ST. VINCENT AND THE GRENADINES COMMUNITY COLLEGE
SVGCC

Division of Technical and Vocational Education

Department of Hospitality and Agriculture

The Department of Hospitality and Agriculture offers the following Associate Degree programmes:


AAS Agricultural Science and Entrepreneurship

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.

Compulsory Subjects:

  1. English A
  2. Agricultural Science and
  3. Integrated Science

A business subject would be an asset.

Specialised courses in this programme include:

  • Introduction to Agri-Business Management
  • Livestock Production I and II
  • Vegetable and Condiment Production
  • Ornamental Horticulture
  • Business Development and Entrepreneurship

 


AAS Culinary Arts

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.

Compulsory Subject: English A

Food and Nutrition would be an asset.

Specialised courses in this programme include:

  • Food Preparation I, II and III
  • Baking Technology I and II
  • International Cuisine
  • Butchery Techniques
  • Food and Beverage Service

 


AAS Food and Beverage Management

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

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

Compulsory Subject:  English A

 


AAS Hospitality Studies

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.

Compulsory Subject:  English A

Specialised courses in this programme include:

  • Accommodation I and II
  • Hospitality Law
  • Bar Operations
  • Food and Beverage I and II
  • Events and Conference Management

 


AAS Tourism Studies

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.

Compulsory Subject:  English A

Specialised courses in this programme include:

  • Heritage Tourism
  • Tourism Planning and Policy
  • Tourism Marketing
  • Resort Planning and Development
  • Food and Beverage I
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