/td>\nDHM 2202<\/td>\nHospitality Information Systems<\/td>\n30<\/td>\n30<\/td>\n60<\/td>\n4<\/td>\n<\/tr>\n
3<\/td>\nDHM 2203<\/td>\nSustainable Tourism and Hospitality<\/td>\n30<\/td>\n15<\/td>\n45<\/td>\n3<\/td>\n<\/tr>\n
4<\/td>\nDHM 2204<\/td>\nInternship<\/td>\n0<\/td>\n120<\/td>\n120<\/td>\n12<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n\n

<\/h2>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>
<\/span><\/div>
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