CTLS Associate of Applied Science Degree in Culinary Arts / Hospitality Studies / Food and Beverage
Award: Associate of Applied Science
Study Mode: Full-Time/Part-Time
Duration: 2 Years/3 Years
Overview
CTLS Associate of Applied Science Degrees
The Tourism/Hospitality Industry must be staffed at all levels by individuals who are well equipped with the knowledge, skills and appropriate attitudes to satisfy the demands of this dynamic industry. This global training can best be realized through a dedicated partnership between the specialized educational institutions and the tourism sector. A partnership such as this should effectively garner the requisites of the industry, thereby making it possible to provide students with the essentials to contribute to a prosperous Tourism/Hospitality Industry.
Admission Requirements
A minimum of four (4) subjects (CSEC) General, grades 1 – 3 or equivalent. A pass in English Language is compulsory. or • Mature student status – a person who has reached his/her 25th birthday.
The Associate Degree programmes include a work experience component which allows students to gain practical skills and observe and apply management principles and theories.
The programmes take two years of full-time study or three years of part-time study. Individual courses can also be offered as continual education courses.
Careers
- Graduates are prepared for employment at
management-trainee positions within the
industry and are eligible for transfer into
degree programmes.
Outline of Pathways
Associate of Applied Science Degree in Culinary Arts
Associate of Applied Science Degree in Hospitality Studies
Associate of Applied Science Degree in Food and Beverage
Programme Structure
YEAR 1 ----------------------------------------------
YEAR 2----------------------------------------------
Semester 1
Introduction To The Business Of Tourism/Hospitality HUS100 This introductory course will review the historical development of the tourism/hospitality industry. The growth, development and trends in the industry will be emphasized and linkages with the economy will be examined. Through interaction with practitioners within the Hospitality Industry, the learner will focus on the critical importance of people to the industry.
Communication for Tertiary Purposes – GED 101This foundational communication course is designed to introduce students to the communication process, channel and associated theories. It enables them to interpret and analyse verbal and non-verbal cues to critically evaluate various forms of communication in personal, professional, and societal contexts. In addition, it will help students improve their critical thinking and academic writing skills necessary for becoming effective communicators in business organisations.
Sanitation, Safety and Hygiene HUS102This course will provide students with information on basic microbiology, safety, personal hygiene, general handling of food. Local legislation for the food service industry will be examined.
Food Preparation I HUS103 An introductory course to familiarize the students with the theory and practice of kitchen operations. The student will gain knowledge of kitchen terminology, equipment use and the basic techniques of food preparation.
Applied Mathematics for the Hospitality Industry HUS104This course will enable hospitality employees to transfer mathematical concepts to the workplace so that they can provide accurate information for internal and external customers.
College Readiness GED 101This course introduces students to basics of tertiary education in preparation for their transition from secondary school to an institution of higher learning. They are expected to complete various modules in time management, critical listening, group working and academic writing.
Semester 2
Applied Information Technology HUS105 This course is designed to provide students with the knowledge of the range applications of computers in education, generally and in the hospitality industry. Hardware and software components will be examined.
Accounting I HUS106 This course introduces students to the concepts terminologies ad principles of accounting. It gives students knowledge of analysis if financial statements. Participants will be required to work through the full accounting cycle.
Food and Beverage Service INTN101The learner will be introduced to the technical skills and psychology of service. Theory, concepts and performance will be emphasized. The various types of services, equipment, furniture and service items used will be examined.
Introduction to Management HUS108This introductory course will provide the student with a general survey of management. The learner will be exposed to the concepts and principles of management. Focus will be on the basic functions of management and its importance to organizations.
Baking Technology HUS109This introductory course is designed to provide the student with a basic knowledge of Cake and Pastry Making techniques and to provide practical competence while learning new skills within the patisserie department. Students will be introduced to traditional cake and pastry specialties suitable for different food outlets.
Semester 3
Quality Customer Care HUS110This introductory course is designed to sensitize students to the crucial role that quality customer service plays in the success of organizations. The importance of delivering quality customer service consistently will be emphasized. Strategies and techniques designed to maintain and exceed customer expectations and thereby enhance customer value and build customer loyalty will be examined. The role of the service provider and the importance of attitude and professionalism will also be explored.
Food Art Presentation HUS111This clinically-focused course is designed to support healthcare practitioners who have recently qualified and need to develop the knowledge and skills to work effectively in their chosen specialism. It can also support established practitioners who would like to extend their skill set within a new specialism.
What makes us Anguillan GED 105This course will provide learners with knowledge about the unique qualities of Anguilla’s history, culture, governance, tourist attractions and leisure spots. It is a starting point for additional research and exploration into the intricacies of Anguillian life, and is targeted at persons who work in concierge or who interact with visitors on a daily basis. However, anyone with an interest in knowing more about Anguilla is encouraged to register for it.
Semester 1
Food Science and Nutrition HUS201This course will examine the scientific method and the chemical and physical changes that occur during preparation, processing and storage of food products. Basic principles of nutrition, and micro-biology as it relates to chemical and physical changes to food will also be examined.
