Celebrating 30 Years of Building Community Through Education

Apply Now

Registered Nursing

  1. Home
  2. /
  3. Programme
  4. /
  5. Registered Nursing

The Associate Degree in Natural & Applied Sciences prepares students for a career in Registered Nursing. Through pure science theory classes coupled with laboratory analytical skills, students gain a foundation that will prepare them for furthering their studies in the medical field.

What to Expect

“This programme prepares students to become registered nurses by combining theoretical knowledge with hands-on practical skills. Students will learn to deliver safe and effective patient care, communicate proficiently with healthcare teams and patients, and apply critical thinking to solve complex medical challenges. The programme emphasises professionalism, ethical practice, and the promotion of health education, ensuring students are well-rounded and ready to excel in the nursing profession.

Outcomes of the Programme

Graduates will be equipped to take the RENR licensure examination and embark on a successful career as registered nurses. They will have the skills to provide high-quality patient care, advocate for health education, and demonstrate professionalism in diverse healthcare settings. With a strong foundation in both theory and practice, graduates will be prepared to meet the demands of the nursing field and make a meaningful impact on patient outcomes and community health.

“

  • Programme Type: Associates Degree
  • Faculty: Natural & Applied Sciences

LOCATIONS

Grand Turk
Providenciales
South Caicos (Satellite Campus)

INFORMATION FOR

Students
Faculty
Alumni
Careers

INFORMATION ABOUT

About TCICC
Programmes
Student Life
How to Apply

Contact

Media Centre
Contact Us

Instagram Facebook Linkedin
© 2025 Turks & Caicos Islands Community College. All Rights Reserved
Nail Technology
PLAR Code PLAR Title
CVQ201 Nail Technology Level 2

Course Code and Title: HFB 2111 – Food & Beverage Management I

Course Description: This course provides the student with a sound basic knowledge of food and beverage preparation and service and the ability to perform all practical techniques in a realistic setting competently. It also allows the student to put into practice certain elements and procedures of sanitation and safety.

Credits: 3

Pre-requisite: None

Course Code and Title: ENG 2111 – Introduction to Academic Writing

Course Description: Students in the English-speaking Caribbean are faced with several language influences which affect their ability to use Standard English effectively. These influences are readily observed in their written expression and interfere with their ability to produce good academic writing. The course promotes the mastery of writing skills for the purpose of developing proficiency in academic writing. Students will gain a brief understanding of the evolution and function of language in the Anglophone Caribbean. Students will also gain appreciation of composing academic writing with an understanding of discourse types and strategies for written discourse as they compose different types of writing. Emphasis will be placed on proper writing conventions, grammar, punctuation, correct usage, sentence structure and vocabulary development. Students will learn to effectively organize, develop, write and revise paragraphs and academic essays.

Credits: 3

Pre-requisite: CXC or GCE English

Course Code and Title: RES 2111 – Research Methods

Course Description: This course will provide an opportunity for students to establish or enhance their understanding of research through critical exploration of research language, ethics and approaches. It introduces students to the research process and the key components of a typical research paper. Often times educators assume students should enter tertiary institutions with an understanding of how to construct a research paper. This course provides students with the necessary knowledge and skills needed to write a research paper.

Credits: 3

Pre-requisite: None

Course Code and Title: MTH 2119 – Hospitality and Tourism Mathematics

Course Description: Hospitality Mathematics covers the basic mathematical skills required in the Hospitality program. Students will gain the skills needed for managerial roles in the hospitality and tourism industry. The curriculum will emphasize application of mathematical fundamentals to a variety of culinary and hospitality use. Using data and examples relevant to the hospitality industry, students will use an applied approach to learn math skills relevant to this industry. The use of computers and calculators will be integrated into the applications. Students will be encouraged to work in “teams” on some projects and activities and where possible, applications will be directly related to problems students will encounter in their other hospitality courses.

Credits: 3

Pre-requisite: None

Course Code and Title: ENG 2122-Communications in Organization & Public Communications

Course Description: Undoubtedly, communication skills are important in any organization and for public usage. It is expected that workers be equipped with these skills in order to effect good interpersonal relations within the organization as well as well clients. This course exists as a way of assisting students to gain and hone essential communication skills while developing an aptitude for information literacy in written, visual and oral communication.

Credits: 2

Pre-requisite: ENG2111

Course Code and Title: HGE 1110 – Hospitality Grooming & Etiquette

Course Description: This course seeks to expose students to concepts that will enable them to adapt easily in a professional setting.  Students will be introduced to the foundations of hygiene, grooming, dress sense, courtesy and etiquette.  They will learn about time management tools that can be used daily to enhance efficiency.  Students will get a chance to refine their oral skills. 

Credits: 2

Pre-requisite: None

Course Code and Title: HTM 2122 – Tourism & Travel Reservations

Course Description: This course is designed to introduce the students to the basics of managing service in the hospitality industry. Students will gain an understanding of how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance

Credits: 3

Pre-requisite: HTM 2111

Course Code and Title: HFB 2122 – Food and Beverage Management II

Course Description: This course is designed to introduce the students to the basics of managing service in the hospitality industry. Students will gain an understanding of how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance

Credits: 3

Pre-requisite: HFB2111

Course Code and Title: BST 2122 – Organizational Behaviour for the Hospitality Industry II

Course Description: This course introduces relevant knowledge, management skills, techniques and attitudes in managers and supervisors, which will allow them to lead their team of employees effectively.

Credits: 3

Pre-requisite: BST2111

Course Code and Title: HTM 2111 – Tourism Practices & Policies

Course Description: This course aims to introduce students to the basic principles as it relates to tourism and travel. At this stage, the students will now be introduced to the motive, dynamics and policies that stimulate tourism

Credits: 3

Pre-requisite: None

Course Code and Title: CUA 2221 – Introduction to Tourism

Course Description: This course introduces the characteristics of the tourism concepts and systems approach that forms the foundation of the tourism past and present is discussed, and tourism demand and motivation are examined—building upon why people want to be tourists.

Credits: 2

Pre-requisite: None

Course Code and Title: CIS 2110 – Introduction to Computers II

Course Description: This course covers basic computer concepts and usage. It provides an understanding of computer hardware and the functions of hardware components. Students learn about different types of software, their functions and usage, file storage and file management are covered in some depth. Students are introduced to the Internet; they learn how to access the Internet, how the Internet works and how to browse and search the World Wide Web.  Students also learn about Information Systems in business and understand the important role that Information Technology is playing in the way business is conducted within the community including the government and private sector organization. The course provides an understanding of both the technical aspects of computing as well as the impact of Information Technology on our society.

Credits: 2

Pre-requisite: None

Course Code and Title: CMS 2122 – Customer Service for Tourism and Hospitality Industry

Course Description: This course will focus on developing an awareness of the importance of customer service to the success of the tourism and hospitality industry.  It aims at developing skills, attitudes, and thinking patterns needed to deliver excellent service and achieve brand loyalty.

Credits: 3

Pre-requisite: None

Course Code and Title: BST 2111 – Organizational Behaviour for the Hospitality Industry I

Course Description: This course aims to develop the relevant knowledge, management skills, techniques and attitudes in managers and supervisors, which will allow them to improve their managerial performance and attain the organization’s goals effectively and efficiently.

Credits: 3

Pre-requisite: None

Course Code and Title: HRMT 4802 Global Issues in Human Resource

Course Description: This course will critically assess the factors that impact human resource (HR) managers at the global level and identify strategies to facilitate effective management of international human resources. It will enhance global literacy in a way that they will better understand and analyze the complexity of the process of globalization.

Prerequisite(s): Human Resource Management (HRMT3401)

Credits: 3

Course Code and Title: HRMT 4803 Practicum (Human Resource Management Major)

Course Description: This final project is designed to assist students in assessing their knowledge and abilities in the listed areas of concentration as well as apply their research skills to solving organization’s human resource problems:

  1. training and development / Talent Management
  2. performance evaluation
  3. personnel management and welfare
  4. industrial Relations
  5. job Analysis and Design
  6. compensation Management
  7. occupational Health and Safety
  8. conflict and Negotiations
  9. information Communication Technology

Prerequisite(s): Human Resource Management, Performance Management,
Compensation Management, Training and Human Resource Development, Industrial Relations, Conflict and Negotiations and Research Methods.

Credits: 3

.Course Code and Title: HRMT 3501 Compensation Management

Course Description: This course will provide learners with a comprehensive understanding and appreciation of the role of compensation in the success of an organization.  It will allow learners to become familiar with different Compensation Acts that are applicable in Jamaica.  In addition, learners will examine the different compensation philosophies, trends and legal requirements.

Prerequisite(s): Human Resource Management (HRMT3401)

Credits: 3

 

Course Code and Title: MGMT 4701 Strategic Management

Course Description: This course contains both knowledge and practical components. It will expose learners to the concept of strategy and strategic management and provide them with an understanding of different corporate and operational strategies that are relevant to the Jamaican business world. It will also sharpen learner’s awareness of the importance of the external and internal environment on the success of the organization as well as to increase their supply of tools for analysing the business milieu. At the end of the course learner will be able to demonstrate their understanding of business analysis and strategy creation.

Prerequisite(s): Introduction to Management (MGMT1101)

Credits: 3

Course Code and Title: MGMT 3612 Project Management

Course Description: This course introduces the learner to the management of a project. The type of project: capital project, system development project etc. will vary depending on the learners’ area of study. The topics can be extended to the management of any project such as building, planning an event etc… The course covers principles of project management and the project life cycle. At the end of the course the learners should be able to manage a project from start to finish in order to deliver a quality system that is on time, within budget and meets the needs of the user. The course will aid in preparation for the CompTIA Project+ Certification Exam.

Prerequisite(s): Fundamentals of Information Technology (ITEC1104)

Credits: 3

Course Code and Title: ACCT 4809 Seminar for Accounting & Finance and Management

Course Description: In today’s’ society, employers want graduates who are able to apply themselves immediately on the job.  Graduates of the Business Studies – Accounting, Finance and Management majors must be ready for the world of work. This programme is designed to ensure that students are able to apply and integrate their knowledge, skills and competencies to diagnose and solve challenges in the Accounting, Finance and Management sectors and recommend appropriate solutions to address these and make presentations in a public forum.

Prerequisite(s): All specialised courses form Semesters 1-4 and Research
  Methods.

Credits: 3

Course Code and Title: ACCT 3602 Financial Market Analysis

Course Description: This course is designed to equip students with theoretical and practical knowledge to analyze the financial markets and the instruments traded on these markets. This involves an examination of local and international money and capital markets.

Prerequisite(s): Financial Management I (ACCT3402), Financial Management II (ACCT3501)

Credits: 3

Course Code and Title: MGMT 4701 Strategic Management

Course Description: This course contains both knowledge and practical components. It will expose learners to the concept of strategy and strategic management and provide them with an understanding of different corporate and operational strategies that are relevant to the Jamaican business world. It will also sharpen learner’s awareness of the importance of the external and internal environment on the success of the organization as well as to increase their supply of tools for analysing the business milieu. At the end of the course learner will be able to demonstrate their understanding of business analysis and strategy creation.

Prerequisite(s): Introduction to Management (MGMT1101)

Credits: 3

 

Course Code and Title: HFO 1111 – Front Office Operations I

Course Description:   The course introduces students to basic operations of the Front office and provides them with a foundation needed for future courses.

