The Associate degree in Hospitality and Tourism is a CCCJ programme offered by the Community College. It is offered over a two year period. Options for the programme include Food and Beverage, Accommodation, Travel and Tourism and Entertainment.
Course Description
COMM 1101 Communication 1 (3 credits)
This course aims to develop students’ ability to use Standard English to express themselves clearly, precisely and fluently in speech and writing. It also focuses on the Jamaican Language situation with the aim of examining the influence of the Jamaican Creole on the learning of Standard Jamaican English. It is also aimed at enhancing students’ information gathering and processing skills. It will focus on both the reading and listening skills required for basic research, effective comprehension and the summary of information.
COMM1202 Communication 2 (3 credits)
This course aims to develop students’ ability to use Standard English structures to express themselves clearly, precisely and fluently in speech and writing. It focuses on the process used in oral and written communication. It is designed to provide students with opportunities to produce different types of oral and written communication while selecting and combining forms, media, channels and technologies to maximize communication.
ITECH1101 Information Technology 1 (3 credits)
This course is designed to provide students with a comprehensive knowledge of the application of computers in different organizations. It includes a thorough introduction to computers and information technology, information systems, computer networks and systems security. It also aims at equipping students with practical skills in MS – Windows, MS-Word and the Internet.
ITECH1201 Information Technology 2 (3 credits)
This course is designed to provide students with a comprehensive knowledge of computer networks and systems security as well as to provide students with skills in electronic spreadsheet, database and presentation graphics.
MGMT1101 Introduction to Management (3 credits)
This course is designed to provide students with a comprehensive introduction to the range of decisions encountered by managers in business organizations. Emphasis will be placed on the applications of the theories of management with a view of high lightening the managerial functions.
ECON1101 Micro Economics (3 credits)
Economics affects every aspect of our daily life. It is important that each person has at least a basic understanding of the subject and how it affects his/her life. The course will provide students with a sound knowledge of economics and will enable them to apply this knowledge in their daily lives. It will also provide students with an understanding of the current and emerging patterns of business organization and foster appreciation of the practical problems of firms and industries in the context of the rapidly changing economic environment.
MATH1100 College Maths (3 credits)
This course enables students to develop their ability to communicate using mathematics, as well as to develop their computational skills.
MATH1201 Pre-Calculus (3 credits)
This course enables students to apply the principles and concepts of pre-calculus to the solution of business problems and to develop their decision-making skills.
ACCT1101 Fundamentals of Accounting (3 credits)
This course is designed to help students to appreciate the importance of financial accounting in the workplace. The course involves the posting of transactions to the ledger and the preparation of final accounts with adjustments for accruals, prepayment, depreciation and provision for bad debts.
FBEV1201 Bake Theory & Practical (3 credits)
This course focuses on providing students with the necessary theoretical foundation in high quality baking practices. Students will learn the techniques that work in the bakeshop and why they work.
The practical portion will teach the fundamental principles and procedures for preparing baked goods, pastries and desserts. Emphasis will be on the preparation of classic dough, pastries, cookies, creams, icings and fillings and the assembly of a variety of cakes and pastries.
FBEV1101 Food Demo/Food Practical (3 credits)
This course aims at providing students with the practical skills required for successful planning, preparation and presentation and service of foods in small quantity.
MRKT2303 Hospitality Sales and Marketing (3 credits)
This course applies the general principles of marketing to the hospitality and tourism industries, comparing and contrasting the specifics of each field. The study provides a foundation for those specializing in the marketing of these services. Marketing Principles, consumer behaviour, targeting and positioning are covered in depth. Pricing, distribution channels, principles of promotion, and product development are addressed as well. The study culminates with an outline for development of a marketing plan, preparing the learner for a comprehensively effective role in marketing management.
ACCT2303 Hospitality Accounting (3 credits)
This course builds upon material studied in Fundamentals of Accounting Course and now provides students with information to prepare and analyze pertinent accounting statements. The course seeks to address areas such as Inventory Control, Budgets, Financial Statements, Cash Flows and Payroll Accounting as they all relate to the hospitality industry.
FBEV2304 Food, Beverage and Labour Cost Control (3 credits)
This course provides experience in identifying and analyzing factors that influence the major expenses incurred by food and beverage operations. The main topics studied are forecasting, budgeting, and analyzing costs of food, beverages, and labour, in addition to the internal controls required for effective cost management.
FBEV1101 Food Preparation and service (3 credits)
This course aims to develop creativity in the preparation, presentation and service of foods.
