Diploma Degree Study Program
Untitled 6

Study Plan Framework for Hospitality and Hotel management Department

 

REQUIREMENTS

CREDITS

1. Preparatory year

18

2. Department requirement

56

TOTAL

74

 

Preparatory year courses Table

TOURISM INSTITUTE REQUIREMENTS

Course Title

code/ no

Credit Hours

pre-requisites

Semester 1

Principles of Mathematics

MATH 111

3

N/A

English 1

ELCS 101

3

N/A

Computer Skills

CPIT 100

3

N/A

Semester 2

English 2

ELCS 102

3

N/A

Communication Skills

COMM 100

3

N/A

Thinking & Research Skills

IS 100

3

N/A

TOTAL

18

 

Detailed Course Titles

 

KAUTI Credits

Course

Course code

Course

sub-category

Course category

S4

S3

S2

S1

1

Food Production I—Theory

HT 211

Food Production

Hospitality

2

Food Production II—Cold & Hot Kitchen Application I

HT 212

1

Food Production III—Cold & Hot Kitchen Application II

HT 213

1

Food Production IV - Pastry Kitchen Application &Nutrition, Hygiene & Safety

HT 214

1

Food & Beverage Service Theory I

HT 221

Food & Beverage

1

Food & Beverage Service Theory II

HT 222

2

Food & Beverage Service Application I—Coffee Shop Brasserie

HT 223

2

Food & Beverage Service Application II—Fine Dining Room

HT 224

1

Food & Beverage Management I—Cost Control

HT 225

1

Food & Beverage Management II—Menu Planning & Menu Engineering

HT 326

1

Food & Beverage Management III—Promotions & Events

HT 327

1

Accommodation I—Front Office Theory

HT 231

Accommodation

1

Accommodation II—Housekeeping Theory

HT 232

1

Accommodation III—Front Office & Housekeeping Application

HT 233

2

Accommodation IV—Property Management System

HT 234

2

Accommodation V—Revenue Management

HT 335

2

Direct Selling & Customer Service

HT 241

Sales & Service

6

Supervisory Internship

HT 351

Supervisory Internship

Detailed Course Titles

KAUTI Credits

Course

Course code

Course

sub-category

Course category

S4

S3

S2

S1

2

Sales & Marketing I—The Marketing Mix

HT 242

Sales & Marketing

Management

2

Sales & Marketing II—Customer Relationship Management & Branding

HT 343

2

Human Resource Management I—Leadership & Management

HT 261

Human Resource

Management

2

Human Resource Management II—Staffing & Relations

HT 362

2

Human Resource Management III—Training

HT 363

2

Accounting I—Uniform System of Accounts

HT 264

Accounting

2

Accounting II—Budgeting

HT 365

1

Micro- & Macro-Economics

HT 266

Business

1

Law & Ethics

HT 267

2

Specialization Module

HT 368

1

Supervisory Internship Business Report

HT 369

2

Verbal & Non-Verbal Communication

HT 271

Communication

Generic

1

International Business Protocol

HT 272

1

Language—French l

HT 273

Language

1

Language —French ll

HT 274

1

Co-Curricular Activities l

HT 275

Co-Curricular Activities

1

Co-Curricular Activities Il

HT 276

1

Co-Curricular Activities III

HT 377

16

6

17

17

36 courses in the program of study

56

 

 

Diploma Degree Study Program

Table of 1st Semester Courses

 

Course Title

code/ no.

Hours

Credits

pre-requisites

 

Th.

Pr.

Tr.

 

Food Production I—Theory

HT 211

7

14

1

N/A

 

Food Production II—Cold & Hot Kitchen Application I

HT 212

84

2

N/A

 

Food Production IV—Pastry Kitchen Application &Nutrition, Hygiene & Safety

HT 214

7

21

1

N/A

 

Food & Beverage Service Theory - I

HT 221

14

1

N/A

 

Food & Beverage Service Application I—Coffee Shop Brasserie

HT 223

84

2

N/A

 

Accommodation I—Front Office Theory

HT 231

14

1

N/A

 

Accommodation II—Housekeeping Theory

HT 232

14

1

N/A

Accommodation III—Front Office & Housekeeping Application

HT 233

42

1

N/A

Direct Selling & Customer Service

HT 241

21

14

2

N/A

Verbal & Non-Verbal Communication

HT 271

21

14

2

N/A

Inter national Business Protocol

HT 272

10

7

1

N/A

Language—French I

HT 273

14

1

N/A

Co-Curricular Activities  I

HT 275

42

1

N/A

Table of 2nd Semester Courses

Course Title

code/ no.

Hours

Credits

pre-requisites

Th.

Pr.

Tr.

Food Production III—Cold & Hot Kitchen Application II

HT 213

42

1

N/A

Food & Beverage Service Theory II

HT 222

14

1

N/A

Food & Beverage Service Application II—Fine Dining Room

HT 224

84

2

N/A

Accommodation IV—Property Management System

HT 234

21

14

2

N/A

Food & Beverage Management I—Cost Control

HT 225

14

1

N/A

Sales & Marketing I—The Marketing Mix

HT 242

21

14

2

N/A

Human Resource Management I—Leadership & Management

HT 261

21

14

2

N/A

Accounting I—Uniform System of Accounts

HT 264

21

14

2

N/A

Micro- & Macro-Economics

HT 266

14

1

N/A

Law & Ethics

HT 267

10

7

1

N/A

Language —French II

HT 274

14

1

N/A

Co-Curricular Activities II

HT 276

42

1

N/A

Sales & Marketing I—The Marketing Mix

HT 242

21

14

Table of 3rd Semester Courses

Course Title

code/ no.

Hours

Credits

pre-requisites

Th.

Pr.

Tr.

field

Supervisory Internship

HT 351

910

6

N/A

Table of 4th Semester Courses

Course Title

code/ no.

Hours

Credits

pre-requisites

Th.

Pr.

Tr.

Accommodation V—Revenue Management

HT 335

21

14

2

N/A

Food & Beverage Management II—Menu Planning & Menu Engineering

HT 326

14

 

 

1

N/A

Food & Beverage Management III—Promotions & Events

HT 327

14

 

 

1

N/A

Sales & Marketing II—Customer Relationship Management & Branding

HT 343

21

 

14

2

N/A

Human Resource Management II—Staffing & Relations

HT 362

21

 

14

2

N/A

Human Resource Management III—Training

HT 363

14

42

 

2

N/A

Accounting II—Budgeting

HT 365

21

14

 

2

N/A

Specialization Module

HT 368

24

 

8

2

N/A

Supervisory Internship Business Report

HT 369

 

31

7

1

N/A

Co-Curricular Activities III

HT 377

 

 

42

1

N/A
Last Update
5/2/2011 1:10:08 AM