Credits: 2

Pre-requisite: None

Course Code and Title: HFO 1122 – Front Office Operations II

Course Description: This course continues to build on the Front Office principles outlined in the first module, by introducing management and front office operating systems and procedures.  It also shows how the front desk interacts with other departments in the hotel/resort. Students are exposed to techniques used by industry players to determine their rates in order to ensure profitability.

Credits: 2

Pre-requisite: HFO1111

Course Code and Title: HRMT 4801 Organization Conflict & Negotiation

Course Description : This upper level course will cover the nature and sources of conflict, conflict resolution strategies, negotiation strategies and institutionalizing conflict resolution policies and procedures.

Prerequisite(s): Organizational Behaviour (ORTB 4801)

Credits: 3

 

.

Course Code and Title: COM 2222 – Hospitality Law & Ethics

Course Description: This course covers important principles and concepts relating to hospitality law. It looks at the number of potential legal problems and pitfalls many organizations may face in the business of hospitality and tourism. Students will be exposed to elements of law and the legal relationship between hotels and guests.

Credits: 3

Pre-requisite: None

Course Code and Title: HFS 1121 Hospitality Food Service
Course Description This course aims to develop the relevant hospitality food service knowledge, practical skills, and attitudes in students which will allow them to perform professionally in the hospitality industry. It involves practical sessions with demonstrations and practical assessment of students’ food service skills as well as theory.
Credits:                      3
Pre-Requisite:           None

Course Code and Title: HPC1120- Elements of Hospitality & Tourism II
Course Description: Semester Two is a continuation of the foundation level course that focuses on the theoretical elements and some practical sessions to provide students with exposure to knowledge and skills in line with the requirements of the hospitality and tourism sectors.
Credits:                      2
Pre-Requisite:          HPC 1110

Course Code and Title: CMS0121-Introduction to Customer Service
Course Description: course introduces students to the concept of customer service in the hospitality and tourism industry. Students will be exposed to concepts that helps them to develop the necessary skills for success as a customer service provider. They are given the opportunity to examine various service situations and develop an attitude of superior customer service which is critical to success in all organizations.
Credits:                      2
Pre-Requisite:           None

Course Code and Title: HPC 1121 Foods II
Course Description: This course builds on the basic skills in foods.  Units are based on many different food types and foods are prepared from each category.  The class includes information and labs on food preservation, nutrition, budgeting, planning meals, and preparing and serving food.  Development of individual skills for the present and the future will be stressed.
Credits:                      3
Pre-Requisite:           HPC 1111

Course Code and Title: HPC1111 Foods I
Course Description:

This course builds on the basic skills in foods.  Units are based on many different food types and foods are prepared from each category.  The class includes information and labs on food preservation, nutrition, budgeting, planning meals, and preparing and serving food.  Development of individual skills for the present and the future will be stressed.  Employment opportunities in the area of foods will also be included.
Credits:                      3
Pre-Requisite:           None

Course Code and Title: HPC1110 Elements of Hospitality & Tourism I
Course Description: This foundation level course is a one-year preparatory course that combines theoretical and practical sessions to provide students with exposure to knowledge and skills in line with the requirements of the hospitality and tourism sectors. It is a stepping stone that can lead to entrance in other programmes within the Faculty of Tourism and Hospitality.
Credits:                      2
Pre-Requisite:           None

Course Code and Title: HTT0111 Introduction to Cultural Tourism
Course Description: This course introduces students to the concept of cultural tourism and how it functions as a subsection of the tourism industry. The preservation of culture and heritage are key aspects of the tourism industry and it is I important that students are able to define and understand the element s of cultural tourism, state the importance of this form of tourism to destinations and propose ways in which cultural tourism can be sustained. 
Credits:                      2
Pre-Requisite:           None

Course Code and Title: HWX 2200- Hospitality Internship II

Course Description: Students must complete 6 weeks training at the end of each of their academic year at a local or international tourism/ hospitality organization. 6 credits allotted for each internship. This is an opportunity for students to apply what they have learnt over the of course of their program and also an opportunity to gain valuable experience in the industry.

Credits: 6

Pre-requisite: HWX2100

Course Code and Title: LAN 1122 – Conversational French

Course Description: This introductory course provides students with basic hospitality conversational skills in French which will allow them to interact with guests French Speaking Visitors more effectively.

Credits: 2

Pre-requisite: None

Course Code and Title: HTM 2112 – Event Management (Elective)

Course Description: This course is a final year elective designed for the Hospitality/Tourism Management students. It requires the students to utilize techniques obtained over the first three semesters in the Programme to execute a successful event.

Credits: 3

Pre-requisite: None

Course Code and Title: HTM 2224 – Tourism Marketing & Project Policy Formulation 

Course Description: This course aims to educate the students about the political and economic aspects of marketing while exposing strategies to help boost tourism in destinations. Students will be exposed the four P’s of marketing as well as gain exposure to the relationship between Tourism Planning and Tourism Policy Formulation. 

Credits: 3

Pre-requisite: HTM2213

Course Code and Title: HFA2111- Hospitality Financial Accounting I

Course Description:  this course is designed to introduce students to the fundamentals of financial accounting theory and practices with particular requirements for functioning in the Hospitality Industry. The ability to work double entry systems, hospitality accounting documents and specialized journals will be examined.

Credit: 3

Pre requisite: None

Course Code and Title: HFP 2222 – Food Preparation II

Course Description: This course introduces the Food & Beverage student to the main areas of the commercial kitchen and the basic skills required to perform efficiently in this area.  

Credits: 3

Pre-requisite: HFP2211

Course Code and Title: HRD 2222 – Rooms Division Management II

Course Description: This course develops the relevant knowledge, skills and attitude in students, which will allow them to carry out the duties of their trade in the Housekeeping Department. It exposes students to the role that Rooms Division plays in interior decorating and maintaining the cleanliness of the operation. 

Credits: 3

Pre-requisite: HRD2211

Course Code and Title: LAN 2111 – Conversational Spanish

Course Description: This introductory course provides students with basic hospitality conversational skills in Spanish which will allow them to interact with guests Spanish Speaking Visitors more effectively.

Credits: 2

Pre-requisite: None

Course Code and Title: HMA 2211 – Hospitality Managerial Accounting

Course Description: This course presents managerial accounting concepts and explains how they apply to specific operations within the hospitality industry.  It will introduce the Uniform System of Accounts for the lodging industry and show how standard accounting principles are applied.

Credits: 3

Pre-requisite: None

Course Code and Title: HTM 2213 – Tourism Planning, Development & Marketing Research

Course Description: This course aims to educate the students on political and economic aspects of tourism development while outlining the importance of architectural design and concern for heritage preservation. It explores the relationship between tourism planning and tourism policy and how the two can work together to achieve the goals of tourism development while using elements of marketing to promote interest in a destination’s tourism products.

Credits: 3

Pre-requisite: HTM2111 &2122

Course Code and Title: HFP 2211 – Food Preparation I

Course Description: This introductory course provides the student with a sound basic knowledge of theory and practice of kitchen operations and the ability to perform all practical techniques in a realistic setting competently. The students will acquire knowledge of kitchen terminology, equipment use and the basic methods of food preparation; students will also have the opportunity to put into practice certain elements and procedures of sanitation and safety.

Credits: 3

Pre-requisite: None

Course Code and Title: ITH 2211 – Information Technology for the Hospitality Industry     

Course Description: This course builds on CIS 2110 that prepares the student to apply and appreciate the various software systems and technology in the hospitality industry. It also looks at managing computer systems within the hospitality industry and addresses the increased use of automation in the industry.  Students will be exposed to the computer applications that make hospitality businesses run smoothly, how they work, and how they should be managed to optimize system performance and maximize revenue.  The areas of emphasis will include property management systems, restaurant management systems, data mining and information processing.

Credits: 3

Pre-requisite: CIS2110

Course Code and Title: HRD 2211 – Rooms Division Management I

Course Description: This course aims to develop the relevant knowledge and provide students with an appreciation for the skills and attitudes needed to carry out the duties in the room division area of any hospitality entity. Students are taken through the classification and structure of hotels; introduced to room division management; given an overview of the front office and housekeeping operations. They are also introduced to the planning and organizing of the front office team and the housekeeping team; given an overview of night auditing within the hotel; revenue management and general human resource management functions.

Credits: 3

Pre-requisite: HFO 1111 & HFO 1122

Course Code and Title: HWX 2100 – Hospitality Internship I

Course Description: Students must complete 6 weeks training at the end of each of their academic year at a local or international tourism/ hospitality organization. There will be 6 credits allotted for each internship. This is an opportunity for students to apply what they have learnt over the first year of their program and also an opportunity to gain valuable experience in the industry.

Credits: 6

Pre-requisite: None

Course Code and Title: TCI 2111 – TCI Studies

Course Description: This one semester course introduces students to the main historical, geographical, and environmental aspects of the Turks and Caicos Islands. It reinforces and builds upon the basic Social Studies courses taught at the secondary schools throughout the country and equips new learners with information about the society in which they live. The course is ideal for students enrolled in all tertiary level institutions in the Turks and Caicos Islands, and for

Credits: 2

Pre-requisite: None

 Course Code and Title: POLT 4701 Introduction  to the Political Environment

Course Description: The course will enable learners to become familiar with the Political Ideologies, Principles and Policies that govern the Political Arena through the Centuries.  It will also enable students to understand global, Caribbean and local Politics. Students will explore the structure of government in Jamaica and the role that political parties play in the system of governance.

Prerequisite(s): None

Credits: 3

 

Course Code and Title: HRMT 3504 Caribbean Industrial Relations

Course Description : This course will expose students to industrial relations practices and issues within the Caribbean. Students will discuss labour relations in the region and examine the role that trade unions have played and continue to play in fostering employee – employer relationships.

To broaden the knowledgebase of students, this course takes a critical look at the role of the stalwarts in the Caribbean labour union movement. Students will discuss the attempts at developing social partnerships in select countries and examine the issues surrounding Caribbean labour relations in the Public Service.

Prerequisite(s): MGMT 3502  Industrial Relations

Credits: 3

Course Code and Title:  HHK1111 Housekeeping
Course Description This course is designed to provide students with a basic understanding of housekeeping management in the hospitality industry, important technical information and the tools to systematically achieve the standards expected by today’s guests in lodging establishments.
Credits:                      2
Pre-Requisite:           None

Course Code and Title: TCI2111 TCI Studies

Course Description: This one semester course introduces students to the main historical, geographical, and environmental aspects of the Turks and Caicos Islands. It reinforces and builds upon the basic Social Studies courses taught at the secondary schools throughout the country and equips new learners with information about the society in which they live. The course is ideal for students enrolled in all tertiary level institutions in the Turks and Caicos Islands, and for persons who have migrated to the Turks and Caicos Islands and require details on the background of the country.

Prerequisite(s): College matriculation requirements

Credits: 2

Course Code and Title: ITB2222 Information Technology for Business II

Course Description: This Information Technology course will expose the student to foundation courses in Information systems, Application Software, financial and managerial accounting using an accounting software package, organizational behavior, finance, business, and operations. In addition, you will focus on a number of conceptual and practical information technology topics. The objective of the program is to build a strong foundation in business and business technologies easily applied in a work setting.

