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DIVISION OF HOSPITALITY

CTLS Associate of Applied Science Degree in Culinary Arts / Hospitality Studies / Food and Beverage

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Award: Associate of Applied Science

Study Mode: Full-Time/Part-Time

Duration: 2 Years/3 Years

Overview

CTLS Associate of Applied Science Degrees

The Tourism/Hospitality Industry must be staffed at all levels by individuals who are well equipped with the knowledge, skills and appropriate attitudes to satisfy the demands of this dynamic industry. This global training can best be realized through a dedicated partnership between the specialized educational institutions and the tourism sector. A partnership such as this should effectively garner the requisites of the industry, thereby making it possible to provide students with the essentials to contribute to a prosperous Tourism/Hospitality Industry.

Admission Requirements

A minimum of four (4) subjects (CSEC) General, grades 1 – 3 or equivalent. A pass in English Language is compulsory. or • Mature student status – a person who has reached his/her 25th birthday.

The Associate Degree programmes include a work experience component which allows students to gain practical skills and observe and apply management principles and theories.

The programmes take two years of full-time study or three years of part-time study. Individual courses can also be offered as continual education courses.

Careers

Graduates are prepared for employment at management-trainee positions within the industry and are eligible for transfer into degree programmes.

Outline of Pathways

Associate of Applied Science Degree in Culinary Arts

Associate of Applied Science Degree in Hospitality Studies

Associate of Applied Science Degree in Food and Beverage

Programme Structure

YEAR 1 ----------------------------------------------

YEAR 2----------------------------------------------

Semester 1

Introduction To The Business Of Tourism/Hospitality HUS100 This introductory course will review the historical development of the tourism/hospitality industry. The growth, development and trends in the industry will be emphasized and linkages with the economy will be examined. Through interaction with practitioners within the Hospitality Industry, the learner will focus on the critical importance of people to the industry. Communication for Tertiary Purposes – GED 101 This foundational communication course is designed to introduce students to the communication process, channel and associated theories. It enables them to interpret and analyse verbal and non-verbal cues to critically evaluate various forms of communication in personal, professional, and societal contexts. In addition, it will help students improve their critical thinking and academic writing skills necessary for becoming effective communicators in business organisations. Sanitation, Safety and Hygiene HUS102 This course will provide students with information on basic microbiology, safety, personal hygiene, general handling of food. Local legislation for the food service industry will be examined.

Food Preparation I HUS103 An introductory course to familiarize the students with the theory and practice of kitchen operations. The student will gain knowledge of kitchen terminology, equipment use and the basic techniques of food preparation.

Applied Mathematics for the Hospitality Industry HUS104 This course will enable hospitality employees to transfer mathematical concepts to the workplace so that they can provide accurate information for internal and external customers. College Readiness GED 101 This course introduces students to basics of tertiary education in preparation for their transition from secondary school to an institution of higher learning. They are expected to complete various modules in time management, critical listening, group working and academic writing.

Semester 2

Applied Information Technology HUS105 This course is designed to provide students with the knowledge of the range applications of computers in education, generally and in the hospitality industry. Hardware and software components will be examined. Accounting I HUS106 This course introduces students to the concepts terminologies ad principles of accounting. It gives students knowledge of analysis if financial statements. Participants will be required to work through the full accounting cycle. Food and Beverage Service INTN101 The learner will be introduced to the technical skills and psychology of service. Theory, concepts and performance will be emphasized. The various types of services, equipment, furniture and service items used will be examined. Introduction to Management HUS108 This introductory course will provide the student with a general survey of management. The learner will be exposed to the concepts and principles of management. Focus will be on the basic functions of management and its importance to organizations. Baking Technology HUS109 This introductory course is designed to provide the student with a basic knowledge of Cake and Pastry Making techniques and to provide practical competence while learning new skills within the patisserie department. Students will be introduced to traditional cake and pastry specialties suitable for different food outlets.

Semester 3

Quality Customer Care HUS110 This introductory course is designed to sensitize students to the crucial role that quality customer service plays in the success of organizations. The importance of delivering quality customer service consistently will be emphasized. Strategies and techniques designed to maintain and exceed customer expectations and thereby enhance customer value and build customer loyalty will be examined. The role of the service provider and the importance of attitude and professionalism will also be explored. Food Art Presentation HUS111 This clinically-focused course is designed to support healthcare practitioners who have recently qualified and need to develop the knowledge and skills to work effectively in their chosen specialism. It can also support established practitioners who would like to extend their skill set within a new specialism. What makes us Anguillan GED 105 This course will provide learners with knowledge about the unique qualities of Anguilla’s history, culture, governance, tourist attractions and leisure spots. It is a starting point for additional research and exploration into the intricacies of Anguillian life, and is targeted at persons who work in concierge or who interact with visitors on a daily basis. However, anyone with an interest in knowing more about Anguilla is encouraged to register for it.

Semester 1 Food Science and Nutrition HUS201 This course will examine the scientific method and the chemical and physical changes that occur during preparation, processing and storage of food products.