Housekeeping
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The 3-month short course is designed to provide you with the knowledge that you will need to enter the job market with confidence.
Student will leave the course with:
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A better understanding of WHY cleaning a room properly is important.
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A plan to make daily changes to better manage cleaning tasks.
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An understanding about what guests might experience during their stay and what it means if they complain.
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A better understanding of the importance of housekeeping standards.
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How to develop standard housekeeping operating procedures.
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How to greet and interact with a guest to make the right impression.
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Entry Requirements
Applicants must provide evidence of academic preparation and demonstrate an ability to progress within the curriculum. For entrance into the program, the following requirements must be met:
· Candidates for this training course must be at least 17 years old
· Has two (2) CXC subjects or the equivalent
· or Pass the diagnostic test provided at the school
· or Mature student
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Food & Beverage
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This course is for persons already working in the field of Food and beverage, who would like to learn more about food and beverage services and be certified. It will also be of great interest to learners planning a career in the hospitality industry and who would like to demonstrate knowledge of food and beverage within the context of the hospitality/restaurant sector.
The course begins by introducing the food and beverage operations within a hotel. You will learn about the relationship between the food and beverage department and other hotel departments, such as room service and the stewarding department.
Food Preparation
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Food safety is extremely important to businesses of any size that handle food. When working with food, quality must be ensured to prevent foodborne illness, contamination, allergic reactions, the spread of disease, and so much more.
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Students will:
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learn the systems and procedures necessary to maintain a top quality food business. From staff hygiene practices to maintaining a stringent pest prevention system.
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learn to manage a hygienic food service operation.
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learn about the importance of maintaining food safety temperatures to prevent the growth of dangerous bacteria that can cause food poisoning.
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Entry Requirements
Applicants must provide evidence of academic preparation and demonstrate an ability to progress within the curriculum. For entrance into the program, the following requirements must be met:
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· Candidates for this training course must be at least 17 years old
· Has two (2) CXC subjects or the equivalent
· or Pass the diagnostic test provided at the school
· or Mature student
Students will:
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learn about the classification of food and beverage services, based on market segments and customer types, such as the leisure, student and industrial markets.
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gain an understanding of the different types of menu, the objectives of menus and the comparison among different menu types.
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learn about the basic food and beverage services such as table setting, with a focus on the procedures and items required.
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learn about menu planning, menu design and the considerations involved in the process.
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learn about restaurant design and layout as well as the functional considerations involved in restaurant ambiance, and the features that can help to create an ambiance depending on the restaurant type.
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learn what skills and knowledge are needed to be able to manage a restaurant effectively with proper use of resources.
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know how to implement best practices in motivating, and monitoring team members.
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The aim of this module is to enable the candidate to:
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implement best practices to restaurant staffing and procedures.
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maintain safe working conditions
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adopt safe procedures for themselves and others
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organise and carry out food and beverage service
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interact with customers when providing services.
The use of national/local regulations and working practices must be included in all
practical competences.
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Entry Requirements
Applicants must provide evidence of academic preparation and demonstrate an ability to progress within the curriculum. For entrance into the program, the following requirements must be met:
· Candidates for this training course must be at least 17 years old
· Has two (2) CXC subjects or the equivalent
· or Pass the diagnostic test provided at the school
· or Mature student