 Prerequisite(s): ITB 2211

Credits: 3

Course Code and Title: CMA2222 Cost & Management Accounting II

Course Description: This course complements the semester one course, Cost and Management Accounting 1 (CMA2211).  It places emphasis on the concepts and procedures of product costing techniques.  The course is taught from a managerial perspective exploring topics such as cost behaviour, cost volume profit analysis, marginal and absorption costing, budgets planning and control, financial statements analysis, and capital investment appraisal. The course analysis will help students to understand and interpret cost and management accounting information. It also examines how managers use this information to perform key management functions and assist in decision making.

Prerequisite(s): CMA 2211

Credits:  3

Course Code and Title: MTH2218 Quantitative Techniques for Business I

Course Description: This course is designed to familiarize students with the range of techniques used by management in the performance of their role as decision-makers.  Students will be exposed to quantitative as well as the qualitative methods pursued by managers to assist them in the decision-making process.  Students will also be expected to identify and consider the constraints in the environment and how they influence decisions made by management.

Prerequisite(s): None

Credits: 3

Course Code and Title: SOC2111 Introduction to Sociology

Course Description: This course covers the critical concepts that comprise Sociology as a discipline and introduces important perspectives on society from a Sociological perspective.  It deals with what Sociology is all about and focuses on the various approaches to the discipline such as the positivist and conflict perspectives, which enables participants to understand the different interpretations of social issues and the activities of the institutions of society.

Prerequisite(s): None

Credits: 3

Course Code and Title: MKT 2211 Introduction to Marketing

Course Description: This course introduces students to principles of Marketing. It includes core concepts such as the 4 P’s, the Marketing Environment, Marketing Research and Marketing Communication and Tools. Students who complete this course can use it as a foundation if they wish to specialize in the field of Marketing or apply acquired knowledge to the business world. The delivery of this course captures key Marketing theory illustrated with real world examples.

Prerequisite(s): None

Credits: 3

Course Code and Title: ECN2211 Macro-Economics I

Course Description: This course first introduces students to how economies function. It depicts how economies garners income (GDP, NNP and GNP) and how this income is circulated. Various methods for calculating national income are featured (Output, Income and Expenditure Methods). The course considers the theories (Keynes, Injection/Withdrawal, Demand and Supply) for understanding the determination of income and provides the measures that can be implemented by governments to create economic growth. The stages, forms and role of money (M1, M2…M4) is illustrated. The concept of inflation is addressed and the impact that it can have on money and therefore and economy. Students will be taught the role of Central Banks. They will gain an appreciation of the policies (fiscal and monetary) and tools (eg. taxes, government spending, repo rate ) utilized to control inflation.

 Prerequisite(s): As this is a first level course, the required entry level qualifications for the program will suffice. 

Credits:  3

Course Code and Title: BST 2217 Business Ethics

Course Description: This course is designed to introduce students to ethical challenges, behaviors, or regulations in the business environment.  It will study various business situations activities and decisions where issues of right and wrong are addressed. It will also assist in allowing students to become more effective decision makers by examining the meaning and role of ethics in the business environment and the social responsibility of business organizations.

Prerequisite(s): None

Credits: 3

Course Code and Title: ITB2211 Information Technology for Business 1

Course Description: This course provides students undertaking a business degree with an understanding of information technologies. Demonstrating functional literacy and proficiency in applied computing is critical to business success. This course introduces computers and their applications in business. Computer hardware and software, communication, networking, and security issues are explored. Emphasis will be placed on developing skills in the use of personal productivity tools and using application software for problem-solving and decision-making. This course will also provide students with a balance of both technical and management issues needed to survive the current and future business environment. At the completion of the course, students will have gained valuable insights on IT, which will enable them to work productively with IT specialists. In addition, students will gain knowledge about business systems and applications to ensure that IT support their work in the most productive way. This course will provide students with a firm foundation in IT, which they can then apply to their career, no matter what area of business they intend to pursue.

 Prerequisite(s): It is expected that all students have a very thorough working knowledge of a computer and know how to use some text editing software.  Knowledge of a programming language would be helpful, but not required.

Credits: 3

Course Code and Title: CMA2211 Cost & Management Accounting I

Course Description: This course introduces students to the fundamental concepts of cost and management accounting theory and practice.  It provides coverage of the objectives, principles, techniques, and methods of cost relating to the analysis and gathering of costs, cost ascertainment, and tools for managerial decision making. Topics covered include cost classifications, stock valuation and inventory control, labor and materials cost, overheads, job and batch costing, process costing, and standard costing and variance analysis. Cost and Management Accounting 1 prepares students for more advanced courses utilizing costing, managerial accounting, and financial accounting techniques.

Prerequisite(s): None

Credits: 3

Course Code and Title: BST 2127 Computerized Accounting

Course Description: This course is designed to introduce students to operating an accounting software in the business environment.  With the use of the QuickBooks accounting software, students can perform accounting tasks that were usually done manually. Students are taught how to set up a new company, create and manipulate company’s accounts and general ledgers, record transactions on a cash and accrual basis, pay expenses, prepare accounts receivables and payables, create financial statements and prepare reports. Students are also taught how to prepare employees information and perform payroll tasks.

Prerequisite(s): FAC2111 and CIS2110

Credits:  2

Course Code and Title: ECN2222 Introduction to Macroeconomics II

Course Description: This course is designed to introduce students to the functioning of an economy from a policy and fiduciary perspective.  At the end of this course students are expected to (a) understand how to evaluate macroeconomic conditions such as unemployment, trade relations, and economic growth and development (b) understand how monetary and fiscal policies among others can be used to influence short-run macroeconomic conditions (c) understand how globalization continues to shape world economies. The course will cover a broad range of topics in macroeconomics including international trade, exchange rates, balance of payments, multilateralism and integration, policy tools, and conditions that drive economic growth and development. Current affairs and recent macroeconomics conditions and events will guide the delivery and application of macroeconomic tools and ideology.  

Prerequisite(s): ECN2211

Credits: 3

Course Code and Title: BST 2121 Organizational management

Course Description: This course introduces students to important areas of Organizational Management and provides them with relevant knowledge on the various aspects of Management, inclusive of Human Resource Management. Core functions of both topics are covered.  Incorporated into the course are other critical topics such as Organizational Behaviour and Leadership, which will provide students with information for improving their organizations towards achieving organizational goals.

Prerequisite(s): none

Credits:  3

Course Code and Title: MTH2129 Business Calculus 

Course Description: This course is a standard calculus course for business students and covers one-variable calculus. The course stresses applications in business, economics, and other social sciences; and is intended to give business students the appropriate conceptual and computational mathematical background for future study in business.

Prerequisite(s): MTH 2118 or its Equivalent

 Credits: 3

Course Code and Title: FAC2122 Financial Accounting II

Course Description: The course Financial Accounting 11 is designed to build on knowledge students acquired in financial Accounting 1. It outlines accounting practices and standards to be utilized in operating partnerships, company accounts and start-up businesses, where the proprietor may have limited accounting knowledge. It delves deeply into the use of financial statements in business organizations. The course uses real world examples which are consistent with the topics, to give students a broad understanding of the different areas. It guides students in using financial accounting information in business environments and how to effectively use accounting concepts and principles to make economic decisions for profit and non-profit institutions.

Prerequisite(s): FAC 2111

Credits: 3

Course Code and Title: ECN2122 Micro-Economics II

Course Description: This course examines decision making at the microeconomic levels of the individual person, household, or firm. It allows students to study the principles of economics allowing them to view the world rationally and objectively. It gives students a better understanding of the everyday decisions and at the same time developing their reasoning and analytical skills. The course covers topics such as demand and supply, elasticity of demand and supply, theory of consumer choice, theory of production and cost, market structures, and market failures. The course provides adequate foundation for a number of more specialized economics courses at the second-year level of the associate degree program.

Prerequisite(s): ECN2111

Corequisite(s): None 

Credits: 3

Course Code and Title: ENG2122 Communication in Organizations and Public Communication

Course Description: Undoubtedly, communication skills are important in any organization and for public usage. It is expected that workers be equipped with these skills in order to effect good interpersonal relations within the organization as well as well clients. This course exist as a way of assisting students to gain and hone essential communication skills while developing an aptitude for information literacy in written, visual and oral communication.

 Prerequisite(s): ENG 2111

Credits: 3

Course Code and Title: RES 2111 Research Methods

Course Description: This course will provide an opportunity for students to establish or enhance their understanding of research through critical exploration of research language, ethics and approaches. It introduces students to the research process and the key components of a typical research paper. Often times educators assume students should enter tertiary institutions with an understanding of how to construct a research paper. This course provides students with the necessary knowledge and skills needed to write a research paper by providing avenues for them to:

  • read a given assignment and understand the instructor’s expectations.
  • develop a search strategy that leads them to sources on the given topic.
  • read, evaluate and take notes on these sources.
  • adjust the scope of their topic so that they can write meaningfully on it in a set number of pages.
  • devise a clear thesis that blends ideas and information from multiple sources into a single discussion.
  • write a paper, revise the paper and cite their sources correctly using the APA documentation format.

Students will use these theoretical underpinnings to begin to critically review literature relevant to their field of interest and determine how research findings are useful in informing their understanding of their environment. This course is not designed to replace content area specific research courses as it is only intended to be used as an introductory course to aid students in presenting research papers as a part of their coursework and one that will be reflective of the tertiary level of education.

Prerequisite(s): none 

Credits:  2

Course Code and Title: CIS 2110 Introduction to computers

Course Description: This course covers basic computer concepts and usage. It provides an understanding of computer hardware and the functions of hardware components. Students learn about different types of software, their functions and usage, file storage and file management are covered in some depth. Students are introduced to the Internet; they learn how to access the Internet, how the Internet works and how to browse and search the World Wide Web.  Students also learn about Information Systems in business and understand the important role that Information Technology is playing in the way business is conducted within the community including the government and private sector organization. The course provides an understanding of both the technical aspects of computing as well as the impact of Information Technology on our society.

Prerequisite(s): none

Credits:  3

Course Code and Title: MTH2118 Business Pre – Calculus

Course Description: Business Pre-Calculus course is for students intending to pursue coursework in business, the social or life sciences, or management. It provides the mathematical knowledge required to move into the more advanced business math courses, especially Business Calculus. Modeling techniques are introduced while exploring sequences and series, matrices, linear programming, population growth and math of finance, as well as graphing and solving problems using linear, quadratic, rational, logarithmic, and exponential functions. Applications are investigated primarily from a life and social science, business and management perspective.

 Prerequisite(s): CXC Mathematics grade I, II or III/GCE A, B or C

Credits: 3

Course Code and Title: FAC2111 Financial Accounting I

Course Description: This course, Financial Accounting 1 (FAC2111) is designed to introduce the learner to the fundamental principles and underlying assumptions of financial accounting. The primary role of accounting, which is to provide financial information about the business to decision makers is also highlighted in this course. This course covers the accounting cycle’s basic book-keeping functions such as recording and summarizing accounting information, and preparation of financial statements of single-owner businesses from a user perspective.

Prerequisite(s): None

Credits: 3

Course Code and Title: ECN2111 Micro-Economics I

Course Description: Microeconomics studies decision making at the level of the individual person, household, or firm. Major topics of interest for this course include understanding the issue of scarcity, allocating resources efficiently, economic systems and their operations, and fundamentals to demand, supply and market equilibrium application, among others.  

