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..
3rd & 4th year of 4-Yr CCCJ programme
Programme Outcomes: Career opportunities for successful graduates include food & beverage manager, restaurant manager, food service manager, hotel/resort manager, entertainment coordinator, entrepreneur, tour manager, entertainment manager, recreation supervisor, event planner, public relation specialist, catering manager, consultant, banquet manager, cost controller, front office manager, housekeeping manager, executive housekeeper and rooms division manager.
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 for the Performer, Strategic Management, Hospitality Management Accounting, Human Resource Management, Managing Service Organizations, Financial Management I, Caribbean Economic Development, Hospitality Seminar/Research Project, Sustainable Tourism Development II, Professionalism and Ethics, Tourism & Hospitality Marketing, Computer Information Systems for the Hospitality Industry, Hospitality Law II and Elective
Areas of Specialization
(1) Tourism Management: Sociology of Leisure, Cross Cultural Concepts in Tourism, Intellectual Property Rights Management, Artist Management, Tourism Planning & Policies II, Transportation Systems Management, Development of Sites & Attractions, Tourism Product Development, Tourism and Entertainment Management Seminar, and Special Events Management.
(2) Hospitality Management: Wine Appreciation, Restaurant Management, Banquet and Buffet Management, International Cuisine, Meetings and Convention Management, Housekeeping Operations and Management, Meat and Seafood Management, Front Office Operations and Management, Managing Guest Services, .
Campus & Mode: Montego Bay—Full-time and Part-time, Westmoreland—Full-time and Part-time
Students are required to complete 240 hours of Work Experience
1st & 2nd year of 4-Yr CCCJ programme
Programme Outcomes: Graduates should be able to gain employment in the hospitality industry at an entry level or as a
management trainee. Areas for employment opportunities include hotel/restaurant management trainee, front desk supervisor, food service supervisor, food production assistant, dietary manager, and shift supervisor, assistant manager
in hotel/motel/restaurant/institutional operations.
Entry Requirements: 5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level– A, B, C, including English Language , Mathematics and 3 other approved subjects. (Students without CXC or GCE Math are required to sit the Foundation Concepts in Mathematics I & II at an additional cost). Applicants with a lower than a Grade 1 or A in English Language will be required to sit the English Language Proficiency Test (ELPT). Alternate forms of matriculation:
N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.
Year One Courses: Introduction to Management, Communication I & II, Fundamentals of Information Technology, Introduction to Hospitality, Fundamentals of Food Preparation, Sanitation, Hygiene & Safety, Fundamentals of Baking, Principles of Marketing, Applied Math for the Hospitality Industry, 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 and Elective.
Areas of Specialization (Year 2):
1) Travel & Tourism: Caribbean Tourism, Sustainable Tourism I, Tourism Planning & Policies, Tour Management.
(2) Food & Beverage Management: Advanced Baking & Cake Decorating, Menu Planning, Quantity Food Production & Dining Room Service, Bar Operations.
(3) Accommodation: Housekeeping Operations, Front Office Operations, Meeting and Events Management, Introduction to Plant Engineering and Maintenance
Campus & Mode: Montego Bay—Full-time and Part-time, Westmoreland—Full-time and Part-time
Students are required to complete 240 hours of Work Experience
Associate OF APPLIED SCIENCE IN Culinary Arts
2-Yr CCCJ Programme offered in collaboration with Caribbean Tourism Organization (CTO)
Programme Outcomes: Successful candidates will have the basic skills and knowledge needed to succeed as a junior
culinarian. Additional employment opportunities exist in food preparation and supervisory/chef positions in restaurants, food catering services, and institutional food services in schools, colleges, hospitals, nursing homes, and business establishment facilities.
Entry Requirements: 5 CSEC/CXC subjects Gen. I, II, III, or GCE O’ Level , A, B, C, including English Language and Mathematics and 3 3 other approved subjects. 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 at an additional cost. Applicants with a lower than a Grade 1 or A in English Language will be required to sit the English Language Proficiency Test (ELPT).
N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.
Courses include: Introduction to the Business of Tourism & Hospitality, Food Preparation 1, 2&3, Sanitation, Safety & Hygiene, English &Communication 1&2, Introduction to Economics, Quality Customer Care, Applied Information Technology, Food, Science &Nutrition, Baking Technology 1& 2, Menu Planning, Wine and Spirits, Applied Mathematics for Hospitality, Conversational Spanish, Quantity Food Production &Dining Room Services, Kitchen Organization, Accounting I, Foreign Language 1& 2, Caribbean Studies, Hospitality Accounting, International Cuisine, Food Beverage & Labour Cost Control, Elective and Food Art Presentation (summer Year 1).
Internship: Students are assigned to work in a hotel one day each week during the 2nd year of the programme.
Campus & Mode: Montego Bay—Full-time
Students are required to complete 480 hours of Work Experience and Apprenticeship.
