Department of Hospitality and Agriculture

This programme provides students with the knowledge, skills and attributes required for food preparation and serving for a variety of settings and occasions.  Students will be exposed to food technology relating to beverages, wines, frying, baking and cooking, food preservation, and food presentation.

Entry Requirements

• A minimum of five (5) CSEC (CXC) subjects at General proficiency (grades I, II or III) or equivalent including English A (Language).
• Food and Nutrition would be an asset.

Courses

Year One

• CBET124 Baking Technology I
• CFOP124 Food Preparation I
• GED101 Communication I
• HBTH113 Introduction to the Business of Tourism and Hospitality
• HSSH113 Sanitation, Safety and Hygiene
• CABU123 Butchery Techniques
• CFOP123 Food Preparation II
• CSTD103 Caribbean Studies
• FSNU123 Food Science and Nutrition
• KOSP203 Kitchen Organisation

Year Two

• ACCT123 Accounting I
• CABT234 Baking Technology II
• CAFP234 Food Preparation III
• HFRE243 Language Studies: French
• HMST233 Mathematics and Statistics
• HOSP220 Wine and Spirits
• SERV124 Food and Beverage Service
• CFAP244 Food Art Presentation
• CIAC244 International Cuisine
• CQFP244 Quantity Food Production and Service
• FBLC213 Food, Beverage and Labour Cost Controls
• HQCC223 Quality Customer Care
• IS213 Language Studies: Spanish
• ITEC103 Information Technology
• GED102 Communication II

The hospitality industry is defined as the activity of providing lodging, food and beverage, and recreational services, which include but are not limited to hotels, motels, clubs, casinos, restaurants, recreational facilities, tourism, cruise lines, and theme parks. The industry is becoming increasingly complex with a greater number emphasis being placed on specialized training. Demand is increasing for people with special skills obtained in colleges, junior colleges, technical and vocational institutes.

Entry Requirements

• A minimum of five (5) CSEC (CXC) subjects at General proficiency (grades I, II or III) or equivalent including English A (Language).

Courses

Year One

• HBTH113 Introduction to the Business of Tourism and Hospitality
• HOSA114 Accommodation I
• HSSH113 Sanitation, Safety and Hygiene
• MGMT113 Introduction to Management
• MKTG113 Marketing I
• ACCT123 Accounting I
• CSTD103 Caribbean Studies
• ECON123 Introduction to Economics
• GED101 Communication I
• HOPS124 Bar Operations
• SERV124 Food and Beverage Service

Year Two

• HMST233 Mathematics and Statistics
• HOSA233 Hospitality Accounting
• HOSM233 Hospitality Marketing
• HQCC223 Quality Customer Care
• IS213 Language Studies: Spanish
• CFOP124 Food Preparation I
• FBLC213 Food, Beverage and Labour Cost Controls
• HECM243 Events and Conference Management
• HFRE243 Language Studies: French
• HOHL243 Hospitality Law
• HOSA224 Accommodation II
• HOSE243 Entrepreneurship
• ITEC103 Information Technology
• GED102 Communication II

This degree provides students with the understanding of how the global tourism system operates and provides them with the basic tools and techniques to function effectively within the system. It provides students with the entry level skills necessary for efficient functioning in various areas in the industry.

Entry Requirements

• A minimum of five (5) CSEC (CXC) subjects at General proficiency (grades I, II or III) or equivalent including English A (Language)

Courses

Year One

• GED101 Communication I
• GTIM114 Global Tourism Impacts
• HOSA114 Accommodation I
• HSSH113 Sanitation, Safety and Hygiene
• HBTH113 Introduction to the Business of Tourism and Hospitality
• MGMT113 Introduction to Management
• ACCT123 Accounting I
• CSTD103 Caribbean Studies
• HQCC223 Quality Customer Care
• SERV124 Food and Beverage Service
• TRPD124 Resort Planning and Development

Year Two

• ECON123 Introduction to Economics
• HMST233 Mathematics and Statistics
• HOSA233 Hospitality Accounting
• IS213 Language Studies: Spanish
• MKTG113 Marketing I
• TTST203 Sustainable Tourism
• CFOP124 Food Preparation I
• HFRE243 Language Studies: French
• HOHL243 Hospitality Law
• HOSE243 Entrepreneurship
• ITEC103 Information Technology
• THET243 Heritage Tourism
• TOTM243 Tourism Marketing
• TTPP243 Tourism Planning and Policy
• GED102 Communication II

This programme is not being offered for the 2024 admissions period.