The course satisfies the prerequisite for a number of more specialized economics courses at the second- year level. Therefore, the study of the principles of economics allows you to look at the world in which you live in a different way – rationally and objectively. It gives you a better understanding of the decisions you are making every day, and at the same time develops your reasoning and analytical skills. At the end of the course, students should be able to talk about economic issues with relative comfort, as they will have a better idea of how the economy works. The presentation of this course will make use of Graphs and Algebra.

Prerequisite(s): none

Credits:  3

Course Code and Title: BCL2221 Business & Corporate Law  

Course Description: An understanding of how the law works is essential for guiding the activities of persons in society as well as persons engaging in business. This course therefore will introduce students to general legal principles that affect their daily lives as well as several business law principles that govern the business arena. Business and Corporate law highlights primary role of legal institutions, purpose of regulation and principles of operation. It addresses the knowledge needs of persons engaged in occupations which require some understanding of the law – occupations such as law clerks, paralegals, administrators, managers, police and other public officers. This course has been designed to lay an introductory foundation that can assist students who wish to embark on further study of law.  Topics include but not limited to: personnel of the law, procedure and evidence, formation of contract, discharge of contract, sale of goods, carriage of goods and intellectual property law,

Prerequisite(s): None

Credits: 3

Course Code and Title: BNK 2222 Banking and finance

Course Description: This course gives students an understanding of the operations and importance of a financial sector to an economy placing particular focus on banking. The functions of Central Banks and their Currency Boards are illustrated. For relevance the topics of offshore banking and money laundering are addressed along with examining the role and function of the Financial Services Commission of TCI. The course highlights the operations of commercial banking, how they lend to credit creation and narrows in on the lending process of the banking sector. The role of banking to international business is explored. The course briefly discusses financial markets and their instruments. Lastly the role and functions of stock markets are addressed.

Prerequisite(s): none

Credits: 3

Course Code and Title: ACCT 4803 Investment Management

Course Description: This course is designed to provide students with in-depth knowledge and understanding of the field of investment management; such as the investment environment, the management of risk, valuation and management of equity and fixed income securities and the monitoring of a portfolio are emphasized.

Prerequisite(s): Financial Management I and II

Credits: 3

Course Code and Title: MATH 3602 Operations Research

Course Description: This course exposes the learner to linear programming; Network Analysis and Inventory Control, give rise to optimal solutions (maximum or minimum).  Time series examining historical data in order to determine trend values and seasonal variation and make reliable forecasts.  Decision Theory provides a framework for analysing a wide variety of management problems and Decision trees is a graphical device for analysing decisions under risk, Queuing Theory or waiting line model represent a number of items waiting to be served or in the process of being served. Analysis of variance (one-factor model) applying probability in the determination of whether or not to accept the null hypothesis (the status-quo).  The study of Matrices is a facilitative tool which is very useful in arriving  at  deterministic  solutions.  This  course  also  exposes  students  to  a  wide  variety  of mathematical tools applicable to modern management.  It seeks to develop competencies in an attempt to improve decision-making through greater reliance on empirical data duly supported by a more rigorous process of reasoning as well as on the solution of appropriate mathematical models.

Prerequisite(s): none

Credits: 3

Course Code and Title: MGMT 4801 Supply Chain Management

Course Description: This course is designed to provide learners with a managerial prospective of the Supply chain. It will also help them to understand how logistical decisions impact the performance of the firm.

Prerequisite(s): None

Credits: 3

Course Code and Title: ACCT 3604 Financial Reporting & Analysis

Course Description: This course examines the principles and practices of external financial reporting, with particular emphasis on balance sheet valuations and their relationship to income determination. It reviews the fundamental accounting concepts and the essentials of the accounting process. The analysis and interpretation of financial statements for investment, lending, or merger and acquisition purposes are also covered using the relevant IFRS/IAS for treatment and disclosure.

Prerequisite(s): Financial Accounting II

Credits: 3

 

Course Code and Title: WOEP 3100 Work Experience

Course Description: Learners at the upper level of the Bachelor Degree are expected to apply and integrate academic theories and knowledge to provide practical solutions in the workplace.  This aspect of Work Experience (WE) is designed to provide learners with ‘hands-on’ experiences in a real world professional setting prior to completion of their degree program.  It is intended to prepare learners for the rapidly changing social, economic and technological environment of the modern workplace and allow learners to translate theory into practice for professional growth and development. Learners will use their teamwork, interpersonal, customer service, communication, decision-making, management and other work-related skills and activities.  The aim is to allow learners to use this internship/work  experience/work  study  programme  to  enhance  employability  skills,  grow  in professionalism and confidence while making positive benefits to the local businesses and industries.

Prerequisite(s): None

Credits: 3

Course Code and Title: ENBP 4700 Entrepreneurship & Business Practice

Course Description: The course is designed to provide a global introduction to the process of turning an idea into a successful start-up venture. It will also help learners to discover and develop the personal attributes needed to become successful entrepreneurs.  The learner will explore new venture creation and develop capabilities required to formulate, execute and support entrepreneurial intentions. The main objective of this course is to introduce learners to the steps and key elements of the venture creation process and entrepreneurship. More specifically, learners will explore the concepts related to
identifying  and  exploiting  opportunities,  including:  evaluating  entrepreneurial  opportunities, formulating strategies and venture planning and implementation.  The facilitation includes case studies and analysis, creative problem solving, and exercises aimed at self-development.   Learners will explore different aspects of successful new venture development and operations

Prerequisite(s): None

Credits: 3

Course Code and Title: ECON 3501 Caribbean Economic Development

Course Description: This upper-level course is  designed to  introduce students to  a  broad study of  Caribbean Economics. More specifically, students will examine the relevance, concepts and elements of the Caribbean economic environment, economic growth and development, agriculture, technology and education, as agents for development and regional integration. As well as examine issues of in sustainable economic development and tourism as a strategy for economic growth.

Prerequisite(s): None

Credits: 3

Course Code and Title: HRMT 3503 Performance Management

Course Description: This course examines the importance of performance management and will give students the necessary tools to properly develop performance measures as well as assessment. This course will help organizations define and achieve short and long terms goals. The course covers the process, usefulness and effectiveness of Performance Management, as well as Performance Appraisal Methods, and the challenges to effective performance measurement

Prerequisite(s): Introduction to Human Resource Management (HRMT1100)

Credits: 3

Course Code and Title: HRMT 4701 Dynamics of Leadership

Course Description: This upper level leadership course includes a  study of  the history, philosophy and  vision of leadership, aspects of leadership, power of positive vision, goal setting, decision making, life planning, identifying a personal philosophy, team building, delegating, ethics in leadership, servant leadership, initiating change, managing conflict, and designing and completing leadership projects

Prerequisite(s): None

Credits: 3

Course Code and Title: ACCT 3501 Financial Management II

Course Description: This course seeks to develop on concepts covered in Financial Management I (ACCT3402). Learners will examine principles and practices of financial management including the financial statement analysis, working capital analysis, risk and return analysis, cost of capital analysis and capital budgeting. This coverage helps learners understand the financial environment in which businesses operate so they can become more effective decision makers.  The focus is on the fundamentals of managing the financial elements by using best practices in financial management.

Prerequisite(s): Financial Management I (ACCT3402) 

Credits: 3

 Course Code and Title: ACCT 4804 Risk Management & Insurance

Course Description: This course is designed to provide learners with an understanding of the importance of insurance as a valuable part of overall management plans of individuals and firms. This course covers risk and the risk management process, the risk management environment, commercial and personal risk management applications such as life, health and income exposure.

Prerequisite(s): None

Credits: 3

Course Code and Title: ECON 3701 Macro Economics

Course Description: Economics affects every aspect of our daily life.  It is important that each person has at least a basic understanding of the subject and how it affects his/her life. The course is therefore designed to provide learners with a sound knowledge of economics.  It Provide an understanding of the current and emerging patterns of business organization and foster appreciation of the practical of the rapidly changing economic environment. It will also encourage critical reading to gain information in our ever-changing world as well as to encourage critical analysis of economic information.

Prerequisite(s): none

Credits: 3

Course Code and Title: ACCT 3603 Management Accounting

Course Description: This  course  is  designed  to  provide  a  comprehensive  coverage  of  different  aspects  of Management Accounting, and to provide students with an understanding of the importance of Management Accounting in a globalized business environment. The course will concentrate on budgetary controls, standard costing, CVP Analysis and Investment Appraisal.

Prerequisite(s): Cost Accounting (ACCT2401)

Credits: 3

 

Course Code and Title: MTH2228 Quantitative Techniques for Business II

Course Description: This course complements (MTH 2218) Quantitative Techniques 1. It is designed to familiarize students with the range of techniques used by management in the performance of their role as decision-makers.  Students will be exposed to quantitative as well as the qualitative methods pursued by managers to assist them in the decision-making process.  Students will also be expected to identify and consider the constraints in the environment and how they influence decisions made by management.

Prerequisite(s): MTH2218

Credits: 3

Course Code and Title: CLAW 3501 Company Law

Description: This upper level course provides students with an understanding of the structure within which sole traders, partnerships, co-operatives and companies operate. The primary focus of the course is to provide an introductory framework of key corporate law principles as well as an examination of the relevant provisions of Jamaica’s Companies Act, 2004 or an Act relevant to your jurisdiction. The course will provide students with a critical and practical account of the corporate legislation and the guidance it provides for formation and continued existence and compliance of these business vehicles.

Prerequisite(s): None

Credits: 3

 Course Code and Title: MGMT 4806 International Business Management

Course Description: This course is designed to promote knowledge and understanding of international business activities of the small, medium and multinational corporations in the global business environment. The units aim to provide students with a better understanding of international business issues to be able to interpret and apply appropriate strategies to international situations.

 Prerequisite(s): Introduction to Management (MGMT1101)

Credits: 3

Course Code and Title: MGMT 3502 Industrial Relations

Course Description: This course is designed to help students understand and appreciate the importance of industrial relations to the successful management of businesses and to provide students with an opportunity to obtain hands-on and/or first-hand experience of industrial relations practices at the work place.

Prerequisite(s):

Credits: 3

 Course Code and Title: ACCT 3402 Financial Management I

Course Description: The central theme of this course is to provide a coverage of the basic concepts of finance and to provide learners with an understanding of the importance of the role of a financial manager to an organization and to examine how a business organization responds to the constraints of the real world and how these impact on managerial decisions.

Prerequisite(s): None

Credits: 3

 Course Code and Title: ACCT 3801 Financial Accounting II

Course Description This course provides additional accounting competencies in partnership dissolution, published
accounts for company, cash flow statements and the analysis of financial statements using ratios.

Prerequisite(s): Financial Accounting I (ACCT1201)

Credits: 3

Course Code and Title: RMTD 3401 Research Methodology

Course Description: This course will help the learner to choose research topics carefully and to use their research skills to enhance the world and its inhabitants. The learners will be exposed to scientific means of collecting and  presenting  data.  Thus,  the  course  will  include  research  questions,  hypothesis  testing, questionnaire, observation techniques, descriptive statistics etc.

