Statics deals with the equilibrium of bodies under action forces. Its principles are foundational to most fields of engineering. This is a core course to be completed in the first semester and is a prerequisite for many subsequent courses.
This course aims at equipping MEAL candidates with high-level knowledge and skills that enable them to develop, implement, and evaluate market-driven ESP programmes in the 21st century Namibian workplace.
Welcome to Environmental Engineering!
This course takes us to the environment!
...as we search to balance the economic, social and environmental aspects of our current society's needs without compromising the ability of future generations to meet their needs.... Brundtland, 1987
This course provides a basic introduction to the natural environment and its relationship with spatial planning and development.
This course is developed by the Cooperate Education Unit to prepare you for the world of work/Work integrated learning. The course is offered throughout the year. However, you should complete it before completing your WIL and submitting your WIL deliverables. You should therefore engage in all activities and completed quizzes and a certificate will be automatically generated for you.
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.
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.
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.
The course introduces students to the theoretical and empirical issues relating to the role of financial markets in the economy. The course also deals with the term structure of interest rates, derivatives, risk and return, capital asset pricing model, financial intermediation, asymmetric information theory, the capital structure theory, and the impact of financial sector development and economic growth. By the end of the course students will have an in-depth understanding of the relationship between financial markets and the economy as a whole.
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
2. Deployment of financial resources
3. The dividend decision
Whether or not to return surplus cash to shareholders (the dividend decision).
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
2. Deployment of financial resources
3. The dividend decision
Whether or not to return surplus cash to shareholders (the dividend decision).
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.
This is a Blended Learning Course offered through the Hotel School.
Course Outline !!
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.
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.
This course introduces students to the constituent elements of food safety management systems and their applications. The student will be able to evaluate and develop strategies to address food safety concerns through the implementation of a food safety management system.
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.
The course is an introduction to Hospitality and Tourism that aims at equipping students with the basic knowledge about what this field entails. It serves as the foundation of enhancing students' interest in the field and presents a bigger picture of careers in the field of Hospitality and Tourism. The course exposes students to the broad components of the Hospitality and Tourism Industry.