DIPLOMA IN CATERING AND HOSPITALITY

Duration: Two years

Day: Monday – Friday

Time: 08:00 hours – 17:00 hours

 

Entry Requirements:

  1. A sound secondary education. Four CXC subjects, including Food and Nutrition, would be an asset.
  2. Contingency Fee: $ 24, 500.00 (non-refundable)
  3. Two recent passport sized photographs
  4. One recent recommendation from the Principal of the last school you attended, a Justice of Peace or Clergyman.
  5. Applicant must be 18 years or older. Applicant must attain the age of 18 before August 31 of the academic year he/she is applying to gain entry.
  6. Persons who are 28 years and older are considered mature applicants. If a mature applicant does not have traditional qualifications, the institution will consider the relevant experience as well as their educational background.
  7. A mature student is someone who will be aged 28 years or over at the start of their course.
  8. As a mature student, your application is guaranteed to be given additional consideration, relating to your relevant academic, professional and life experiences.

Certification: Diploma in Catering and Hospitality

 

Programme Description

The first year of Diploma in Catering and Hospitality offers training in the technical, professional and skills necessary to secure career-ladder jobs in the culinary industry through the termly intensive Culinary Training Programme. The CSHE first-year programme offers 15 subjects, inclusive of its three core subjects, across three terms (see below).  During this period of training, students will develop professional skills which will prepare them for bulk production.

In their second year, students learn uncompromising hospitality. Hands-on experiences from facilitating excellent events, menu development, and guest service, students will master the latest industry standards through comprehensive training in all aspects of culinary arts. Students will be exposed to the full-time hands-on bulk production and the preparation of meals for the Hibiscus Training Restaurant through the introduction of the new al a carte menu.

The Industry exposure that is mandatory provides the student with valuable ‘hands-on’ involvement in the industry working environment. Work attachment placement follows two sets of 3 months (300 hours) of in – house intensive learning and training and 3 months (300 hours) of industrial attachment.

 

Core Subjects

  • Food and Beverage Service
  • Students will develop the applied knowledge and skills required to work as a professional team member in a full service, licensed restaurant operation. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practised.
  • Bake Shop/Garde Manger: preparation of appetizers, hors d’ oeuvres, salads, desserts and all baked goods products e.g. cakes, bread and pastries.
  • Hot Meats Preparation: preparation of soups, sauces, meats and starches e.g. rice dishes.

Support Subjects

  1. Catering Maths
  2. Language and Communication
  3. Customer Care
  4. Food and Nutrition
  5. Food Science
  6. Food Safety and Hygiene
  7. Food and Beverage Cost Control
  8. Marketing
  9. Entrepreneurial Studies
  10. Event Planning
  11. Introduction to Hospitality Management
  12. Introduction to Tourism and Hospitality.

Medical Requirement: All students MUST have a valid Food Handlers’ Certificate.

Career Paths: Cook, Pastry Maker, Sauce Maker, Waiter/Waitress, Receptionist, Front Desk Operator, Front Desk Manager, Pastry Chef, Caterer, Sous Chef, Executive Chef, Food and Beverage Manager