Prerequisite(s): none

Credits: 3

Course Code and Title: HRTM 3401 Human Resource Management

Course Description: This course provides additional focus on human resource management (HRM), along with HR processes, including recent developments and practical tools in the field of HRM, which are integral to the success of organizations in the modern economy.  The course covers HRM from an employee enters to the point of exits and the strategies used by organizations in the knowledge-based economy of the 21st Century.   Also, the course focuses on the impacts of ICT, the strategic roles of HRM and exposes learners to a variety of HR issues in the work environment.

 

Prerequisite(s): Introduction to HRM (HRMT1100) , Introduction to Management (MGMT1101)

Credits: 3

Course Code and Title: ORTB 4801 Organizational Behaviour

Course Description:

Organizations that wish to grow and prosper have to continually develop their human capital in order to achieve their strategic goals. The purpose of this course is to study human behaviour in organizations at the individual and group levels. Specific attention will be given to using Organizational Behaviour concepts for developing and improving interpersonal skills. The course also aims to broaden the student’s perceptions on the causes and effects of interpersonal and group behaviour, its dynamics and influences, and organizational behaviour relating to organizational climates, conflict and structural designs. The class materials will include both theory and practical applications of Organizational Behaviour in organizations.

Prerequisite(s): None

Credits: 3

Course Code and Title: COMM 3501 Administrative Communication

Course Description : This course is designed to introduce learners to the managerial communication strategies used in contemporary  organizations  through  discussions,  simulation  exercises  and  oral  presentations. Learners will be exposed to the appropriate writing, speech and listening skills in varying context of a culturally modern diverse business environment.

Prerequisite(s): Communication I (COMM1101) , Communication II (COMM1202)

Credits: 3

Course Code and Title: BUS2221 Entrepreneurship and Business practice

Course Description: This course is designed to assist students in creating business ideas that incorporate all the courses they were exposed to in the program. Its aim is to design a practical situation where the principles learnt are used to assist in the development and operation of a new business idea for a period of three to five years.  Students work in groups to generate ideas and are guided in preparing a business plan to use as a roadmap to achieve their business idea objectives. The final business plan is presented before a panel of ‘perceived’ investors for feedback and grading.

Prerequisite(s): none  

Credits: 3

Course Code and Title:  HTT112 Introduction to Wine & Spirits
Course Description:  This course provides students with a historical overview that sets the stage for an introduction to the alcoholic beverage family. With a clear definition of each of the alcoholic beverages, this also course provides a basic understanding of the elements of production for wine, malt beverages and spirits.  
Credits:                      2
Pre-Requisite:           None

Course Code and Title: HTT 1122Travel & Tourism
Course Description: The course aims to introduce students to the basic principles and as it relates to tourism and travel. At this stage, the students will now be introduced to the benefits, pitfalls of tourism, the importance economically and the need to appreciate, preserve and sustain national culture and heritage.
Credits:                      2
Pre-Requisite:           None

Customer Service
PLAR Code PLAR Title
CVQ101 Customer Service Level 1
CVQ201 Customer Service Level 2

Course Title and Code: Administrative Communications (COMM3501) 

Course Description: Administrative communication is critical to any organization and students must be equipped with the requisite knowledge and skills to function effectively in the workplace. It is also imperative that students understand how to apply contemporary managerial communication techniques in a global society.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Intellectual Property Rights Management (TOEM3503) 

Course Description: The course will introduce students to an in-depth study of Intellectual Property Rights Management and its impacts on the Entertainment Industry. Attention will be placed on the history and development of Intellectual Property, the different types of intellectual property, organizations [both local and international] that are involved in this process, litigation procedures, and collective management of rights and how it can be used as an asset for economic development. Focus will also be placed on studying the course through the use of Case Studies.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Cross Cultural Concepts in Tourism (TOEM3502)

Course Description: This course is designed to explore the concept of cross-cultural behavior in tourism which influences host and guest interaction in the service exchange. Students will be exposed to data from researchers who have studied cultural behavior in the tourism and hospitality context and how this has impacted preparedness for satisfaction of the needs of diverse groups.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Sociology of Tourism (TOEM3501) 

Course Description: This course examines the wants and needs of tourists and how their buying decisions are made. It also focuses on the benefits derived from participation in leisure activities as well as constraints to participation in leisure and strategies to enhance life satisfaction. It further addresses the psychology of tourism and fully explores the matter of motivation. Several theories will be examined in this course.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Hospitality Management Accounting (ACCT4801)

Course Description: This upper level course provides the student with an introduction to the theory, principles and techniques used in Management Accounting with particular emphasis on Hospitality Industry applications. The student will focus primarily upon: 1. The role of financial and other information in the managerial decision-making process and typical management decisions. 2. Gathering, selection, analysis and interpretation of financial and other information for the purpose of preparing short- and medium-term business forecasts and budgets.

1.The role of financial and other information in the managerial decision-making process and typical management decisions.

2.Gathering, selection, analysis and interpretation of financial and other information for the purpose of preparing short- and medium-term business forecasts and budgets.

Credits:                        3
Pre-Requisite:           None

Course Title and Code: Human Resource Management (HRMT3401) 

Course Description: This course provides additional focus on human resource management (HRM), along with HR processes, including recent developments and practical tools in the field of HRM, which are integral to the success of organizations in the modern economy. The course covers HRM from an employee enters to the point of exits and the strategies used by organizations in the knowledge-based economy of the 21st Century. Also, the course focuses on the impacts of ICT, the strategic roles of HRM and exposes learners to a variety of HR issues in the work environment.

Credits:                        3
Pre-Requisite:           None

Course Title and Code:  Research Methodology (RMTD 3401)

Course Description: This course will introduce the learner to scholarly research. This course will provide the opportunity for learners to choose research topics carefully and to use their research skills to enhance the tourism and hospitality industry. The students will be exposed to scientific means of collecting and presenting data. The course will include research questions, hypothesis testing, questionnaire, observation techniques, descriptive statistics etc.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Public Relations (HETM3601)

Course Description: This course introduces students to the principles of public relations, distinguishes PR from related disciplines (like Marketing and Publicity). It also gives them the tools to make written and oral presentations to audiences and potential clients as well as provides students with the experience of preparing for and executing the launch of a product.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Managing Service Organization (HETM3501)

Course Description: This course provides a comprehensive and systematic approach to successfully managing service operations in an increasingly competitive environment. It investigates concepts such as service design, service delivery, productivity and consistency in service quality as management processes that influence the success of service organizations. Strategies for providing service that matches both the demands of customers and the trends in the marketplace are explored.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Sustainable Tourism Management (TOUR3502) 

Course Description: This course emphasis will be on analyzing the principles and benefits of sustainable tourism management and establishing a link between the various issues, practices and approaches towards the management of sustainable enterprises. The course will also look at the roles and functions of the major stakeholders. Tourism and Hospitality Sales and Marketing (MRKT3605) This course provides and applies Principles of Marketing to the hospitality and tourism Industry. It provides a foundation for those specializing in the marketing of services. Included in the content are; marketing strategies, internal marketing, buying behavior, management of the service product, including pricing and distribution and destination marketing. The course culminates with a project; to facilitate application in the specialized area, which will contribute to effective marketing of hospitality and tourism products/services.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2226 – Culinary Internship II

Course Description: Students must complete 6 weeks training at the end of each of their academic year in the Food & Beverage Department at a local or international tourism/ hospitality organization. There will be 6 credits allotted for each internship. This is an opportunity for students to apply what they have learnt over the first year of their program and also an opportunity to gain valuable experience in the industry.
Credits:                       6
Pre-Requisite:          CUA 2116

Course Title and Code: Artiste Management (TOEM3602)

Course Description: The artiste as a professional has very different attributes and conditions of work from other professionals and the manager of such a professional need to know how to manage these attributes and conditions for a successful entertainment business venture. Banquet and Buffet Management (HOSP4702) Banquets and Buffets are important events in the hospitality industry. It is important that students be prepared for the effective planning and execution of banquets and buffets.
Credits:                      3
Pre-Requisite:          HETM3501

Course Code and Title:  CUA 2225 – Hospitality Economics

Course Description: This course aims to introduce students to basic relevant knowledge of economics that helps them understand the decision-making process for their personal lives, businesses, and government. It introduces them to basic economic principles that can help them navigate existent economic forces and guide their decisions.

Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA2224- Dining Room Operations

Course Description: This course explores the theories and practices of operating a casual dining room and guest service, proper etiquette for service and clearing, wine and beverage sales and service, salesmanship, and serving the public.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: CUA 2223 –Garde Manger/Decorative Foods 

Course Description: This course introduces students to Garde Manger, Cold Section or Larder/Pantry fundamentals as it is also known. Students will gain practical experience in preparing cold food items specific to the Garde Manger in this course
Credits:                        3
Pre-Requisite:           None

Course Code and Title:  CUA 2222 – International Cuisine 

Course Description: This course introduces the student to the cooking styles of several nations. It is the practical component that allows the student to explore cuisines ranging from Eastern Europe to South America
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2221 – Introduction to Tourism

Course Description: This course introduces the characteristics of the tourism concepts and systems approach that forms the foundation of the tourism past and present is discussed, and tourism demand and motivation are examined—building upon why people want to be tourists.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: TCI 2111 -TCI Studies
Course Description: This one semester course introduces students to the main historical, geographical, and environmental aspects of the Turks and Caicos Islands. It reinforces and builds upon the basic Social Studies courses taught at the secondary schools throughout the country and equips new learners with information about the society in which they live. The course is ideal for students enrolled in all tertiary level institutions in the Turks and Caicos Islands.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: CUA 2216 – Menu Planning and Writing 
Course Description: This course introduces students to the menu as a central theme that controls and influences all foodservice functions.  Students will also be exposed to various types of menus.  This course can be beneficial to individuals who have experience working with planning and writing menus, and those who have no experience will develop the requisite skills for doing so according to industry standard.
Credits:                        2
Pre-Requisite:           None

Course Code and Title:  CUA 2215 -Culinary Baking Lab
Course Description: This course is the practical element for the baking theory class. It is designed to provide the student with the basic practical knowledge of baking and pastry techniques and ensure practical competence in baking and pastry. The students will be introduced to traditional cake and pastry specialties suitable for different outlets.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2214 -Wait Staff Training
Course Description: This course will expose students to the role of the restaurant wait staff.  Students will get the practical experience needed to set up the restaurant for various types of service.  They will experience taking orders, serving food and beverages while adhering to the industry required standard operating procedures.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: CUA 2213 -Culinary Baking Theory
Course Description: This course is designed to educate the student on the theoretical principles of baking. It will examine the fundamentals applied to making all products that are generally created in a pastry shop, bakery, or any other establishment with offerings to satisfy a ‘sweet tooth’. Products such as breads, pastries, cakes, frozen, hot and cold desserts, tarts, pies and dessert sauces.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Special Events Management (TOEM3601)

Course Description: Special events provide opportunities for the promoter, community and the country generally. It is therefore important that special events practitioners become well trained and demonstrate a solid understanding of the discipline. This course provides an opportunity for students to understand the importance of special events to a country’s development socially, economically and politically. The course will allow students to gain an understanding of information pertinent to the planning and execution of special events.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Tourism and Hospitality Sales and Marketing (MRKT3605) 

