Hotel and Hospitality
Programmes
- Diploma in Culinary /
Chef Management
This diploma program is schedule to be
completed in five (5) semesters.
The methods of delivery are:
Internet Based Classes
Supervised Se3lf Directed Learning / SSDL
Traditional Classes
Students are required to take all three learning styles:
| Semester1:
(12 - 15 Weeks) |
Credits |
Semester 2:
(12 - 15 Weeks) |
Credits |
|
Communication #1 |
3 |
Customer Service |
3 |
|
Introduction to Tourism |
3 |
Hospitality
Accounting |
3 |
|
Intro to Algebra |
3 |
Psychology |
3 |
| Kitchen Sanitation |
3 |
FSM #1 Baking |
4 |
| Food & Beverage
Service |
3 |
Food & Bake Theory |
3 |
| Environmental
Science |
3 |
|
_
|
| |
18 |
|
16 |
| Semester
3:
(12 - 15 Weeks) |
Credits |
Semester
4:
(12 - 15 Weeks) |
Credits |
|
Hospitality Management |
3 |
Nutrition |
3 |
|
Communication #2 |
4 |
Menu Planning |
3 |
|
Micro Soft Office (Lab) |
3 |
Food & Beverage Cost Control |
3 |
|
Hospitality Ethics |
3 |
Facilities & Design Management |
3 |
| FSM
#2 Cooking |
4
|
FSM
#3 Cooking |
4
|
| |
16 |
|
19 |
| Semester
5:
(12 - 15 Weeks) |
Credits |
Semester 6:
(480 Hours) |
|
| Garden
Manager |
4 |
|
|
| FSM #4 Baking |
4 |
|
|
| Purchasing |
3 |
|
|
| Executive Chef
Seminar |
4 |
|
|
| A – La Carte
Cooking |
_4_ |
|
|
| |
19 |
|
|
|
|
