Overview

The tourism industry is the single largest contributor of economic activity in St. Lucia. According to the economic profile, 2018 tourism accounts for 64% of real GDP followed by manufacturing and agriculture.

To sustain the industry and to foster growth, it requires employees who are well trained and equipped with the relevant skills necessary to contribute to the industry. Currently, 47.8% of St. Lucia’s workforce is employed in the tourism industry and SALCC has contributed to the training of many of these hospitality workers through delivery of Associate Degrees in Food and Beverage Operations, Hospitality Studies and Travel and Tourism, and now Culinary Arts.

Recognizing the importance of this industry to our economy the BA is designed to fill a new niche in the industry, by training individuals at Managerial positions within the industry. Our programme is designed to produce individuals who will be innovative leaders in a variety of areas within the industry.

Objectives

This programme seeks to;

  • Learners are expected to become proficient in a language of their choice such as mandarin, Spanish, French and Creole;
  • Learners have various practicum experiences an internship based on the apprenticeship model and a final internship designed to give students experiences in the various areas within the industry;
  • Learners will be exposed to concepts related to sustainability in the industry in keeping with the new programming focus of our programmes, sustainability, innovation, entrepreneurship;
  • A graduand of this programme will be well poised to take up any role in the industry with current knowledge and cutting-edge skills;

Entry Requirements

  1. Post-secondary school students require a minimum of five (5) CSEC passes (Mathematics and English required).
  2. SALCC graduates require Associate Degree or "A" Level qualifications in relevant disciplines.
  3. Mature students and other graduates require professional and work experience. Relevant qualifications are required, as deemed appropriate by the university college.
Apply Now Admission Requirements

Programme Summary

  • This programme runs for four (4) years and consists of eight (8) semesters.
  • Each year consists of two (2) semesters.
  • There are 134 Credits in total.
  • Critical Reading and Writing (GE) (4 Credits)
  • Business Mathematics (GE) (3 Credits)
  • Introduction to Tourism and Hospitality (PC) (3 Credits)
  • Quality Customer Care (PC) (3 Credits)
  • Sanitation, Safety & Hygiene (GE) (3 Credits)
  • Speech, Self and Society (GE) (3 Credits)
  • Food Preparation I (PC) (1.5 Credits)
  • Food and Beverage Service I (PC) (1.5 Credits)
  • Accommodations I (PC) (3 Credits)
  • A Survey of Saint Lucian History and Heritage (GE) (3 Credits)
  • Principles of Financial Accounting (PC) (3 Credits)
  • Food Preparation II (PC) (1.5 Credits)
  • Food Preparation and Service II (PC) (1.5 Credits)
  • Modern Language I (3 Credits)
  • Accommodations II (PC) (3 Credits)
  • Hospitality Accounting (PC) (3 Credits)
  • Hospitality and Tourism Management (PC) (3 Credits)
  • Modern Language II (3 Credits)
  • Resorts Operation and Impacts (PC) (3 Credits)
  • Principles of Management (PC) (3 Credits)
  • Hospitality Law (PC) (3 Credits)
  • Organizational Behaviour (PC) (3 Credits)
  • Field Experience (Practicum) (4 Credits)
  • Statistical Applications (RI) (4 Credits)
  • Sustainable Development (GE) (3 Credits)
  • Elective (3 Credits)
  • Tourism Planning and Policy (3 Credits)
  • Sustainable Tourism (3 Credits)
  • Organizational Communication (GE) (3 Credits)
  • Caribbean Travel and Tourism (3 Credits)
  • Information Society (RI) (3 Credits)
  • Ethics and Professional Development (GE) (3 Credits)
  • Tourism Technology (3 Credits)
  • Field Experience (Practicum) (4 Credits)
  • Hotel Management (3 Credits)
  • Research (RI) (3 Credits)
  • Human Resource Management (3 Credits)
  • Customer Experience Management (3 Credits)
  • International Travel and Tourism (PC) (3 Credits)
  • Research Project (RI) (3 Credits)
  • Incentive Travel Management Contemporary issues in Tourism (3 Credits)
  • Leadership and Innovation the Service Industry (PC) (3 Credits)
  • Facilities Planning (3 Credits)
  • Cultural Intelligence (GE) (3 Credits)
  • Field Experience (Practicum) (4 Credits)

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