Course Description: This course provides and applies Principles of Marketing to the hospitality and tourism Industry. It provides a foundation for those specializing in the marketing of services. Included in the content are; marketing strategies, internal marketing, buying behavior, management of the service product, including pricing and distribution and destination marketing. The course culminates with a project; to facilitate application in the specialized area, which will contribute to effective marketing of hospitality and tourism products/services.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2211 -Restaurant Operations and Management
Course Description: This course introduces students to the fundamentals of operating and managing small and large restaurants. It includes concept development, menu development, budgeting and controlling costs, financing and leasing, legal and tax matters, defining jobs and organizing the restaurant, staffing the restaurant, employment training and development, equipment in the kitchen, restaurant marketing, marketing plan, sales and promotion, food purchasing, and customer relations.
Credits:                        2
Pre-Requisite:           None

Course Title and Code: Financial Management I (ACCT3402)

Course Description: The central theme of this course is to provide a coverage of the basic concepts of finance and to provide students with an understanding of the importance of the role of a financial manager to an organization and to examine how a business organization responds to the constraints of the real world and how these impact on managerial decisions.
Credits:  3
Pre-Requisite:  None

Food and Beverage (Bartending)
PLAR Code PLAR Title
CVQ201 Food and Beverage (Bartending) Level 2
Commercial Food Preparation
PLAR Code PLAR Title
CVQ101 Commercial Food Preparation Level 1
CVQ201 Commercial Food Preparation Level 2
Electrical Installation
PLAR Code PLAR Title
CVQ101 Electrical Installation Level 1
CVQ201 Electrical Installation Level 2

PLAR Code and Title: CVQ201 Nail Technology Level 2

Course Description: This course focuses on gap training required for persons within the Manicurist environment who are functioning as a supervised skilled worker. The course is designed to establish competence to apply the depth and complexity of the under pinning knowledge within fundamental areas of Nail Technology.

Course content covers all aspects of applying, maintaining and removing acrylic nail extensions professionally. Participants will be exposed to the theoretical aspects of the service as well as providing a thorough consultation to determine the objective of the client.

At the end of the course participant’s knowledge and expertise will be strengthened in providing nail service to clients in a professional environment.

Prerequisite(s) : CVQ101 OR Mature Entry–At least 5Years’ Experience in Nail Technology or Related Field, Referral from Supervisor or Previous Employer

PLAR Code and Title: CVQ201 Food and Beverage Level 2

Course Description: This course focuses on gap training required for persons within the Food and Beverage environment who are functioning as a supervised skilled worker. The course is designed to establish competence to apply the depth and complexity of the under pinning knowledge within fundamental areas of Food and Beverage (Bartending).

Course content is for individual swishing to pursue a career in the Food and Beverage(Bartending) sector as a team leader/ shift leader/captain. This qualification focuses on more complex competencies geared toward preparing the shift leader to execute the job function effectively. Some competencies covered within the course are; Effective Communication, Food Safety Practices; Food and Beverage Services, Customer Services, ICT and Computation Skills and Entrepreneurial Skills.

At the end of the course participants will demonstrate tolerance when interacting with others; assumes some sense of responsibility for shaping one’s life; respects self, others persons in authority and the environment whilst recognizing ethical and professional behavior.

Prerequisite(s): CVQ101 OR Mature Entry–At least 5Years’ Experience in Food and Beverage (Bartending)or Related Field, Referral from Supervisor or Previous Employer

PLAR Code and Title: CVQ201 Electrical Installation Level 2

Course Description: This course focuses on gap training required for persons within the Electrical Installation field who are functioning as a supervised skilled worker. The course is designed to establish competence for person to effectively carry out effective electrical installations of wiring systems such as surface, conduits trunking using a wide range of tools.

Course content will enable the participant to follow instructions and complete a range of well-defined tasks while using relevant tools to perform routine tasks with clear instructions. Whilst displaying a range of skills and known solutions in a limited range of predictable problems which may arise in the electrical installation field.

Upon completion, participants will be able to function in structured contexts, in a limited range of roles under direction and with limited autonomy. Participants will demonstrate competence in electrical engineering techniques practices, processes and workplace procedures.

Prerequisite(s): CVQ101 OR Mature Entry–At least 5Years’ Experience in Electrical Installation or Related Field, Referral from Supervisor or Previous Employer

PLAR Code and Title: CVQ101 Electrical Installation Level 1

Course Description: This course focuses on gap training required for persons within the Electrical Installation field who are desirous of being equipped with the skills and knowledge required to acquire fundamental knowledge in electricity. It involves principles and practices used in electrical installation such as the atomic structure basics DC/AC circuit theory, magnetism, electromagnetism, capacitance and induction.

Tasks are to be executed from a clearly defined range of contexts in which the choice of actions required is usually clear and there is limited complexity in the range of options to be applied such as installation, termination, and connection of electrical wiring.

Completion of the course will develop increased abilities in safety work procedures, application of personal protective equipment, industry standards requirements.

Prerequisite(s):Mature Entry–At least 3 Years’ Experience in Electrical Installation or Related Field, Referral from Supervisor or Previous Employer(optional)

PLARCode and Title:CVQ201Customer Service Level 2
Course Description: This course focuses on gap training required for persons within a CustomerService environment functioning as a supervised skilled worker. Course is designed to establishcompetence toapplythe depth and complexity of the underpinning knowledge to a number ofcustomer serviceareasrequired to workeffectively within a commercial orbusinessenvironment. It includesidentifying the rights and responsibilities of employees and employers,andenabling toconducting business in accordance with theorganizationalgoals,values andstandards.

Content will enable theparticipanttoexecutegoals and objectivesstated or implied by the waythe organization conducts its business including:organizationalvalues andbehaviors, flexibility,responsiveness,financial performance, work procedures and/or procedures manuals, peoplemanagement, interpersonal communication, business planning, marketing and customer service.

Upon completion participants will be able to function in structured contexts, in a limited range ofroles under direction and with limited autonomy. Participants will demonstrate tolerance wheninteracting with others; assumes some sense of responsibility for shaping one’s life; respects self,others persons in authority and the environment whilstrecognizingethical and professionalbehavior.

Prerequisite(s): CVQ101 OR Mature Entry–Atleast 5Years’ Experience in Customer Serviceor Related Field, Referral from Supervisor or Previous Employer

PLARCode and Title:CVQ101Customer Service Level 1

Course Description: This course focuses on gap training required for persons within a Customer Service environment functioning as a directly supervised worker, to establish their competence to carryout basic and general knowledge and skills in a customer-focused environment. Tasks are to be executed from a clearly defined range of contexts in which the choice of actions required is usually clear and there is limited complexity in the range of options to be applied.

This course deals with the skills and knowledge required to promote professional client support through verbal and non-verbal communication. Course content also applies to all individuals working in the information and communication industry as covers It addresses basic information processing operations and the use of basic hardware, software and support resources. Completion of the course will develop increased abilities in self-awareness, self-respect and respect for others and the environment; relate to people from a range of social, cultural, ethnic backgrounds and physical mental abilities.

Prerequisite(s) : Mature Entry–At least 3Years’ Experience in Customer Service or Related Field, Referral from Supervisor or Previous Employer(optional)

PLAR Code and Title:CVQ101Commercial Food Preparation Level 1

Course Description: This course focuses on gap training required for persons within the Commercial Food Preparation industry functioning as a directly supervised worker to establish their competence to carry out basic and general knowledge and skills in the Commercial Food Preparation industry. Course content is designed to expose trainees to the proper techniques used when preparing and serving food, as well ensuring proper nutrition. With an emphasis on Occupational health and safety standards and practices, participants in this program will be taught safe and sanitary procedures for maintaining a healthy environment as well as safely producing food. Additionally, the course allows trainees to explore new and emerging trends in culinary arts.

Completion of the course will develop increased abilities in self-awareness, self-respect and respect for others and the environment; communicate personal choice effectively, recognizes non-verbal signals of others persons ‘emotional state; makes simple choices with guidance.

Pre-Requisite: Mature Entry–At least 3 Years’ Experience in Commercial Food Preparation or Related Field, Referral from Supervisor or Previous Employer(optional)

Course Title and Code: Work Experience (WOEP3100)

Course Description: Work Experience (WE) is designed to provide learners with ‘hands-on’ experiences in a real-world professional setting prior to completion of their degree program. It is intended to prepare learners for the rapidly changing social, economic and technological environment of the modern workplace and allow learners to translate theory into practice for professional growth and development. Learners will also be exposed to teambuilding, interpersonal, customer service, communication, decision-making and other work related skills.
Credits:  3
Pre-Requisite: None

Course Title and Code: Computer Information System for the Hospitality Industry (HISS4701)

Course Description: In this course, student will examine the current applications of the computer in the hospitality industry. Emphasis will be on the role of the computer as a management tool in both lodging and food service sector of the industry. All computer applications are examined (from reservations to the back office) through a series of assignments and projects. Cross Cultural Concepts in Tourism (TOEM3502) This course is designed to explore the concept of cross-cultural behavior in tourism which influences host and guest interaction in the service exchange. Students will be exposed to data from researchers who have studied cultural behavior in the tourism and hospitality context and how this has impacted preparedness for satisfaction of the needs of diverse groups.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Transportation Systems Management (TOEM4701)

Course Description: This course seeks to explore the relationships between tourists and modern transport providers. The focus will be on the impact of transportation systems on selected societal and environmental areas, the intensity of the service nature and the resulting challenges of operations and management.

Credits: 3
Pre-Requisite: None

Course Title and Code: Tourism Product Development (TOEM4801) 

Course Description: This course provides students an insight into the modules of tourism development, agents of development, motivations for tourism development, and the politics and economics of tourism development. It will also expose students to the process of feasibility studies, business planning, funding for tourism projects, investment and entrepreneurial development in tourism. Finally, it will consider the future of tourism development at international, national and sectoral levels.
Credits: 3
Pre-Requisite: None

Course Title and Code: Tourism Planning and Policies II (TOUR4701)

Course Description: This course is designed to examine approaches to tourism planning and policy, and to consider how these may be applied within tourist destinations. Effective use of policies, plans and management tools is essential for sustained growth of the tourism industry. Students will make assessments of destinations tourism policies and plans which requires coordination among all stakeholders.
Credits: 3
Pre-Requisite:  None

Course Title and Code:  Professionalism and Ethics (HETM4701)

Course Description: This course will broaden students’ appreciation of the importance in observing proper protocol, principles of professionalism, standards of professionalism, and ethical practices in their profession. This course will provide students with ways of demonstrating these professional and ethical standards.
Credits:  3
Pre-Requisite:  None

Course Title and Code: Development and Management of Sites and Attraction (TOEM 4702)

Course Description: This course examines the complex subject of visitor attractions. Students will examine the process of developing visitor’s attractions and the issues involved in the management of various types of attractions. Additionally, students will garner an understanding of the important role attractions play in the hospitality and tourism sector and provide an insight into specific types of tourism facility management.
Credits:  3
Pre-Requisite: None

Course Title and Code: Caribbean Economic Development (ECON3501)

Course Description: This upper-level course is designed to introduce students to a broad study of Caribbean Economics. More specifically, students will examine the relevance, concepts and elements of the Caribbean economic environment, economic growth and development, agriculture, technology and education, as agents for development and regional integration. As well as examine issues of in sustainable economic development and tourism as a strategy for economic growth.
Credits:  3
Pre-Requisite:  None

