Higher National Diploma Hospitality (HND)
Structure of the Programme (Semester-by-semester schedule/structure, of course, showing the credit value of each course). These are presented in the tables below
| First Year, First Semester | ||
| Code | Title | Credits |
| AFS101 | African Studies I | 2.0 |
| COS101 | Communication Skills I | 2.0 |
| HCM111 | Food Production Operation I | 3.0 |
| HCM121 | Food and Beverage Service I | 3.0 |
| HCM131 | Front Office Operation I | 3.0 |
| HCM141 | Accommodation Operation I | 2.0 |
| SCN121 | Food Science I | 2.0 |
| SCN141 | Sanitation and Safety | 2.0 |
| Totals | 19.0 | |
| First Year, Second Semester | ||
| Code | Title | Credits |
| AFS102 | African Studies II | 2.0 |
| CLT102 | Computer Literacy I | 1.0 |
| COS102 | Communication Skills II | 2.0 |
| HCM112 | Food Production Operation II | 3.0 |
| HCM122 | Food and Beverage Service II | 3.0 |
| HCM132 | Front Office Operation II | 2.0 |
| HCM142 | Accommodation Operation II | 3.0 |
| INA102 | Industrial Attachment | 2.0 |
| PUS120 | Purchasing Costing & control | 2.0 |
| SCN112 | Nutrition | 2.0 |
| SCN122 | Food Science II | 2.0 |
| Totals | 24.0 | |
| Second Year, First Semester | ||
| Code | Title | Credits |
| ACT203 | Hospitality Accounting I | 2.0 |
| CLT102 | Computer Literacy II | 2.0 |
| FREN203 | Hospitality French | 2.0 |
| HCM213 | Food Production Operation III | 3.0 |
| HCM223 | Food and Beverage Service I | 3.0 |
| HCM243 | Accommodation Operation III | 3.0 |
| HCM253 | Tourism | 3.0 |
| LGS203 | Hospitality Law I | 2.0 |
| SCN233 | Food Technology | 2.0 |
| Totals | 22.0 | |
| Second Year, Second Semester | ||
| Code | Title | Credits |
| HCM214 | Food Production Operation IV | 3.0 |
| HCM224 | Function Organisation | 3.0 |
| HCM234 | Front Office Operation III | 3.0 |
| HCM244 | Accommodation Operation IV | 3.0 |
| HCM254 | Tour Operations/Tour Guiding I | 2.0 |
| INA202 | Industrial Attachment | 2.0 |
| LGS204 | Hospitality Law II | 2.0 |
| MKT204 | Marketing | 2.0 |
| STA204 | Research Methodology (Hospitality) | 2.0 |
| Totals | 22.0 | |
| Third Year, First Semester | ||
| Code | Title | Credits |
| ETP305 | Entrepreneurship | 2.0 |
| HCM315 | Food Production Management I | 3.0 |
| HCM325 | Food and Beverage Management I | 3.0 |
| HCM335 | Front Office Management I | 3.0 |
| HCM345 | Accommodation Management I | 3.0 |
| HCM375 | Bar Operations and Management | 2.0 |
| SCN355 | Engineering and Maintenance | 2.0 |
| Totals | 18.0 | |
| Third Year, Second Semester | ||
| Code | Title | Credits |
| ACT306 | Hospitality Accounting II | 2.0 |
| HCM304 | Food and Beverage Management | 2.0 |
| HCM316 | Food Production Management II | 2.0 |
| HCM346 | Accommodation Management II | 2.0 |
| HCM355 | Tour operations/Tour Guiding II | 2.0 |
| HCM366 | Hospitality Operation Management | 2.0 |
| LGS316 | Human Resource Management | 2.0 |
| STA306 | Project Work (Hospitality) | 4.0 |
| Totals | 16.0 | |