This course is designed to enable the student to use epidemiological (health research) methods for problem solving in public health.
- Lecturer: Dr Larai Aku Akai
NUST eLearning
Search results: 245
The overall aim of the course is to give the students the necessary skills to assess cooperate networks for vulnerabilities and mitigate them before security attacks. The students will secure a medium-sized company network against possible attacks and intrusions, test and configure network security, ensure network devices can operate securely. Further, this course will enable students to report on network security issues and trends, as well as protect networks.
- Lecturer: Prof Mercy Chitauro
Category: Cyber Security_S1_2026
- Lecturer: Macdonald Handura
- Lecturer: Dr Kennedy Mabuku
- Lecturer: Beatrice Mutonga
This course is designed to: equip students with the knowledge in the evaluation of public health programs with respect to healthcare data management; enable students to determine the effectiveness of existing programs and to critically analyse the public health initiatives, as well as to develop an evaluation plan for community-based public health initiatives.
- Lecturer: Christian John
This course is structured to introduce the student to various specialized topics in the accounting process including the measurement and recognition in the financial statements of sole traders. Specific emphasis will be placed on the requirements of the International Financial Reporting Standards in the preparation and presentation of financial statements at an introductory level.
- Lecturer: Linda Kambonde
- Lecturer: Hendrina Kangala
- Lecturer: Faith Marais
- Lecturer: Ester Sakeus
Cost and Management Accounting:
The aim of the module is to develop knowledge and understanding of cost and management accounting techniques needed to support management in planning, controlling and monitoring performance in a variety of business context.
The main areas to be covered will include the following:
1. Explain the nature, source and purpose of management information.
2. Explain and analyse data analysis and statistical techniques.
3. Explain and apply cost accounting techniques.
Finance:
Financial Management is concerned with the acquisition and deployment of financial resources to achieve key objectives. The three main areas of financial management are:
1. Acquisition of financial resources
This involves obtaining suitable sources of finance and is a financing decision.
In selecting sources of finance, risk will be a consideration since some sources of finance create risk for a business.
2. Deployment of financial resources
This involves using a business’s financial resources effectively and can involve deciding whether or not to invest in projects ( the investment decision).
3. The dividend decision
Whether or not to return surplus cash to shareholders (the dividend decision).
- Lecturer: Monica Kaisi-Festus
- Lecturer: lmmanuel-King Kerii Kenaruzo
This course is divided into two separate sections i.e., Finance and Costing. The purpose of this course is to provide students with the competence, on an intermediate level, to understand and apply the underlying concepts of cost accounting, specifically in relation to:
1. The manufacturing environment
2. Detailed knowledge regarding the concepts of inventory control, planning and inventory management
3. Budgeting, standard costing, performance measurement, transfer pricing and business strategy.
The course will equip the students with the skill to evaluate and select long-term investment options and to make decisions regarding the finance of an enterprise and its long-term assets. They would also be provided with the skills to value business operations using different valuation methods and perform financial analysis for decision making.
- Lecturer: Linda Kambonde
- Lecturer: Selma Kambonde
- Lecturer: Faith Marais
- Lecturer: Lameck Odada
Your intention is to become a supervisor, restaurant or hotel manager or one day you want to open your own business in the hospitality industry? Therefore you need to know how a professional team of chefs prepares fancy, trendy, healthy and tasty dishes that are prepared under hygienic conditions, are in line with the establishment’s costings and budgets and ultimately ensure that customers return on a regular basis. This course will give you a detailed insight in food production and how to successfully manage such a department. It is not specifically meant only for the chefs working in the kitchen but also for the people that manage or supervise the Food & Beverage department of a hospitality establishment and gives them a deep understanding on the factors that determine the ultimate success of such operations. This course, as many others in this program give a detailed insight into the different departments of a hospitality establishment such as hotel, lodge, restaurant or bar so that one can get the skills and knowledge to understand how they work, but also how they are connected to each other and which factors do influence a successful operation. Someone that is in charge of a hotel does need to know a little bit from everything and it is therefore essential that he has also worked and trained in the kitchen, as it is one of the most important departments where good money can be made or ultimately where the biggest losses can be accrued. The kitchen is a very sensitive part of the entire hospitality operation and one need to understand it well in order to be able to manage and make a success out of it as it has tremendous impacts on the overall performance of an establishment.