Course Title and Code: Strategic Management (MGMT4701)

Course Description: This course contains both knowledge and practical components. It will expose students to the concept of strategy and strategic management and provide them with an understanding of different corporate and operational strategies that are relevant to the Jamaican business world. It will also sharpen students’ awareness of the importance of the external and internal environment on the success of the organization as well as to increase their supply of tools for analyzing the business milieu. At the end of the course students will be able to demonstrate their understanding of business analysis and strategy creation.
Credits:                        3
Pre-Requisite:           None

Course Title and Code:  Hospitality Law II (HETM4704)

Course Description: The Hospitality and Tourism industries are rapidly maturing and are becoming more and more sophisticated. The legal system has played a pivotal role in its development and sophistication and will continue to do so. It is therefore very important that students who are expected to enter the industry at the middle/supervisory levels, get a broader knowledge of the legal principles impacting the industry.
Credits:                        3
Pre-Requisite:           None

COURSE TITLE AND CODE: Entrepreneurship and New Venture Creation (ENBP4701)

Course Description: The course is designed to provide a global introduction to the process of turning an idea into a successful start-up venture. It will also help learners to discover and develop the personal attributes needed to become successful entrepreneurs. The learner will explore new venture creation and develop capabilities required to formulate, execute and support entrepreneurial intentions. The main objective of this course is to introduce learners to the steps and key elements of the venture creation process and entrepreneurship. More specifically, learners will explore the concepts related to identifying and exploiting opportunities, including evaluating entrepreneurial opportunities, formulating strategies and venture planning and implementation. The facilitation includes case studies and analysis, creative problem solving, and exercises aimed at self-development. Learners will explore different aspects of successful new venture development and operations.
Credits:                        3
Pre-Requisite:           None

Course Title and Code: Hospitality and Tourism Research Seminar (TOUR4803)

Course Description: This course will orient the student to the dynamic and rapidly shifting business environment within hospitality & tourism. Current issues and trends relating to the industry will be the focus of the course. Students will be expected to research and professionally present a major project with direct application to the tourism industry as well showcase their research project in a seminar format. Students will be expected to utilize the information gained to tie in with their research project/thesis.
Credits:                       3
Pre-Requisite:           None

Course Code and Title: CUA 2212 -Introduction to Gourmet Food Prep
Course Description: This course examines many cuisines of the world. It reviews the history of the various countries and the influences which have impacted their gastronomic outlook will be examined. It also introduces the student to Garde Manger.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2126 -Culinary Internship I
Course Description: Students must complete 6 weeks training at the end of each of their academic year in the Food & Beverage Department at a local or international tourism/ hospitality organization. There will be 6 credits allotted for each internship. This is an opportunity for students to apply what they have learnt over the first year of their program and also an opportunity to gain valueable experience in the industry.
Credits:                        6
Pre-Requisite:           None

Course Code and Title: HFP 1121 – Food Preparation I
Course Description: This introductory course provides the student with a sound basic knowledge of theory and practice of kitchen operations and the ability to perform practical techniques food and beverage.
Credits:                      3
Pre-Requisite:          HPC1111 &1122

Course Code and Title: BST 2122 – Organizational Behaviour for the Hospitality Industry II
Course Description: This course introduces relevant knowledge, management skills, techniques and attitudes in managers and supervisors, which will allow them to lead their team of employees effectively.
Credits:                       3
Pre-Requisite:          BST2111

Course Code and Title: HWX 2100 – Hospitality Internship I
Course Description: Students must complete 6 weeks training at the end of each of their academic year at a local or international tourism/ hospitality organization. There will be 6 credits allotted for each internship. This is an opportunity for students to apply what they have learnt over the first year of their program and also an opportunity to gain valuable experience in the industry.
Credits:                        6
Pre-Requisite:           None

Course Code and Title: TCI 2111 – TCI Studies
Course Description: This one semester course introduces students to the main historical, geographical, and environmental aspects of the Turks and Caicos Islands. It reinforces and builds upon the basic Social Studies courses taught at the secondary schools throughout the country and equips new learners with information about the society in which they live. The course is ideal for students enrolled in all tertiary level institutions in the Turks and Caicos Islands, and for
Credits:                        2
Pre-Requisite:           None

Course Code and Title: HFA2111- Hospitality Financial Accounting I
Course Description:  this course is designed to introduce students to the fundamentals of financial accounting theory and practices with particular requirements for functioning in the Hospitality Industry. The ability to work double entry systems, hospitality accounting documents and specialized journals will be examined.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: HFO 1122 – Front Office Operations II
Course Description: This course continues to build on the Front Office principles outlined in the first module, by introducing management and front office operating systems and procedures.  It also shows how the front desk interacts with other departments in the hotel/resort. Students are exposed to techniques used by industry players to determine their rates in order to ensure profitability.
Credits:                      2
Pre-Requisite:          HFO1111

Course Code and Title: CIS 2110 – Introduction to Computers II
Course Description: This course covers basic computer concepts and usage. It provides an understanding of computer hardware and the functions of hardware components. Students learn about different types of software, their functions and usage, file storage and file management are covered in some depth. Students are introduced to the Internet; they learn how to access the Internet, how the Internet works and how to browse and search the World Wide Web.  Students also learn about Information Systems in business and understand the important role that Information Technology is playing in the way business is conducted within the community including the government and private sector organization. The course provides an understanding of both the technical aspects of computing as well as the impact of Information Technology on our society.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: ENG 2122-Communications in Organization & Public Communications
Course Description: Undoubtedly, communication skills are important in any organization and for public usage. It is expected that workers be equipped with these skills in order to effect good interpersonal relations within the organization as well as well clients. This course exists as a way of assisting students to gain and hone essential communication skills while developing an aptitude for information literacy in written, visual and oral communication.
Credits:                       2
Pre-Requisite:          ENG2111

Course Code and Title: HGE 1110 – Hospitality Grooming & Etiquette
Course Description: This course seeks to expose students to concepts that will enable them to adapt easily in a professional setting.  Students will be introduced to the foundations of hygiene, grooming, dress sense, courtesy and etiquette.  They will learn about time management tools that can be used daily to enhance efficiency.  Students will get a chance to refine their oral skills.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: HTM 2122 – Tourism & Travel Reservations
Course Description: This course is designed to introduce the students to the basics of managing service in the hospitality industry. Students will gain an understanding of how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance
Credits:                       3
Pre-Requisite:          HTM 2111

Course Code and Title: HFB 2122 – Food and Beverage Management II
Course Description: This course is designed to introduce the students to the basics of managing service in the hospitality industry. Students will gain an understanding of how to arrange banquets and functions, understanding how to supervise the purchasing and storage of food and beverages and the management of staff performance
Credits:                      3
Pre-Requisite:          HFB2111

Course Code and Title: HFO 1111 – Front Office Operations I
Course Description:   The course introduces students to basic operations of the Front office and provides them with a foundation needed for future courses.
Credits:                      2
Pre-Requisite:           None

Course Code and Title: ITH 2211 – Information Technology for the Hospitality Industry
Course Description: This course builds on CIS 2110 that prepares the student to apply and appreciate the various software systems and technology in the hospitality industry. It also looks at managing computer systems within the hospitality industry and addresses the increased use of automation in the industry.  Students will be exposed to the computer applications that make hospitality businesses run smoothly, how they work, and how they should be managed to optimize system performance and maximize revenue.  The areas of emphasis will include property management systems, restaurant management systems, data mining and information processing.
Credits:                       3
Pre-Requisite:          CIS2110

Course Code and Title: ENG 2111 – Introduction to Academic Writing
Course Description: Students in the English-speaking Caribbean are faced with several language influences which affect their ability to use Standard English effectively. These influences are readily observed in their written expression and interfere with their ability to produce good academic writing. The course promotes the mastery of writing skills for the purpose of developing proficiency in academic writing. Students will gain a brief understanding of the evolution and function of language in the Anglophone Caribbean. Students will also gain appreciation of composing academic writing with an understanding of discourse types and strategies for written discourse as they compose different types of writing. Emphasis will be placed on proper writing conventions, grammar, punctuation, correct usage, sentence structure and vocabulary development. Students will learn to effectively organize, develop, write and revise paragraphs and academic essays.
Credits:                       3
Pre-Requisite:          CXC or GCE English

Course Code and Title: RES 2111 – Research Methods
Course Description: This course will provide an opportunity for students to establish or enhance their understanding of research through critical exploration of research language, ethics and approaches. It introduces students to the research process and the key components of a typical research paper. Often times educators assume students should enter tertiary institutions with an understanding of how to construct a research paper. This course provides students with the necessary knowledge and skills needed to write a research paper.
Credits:                      3
Pre-Requisite:           None

Course Code and Title: MTH 2119 – Hospitality and Tourism Mathematics
Course Description: Hospitality Mathematics covers the basic mathematical skills required in the Hospitality program. Students will gain the skills needed for managerial roles in the hospitality and tourism industry. The curriculum will emphasize application of mathematical fundamentals to a variety of culinary and hospitality use. Using data and examples relevant to the hospitality industry, students will use an applied approach to learn math skills relevant to this industry. The use of computers and calculators will be integrated into the applications. Students will be encouraged to work in “teams” on some projects and activities and where possible, applications will be directly related to problems students will encounter in their other hospitality courses.
Credits:                      3
Pre-Requisite:           None

Course Code and Title: HTM 2111 – Tourism Practices & Policies
Course Description: This course aims to introduce students to the basic principles as it relates to tourism and travel. At this stage, the students will now be introduced to the motive, dynamics and policies that stimulate tourism
Credits:                      3
Pre-Requisite:           None

Course Code and Title: HFB 2111 – Food & Beverage Management I
Course Description: This course provides the student with a sound basic knowledge of food and beverage preparation and service and the ability to perform all practical techniques in a realistic setting competently. It also allows the student to put into practice certain elements and procedures of sanitation and safety.
Credits:                      3
Pre-Requisite:           None

Course Code and Title: CUA 2221 – Introduction to Tourism
Course Description: This course introduces the characteristics of the tourism concepts and systems approach that forms the foundation of the tourism past and present is discussed, and tourism demand and motivation are examined—building upon why people want to be tourists.
Credits:                      2
Pre-Requisite:           None

Course Code and Title: CMS 2122 – Customer Service for Tourism and Hospitality Industry
Course Description: This course will focus on developing an awareness of the importance of customer service to the success of the tourism and hospitality industry.  It aims at developing skills, attitudes, and thinking patterns needed to deliver excellent service and achieve brand loyalty.
Credits:                      3
Pre-Requisite:           None

Course Code and Title: BST 2111 – Organizational Behaviour for the Hospitality Industry I
Course Description: This course aims to develop the relevant knowledge, management skills, techniques and attitudes in managers and supervisors, which will allow them to improve their managerial performance and attain the organization’s goals effectively and efficiently.
Credits:                      3
Pre-Requisite:           None

Course Code and Title:HTT1124- Introduction to Meeting Exhibitions, Events & Conventions
Course Description: This course is intended to serve as an introduction to the Meetings, Exhibitions, Events, and Conventions (MEEC) Industry. The course will provide the students with an overall understanding of MEEC industry principles, practices and management.

