Brief History

The first batch of thirty (30) girls to read a catering course was admitted in the 1967/1968 academic year when the University was then a Technical Institute. The catering course in those days consisted of one year pre-domestic science training, which offered students the opportunity to learn subjects such as Housewifery, Textiles and Clothing, Needle Work, Basic Science, English and Mathematics.

After the initial training, students offered Cookery for the Catering Industry Part One (then known as the City and Guilds 147), and this was conducted under the supervision of the City and Guilds of London Institute. After a few years’ trial, the pre-domestic science was phased out leaving the catering programme to be run for two years full time and three years part time.

In 1987, the Department was granted the permission to start an advanced programme known as Cookery for the Catering Industry Part Two (706/2). The first batch of HND students, twenty-three (23) in number were enrolled in 1997 after the Institute was upgraded to a Polytechnic in 1997. Total enrolment as at 2015/2016 academic year stood at two hundred and fifty-one for all programmes run at the Department. Mission

The Department is committed to providing high quality career-focused education and training to students from the intermediate up to the tertiary levels to meet the manpower needs of the hospitality industry in the country and beyond.


The objectives of the Department are to train students to:

  • Meet the needs of hospitality industry
  • Produce nutritious Ghanaian and continental dishes,
  • Efficiently handle accommodation in hotels, hospitals and other similar establishments
  • Supervise (or personally handle) restaurants and bar operations efficiently
  • Plan economic operations and manage hotels and other hospitality establishments profitably
  • Develop and manage tourist sites effectively and efficiently.
  • Academic Programmes
  • Non-Tertiary and Tertiary Programmes

    These are:
    Tertiary Programme:

  • Bachelor of Technology (B.Tech.) in Hospitality and Tourism Management
  • Higher National Diploma in Hotel, Catering and Institutional Management

  • Non-Tertiary Programme

  • Cookery Part II and
  • Pre-HND
  • Specific Objectives

    Specifically, the programme aims at achieving the following objectives: To impact current and state of the art knowledge on agriculture to enhance animal and crop production and productivity

  • To inculcate into trainees the spirit of entrepreneurship in the field of agriculture
  • To help graduates develop practical and innovative skills in post-harvest technologies of agricultural produce
  • To provide trainees with innovative and practical skills on the sale and marketing of agricultural produce
  • To provide industrial training and acquire hands-on experience through internships and field trips
  • To inculcate into trainees the skills of research and information dissemination through seminars, workshops and extension
  • To lay strong foundations for the study of agriculture at higher academic levels
  • To train students to plan, implement and evaluate agriculture programmes in crop production, agroforestry, horticulture and animal science
  • Future Plans

    Plans are underway to run Certificate Programmes in restaurant operations, bar operations and laundry operation among others. Attention is also being paid to the upgrading of the staff in the Department. The Department also hopes to embark on active processing and preservation of traditional dishes in partnership with organisations like CBUD and IFAD. With increased resources (materials and manpower), the Department hopes to embark on outreach programmes to reach out to the rural folks both in the region and the country at large.

    Community Service

    The Department is linked to two institutions, which are the International Fund for Agricultural Development (IFAD) and the Centre for Biodiversity Utilization and Development (CEBUD)

    There is a joint research programme with CEBUD to develop less utilised food items with the view to preventing their extinction and also reducing poverty.

    The Department is supported by IFAD to run training programmes for the rural communities. The training is meant to build their capacity in order to set up their own services.

    The goal of this programme has been to help alleviate poverty. Also, the Department in collaboration with the Ghana Tourist Board is working towards developing and managing some tourist sites in the Brong Ahafo Region.