St. Mark's Teachers College Kigari
Ability, Responsibility, Maturity
CATERING SECTION
This department deals mainly with hospitality and catering services. Fresh farm produce is used in preparation of our menu with many items fresh from our own farm. Our professional staffs run a college bakery where various delicious pastries are made for local consumption or on orders from our customers. The catering department is divided into three sections, these are
are: the kitchen, bakery and a Posho mill.
KITCHEN
This section of the kitchen is where food is prepared for consumption by the staff and students. The produce that is taken from the farm is used to prepare the morning, lunch and evening meals. There is a menu that is prepared for the meals to be prepared every day. There are a number of cooks in the kitchen who have duty in the section to prepare meals and tea as well. Good quality of food is prepared to cater for all staff and students. The colleges has community jiko which uses waste paper as fuel
BAKERY
This section of the catering department is responsible for preparing bread for consumption in the college. The college acquires all the necessary resources to prepare them and there is a machine set up in a bakery which is used to bake the bread once it has been prepared by the catering staff.
POSHO MILL
This is another section of the catering department that is used to prepare flour used to prepare meals. The college is equipped with the machinery and there are kitchen staffs that are responsible for meal the maize which end process produces flour.