Courses Taught

• DOU-HTM223 Food Costing and Control
• DOU-HTM225 Spices, Pastries and Confectionaries
• HTM113 Tourism Movements and Historical Developments
• HTM211 Introduction to Nutrition and Food Production
• HTM214 Food and Beverage Production
• HTM215 Fundamentals of Hotel and Catering I
• HTM222 Tourism Resources and Destinations in Nigeria
• HTM316 Fundamental of Hotel and Catering II
• HTM321 SIWES (24 Weeks)
• HTM322 Practical Writing
• HTS411 Recipe Development
• HTS412 Culinary Culture
• HTS414 Seminar in Hospitality and Tourism
• HTS422 International Hospitality/Tourism Management
• HTS499 Research Project