Aim of the Programme
The programme aims to introduce Students to the field of hospitality and all its vital areas, by helping them comprehend, evaluate and analyse principles through the application of knowledge they have gained.
More specifically, it aims to familiarize Students with the different departments within a hotel unit and teach them how to operate hotel services such as, front office, food & beverage services and operations, customer service, housekeeping, event and leisure services properly and efficiently.
The programme broadens students’ knowledge through visits to hotels and tourism related businesses. Furthermore, students will be able to apply the knowledge they have gained in theory lessons when they participate in the 12-week long compulsory industrial training work placement schemes organized by the college and approved by the Ministry of Education & Culture.
Intended learning outcomes:
Language of instruction: English.
Evidence of knowledge of English
Candidates whose native language is not English will be required to produce evidence of proficiency in written and spoken English, such as the Test of English as a Foreign Language (TOEFL iBT) with a score of 46-59, the IELTS with a minimum score of 5.5, the GCE O.L or I.G.C.S.E in English language with a passing grade of at least “C”, or any other equivalent internationally recognized examination.
In case evidence of any of the aforementioned qualifications is not provided, the candidate will be expected to pass the College’s English Language Test, (CELT). The College is using the internationally recognized Oxford placement test. If candidates do not succeed in this test they will be classified according to their score in one of the levels of Intensive English Courses, as indicated below, and they will be automatically registered in the Foundation Programme. This can only occur if Students satisfy all other admission requirements.
|ICT I||CSC 101||6|
|ACADEMIC WRITING||ENG 103||6|
|BUSINESS MATHS||MAT 102||6|
|BUSINESS STATISTICS I||STA 101||6|
|PRINCIPLES OF COMMUNICATION||PRM 112||6|
|ACCOUNTING I||ACC 101||6|
|INTRODUCTION TO THE HOSPITALITY INDUSTRY||HTL 111||6|
|HYGIENE & NUTRITION||HTL 114||6|
|FOOD PREPARATION||HTL 112||6|
|FOOD & BEVERAGE SERVICE||HTL 113||6|
|FRONT OFFICE PROCEDURES||HTL 121||6|
|HOUSEKEEPING OPERATIONS||HTL 122||6|
|CUSTOMER SERVICE FOR HOSPITALITY & TOURISM||HTL 123||6|
|FUNDAMENTALS OF MARKETING||MKT 121||6|
|BAR OPERATIONS||HTL 226||6|
|FOOD & BEVERAGE OPERATIONS||HTL 225||6|
|LEISURE & RECREATION MGT||TOU 212||6|
|EVENT MANAGEMENT||TOU 210||6|
|INDUSTRIAL PLACEMENT||IND HOS||6|
|DESTINATIONS, ATTRACTIONS & TOURISM||TOU 214||6|
|CULTURAL TOURISM||TOU 209||6|
|SUSTAINABLE TOURISM DEVELOPMENT||TOU 221||6|
|INTRODUCTION TO ECONOMICS||ECO 102||6|
|HOSPITALITY LAW||HLA 321||6|