This is a Blended Learning Course offered through the Hotel School.
Course Outline !!
- Lecturer: Gerald Cloete
NUST eLearning
Search results: 257
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: Hospitality and Tourism
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
- Lecturer: Brenda Kahuikee
- Lecturer: Johnson Mutirua
Category: S1_2026_FCHSE_HT
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.
- Lecturer: Alida Siebert
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
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.
- Lecturer: MELIZANDE KAURAISA
- Lecturer: Hendriena Shiyandja
- Lecturer: Martha Iipinge
- Lecturer: Tangi Petrus
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: Peter Haufiku
- Lecturer: Selma Gwangapi Naanda
Category: S1_2026_FCHSE_ML
Welcome to General Biology 1A, hoping you will have an engaging and transforming experience.
- Lecturer: Petrus Paulus
- Lecturer: Linda Ratjama
Theory and practice relating to advanced geospatial analysis, including
· Raster data structures and algorithms for raster information management, extraction and analysis
· Vector data structure and algorithms for vector information management and analysis
· Raster and vector classification measurement and retrieval functions
· Raster and vector connectivity functions
· Raster and vector neighbourhood functions- Geometric, visibility, hydrological, network, environmental and cost/distance analysis, Triangulated irregular networks, digital elevation models and digital terrain models
· Raster and vector overlay functions
- Lecturer: Kaleb Negussie
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 aims to equip students with knowledge on the role of spatial information in good governance and exposure to frameworks of spatial data management at different contextual levels.
- Lecturer: Celina Awala
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
This course deals with the principal concepts and methods of heat transfer. The objectives of this subject are to develop the fundamental principles and laws of heat transfer and to explore the implications of these principles for system behavior; to formulate the models necessary to study, analyze and design heat transfer systems through the application of these principles; to develop the problem-solving skills essential to good engineering practice of heat transfer in real-world applications.
- Lecturer: Dr Veikko Shalimba
Category: S2_2026_FEBE_MIEE
Heat Treatment of Metals 414 (HTM810S) is a core course. It will equip students with competencies to design appropriate heat treatment conditions for steels and alloys and justify the link between thermal processing, phase transformation, and properties of the material
- Lecturer: Jacqueline Kurasha
Welcome to the course History of Technical and Vocational Education and Training (HTV510S).
This course is a mandatory course for all students who study the Diploma in TVET. TVET is education and training which provides knowledge and skills for employment. Much emphasis has been placed on the fact that TVET is a crucial vehicle for social equity, inclusion and sustainable development. A TVET environment has a certain characteristic that distinguishes it from other education environments as it very much skills orientated and is aimed at competencies that are needed by industries. Therefore, students need to understand the TVET environment and the philosophies that underpin it. The following key areas will be addressed in this course:
- The overall goal and desired outcomes of TVET.
- A short history of the development of TVET.
- Comparisons between different TVET systems nationally and internationally.
- The principles of Competency-Based Education and Training.
- Lecturer: Bernadette Cloete
- Lecturer: Dr Indepentia De Waldt
- Lecturer: Linda Kambonde
- Lecturer: Dr. Leena Kloppers
- Lecturer: Faith Marais
- Lecturer: David Mateu
Human Resource Management comprises a range of functions and functional activities that are carried out in order to, among other things, provide, utilise, remunerate, train, develop and maintain a motivated work force. It can, therefore, be described as a process embracing the dimensions of inception (getting individuals into the public sector); development (preparing employees to work effectively and efficiently); motivation (stimulating employees by caring for their needs) and maintenance (keeping employees in the public sector by providing suitable working conditions).
As you would imagine, the focus will mainly be on the African Public Service. You should thus strive to develop a genuine interest in the activities carried out by public sector institutions. This would provide you with an opportunity to evaluate human resource issues on a regular basis in this sector. You are, therefore, urged to apply practical examples in your approach to this subject.
- Lecturer: Brenda Kahuikee
- Lecturer: Ben Bainiso Namabanda
- Lecturer: Abraham Shilomboleni