1. DIPLOMA in HOTEL & CATERING OPERATIONS
Introduction
The 4 Year Management Diploma in Hotel and Catering Operations focuses on both hospitality and hotel management training with opportunity to gain considerable amount of industrial experience. This programme will help you find employment in the hotel industry locally as well as internationally. Qualifications are increasingly sought after in the hospitality and tourism industry and this diploma will put you on the fast-track to a career in junior management level job in the hospitality industry with a view of developing further through higher level educational programs.
Courses at SLITHM begin annually in January and July. There are a limited number of places available at SLITHM and interested students are advised to make their application as early as possible to ensure selection. SLITHM admissions office considers potential students full profile including academic records, students motivation, work experience (if any), extra-curricular activities and any letters of recommendation.
One has to successfully complete all four Certificate Level Modules with experience, together with the Intermediate and Advanced Level Modules of one’s choice of specialization, in order to receive the Management Diploma in Hotel and Catering Operations.
Course Structure
| Certificate Level | Intermediate Level | Advanced Level |
|---|---|---|
| CL/1. Professional Cookery | IL/1. Professional Cookery | AL/1. Professional Cookery |
| CL/2. Restaurant & Bar Service | IL/2. Food & Beverage Operations | AL/2. Food & Beverage Operations |
| CL/3. Hotel Housekeeping | IL/3. Hotel Housekeeping | AL/3. Accommodation Operations |
| CL/4. Hotel Reception | IL/4. Hotel Reception |
- Complete above CL/1, CL/2, CL/3, CL/4 – 5 months each
- Complete industry experience
- Complete above IL/1 and AL/1 OR IL/2 and AL/2 OR IL/3 and AL/3 OR IL/4 and AL/3
Application Qualifications
TO ENTER at CERTIFICATE LEVEL
- If entering at Certificate Level
- Craft Level plus 01 year industrial experience qualifies you to gain entry to Certificate Level OR
- GCE (O/L) with 6 subjects in not more than 2 sittings including a ‘Pass’ in Mathematics and English plus 3 ‘Credit Passes’
- Direct applicants from Industry
- Direct applicants from the industry; in lieu of age and the entry qualifications, 2 years’ experience in the area he/she is applying for is necessary
TO ENTER at INTERMEDIATE LEVEL
- Certificate level courses in the related 2 disciplines (or 4 disciplines) one intends to specialize in, with relevant industrial training.
OR - More than 5 years’ experience in the industry at managerial / Supervisory level with G.C.E O/L qualifications.
2. NATIONAL DIPLOMA IN HOSPITALITY MANAGEMENT
Introduction
The National Diploma in Hospitality Management offered by SLITHM is a 3 year program spreading across six semesters. This diploma focuses on both hospitality and hotel management training which upon successful completion will help you find employment in the hotel industry locally as well as internationally. Qualifications are increasingly sought after in the hospitality and tourism industry and this diploma will put you on the fast-track to a career in junior management level job in the hospitality industry with a view of developing further through higher level educational programs.
Examinations are conducted on a semester basis for this course. The Course consists of six (06) semesters, with an internship of six (06) months on completion the fourth (04th ) semester. The duration of a semester is 16 weeks including examination days from 01st – 04th semesters. Semesters 05th & 06th consist of 20 week durations each including examinations at the end of each semester. The course covers areas of Professional Cookery, Hotel Housekeeping, Front Office Operations and Restaurant & Bar Services.
Application Qualifications
- 2 Passes at G.C.E (A/L) in one sitting and a credit pass in English language at G.C.E (O/L)in not more than 2 sittings or ordinary pass at G.C.E (A/L)
- Age between 18 – 24 years
3. PASTRY & BAKERY
Introduction
This is a 03 month fundamental course in pastry and bakery aimed to train beginners with required skills and industrial practices to take up employment in the hospitality industry and entry level jobs.
Main Topics are introduction to pastry and bakery, food hygiene and personal and professional development and these topics will be conducted with a large amount of focus given to practical work.
The course is held throughout the year (4 sessions per year) and students can be confident of gaining employment as pastry chefs, bakers, confectioners and entrepreneurs upon successful completion. High demand from hotels, restaurants, fast-food outlets and cruise lines for above vacancies is a major advantage of completing this course.
Application Qualifications
A) Studied up to G.C.E (O/L)
B) Aged between 18-25
4. CRAFT LEVEL
Introduction
The aim of this course is to train beginners with basic knowledge & skills to take up employment in the Hospitality Industry at entry level jobs.
The initial three (03) weeks period of the course is entirely devoted to an intensive study in English Language focused on Working English. The balance period of the course is devoted to theory and practicals relating to the relevant discipline, with a weekly (02) hour English Language class. At the conclusion of the eleventh (11th) week of the course a written and practical test will be conducted on the subjects concerned, in the medium of English. On successful completion of this course, and acquisition of one (01) year industrial experience, a student will be eligible to apply for the Certificate Level of the Diploma In Hotel & Catering Operations in the relevant discipline.
An examination will be held for selection of students to the Certificate Level of the Diploma In Hotel & Catering Operations on theory & practicals.
Craft Level Courses are available in the following disciplines –
- Cookery.
- Restaurant and Bar Service.
- Hotel Housekeeping.
- Hotel Reception.
Application Qualifications
Age must be above 17 years AND Studied up to G.C.E (O/L) s.
No comments:
Post a Comment