This faculty offers a variety of programmes in Hospitality Training. The programmes prepare students for jobs in the Hospitality and related industries, Clothing and Fashion, Health as well as for advanced studies in the fields..

Programmes Offered:

Entry Requirements:

Successful completion of the Associate Degree in Hospitality and Tourism Management or other relevant Associate Degrees issued by the CCCJ. Consideration will be given to candidates with Associate degrees from other accredited institutions subject to the evaluation of the CCCJ. Mature status as determined by the CCCJ.

N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.


General Courses:

Administrative Communication, Research Methods, Public Relations, Strategic Management, Hospitality Management Accounting, Professionalism and Ethics, Managing Service Organizations, Financial Management I, Caribbean Economic Development, Guest Service Operations, Hospitality Seminar/Research Project, Sustainable Tourism Development II, Tourism & Hospitality Marketing, Hospitality Information Systems, Hospitality Law II

Areas of Specialization:

  • Tourism Management: Sociology of Leisure, Cross Cultural Concepts in Tourism, Tourism Planning & Policies II, Development & Management of Sites & Attractions, Tourism Product Development, Transportation Systems Management, Tourism Management Seminar/Research Project.
  • Hospitality Management: Wine Appreciation, Restaurant Management, Banquet Management, International Cuisine, Meeting and Convention Management, Housekeeping Operations Management, Meat and Seafood Management, Front Office Operations & Management, and Hospitality Seminar/Research Project.

Entry Requirements:

5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level A, B, or C, including English Language & Mathematics. Persons without a pass in CSEC Mathematics MUST successfully complete Foundation Concepts in Mathematics I and II.

N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.

Alternate forms of matriculation: (a) equivalent qualifications as determined by CCCJ (b) Mature status as determined by CCCJ.

Year One Courses:

Introduction to Management, Communication I & II, Information Technology, Introduction to Hospitality, Food Preparation Theory & Practical, Sanitation & Safety, Introduction to Management, Bake Theory & Practical, Principles of Marketing, Math for the Hospitality Industry, Conversational Spanish, Customer Service, (Summer: Team Jamaica and First Aid/CPR training).


General Courses (Year 2):

Fundamentals of Accounting, Oral Communication, Hospitality Law I, Food Beverage and Labour Cost Control, Small Business Management, Business Ethics, Foreign Language I & II.

Areas of Specialization:

  • Travel & Tourism: Caribbean Tourism, Sustainable Tourism I, Tourism Planning & Policies, Tour Management.

Entry Requirements:

3 CSEC/CXC subjects at General Proficiency Level 1, 11, or 111 including English Language. An approved certificate or diploma from an accredited institution. Level 2 Heart NVQ-J Certification. Mature status as determined by the CCCJ

N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.


General Courses:

Introduction to the Business of Tourism/Hospitality, Food Preparation 1& 2, Sanitation, Safety and Hygiene, English and Communication 1&2, Introduction to Economics, College Mathematics, Quality Customer Care, Applied Information Technology, Food, Science and Nutrition I, Baking Technology I, Menu Planning, Wine and Spirits, Applied Mathematics for Hospitality and Conversational Spanish.

Campus & Mode:Montego Bay—Day

Entry Requirements:

 

5 CSEC/CXC subjects Gen. I, II, III, or GCE O’ Level , A, B, C, including English Language and Mathematics. Consideration will be given to candidates with Level 3 NVQ-J Certification. Mature status as determined by the CCCJ. Persons without a pass in CSEC Mathematics MUST successfully complete Foundation Concepts in Mathematics I and II.

N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.

General Courses:

Food Preparation 1,2 & 3, Baking Technology 1&2, Sanitation, Hygiene & Safety, Kitchen Organization, Food & Beverage Cost Controls, Food Science & Nutrition, Wines & Spirits, International Cuisine, Accounting, Mathematics and Statistics, Language I, Language Studies, Quality Customer Service, Food and Beverage Service, Butchery Techniques, Menu Planning, Caribbean Studies, English and Communication, Quantity Food Production and Service, Information Technology , Introduction to Hospitality & Food Arts Presentation (Summer Yr. 1). Internship: Students are assigned to work in a hotel two days each week during the 2nd year of the programme.

Campus & Mode: Montego Bay—Day

Entry Requirements:

 

5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level A, B, or C, including English Language and Mathematics, or HEART/NTA Levels 1 or 11, & other Clothing & Fashion programmes will be considered, subject to evaluation of the CCCJ. Persons without a pass in CSEC Mathematics MUST successfully complete Foundation Concepts in Mathematics I and II.


General Courses:

Communication 1& 2, Mathematics with Application for Fashion Designing, Garment Construction 1&2, Fundamentals of Information Technology, Introduction to Design, Pattern Drafting 1&2, Introduction to Textile Science, Customer Service, Introduction to Management, Oral Communication, Fashion Illustration, Machine Embroidery, Sewing for Special Occasions, Fundamentals of Accounts, Computer Aided Pattern Making, Small Business Management, Introduction to Tailoring, Independent Clothing Studies, Designing for Interiors and Elective.

Campus & Mode: Montego Bay—Day
Students are required to complete 240 hours of Work Experience

Entry Requirements:

 

5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level– A, B, C, in English Language and 4 other approved subjects. (Students without CXC of GCE Math are required to sit the Foundation Concepts in Mathematics I & II at an additional cost). Alternate forms of matriculation: a) Equivalent qualification (s) as determined by the CCCJ b) Mature status as determined by the CCCJ


General Courses:

Communication 1& 2, Introduction to Health and Wellness Management, Principles of Marketing, Applied Maths for Health and Wellness Services, Small Business Management, Introduction to Human Resource Management, Introduction to Hospitality and Tourism, Foreign Language, Quality Customer Care, Nutrition, Fundamentals of Accounts, Sanitation and Hygiene and Fundamentals of Information Technology.

Campus & Mode: Montego Bay—Day & Evening
Students are required to complete 240 hours of Work Experience

Entry Requirements:

 

5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level– A, B, C, in English Language and 4 other approved subjects. (Students without CXC or GCE Math are required to sit the Foundation Concepts in Mathematics I & II at an additional cost).

Alternate forms of matriculation: a) Equivalent qualification (s) b) Mature status will be considered


General Courses:

Advanced Facial Techniques, Spa Techniques 1 & 2, Business Law, Hair Styling Techniques 1 & 2, Introduction to Trichology, Customer Service (Maintaining Client Services), Introduction to Communication, Communication 1 & 2, Oral Communication, Business Ethics, Introduction to Management, Fundamentals of Accounting, Foundation Math 1 & 2, Introduction to Small Business Management (Workplace Efficiency), Occupational Health & Safety, Fundamentals of Information Technology, Principles of Marketing, and Salon Design & Management (Major Project)

Campus & Mode: Montego Bay— Evening.