In this new programme students will learn and apply basic scientific knowledge, technical skills and critical thinking to efficiently grow healthy crops, raise and breed livestock and poultry and further process raw product while respecting environmental sustainable practices.

Fundamental to the programme is entrepreneurship. Students will create, operate and manage a business enterprise within their curriculum. The concept of Student Managed Enterprise (SME) is a key element of student learning. Students will develop business goals and assess local and global market opportunities to add innovation to an existing business or take an idea from concept to commercialization.

Entry Requirements

• A minimum of five (5) CSEC (CXC) subjects at General proficiency (grades I, II or III) or equivalent including:
  1.  English A (Language)
  2. Agricultural Science
  3. Integrated Science
• A business subject would be an asset.

Courses

Year One

• GED101 Communication I
• AGCM113 Commercial Mathematics
• AGIA114 Introduction to Agriculture
• ASSI114 Soil Science and Irrigation
• AIPB114 Introduction to Plant Biology
• AIBM113 Introduction to Agri-Business Management
• AIFP213 Introduction to Food Processing
• BACC123 Bookkeeping and Accounting
• GED102 Communication II
• AGLP124 Livestock Production I
• AGAN243 Animal Nutrition
• BSEM100 Business Development and Entrepreneurship Seminar
• AVCP124 Vegetable and Condiment Production

Year Two

• FTEC224 Food Technology Techniques
• AGAM223 Agriculture Marketing
• AABA213 Agri-Business Accounting
• SPAN203 Functional Spanish
• AGOH124 Ornamental Horticulture
• ADE213 Business Development and Entrepreneurship I
• CAPP123 Computer Applications
• ABDE223 Business Development and Entrepreneurship II
• AGLP244 Livestock Production II
• GEHR203 Human Relations
• AGAH124 Animal Health
• AGFO124 Agroforestry
• AGFT233 Field and Tree Crop Production

This programme is not being offered for the 2024 admissions period. 

This programme focuses on the fundamentals of Food & Beverage Preparation and Services, Sanitation, Hygiene, Nutrition, Cost Control and Event Management. Graduates qualify to assume entry-level positions in catering companies, in the hotel/restaurant industry or to pursue a Bachelor’s Degree in the field.

Entry Requirements

• A minimum of five (5) CSEC (CXC) subjects at General proficiency (grades I, II or III) or equivalent including English A (Language)

Courses

Year One

• HBTH113 Introduction to the Business of Tourism and Hospitality
• ITEC103 Information Technology
• GED101 Communication I
• HSSH113 Sanitation, Safety and Hygiene
• MKTG113 Marketing I
• CFOP124 Food Preparation I
• GED102 Communication II
• FSNU123 Food Science and Nutrition
• CSTD103 Caribbean Studies
• ACCT123 Accounting I
• HOPS124 Bar Operations
• SERV124 Food and Beverage Service

Year Two

• HQCC223 Quality Customer Care
• MGMT113 Introduction to Management
• CQFP244 Quantity Food Production Service
• FBLC213 Food, Beverage and Labour Cost Controls
• CFOP123 Food Preparation II
• HMST233 Mathematics and Statistics
• IS213 Language Studies: Spanish
• HOHL243 Hospitality Law
• HPMM223 Purchasing and Materials Management
• HECM243 Events and Conference Management
• HFMB224 Food and Beverage Management
• HFRE243 Language Studies: French
• HOSE243 Entrepreneurship4