Diploma Degree Study Program
|
Table of 1st Semester Courses
|
PRE-REQUISITES
|
CREDITS
|
HOURS
|
CODE/ NO.
|
COURSE TITLE
|
Tr.
|
Pr.
|
Th.
|
N/A
|
1
|
7
|
|
7
|
HT 211
|
Food Production I—Theory
|
1
|
N/A
|
2
|
|
84
|
|
HT 212
|
Food Production II—Cold & Hot Kitchen Application I
|
2
|
N/A
|
1
|
7
|
21
|
7
|
HT 214
|
Food Production IV—Pastry Kitchen Application &Nutrition, Hygiene & Safety
|
3
|
N/A
|
1
|
14
|
|
14
|
HT 221
|
Food & Beverage Service Theory - I
|
4
|
N/A
|
2
|
|
84
|
|
HT 223
|
Food & Beverage Service Application I—Coffee Shop Brasserie
|
5
|
N/A
|
1
|
14
|
|
14
|
HT 231
|
Accommodation I—Front Office Theory
|
6
|
N/A
|
1
|
14
|
|
14
|
HT 232
|
Accommodation II—Housekeeping Theory
|
7
|
N/A
|
1
|
|
|
|
HT 233
|
Accommodation III—Front Office & Housekeeping Application
|
8
|
N/A
|
2
|
14
|
|
21
|
HT 241
|
Direct Selling & Customer Service
|
9
|
N/A
|
2
|
14
|
|
21
|
HT 271
|
Verbal & Non-Verbal Communication
|
10
|
N/A
|
1
|
7
|
|
10
|
HT 272
|
International Business Protocol
|
11
|
N/A
|
1
|
|
|
14
|
HT 273
|
Language—French
|
12
|
N/A
|
1
|
|
|
|
HT 275
|
Co-Curricular Activities I
|
13
|
|
17
|
49
|
273
|
122
|
TOTAL
|
Top
Table of 2nd Semester Courses
|
PRE-REQUISITES
|
CREDITS
|
HOURS
|
CODE/ NO.
|
COURSE TITLE
|
Tr.
|
Pr.
|
Th.
|
N/A
|
1
|
|
42
|
|
HT 213
|
Food Production III—Cold & Hot Kitchen Application II
|
1
|
N/A
|
2
|
|
|
14
|
HT 222
|
Food & Beverage Service Theory II
|
2
|
N/A
|
1
|
|
84
|
|
HT 224
|
Food & Beverage Service Application II—Fine Dining Room
|
3
|
N/A
|
1
|
14
|
|
21
|
HT 234
|
Accommodation IV—Property Management System
|
4
|
N/A
|
2
|
|
|
14
|
HT 225
|
Food & Beverage Management I—Cost Control
|
5
|
N/A
|
1
|
14
|
|
21
|
HT 242
|
Sales & Marketing I—The Marketing Mix
|
6
|
N/A
|
1
|
14
|
|
21
|
HT 261
|
Human Resource Management I—Leadership & Management
|
7
|
N/A
|
1
|
14
|
|
21
|
HT 264
|
Accounting I—Uniform System of Accounts
|
8
|
N/A
|
2
|
|
|
14
|
HT 266
|
Micro- & Macro-Economics
|
9
|
N/A
|
2
|
7
|
|
10
|
HT 267
|
Law & Ethics
|
10
|
N/A
|
1
|
|
|
14
|
HT 274
|
Language —French II
|
11
|
N/A
|
1
|
|
42
|
|
HT 276
|
Co-Curricular Activities II
|
12
|
|
17
|
63
|
168
|
150
|
TOTAL
|
|
Table of 3rd Semester Courses
|
PRE-REQUISITES
|
CREDITS
|
|
HOURS
|
CODE/ NO.
|
COURSE TITLE
|
field
|
Tr.
|
Pr.
|
Th.
|
N/A
|
6
|
910
|
|
|
|
HT 351
|
Supervisory Internship
|
1
|
|
6
|
910
|
|
|
|
TOTAL
|
Table of 4th Semester Courses
|
PRE-REQUISITES
|
CREDITS
|
HOURS
|
CODE/ NO.
|
COURSE TITLE
|
Tr.
|
Pr.
|
Th.
|
N/A
|
1
|
14
|
|
21
|
HT 335
|
Accommodation V—Revenue Management
|
1
|
N/A
|
2
|
|
|
14
|
HT 326
|
Food & Beverage Management II—Menu Planning & Menu Engineering
|
2
|
N/A
|
1
|
|
|
14
|
HT 327
|
Food & Beverage Management III—Promotions & Events
|
3
|
N/A
|
1
|
14
|
|
21
|
HT 343
|
Sales & Marketing II—Customer Relationship Management & Branding
|
4
|
N/A
|
2
|
14
|
|
21
|
HT 362
|
Human Resource Management II—Staffing & Relations
|
5
|
N/A
|
2
|
|
42
|
14
|
HT 363
|
Human Resource Management III—Training
|
6
|
N/A
|
2
|
|
14
|
21
|
HT 365
|
Accounting II—Budgeting
|
7
|
N/A
|
2
|
8
|
|
24
|
HT 368
|
Specialization Module
|
8
|
N/A
|
1
|
7
|
31
|
|
HT 369
|
Supervisory Internship Business Report
|
9
|
N/A
|
1
|
42
|
|
|
HT 377
|
Co-Curricular Activities III
|
10
|
|
16
|
71
|
115
|
150
|
TOTAL
|
Top
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