Welcome to MTVC School of Hospitality – Your Gateway to a Rewarding Career in Hospitality!
MTVC School of Hospitality is a premier online Technical and Vocational Education and Training (TVET) institution committed to nurturing skilled, confident, and industry-ready professionals for the global hospitality market.
We offer flexible, competency-based online programs designed to meet the evolving demands of the hospitality industry — from culinary arts, food and beverage production, catering, front office operations, to housekeeping and customer service.
At MTVC, we combine expert instruction, interactive virtual learning, and practical skill development to empower our learners to excel both locally and internationally. Our goal is to turn passion into professionalism and talent into thriving careers.
Join MTVC School of Hospitality today — where excellence meets opportunity, and your future in hospitality begins!
This course introduces learners to the principles, practices, and techniques of professional food and beverage service. It emphasizes the importance of customer care, service styles, and operational efficiency in hospitality settings. Learners will gain both theoretical knowledge and practical skills to deliver high-quality service in restaurants, hotels, catering establishments, and events.
Baking Technology is a professional course that equips learners with the knowledge and practical skills needed to produce high-quality baked products. The course focuses on the science, techniques, and technology involved in preparing bread, pastries, cakes, desserts, and specialty baked goods.
Ingredients Science: Understanding flour types, sugars, fats, leavening agents, and how they interact.
Baking Processes: Mixing, fermentation, proofing, shaping, baking, cooling, and packaging.
Equipment & Technology: Use of ovens, mixers, dough proofers, sheeters, and modern bakery machinery.
Product Development: Creating new recipes, improving texture, flavor, and nutritional value.
Food Safety & Hygiene: Maintaining high standards of cleanliness in a bakery environment.
Quality Control: Ensuring consistency, shelf-life, and product standards.
Entrepreneurship Skills: Managing a bakery business, costing, pricing, and sales.
Graduates can work as:
Professional bakers
Pastry chefs
Bakery technologists
Cake decorators
Bakery managers
Entrepreneurs running their own bakery businesses
Course Title: Food Production Techniques (Culinary Arts)
Course Description:
This course equips learners with essential skills and knowledge in culinary arts, focusing on modern food production methods, kitchen organization, menu planning, and food safety. Learners will gain hands-on experience in preparing and presenting a variety of dishes using professional techniques.
