Moi University, Eldoret, Kenya - School of Agriculture and Biotechnology

MOI UNIVERSITY
Eldoret, Kenya
Founded in 1984


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SCHOOL OF AGRICULTURE AND BIOTECHNOLOGY

Department of Family and Consumer Sciences - Bachelor of Science in Food Service Technology

Introduction

The Bachelor of Science in Food Service Technology (B.Sc. Food Service Technology) degree program is offered in the department of food, clothing and consumer sciences. It integrates various disciplines namely Food science, Nutrition, Food Service and Entrepreneurship. This program is designed to produce graduates with the knowledge and skills in the theoretical and practical aspects of food production and service. The key areas are food preparation, cooking, service, preservation and storage. The programme will train personnel who can fit in various sectors of the food service industry for instance, health, social services, non-governmental organizations, educational institutions, institutions for disadvantaged populations and the tourism sector. In addition the programme will prepare graduates for self employment.

Objectives

To apply acquired skills in food service technology to related programmes.

To make use of the knowledge and skills learnt for further studies.

To apply knowledge and skills in entrepreneurship for self-employment in the informal sector.

To conduct research aimed at improving the current state of food preparation and service procedures, in all sectors of the food industry.

Design of the Programme

The program is composed of course work, practicum and Industrial attachment period. The coursework is designed such that it contains the relevant interdisciplinary courses in basic sciences as well as the foundation and in depth courses in Food Science and Nutrition. The Industrial attachment is ninety days (90) long.

Course Structure

Year 1
Semester I

Course Code	Course Title	Units
IRD 100	Communication Skills I	3
IRD 101	Quantitative Skills I	3
CHE 110	Basic Chemistry I	3
FCC 110	Philosophy and History of Family and Consumer Sciences	2
FCC 111	Human Sexuality	3
FSN 110	Introductory Nutrition	2
FST 110	Foundations of Food Preparation 1	2
MAT 121	Mathematics for Biosciences	3
Total Number of Units		21

Semester II

Course Code	Course Title	Units
IRD 102	Communication Skills II	3
IRD 104	Quantitative Skills II	3
CHE 111	Basic Chemistry II	3
COM 111	Computer Applications I	2
FSN 111	Nutrition in the Lifespan	2
FST 111	Introduction to Food Service Industry and Tourism	3
FST 112	Foundations of Food Preparation II	2
CRS 100	Introduction to East African Agriculture	2
Total Number of Units		23

Year 2
Semester 1

Course Code	Course Title	Units
IRD 103	Development Concepts and Applications	3
FCC 210	Ergonomics and Equipment	3
FCC 211	Principles of Home Management	2
FCC 212	Applied Physics	2
FCC 213	Family Resource Management	3
AFT 110	Fibre Yarn and Fabric Construction	2
MIC 210	General Microbiology	3
FST 210	Meal Management	3
FST 211	Laundry and Accommodations Operations I	3
Total Number of Units		23

Semester II

Course Code	Course Title	Units
AFT 220	Garment Analysis Selection and Care	2
FSN 210	Nutritional Biochemistry and Human Physiology	2
FSN 211	Health Education and First Aid	3
FSN 212	Diet Therapy I	3
FSN 213	Cultural Aspects of Food	3
FST 213	Food and Beverage Service	3
FST 214	Accommodations Operations II	1
FST215	Psychology	2
IRD 200	State, Society and Development	3
Total Number of Units		22

Year III
Semester I

Course Code	Course Title	Units
IRD 305	Entrepreneurship for Small Business	3
FCC 312	Research Methods	3
FSN 310	Food Science	3
FSN 312	Diet Therapy II	3
AFT 313	Human Resource Management I	3
FST 310	Planning Food Service Institutions	3
FST 311	Institutional Catering I	3
FST 312	Technology in the Food Service Industry	2
FRE 101	Beginner’s French	3
Total Number of Units		26

Semester II

Course Code	Course Title	Units
FCC 314	Childcare Health and Development	2
FCC 315	Death and Dying	2
FSN 315	Experimental Foods	3
FSN 319	World Food Problems and Food Security	3
FSN 320	Food Economics and Policy	3
FST 313	Legal Aspects in Food Service Institutions	2
FST 314	Food Service Administration and Front Office Procedures	3
FST 315	Institutional Catering II	1
FRE 102	Beginner’s French II	3
Total Number of Units		22

Semester III

Course Code	Course Title	Units
FCC 399	Industrial Attachment	4

Year IV
Semester I

Course Code	Course Title	Units
PAC 410	Environmental Education	3
FCC 410	Analysis of Practicum	1
ACC 410	Consumer Behaviour	3
FST 410	Human and Financial Resource Management in Food Services	3
FST 411	Marketing in Food Industry	3
FST 412	Seminar on Research and Development in the Food Service Industry	2
FSN 414	Nutrition for Displaced Persons	2
FRE 103	Intermediate French	3
Total Number of Units		20

Semester II

Course Code	Course Title	Units
IRD 400	Development Project Appraisal	3
AFD 420	Applied Interior and Exterior Design	3
FST 414	International Foods	3
FST 415	Entrepreneurship in Food Services	3
FST 416	Analysis and Control in Food Service Systems	2
FST 417	Leisure and Recreation	3
FST 418	Current Issues in Food Service Industry	2
FST 419	Quality Management	2
Total Number of Units		21
Total number of units required for graduation		188

Contact Addresses

Dean, School of Agriculture and Biotechnology,
P.O. Box 1125 - 30100
Eldoret, Kenya
Tel: +254-(0)53-2063160
FaX: +254-(0)53-2063160/2063257
Email: deanagriculture@mu.ac.ke

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