Through the Quality Assurance Department, Uganda Tourism Board is mandated to ensure acceptable and quality standards in the tourism sector. This is done by training and skilling different tourism stakeholders to enhance professionalism and provide quality service delivery in the country’s tourism and hospitality business operations.

UTB, in partnership with the culinary association of Uganda, organized a first practical chef’s seminar with a theme of “Tackling the practical hands-on basics in culinary.”  The 3days workshop took place at Fairway hotel from 16th to 18th November 2021.

The main objectives of the seminar were;

• To improve the practical skills of chefs in Uganda by equipping them with professional hands-on skills and knowledge in food costing, production, food presentation, HACCAP, and food safety and hygiene. The goal is to improve the quality of food given to clients in hotels, restaurants, and eating houses, thus promoting culinary tourism in Uganda.
• Create a workforce of chefs who are competent and professional so that that they can represent destination Uganda on national and international food exhibitions and markets.

The Culinary Association Uganda (CAU) introduced different international cuisines during the seminar, including Chinese, Indian, and Italian. The training retooled the chefs with hands-on practical skills. CAU equipped the chefs with all the gadgets and ingredients required to prepare a specific dish. The chefs had an opportunity to practically make the different dishes and exhibit the end product so that tutors could give professional guidance, and remarks were necessary. 

UTB’s journey to professionalize the tourism sector by ensuring compliance with international standards is based on improved service delivery, leading to quality, excellent, efficient, effective, and defect-free services to local and international tourists.

“Promoting Tourism Together”