2-Yr CCCJ Programme
Programme Outcomes: Students who complete this programme will be well versed in the process, techniques, and language of fashion design from concept to production, along with the essentials of marketing and of designing with sustainable methods. They will be able to occupy various positions within the fashion industry as well as operate their own business.
Entry Requirements: 5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level A, B, or C, including English Language and Mathematics and 3 other approved subjects, 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 at an additional cost. Applicants with a lower than a Grade 1 or A in English Language will be required to sit the English Language Proficiency Test (ELPT).
Courses include: 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—Full-time
Students are required to complete 240 hours of Work Experience
2-Yr CCCJ Programme
Programme Outcomes: The programme prepares students for career opportunities in a variety of health & wellness sub-sectors including the spa, fitness, complementary & alternative treatments, wellness coaching, wellness attractions & tours, wellness events and so on.
Entry Requirements: 5 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level– A, B, C, including English Language and Mathematics and 3 other approved subjects. (Students without CXC of GCE Math are required to sit the Foundation Concepts in Mathematics I & II at an additional cost). Applicants with a lower than a Grade 1 or A in English Language will be required to sit the English Language Proficiency Test (ELPT). Alternate forms of matriculation: a) Equivalent qualification (s) as determined by the CCCJ (b) Mature status as determined by the CCCJ
Courses Include: Communication 1& 2, Introduction to Health & Wellness Management, Introduction to Psychology I, Principles of Marketing, Applied Maths for Hospitality, Introduction to Spa Techniques, Introduction to Personal Fitness Training, Introduction to Wellness Coaching, Health &Wellness Tourism Law & Ethics, Capstone Major Project HWT, Meetings & Events Management, Oral Communication, Small Business Management, Introduction to Complementary & Alternate Treatments, Foreign Language 1, Foreign Language Elective, Introduction to Hospitality and Tourism, Quality Customer Care, Sanitation, Safety and Hygiene, Principles of Anatomy, Physiology & Nutrition for Wellness Tourism, Fundamentals of Information Technology and Elective.
Campus & Mode: Montego Bay—Full-time and Part-time
Students are required to complete 240 hours of Work Experience
2-Yr Programme offered in collaboration with the Ministry of Education (MoE)
Programme Outcomes: The programme seeks to produce rounder graduates who will exhibit the abilities and competencies to function as junior supervisors with the capacity to grow and develop in the industry and continue on to higher levels of education. Upon completion, graduates may be eligible for employment as banquet manager, catering manager, dining room manager, Maitre d‟hôtel, bartender, wine steward and sanitation supervisor.
Entry Requirements: At least 4 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level A, B, or C, including English Language; or Career Advancement Programme (CAP) NVQ/CVQ, Minimum Level 2 Certification or HEART Trust/NTA, NVQ – Minimum Level 2 Certification. Applicants must also pass an entry test. Alternate forms of matriculation: a) Equivalent qualification (s) as determined by the MBCC; (b) Mature status as determined by the MBCC.
N.B. Students must have a valid Food Handler’s Permit as part of the eligibility requirement for entry into the programme.
Courses Include: Introduction to Restaurant Operations, Using Computer Applications, Fundamentals of Food Preparation and Baking, Maintaining Sanitation and Hygiene, Using Communication Skills 1, Providing Quality Customer Service, Using Communication Skills 2, Restaurant Operations Math, Restaurant and Beverage Service and Mixology, Menu Planning, Marketing Restaurant Services, Restaurant Facilities and Design, Restaurant Accounting, Restaurant Operation Laws, Restaurant Purchasing and Inventory Management, Organization Behaviour Theory, Food and Beverage Service, Employability Skills for Service Industry, Entrepreneurship and Business Development (Capstone Project), Applying Banquet and Buffet Operations, Restaurant Accounting and Cost Control, Conversational Spanish/French.
Campus & Mode: Montego Bay—Full-time
Students are required to complete 240 hours of Work Experience
1-Yr Programme
Entry Requirements: At least 2 CSEC/CXC subjects Gen. I, II, III or GCE O’ Level A, B, C including English Language or professional certification or successfully passing the HEART/NTA entry test.
Courses Include: Roster Staff, Apply safety and Security Procedures, Organize Bulk Cooking Operations, Apply Catering Control Principles, Plan and Control Menu Based Catering, Prepare Chocolate and Chocolate Confectionery, Prepare Patés and Terrines, Perform Fruit and Vegetable Carving and so on.
Campus & Mode: Westmoreland—Part-time
6-Month Programme
Entry Requirements: At least 2 CSEC/ CXC subjects Gen. I, II, III or GCE O’ Level A, B, C including English Language or professional certification or successfully passing the HEART/NTA entry test.
Courses Include: Follow Health and Safety Procedures, Prepare Cake Batters, Bake Cakes, Decorate Cakes, Prepare and Present a Buffet, Prepare and Use Marzipan, Control and Order Stock and so on.
Campus & Mode: Westmoreland—Part-time