This module describes the skills, knowledge and attitudes required to develop a research proposal. In fact, the trainee will be able to describe research proposal concept, prepare a research proposal, and present prepared research proposal. Once this module is well delivered the trainee will be equipped with necessary skills to develop a research
proposal.
- Enseignant: Zachee NTAKIRUTIMANA
This module describes the skills, knowledge and attitudes required to monitor hygiene
and sanitation best practices at workplace, describe communicable and non
communicable diseases, prevent gender based violence and sustain individual health
and safety at workplace.
- Enseignant: Esperance KAMPIRE
- Enseignant: Jean Bosco HARERIMANA
The purpose of the module of food and beverage safety and hygiene practices aims at promoting a culture of hygiene and safety practices to food handlers. The culture of hygiene and safety practices reflects to the hygiene of food and beverages; business workplaces; tools and equipment and the food and beverages service personnel as well. In order to ensure the effectiveness of desired outcome, a system for food and beverage safety known as HACCP (Hazard Analysis and Critical Control Point) was established and integrated in food and beverage businesses as a response to
prevention of food from contamination. It is due to maintaining a human well being through provision of safe food and beverages to guests.
- Enseignant: Pacifique TURATSINZE
The module of occupation and learning process prepares students to be engaged in their studies with complete information about their academic journey.
- Enseignant: GASANA Jean d'amour
Iyi mbumbanyigisho irasobanura ubumenyi n’ubushobozi bukenewe kugira ngo uwigishwa abashe gukoresha neza Ikinyarwanda mu bukangurambaga butandukanye.
Nyuma y’iri somo, uwiga azaba ashobora: gukoresha ubuvanganzo bw’abana atanga uburere bukwiye ku bana bato, gukoresha Ikinyarwanda cy’Umukangurambaga mu bugeni bw’iyamamaza no gukoresha Ikinyarwanda kiboneye akora ubukangurambaga ku ngingo zitandukanye.
- Enseignant: Alphonse NTEZIYAREMYE
This module describes knowledge, skills and attitudes required in preparation of coffee and tea particular in food and beverage outlet. The learner at the end of this module will be able to: Prepare for coffees and tea making, make coffee and Make tea.
- Enseignant: Vianney GASARASI