The theoretical as well as practical curriculum will familiarise the student with all aspects of the food service industry - hotels, restaurants, self- service, fast food and fine dining. It will provide the student with the understanding of restaurant design and layouts, service processes, service excellence and staff organisation. Through practical demonstrations and daily on-campus practical’s the student will learn the different types of service, the setting and clearing of tables, the service of alcoholic and non-alcoholic beverages, the preparation of food in a restaurant, the organising and running of a function and the supervision of an establishment. This module is supported through the second short internship where students will work in a food service position.
This theoretical as well as practical module will familiarize the student with all aspects of the beverage industry; such as hot and cold alcoholic and non-alcoholic beverages, basic cost and revenue controls, glassware and methods of service and product knowledge. This module will familiarise the student with all aspects of the wine industry. The student will learn the history of wine and wine making, the different wine regions, grape varieties, the vineyard practices and the different styles of wine. This will include theoretical lectures, as well as wine tasting and wine analysis. This module is supported through on campus practical’s the second short internship where students will work in a food (and beverage) service position.
During this practical oriented course the students will be familiarised with all aspects of the housekeeping department, the use of chemicals, equipment and materials, the correct cleaning and maintaining of equipment as well as the storage of chemicals, equipment and material. The student will learn about the correct sequence of cleaning and maintaining different areas. He/she will also be instructed on how to operate a laundry, stock taking of materials etc. By its conclusion students will possess the operational knowledge required to supervise in a hotel housekeeping department. This module is supported through work done by students as part of the daily on-campus practical’s and the third short “rooms division” internship.
This predominantly theoretical curriculum will familiarise the student with the accommodation sector of the industry in its many forms from Guest Lodge to Grande Hotel. It deals with aspects of guest relations, reception, concierge, booking systems, checking guests in and out, processing reservations, the reception as the hotel’s information hub and front line of the business’s income capture and control function. This module is a pre-requisite to study of Module 11 where instruction is given in Property Management Software (PMS) and Yield Management. It is supported by a small amount of reception work undertaken during on-campus practicals and by the third “Rooms Division” internship.
Manage Yourself - This sub-module will assist students in gaining maximum benefit from the programme and includes personal presentation, goal setting, verbal and written communications, barriers to communications, workplace diversity, student life and study skills.
Hospitality Mathematics - The objective of the course is to help new students identify what mathematical skills they will need to succeed in the programme and practise same. Specifically the programme covers such topics as food costing, revenue management, accounting and finance, business management – all of which require a sure grasp of percentages, ratios and the analysis of numbers.
End - User Computing - specifically, Word Excel and PowerPoint programmes
This module enables the learner to develop the basic culinary knowledge acquired during the first semester. Fish and shellfish, poultry, game, meat, offal, vegetables, fruit and pulses are examined. Hygiene, storage, and operational controls are re-visited and reinforced. The learner is introduced to the major theories underpinning the successful production of a selection of breads, pastries, hot and cold desserts - different flours, raising agents, thickening and flavouring. Learners will understand and be able to demonstrate the various cooking and baking methods as well as the failure solutions. Attention will be given to the conversion of various units of measurements and ratios. Students will be able to produce desserts for guests with special dietary requirements such as, diabetes, and gluten and lactose intolerance. This course is reinforced through on-campus kitchen practicals and the first short internship in April.
At the start of this course, students will be able to demonstrate knowledge of the science underpinning good hygiene, health and safety practices and describe how it impacts on maintaining a safe kitchen and the health of guests. Particular emphasis is given to correct cleaning of equipment and utensils, handling chemicals, temperature control and adopting systematic cleaning methods. The learner will be able to handle and maintain knives safely according to correct procedures. The learner will be able to store, select and prepare a wide range of ingredients. This semester introduces cold starters, basic soups and sauces, rice pasta and egg dishes and the selection of appropriate preparation and cooking methods. An emphasis is placed on quality, from preparation to serving to ensure staff efficiency and customer satisfaction. Nutrition looks specifically at health and nutrition issues as they relate to hospitality challenges and community health. Fats, proteins, carbohydrates, vitamins and minerals are explained and explored. Towards the end of the module students look at some of the special diets they are likely to come across in their hospitality careers. This course is reinforced through on-campus kitchen practicals and the first short internship in April