- Lecturer: Dagmar Gruner
Category: S1_2026_FCHSE_HT
This course is about the fundamentals of food production in a commercial environment. It will expose you to important aspects that you need to know to successfully run a catering outlet in a hospitality establishment. However it should be stressed that this course only covers the theoretical aspects and need to be taught concurrently with the course Food Production Practical FPP 510 S which solely takes place in the kitchen. Without doing the practical course at the same time, which will apply all the knowledge and skills learned in this course a full comprehension of the course will not be reached. You would agree that you cannot cook “with a book and a pen” as you need to go into a kitchen and really do it. So what will you learn and take away from this course? Some might argue, I want to become a waiter and or restaurant supervisor and therefore do not need to learn the basics in cooking. Even as a person working in the restaurant, the bar or the front office need the know how the food is prepared or how a profit can be achieved and by the way even if you would decide to venture into a different career the skills you will learn here can help you even if you just apply them at home. It is something you will keep for life, something you can always use in one or the other way.
- Lecturer: Dagmar Gruner
Category: S1_2026_FCHSE_HT
This course forms part of the second-year curriculum for the Programme of Human Nutrition. It is theory based and aims to equip students with knowledge to understand concepts of food and nutrition security locally and globally, in order to mitigate problems associated with food insecurity and malnutrition
- Lecturer: Fiina Namukwambi
- Lecturer: GEORGE WALIOMUZIBU MUKISA
This course introduces students to the constituent elements and fundamentals of customer service. This course will provide students with guidelines and best practices for providing excellent customer service that will enable frontline associates and service staff in back-up and support roles to build, maintain, and increase a loyal customer base. The student is equipped with the ability to address challenges confronting customer service.
- Lecturer: Melizande Kauraisa
- Lecturer: Kutemba Tshitukenina
Category: S1_2026_FCHSE_HT
- Lecturer: Aili Ashipala
- Lecturer: Anna-Liisa Shoopala
Category: S1_2026_FEBE_MIEE
- Lecturer: Thebuho Matali
Category: S1_2026_FCHSE_TVET
This course aims to introduce students to entrepreneurship as a concept to be able to establish an entrepreneurialmindset by exploring opportunities and new venture creation as well as industry and competitor analysis. Students will then develop greater self-awareness of their fit with entrepreneurial environments and learn the processes of opportunity identification, resource analyses, financial and feasibility analysis.
This course further aims to motivate students to innovate in business. Students will acquire the knowledge and skills needed to manage the development of innovations, recognize, and evaluate potential opportunities and thereby monetize the innovations. Students will be able to exploit the opportunities, and to acquire resources necessary to
implement their plans.
- Lecturer: Brenda Kahuikee
- Lecturer: Johnson Mutirua
- Lecturer: Salmie Sakarias
This course aims to introduce students to the fundamentals of marketing and the environments in which marketing operates and what marketing is to its relevance to the overall business process. It explains the contribution and essence of each of the four traditional and three extra elements (4+ 3 Ps) of marketing products/services and other critical concepts like segmentation and market research and intelligence in developing an effective marketing programme in response to the ever-changing customer and consumers’ demands, needs and wants in other to meet the goal of professional organisations in the areas of sports, logistics, recreation, and transport.
- Lecturer: Dr Kwabena Abrokwah-Larbi
- Lecturer: Elizabeth Elago
- Lecturer: Selma Gwangapi Naanda
- Lecturer: John-Graftt Ndungaua
- Lecturer: T’Neil Young
Category: S1_2026_FCHSE_ML
Geometallurgy 214 (GMT611S) is a core course to be completed in the first semester of the second year of study. The aim of the course is to equip students with basic knowledge and skills to develop and optimise flowsheet development to improve mineral recovery.
- Lecturer: Adeltraud Mughongora
The course is designed to enable students to use modelling and Python programming to build GIS tools that automate the solving of geographical problems from a coding perspective.
- Lecturer: Prof Oluibukun Ajayi
The course provide information on the pathophysiological processes and diagnostic tests for the identification of haemostasis abnormalities.
The aim is also to provide the student with the knowledge to evaluate quality assurance applications in haematology.
The aim is also to provide the student with the knowledge to identify blood parasites with haematological stains.
- Lecturer: Edwig Shingenge
- Lecturer: Roselin Tsauses
Health Management 3, is a course designed to develop/equip the students with the necessary skills of being a potential healthcare manager who will work as part of a professional in a multi-disciplinary team. The course will teach the student to make informed and calculated decisions in the department. By doing so he/she will be able to apply specialised knowledge and technical skills for optimal decision-making in terms of management, in any health systems.
- Lecturer: Immanuel Zeriapi