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2-Year Programme in Hospitality (Hotel & Restaurant Operations) Management!
A Diploma may be earned after two years of study.
General Objectives
Upon completion of the programme, students will be able to enter the work market with solid foundations thanks to the theoretical and practical knowledge gained during the two years of the programme.
Specific Objectives
The new aims of the programme are:
- To obtain a valued diploma in hospitality management.
- To ensure quality training for the students within Intercollege facilities.
- Upon graduation, to possess a solid theoretical and practical knowledge that will guarantee a successful career and future development.
- To prepare the students to become successful professionals able to respond to the work needs from day one.
Learning Outcomes
Year 1:
Upon successful completion of year 1 of their studies, all students are expected to :
- Have developed skills relating to their field of study.
- Be knowledgeable and efficient in their field of study.
- Be ready to successfully enter the Hospitality industry as a trainee.
- Develop languages skills.
Year 2:
Upon successful completion of year 2 of their studies, all students are expected to:
- Have obtained a solid fundamental knowledge in their field of study, both from an academic and practical point of view.
- Have developed the soft skills necessary for interacting both with colleagues and customers in the Hospitality industry.
Curriculum
Semester A
A/A | Course Code | Course Name | Number of ECTS |
---|---|---|---|
1 | HOT-100 | Intro to the Hospitality Industry | 6 |
2 | HOT-105 | Sanitation, Hygiene and Nutrition | 6 |
3 | COMP-151A | Fund. Conc. of Info. & Comp. Tech | 6 |
4 | FREN-101 | French Language & Culture I | 6 |
5 | BENG-121 | Professional English I | 6 |
Semester B
A/A | Course Code | Course Name | Number of ECTS |
---|---|---|---|
1 | HOT-111 | Food Production I | 6 |
2 | HOT-112 | Food & Beverage Service I | 6 |
3 | BENG-122A | Professional English II | 6 |
4 | ACCT-110 | Accounting | 6 |
Summer Semester
A/A | Course Code | Course Name | Number of ECTS |
---|---|---|---|
1 | HOT-201 | Internship I | 6 |
Semester C
A/A | Course Code | Course Name | Number of ECTS |
---|---|---|---|
1 | HOT-210 | Bar Operations | 6 |
2 | HOT-211 | Food Production II | 6 |
3 | HOT-212 | Food and Beverage Service II | 6 |
4 | HOT-245 | Front Office Operations | 6 |
Semester D
A/A | Course Code | Course Name | Number of ECTS |
---|---|---|---|
1 | HOT-220 | Food and Beverage Controls | 6 |
2 | HOT-235 | Housekeeping & Maint. Operations | 6 |
3 | HOT-250 | Hospitality Information Systems | 6 |
4 | MKTG-291 | Marketing | 6 |
5 | HOT-260 | Food & Beverage Operations | 6 |
Summer Semester
A/A | Course Code | Course Name | Number of ECTS |
---|---|---|---|
1 | HOT-202 | Internship II | 6 |
Admission Requirements
Entry Requirements
The general admission requirements is for applicants to have a High School Leaving Certificate (i.e. 12 years of education or 11 depending on the country of origin, e.g. Russia) OR equivalent qualifications. Some programmes may have additional requirements in which case they are specified separately under the relevant programme details.
Regular admission to academic programmes requires a recognized High School Leaving Certificate with a grade of 7.5 out of 10 or 15 out of 20 or a rank in the top 50% or equivalent qualifications. This status may be contingent upon demonstrating proficiency in English with a valid TOEFL score of 500 and above, or Computer –based TOEFL score of 173 and above, or Internet-based TOEFL (iBT) score of 61 and above, or GCSE (or GCE) English Language “O” Level of “C” or above, or IELTS of 6.0 and above or Cambridge Exams (First Certificate with Grade B and above, as well as Proficiency with Grade ‘C’ and above), or the College English Placement Test. Advanced standing will be admitted on the basis of additional qualification (e.g. GCE “A” Level).