Students in the course will look at the industry in general and also will explore its principles and practices in meetings, convention sales and catering, convention services, convention event operations and trade shows and exhibitions.
Credits:                      2
Pre-Requisite:           None

Course Code and Title: HFP 1122 Food Preparation II
Course Description: This course introduces students to basic Food & Beverage practical skills and cooking in the commercial kitchen and the basic skills required to perform efficiently in this area.
Credits:                      3
Pre-Requisite:          HFP1121

Course Code and Title: HRD 2211 – Rooms Division Management I
Course Description: This course aims to develop the relevant knowledge and provide students with an appreciation for the skills and attitudes needed to carry out the duties in the room division area of any hospitality entity. Students are taken through the classification and structure of hotels; introduced to room division management; given an overview of the front office and housekeeping operations. They are also introduced to the planning and organizing of the front office team and the housekeeping team; given an overview of night auditing within the hotel; revenue management and general human resource management functions.
Credits:                       3
Pre-Requisite:          HFO 1111 & HFO 1122

Course Code and Title: HFP 2211 – Food Preparation I
Course Description: This introductory course provides the student with a sound basic knowledge of theory and practice of kitchen operations and the ability to perform all practical techniques in a realistic setting competently. The students will acquire knowledge of kitchen terminology, equipment use and the basic methods of food preparation; students will also have the opportunity to put into practice certain elements and procedures of sanitation and safety.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: PSY 2121 – Introduction to Psychology
Course Description: This course aims to provide knowledge and understanding in analysing the development of modern Psychology (focus on the major Thinkers, for example, Wundt, Freud, Watson, Skinner and Maslow); the process of psychological research – Case Studies, Correlation Method and Experiments; sensation and perception: Sensory thresholds and adaptation, sensory organs and function (for example the eye/ear/skin); learning: classical conditioning, operant conditioning and observational learning; cognition: thinking, problem-solving and creativity and language; briefly examining physical growth and development –infancy/childhood/adulthood and old age; motivation and emotion: theories of motivation/ emotions: their nature, expression and impact.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: ENG 2111 – Introduction to Academic Writing

Course Description: in the English-speaking Caribbean are faced with several language influences which affect their ability to use Standard English effectively. These influences are readily observed in their written expression and interfere with their ability to produce good academic writing. The course promotes the mastery of writing skills for the purpose of developing proficiency in academic writing. Students will gain a brief understanding of the evolution and function of language in the Anglophone Caribbean. Students will also gain appreciation of composing academic writing with an understanding of discourse types and strategies for written discourse as they compose different types of writing. Emphasis will be placed on proper writing conventions, grammar, punctuation, correct usage, sentence structure and vocabulary development. Students will learn to effectively organize, develop, write and revise paragraphs and academic essays.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: CIS 2110 – Introduction to Computers II

Course Description: This course covers basic computer concepts and usage. It provides an understanding of computer hardware and the functions of hardware components. Students learn about different types of software, their functions and usage, file storage and file management are covered in some depth. Students are introduced to the Internet; they learn how to access the Internet, how the Internet works and how to browse and search the World Wide Web.  Students also learn about Information Systems in business and understand the important role that Information Technology is playing in the way business is conducted within the community including the government and private sector organization. The course provides an understanding of both the technical aspects of computing as well as the impact of Information Technology on our society.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: ENG 2122 – Communications in Organization & Public Communications

Course Description: Undoubtedly, communication skills are important in any organization and for public usage. It is expected that workers be equipped with these skills in order to effect good interpersonal relations within the organization as well as well clients. This course exists as a way of assisting students to gain and hone essential communication skills while developing an aptitude for information literacy in written, visual and oral communication.
Credits:                       3
Pre-Requisite:          ENG 2111

Course Code and Title:  CUA 2124 –Nutrition

Course Description: This course aims to provide the student with the fundamental principles of nutrition and apply these principles when planning menus. This requisite knowledge is imperative to all culinary professionals and food service practitioners to create menus that can meet the growing demand for healthier meals and diversify menus that are inclusive of meal choices for various dietary restrictions.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: CUA 2123 -Professional Cooking II
Course Description: This course is a follow up to Professional Cooking I, and it develops more specialized skills in food preparation and delivery.  Students will have individual lab projects and the fine dining a la carte service throughout the semester.  The focus is to improve culinary skills while building on the time management, supervision, and business applications associated with restaurant operations. This course will provide students with the necessary skills and knowledge to take into the workplace.
Credits:                       3
Pre-Requisite:          CUA 2113- Professional Cooking I

Course Code and Title:  CUA 2122 –Catering

Course Description: This course seeks to introduce the students to the world of catering by going into detail on topics such as the functions of catering and how it is applied to the catering operation and the various segments of the catering industry. This course also looks at the various marketing strategies employed by the caterer and their effects on the business.
Credits:                       3
Pre-Requisite:          CUA 2112 Food Theory

Course Code and Title: CUA 2121 – Hotel/ Restaurant Accounting

Course Description: This course focuses on the principles and procedures involved in effective food, beverage, and labour controls for the hospitality industry. This course provides the fundamentals for gathering information, developing forms and procedures, assessing, and evaluating the information and applying the results to maintain efficient food, beverage, and labour cost control. It will give students the tools required to maintain sales and cost histories (the past), develop systems for monitoring current activities (the present), and learn the techniques required to anticipate what is to come (the future).
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2114 –Food Purchasing Analysis

Course Description: In this course, students examine the principles and practices concerned with purchasing food, beverages and supplies for the hospitality industry. Specific topics include product knowledge, writing and understanding product specifications, quality standard, product safety, food law, testing and evaluation techniques, and storeroom controls. It also emphasizes ordering, receiving and inventory management.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: CUA 2113 –Professional Cooking I

Course Description: The course introduces students to the necessary skills and knowledge for employment as an apprentice cook. This is the first part of a two-part course and focuses on Breakfast Cookery, Stocks, Soups and Sauces and then Plated Desserts. This course will also allow some practice on basic knife skills to be used throughout the culinary programme. 
Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2112 -Food Theory

Course Description: This course is an introductory course to familiarize the students with the theory of kitchen operations. The student will gain knowledge of kitchen and culinary terminology, knowledge of the equipment and the theoretical knowledge of food preparation


Credits:                        3
Pre-Requisite:           None

Course Code and Title: CUA 2111 –Principles of Sanitation

Course Description: This course will provide students with information on food safety such as food borne illnesses, pest management, sanitation regulations, safe food storage, cleaning programs, accident prevention and safety, and emergency & crisis management. Local legislation for the food service industry will also be examined, and students will have the opportunity to become certified food handlers of the Turks and Caicos Islands.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: RES 2111 – Research Methods

Course Description: This course will provide an opportunity for students to establish or enhance their understanding of research through critical exploration of research language, ethics and approaches. It introduces students to the research process and the key components of a typical research paper. Often times educators assume students should enter tertiary institutions with an understanding of how to construct a research paper. This course provides students with the necessary knowledge and skills needed to write a research paper.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: HTM 2213 – Tourism Planning, Development & Marketing Research
Course Description: This course aims to educate the students on political and economic aspects of tourism development while outlining the importance of architectural design and concern for heritage preservation. It explores the relationship between tourism planning and tourism policy and how the two can work together to achieve the goals of tourism development while using elements of marketing to promote interest in a destination’s tourism products.
Credits:                       3
Pre-Requisite:          HTM2111 &2122

Course Code and Title:           CUA 2116 – Culinary Mathematics

Course Description: A chef’s routine includes simple to complex math calculations. As a result, to be a successful culinary practitioner, especially as it relates to upward mobility and overall operational profitability, mastering culinary math is key. This course is designed to develop and enhance student knowledge in culinary math related to the food service industry. Culinary math is a broad descriptor for fractions, multiplication, addition, subtraction, percentages, ratios, yields, conversions and formulas used by all professional culinary practitioners. 


Credits:                       3
Pre-Requisite:          CXC Mathematics of MTH1110 & MTH 1120

Course Code and Title: HWX 2200- Hospitality Internship II 

Course Description: Students must complete 6 weeks training at the end of each of their academic year at a local or international tourism/ hospitality organization. 6 credits allotted for each internship. This is an opportunity for students to apply what they have learnt over the of course of their program and also an opportunity to gain valuable experience in the industry.
Credits:                       6
Pre-Requisite:          HWX2100

Course Code and Title: LAN 1122 – Conversational French

Course Description: This introductory course provides students with basic hospitality conversational skills in French which will allow them to interact with guests French Speaking Visitors more effectively.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: HTM 2112 – Event Management (Elective) 

Course Description: This course is a final year elective designed for the Hospitality/Tourism Management students. It requires the students to utilize techniques obtained over the first three semesters in the Program to execute a successful event.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: COM 2222 – Hospitality Law & Ethics

Course Description: This course covers important principles and concepts relating to hospitality law. It looks at the number of potential legal problems and pitfalls many organizations may face in the business of hospitality and tourism. Students will be exposed to elements of law and the legal relationship between hotels and guests.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: HTM 2224 – Tourism Marketing & Project Policy Formulation 

Course Description: This course aims to educate the students about the political and economic aspects of marketing while exposing strategies to help boost tourism in destinations. Students will be exposed the four P’s of marketing as well as gain exposure to the relationship between Tourism Planning and Tourism Policy Formulation.
Credits:                       3
Pre-Requisite:          HTM2213

Course Code and Title: HFP 2222 – Food Preparation II
Course Description: This course introduces the Food & Beverage student to the main areas of the commercial kitchen and the basic skills required to perform efficiently in this area.
Credits:                       3
Pre-Requisite:          HFP2211

Course Code and Title: HRD 2222 – Rooms Division Management II

Course Description: This course develops the relevant knowledge, skills and attitude in students, which will allow them to carry out the duties of their trade in the Housekeeping Department. It exposes students to the role that Rooms Division plays in interior decorating and maintaining the cleanliness of the operation. 
Credits:                       3
Pre-Requisite:          HRD2211

Course Code and Title: LAN 2111 – Conversational Spanish
Course Description: This introductory course provides students with basic hospitality conversational skills in Spanish which will allow them to interact with guests Spanish Speaking Visitors more effectively.
Credits:                        2
Pre-Requisite:           None

Course Code and Title: HMA 2211 – Hospitality Managerial Accounting
Course Description: This course presents managerial accounting concepts and explains how they apply to specific operations within the hospitality industry.  It will introduce the Uniform System of Accounts for the lodging industry and show how standard accounting principles are applied.
Credits:                        3
Pre-Requisite:           None

Course Code and Title: ENG2111 Introduction To Academic Writing

 Course Description: Students in the English-speaking Caribbean are faced with several language influences which affect their ability to use Standard English effectively. These influences are readily observed in their written expression and interfere with their ability to produce good academic writing. The course promotes the mastery of writing skills for the purpose of developing proficiency in academic writing. Students will gain a brief understanding of the evolution and function of language in the Anglophone Caribbean. Students will also gain appreciation of composing academic writing with an understanding of discourse types and strategies for written discourse as they compose different types of writing. Emphasis will be placed on proper writing conventions, grammar, punctuation, correct usage, sentence structure and vocabulary development. Students will learn to effectively organize, develop, write and revise paragraphs and academic essays.

 Prerequisite(s): C’SEC English/ G.C.E O’Level pass

Credits: 3