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Hospitality

Overview

The programme engenders highly skilled and socially productive members of the hospitality community through a blended teaching and learning approach, focused on industry trends, best practices and innovation. In addition, the programme creates a foundation where learners can begin to meet their full potential, develop a positive self-image, and become critical thinkers through high operational standards and innovation. Successful participants of this programme will be able to function effectively in various basic entry positions within the hospitality industry. Such positions will include Room Attendants, Cooks, Bartender/ Cocktail Waitress/Waiter.

Objectives

To train learners with no prior learning; the skills needed for entry level positions in the food and beverage and accommodation sectors.

Programme Summary

Introduction to Tourism Hospitality

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Tourism Definitions

This module is designed to expose the learner to the definitions of the core terms in tourism. Learners will also be able to identify the major components of the local tourism product.

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The Components of Tourism

In this module the learner will examine the categories, location and organization of the various components of the tourism industry. Each component will be examined in the context of the local and international tourism product.

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The Nature of Hospitality and Services

In this module the characteristic of service and its impacts on business operations will be examined.

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Careers in Hospitality and Tourism

In this module the various career paths in tourism will be examined. The characteristics for working in the industry will also be identified and discussed.

Sanitation Safety and Hygiene

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How Food Handling Practices Cause Foodborne Illness

This module provides learners with an understanding of the proper procedures used when handling food and beverage within the tourism and hospitality industry. Learners also get an understanding of the different microorganisms that can affect food and beverage preparation.

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How Personal Hygiene Affects Food Safety

This module helps learners show the relationship between personal hygiene and food safety. It gives learners an overview of the different illnesses associated with food and beverage preparation.

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Sanitation Practices Relating to Purchasing, Receiving and Storage

This module helps learners understand the importance of safe food and beverage purchasing. Learners also gain skills in proper receiving and time and temperature procedures. This module also, offers learners the proper procedures used when storing food, beverages and chemicals within the tourism and hospitality industry.

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Cleaning, Sanitizing and Waste Disposal Practices to Promote Food Safety

This module provides learners with an understanding of the proper procedures used when cleaning and sanitizing within any food service establishment. Learners also get an understanding of the three-compartment sink principle and its use. The module provides learners with information on techniques used in waste management, disposal, and vector control.

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Work Safety Issues

This module provides learners with an understanding of the local legislation which deals with work safety. Learners also get an understanding of the preventative measures to prevent accidents.

Quality Customer Care

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Principles of Quality Customer Care

This module recognizes the fundamentals of quality customer service. It makes reference to perception and how it influences customer’s attitudes and decisions.

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Knowing the Customer

This module focuses on the various types of customers and the way they should be cared for. Learners should also be able to understand the relationship between customer feedback and its role in shaping the quality of service.

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Attitudes and Habits and Their Effects on Service

This module outlines the attitudes and habits of both customers and employees. It will also address how these behaviors would impact/affect service.

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Customer Value

This module emphasizes customer value and explores various ways in which service providers can add value to the customer experience.

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Projecting A Professional Image

This module aims to recognize the importance of being a professional customer service representative in person, online and over the telephone.

Food and Beverage Service I

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Introduction to Food and Beverage Service Operations

Learners will be exposed to fundamental operational controls for food and beverage service.

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Equipment

In this module learners will be able to identify and use the appropriate equipment for food and beverage service.

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Service Procedures

In this module learners will learn the procedures and steps for proper dining room service.

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Types of Service

In this module learners will learn the various types of service for food and beverage service.

Housekeeping I

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Introduction to Accomodations

In this module learners will have a general understanding of hotel types, classifications, and the organizational structures in the accommodation sector.

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Hotel and Rooms Division

This module is designed to aid learners understand important terminology in the Rooms Division such as “front” and “back of the house”. Learners will also get insight on the specific departments which fall under “front of the house” and “back of the house”.

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Cleaning, Chemicals and Equipment

This module is designed to aid learners understand various the various types of cleaning chemical and products and the use of such products. They will also identify of various types of equipment used in cleaning.

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Hotel Cleaning

This module is designed to aid learners understand the cleaning procedures for guest rooms and general areas. Learners also understand the importance of cleaning in the hotel.

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Linen Room and Laundry

This module is designed to aid learners understand the structure and operations in a laundry and linen room. The learner will also demonstrate various techniques in laundering.

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Room Maintenance and Sustainable Practices

This module is designed to aid learners understand the procedures of room maintenance.

Bar Operations

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Introduction to Bar Operations and Equipment

Learners will be exposed to fundamental operational controls for bar service and the equipment necessary to successfully complete bar beverage service. Licensing regulations for bar service will also be examined.

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Bar Inventory, Storage and Cleaning

In this module learners will learn to properly stock, store and clean goods and equipment for successful bar service.

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Bar Service

Learners will develop the skills to set and operate a bar for traditional service.

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In this module learners will explore the history, production, sale and service of beer and other cereal malt fermented beverages. The differentiation of imported versus domestic products will also be examined.

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In this module learners will explore the history, production, sale and service of wine. The differentiation of imported versus domestically produced wines will also be examined.

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Spirits

In this module learners will explore the history, production, sale and service of distilled spirit beverages and non-alcoholic beverages.