HOSP1201 Hospitality Law (3 credits)
This introductory course seeks to examine basic legal principles governing the Hospitality and Tourism Industry. Topics covered include: the legal framework, basic contract law, introduction to torts, landlord and tenancy and basic laws relating to General Hotel Operations.
HOSP1103 Sanitation Safety and Hygiene (3 credits)
The course aims at educating present and future industry personnel on sanitation, safety and hygiene procedures for the hospitality industry with an emphasis on HACCAP.
HOSP1102 Customer Service (3 credits)
This course will focus on developing an awareness of the importance of customer service to the success of the tourism and hospitality industry. It aims at developing skills, attitudes, and thinking patterns needed to win loyalty.
HOSP1101 Introduction to Hospitality and Tourism (3 credits)
The course seeks to give students a basic understanding of the travel, lodging, entertainment and food service industry by tracing the industry’s growth and development – both locally and internationally. It will examine the organization of the hospitality and tourism industry, and explore the opportunities that exist within the sector.
FBEV2301 Advanced Baking and Cake Decorating Theory and Practical (3 credits)
This course is designed to provide students with the necessary skills to produce high quality specialty cakes, desserts, breads, and special occasion items. Opportunities will also be provided for creating dramatic and decorative showpieces.
The practical part of the course is designed to provide students with the necessary knowledge in the production of specialty cakes, desserts, breads, show pieces and special occasion items.
FBEV2302 Nutrition (3 credits)
This course will enable the student to understand the basic principles of nutrition in the maintenance of good health. It also enables the student to identify the need for selecting different foods in adequate amounts to provide the appropriate nutrients and to study the effects of imbalances of energy and nutrients in the body.
FBEV2305 Menu Planning (3 credits)
This course will provide a basic knowledge of menu planning and design which will enable participants to examine and evaluate the determinants-purchasing, staffing, equipment, layout and design as they relate to various Food and Beverage Operations.
ACCO2301 Housekeeping Operations (3 credits)
This course seeks to help participants to develop an understanding of the basic principles underlying the housekeeping department in lodging facilities. It will also help them to gain an appreciation of the relationship between the housekeeping department and other departments in the hotel.
ACCO2302 Hotel Planning and Design (3 credits)
This course is designed to help students develop an awareness of the importance of the different types of planning and design considerations of hotel structures.
TOUR2301 Tourism Geography (3 credits)
The course gives an overview of the physical world and the inhabitant of its different regions; and examines the geographical and psychological factor that influences Travel and Tourism.
TOUR2303 Sustainable Tourism (3 credits)
The course is designed to create an awareness of sustainability to the host country and the tourism industry in particular; and to transfer the use of the knowledge gained to their local environment.
TOUR2302 Caribbean Tourism (3 credits)
The course seeks to provide the students with an overview of the travel and tourism industry in the Caribbean, tracing the history and focusing on the factors contributing to its growth, development and future trends.
ENTR2301 Events Management (3 credits)
This course aims to provide students with an understanding of the procedures involved in planning and successfully executing an event or meeting.
ENTR2302 Entertainment Management (3 credits)
This course is designed to promote an appreciation for the management of entertainment as a business, encourage creativity and develop strategies for designing, producing and managing the events as critical aspects of tourism. The course also examines the role and function of the entertainment manager in the hospitality, entertainment and tourism industry.
ENTR2303 Entertainment Law (3 credits)
This course introduces the entertainment student to the legal principles and policies that govern the entertainment industry. The students will focus on copyright issues, Acts of Parliaments etc.
FBEV2403 Quantity Food Production and Dining Room Service (3 credits)
This course embodies the philosophy and psychology of service as well as the technical skills (machines) of service. Students will experience a combination of service theory reinforced by the actual practice of concepts.
FBEV2402 Bar Operations (3 credits)
The course will provide students with the basic knowledge for the production and users of alcoholic and non-alcoholic beverages. It will also focus on the design and layout of the bar and beverage operation.
FBEV2401 Food and Beverage Management (3 credits)
This course offers a comprehensive overview of the procedures necessary to plan and manage effectively, the delivery of food and beverage in establishments using the systems approach. Students will develop competencies in management practices. The planning and development of a new establishment are emphasized through menu planning, purchasing, and merchandising, promotional techniques, facilities design and cost.
