Overview

This programme offers a blend of all aspects of food and beverage. The programme exposes the student to the management and operations of the kitchen, dining room, bar, events and catering aspects of the hospitality sector and places emphasis on providing efficient, quality service.

The student graduating from this programme will be well rounded in all areas relating to food and beverage operations.

While Food and Beverage Operations is a blended programme, it should be noted hat it features a heavy practical (face-to-face) component.

Note that this programme is a prerequisite for the Culinary Arts Programme.

Objectives

This programme seeks to;

  • Develop a progressive educational environment where learners can thrive, and content is always driven by industry standards.
  • Engender highly skilled and socially productive members of the hospitality community through an inclusive classroom, focused on industry trends, best practices and innovation.
  • Create a foundation where learners can begin to meet their full potential, develop a positive self-image, and become critical thinkers through high operational standards.

Pathways

Learners are prepared for careers in various areas, such as;

Kitchen Operations
Restaurant & Bar
Purchasing and Storage

Entry Requirements

  1. Five (5) CSEC passes — Grades I, II or III — in the following subjects (Mathematics and English required);
    • Business Subject
    • English Language
    • Food and Nutrition
    • Foreign Language
    • Mathematics
Apply Now Admission Requirements

Programme Summary

  • This programme runs for two (2) years and consists of four (4) semesters.
  • Each year consists of two (2) semesters.
  • There is a total of 75 Credits to be scored.
  • Critical Reading and Writing (GE) (4 Credits)
  • Modern Language (GE) (3 Credits)
  • Principles of Management (GE) (3 Credits)
  • Introduction to Tourism & Hospitality (PC) (3 Credits)
  • Food Preparation I (PC) (1.5 Credits)
  • Food and Beverage Service I (PC) (1.5 Credits)
  • Sanitation, Safety & Hygiene (GE) (3 Credits)
  • Speech Self, and Society (GE) (3 Credits)
  • Principals of Financial Accounting (PC) (3 Credits)
  • Quality Customer Care (PC) (3 Credits)
  • Food, Science and Nutrition (GE) (3 Credits)
  • Food Preparation II (PC) (1.5 Credits)
  • Food and Beverage Service II (PC) (1.5 Credits)
  • Bar Operations (PC) (3 Credits)
  • Food and Beverage Service III (GE) (2 Credits)
  • Ethics and Professional Development (GE) (3 Credits)
  • Food and Beverage Labour Costs Control (PC) (3 Credits)
  • Mathematical Reasoning and Logic (GE) (3 Credits)
  • Hospitality and Tourism Marketing (PC) (3 Credits)
  • Elective (3 Credits)
  • A Survey of St. Lucian History (GE) (3 Credits)
  • Food and Beverage Management (PC) (3 Credits)
  • Hospitality Law (PC) (3 Credits)
  • Quantity Food Production (PC) (2 Credits)
  • Purchasing Materials Management (PC) (3 Credits)
  • Elective (3 Credits)
  • Summer Practicum – Internship (PC) (4 Credits)

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