Food, Beverage and Labour Cost Controls HUS202Learners will be introduced to standards and procedures that increase the probability of food and beverage operations in the industry with emphasis on controlling cost and maximising sales. Purchasing procedures will be examined.
Food Preparation II HUS203This course is designed to provide the student with a continuation and expansion of knowledge in practical food preparation and to equip the student with a broader knowledge of food preparation including carving, buffet preparation, creation of show pieces including fruit and vegetable carvings.
Entrepreneurship HUS204This introductory course introduces the learner to the operations of small businesses. The essentials of starting a small business from the generation of an idea through the actual operations will be examined.
Hospitality Law HUS213This course is an introduction course that will focus on hotel and restaurant issues. Court systems, jurisdiction, contracts, negligence and guest relationship as it relates to liability arising from the various segments of the industry.
Accommodations I HUS112This course is designed to provide the students with theory and practice relative for proficiency in the Accommodation sector. The learner will focus on all aspects of the relationship between the rooms division and other departments within a lodging operation.
Food, Beverage and Labour Cost Control HUS202This introductory course introduces the learner to the operations of small businesses. The essentials of starting a small business from the generation of an idea through the actual operations will be examined.
Food Science and Nutrition HUS201This course will examine the scientific method and the chemical and physical changes that occur during preparation, processing and storage of food products. Basic principles of nutrition, and micro-biology as it relates to chemical and physical charges to food will also be examined.
Semester 2
Language Studies I- Conversational Spanish HUS206This course is designed for students with no prior knowledge of Spanish. Therefore, it aims to develop basic communicative competence in Spanish by equipping students with both the receptive skills (listening, reading) and the productive skills (speaking, writing) to function in a real-life situation where Spanish is used. It is also expected to serve as a foundation course for continued studies in Spanish.
Wine & Spirits HUS207This course will focus on wines, spirits, liqueurs and beers. Production methods, service of the product and regions of origin will be examined. This course also involves tasting sessions.
Food Preparation III HUS208This is a capstone course where students will demonstrate all skills and knowledge acquired during their programme of studies. Emphasis will be on creativity and the use of local and regional products to produce meals for formal dining experiences.
Kitchen Organisation HUS209This course will provide the student with knowledge and skills used in designing the layout of a commercial kitchen. Emphasis will be placed on the planning and the selection of equipment.
Bar Operations HUS215This course will provide the student with knowledge and skills used in designing the layout of a commercial kitchen. Emphasis will be placed on the planning and the selection of equipment.
Food and Beverage Management – HUS221This course examines practices pertinent to the management of food, beverage, labour, facilities and equipment.
Hospitality Accounting – HUS217This course is designed to acquaint students with the concepts of accounting theory and practices with the specialized requirements of the Hospitality Industry. The nature and purpose of accounting, double entry system, hospitality accounting documents and special journals will be examined.
Accommodations II – HUS216This course introduces the learner to the techniques of professional accommodation administration. Students will become acquainted with management issues of the rooms division, revenue management, security operations, maintenance/engineering and distribution channels.
Caribbean Studies GED202This course offers an interdisciplinary study of the Caribbean region, with a particular focus on its rich history, diverse cultures, and complex social realities. It aims to explore the unique challenges faced by the region's people, including political, economic, social, and environmental issues. By delving into the many facets of the Caribbean, this course aims to showcase the region's incredible diversity and passion.
Year 2 Semester 3
Menu Planning DH2310The importance of menu planning to a food service operation will be introduced. The methods of developing and compiling a professional menu for the various areas of the food service industry will be examined.
Baking Technology II HUS211This course is designed to introduce the students to advanced techniques in baking. Continental specialties suitable for fine dining and commercial outlets will be examined.
International Cuisine HUS212This course will focus on foods and cooking styles of many nations. Menu production reflecting on nations that have impacted international cuisines will be examined.
Marketing I – HUS220This introductory course exposes the student to the basic principles and practices of marketing. Marketing strategies will be examined along with marketing concepts and their application to the industry.
Events And Conference Management – HUS219This course introduces the learner to the methods and techniques utilized in planning, organizing, promoting and delivering major events.
YEAR 3 ------------------------------------------------------------------------------------------------------------------------------------------
Semester I
Quantity Food Production and Service – HUS301This course is designed to assist students in the developing competence in the operation of food preparation areas to identified operational standards. It also enables students to make an enlightened contribution to current industrial practice and development of culinary arts within the business environment.
Project Management – HUS303This course will focus on the principles involved with project management. They include the planning, organizing and managing of resources to bring about the successful completion of specific project goals and objectives associated with a project.
Internship – INTH101Supervised Work Experience is designed to provide the students with business placement commensurate with their chosen career. The placement is 480 hours in duration during which time the students receive at least one visit from the tutor. The student will be allocated a workplace mentor who will ease the students’ integration into the organisation.