ACCO2401 Front Office Operations (3 credits)
This course will provide students with the tools and insight needed to effectively function in front office operations. Emphasis will be placed on the inter-relationships between the front office, other departments and the customers they serve.
This course will also provide students with near hands-on approach as they simulate a hotel front office, using proper management systems.
ACCO2403 Plant Engineering & Maintenance (3 credits)
This course seeks to expose students to the organization of the Engineering Department within the hotel industry; focusing primarily on the basic engineering systems, maintenance, security and budgetary controls.
TOUR2403 Airline Ticketing & Sales (3 credits)
This interactive course will familiarize, introduce and prepare students for the world of manual and electronic fares and ticketing. Students will learn about the relationship between travel agencies and airlines, the functions of IATA, airline policies, and passenger rights. Emphasis will be place on the role and impact of Airlines on the travel industry. The student will learn how to utilize one of the largest computer reservations systems to book airline reservations on all major Airlines. They will learn how to access and make reservations for the lowest air fares, hotel, car rental and rail. They will learn the procedures and requirements set forth by government regulations for ticketing and selling of airline transportation.
TOUR2402 Tour Management (3 credits)
This course will focus on developing an awareness of the importance of the tour industry to the tourism and hospitality sector, highlighting the various elements involved in the planning, marketing, managing and execution of a tour.
ENTR2401 Production (3 credits)
The needs to ensure professional delivery and packaging of productions in this delicate service industry. Therefore formal, specified training in this area is necessary to enable individuals engaged in entertainment and tourism industry to become au fait with the art of conceptualizing planning and execution of a production/event
ENTR2403 Caribbean Lab (3 credits)
CARIBBEAN LABORATORY is a course, which takes a psychophysical approach to Caribbean Theatre Performance having as its basic information a Caribbean Studies Programme. It is mainly a practical course and the intention is that at the end of the course the students should arrive at an understanding of the Caribbean historical experience from the time of the clash of European and African cultures, through the period of colonization of the mind, researching the psychological and psychical changes that took place in our people, leading to the creative “maroonage” which occurred and continues to occur at several levels of existence.
This “journey” will be expressed in shapes, symbols, sounds and movement. The course will therefore make demands on the mind, the body and the voice in performance using improvisational techniques.
PSYC1101 Psychology (3 credits)
This course is designed primarily to provide students with a general understanding and appreciation of human behaviour and its impact on social and business relationship.
ECON1201 Macro Economics (3 credits)
Economics affects every aspect of our daily life. It is important that each person has at least a basic understanding of the subject and how it affects his/her life. The course is therefore designed to provide students with a sound knowledge of economics. It provides an understanding of the current and emerging patterns of business organization and fosters appreciation for the practical of the rapidly changing economics environment. It will also encourage critical reading to gain information in our ever-changing world as well as to encourage critical analysis of economic information.
ACCO2402 Lodgings Operation (3 credits)
The aim of this course is to provide students with an understanding of the evolution, management and operation of the lodging industry.
LANG2301 Foreign Language 1 (3 credits)
This course is designed for students with no prior knowledge of Spanish. It is therefore, aimed at developing basic communicative competencies in the target language by equipping students with both receptive skills (listening, reading) and productive skills (speaking, writing) to function in common real life situations where Spanish is used. It is also expected to serve as a foundation course for the advanced course and for further studies in the language.
LANG2402 Foreign Language 11 (3 credits)
This course is designed for students with a level of competence in Introductory Spanish. Therefore, it is aimed at building on the basic communicative competencies in the target language learnt in the introductory course. It is also expected to develop students who will be able to communicate more effectively in the Spanish environment.
SOC12301 Introduction to Sociology (3 credits)
This course is an introduction to the problem, issues, themes and main ideas of sociology. It is intended to introduce students to the basic sociology perspective and concepts, and enable them to adopt a scientific approach to the problems and issues that are relevant to the Caribbean. The course is designed to enable the student to utilize basic fundamental concepts of sociology to analyze social issues and problems in the changing Caribbean culture and some of the most important institutions.
MGMT3301 Entrepreneurship and Business Practice (3 credits)
This course provides an overview of human resource management. It aims at providing a thorough guide to recruitment and selection, motivating employees and maintaining employees and to show the implication of these factors on productivity in a changing environment.
TOUR2401 Tourism Planning and Policies (3 credits)
This course provides students with a general understanding of policy issues that affect planning in the tourism industry. Main topics include approaches to tourism planning, policy formation, planning at the community level and the impact of forces (socio-economic and environmental)
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