Selc

Program Overview

These courses provide the crucial link between academia and the global hospitality industry. They give students the applied, real-world knowledge employers seek. The courses prepare students for entry-level and hospitality management positions, as well as specific technical and supervisory job skills employers’ demand.

Instructors use comprehensive and consistent lesson plans to engage and instruct students in a dynamic and experiential learning environment. The courses make use of Vital Source online resources through E-text. Through the Google Classroom portal they can watch videos and complete attached assignments, create comprehensive study guides, take snap quizzes and track their learning and grades. As a result, the program engages current online and classroom active learning and stimulates critical thinking.

The program will utilize daily in-class lectures accompanied by PowerPoint (PPT) presentations, in-class exercises, case studies, student group business presentations, quizzes, midterm projects and final exams.

Learning Objectives
Upon completion, students will master the management and operational skills that make hospitality and F&B properties thrive.
Career Opportunities
Entry Level Positions: Banquet Server, Cocktail Server, Food & Beverage Server, Room Service Server, Bartender, Cafe Barista, Greeter, Host/Hostess, Bell Hop, Hotel Receptionist, Concierge, Front Desk Agent, Housekeeping Cleaner, Building Maintenance, Transportation Ticket Agent, Reservation Agent, Travel Clerk, Tour Guide, Cruise Ship personnel. Entry level Managerial to Mid-Management Positions: Dining Room Supervisor, Shift Supervisors, Hospitality Coordinator, Catering Coordinator and Hotel/Motel Assistant Manager. The Benefit the student would derive: Would be prolonged exposure to the positions available within the entry level Hospitality to Mid-management levels within the Hospitality Industry.
Graduation Requirements
Courses
Introduction to Hospitality
MANAGING SERVICE IN FOOD & BEVERAGE
Supervision in the Hospitality Industry
MANAGING FRONT OFFICE OPERATIONS
evaluation
A passing grade of 60% consisting of Final Exam, Midterm Project, Group Presentation, Quizzes and Assignments

This program has been approved by the Private Training Institutions Branch (PTIB) of the Ministry of Advanced Education and Skills Training.

ABOUT THIS PROGRAM
(Classroom Instruction 480 hrs) (Co-op 480 hrs)
QUICK LINKS
ADMISSION REQUIREMENTS
Skip to content