Table of Contents
Executive Director’s Welcome Address
4
Brief History of TTHTI
6
Board of Governors
7
Organizational Structure of TTHTI
8
Mission and Vision
9
Core Values
9
TTHTI Quality Policy
10
Non-discriminatory Policy Statement
10
Articulation Agreements
11
Academic Division
Registrar’s Office and Student Services Department
Programme Offerings
Diploma and Associate Degree Programme Outlines
Course Descriptions
Admission Requirements
12
13
17
18
40
52
Academic Policies and Procedures
TTHTI Student Regulations and Code of Conduct
1.
Academic Schedule/Calendar
2.
Academic Standing
3.
Pre-requisite Courses
4.
Upgrading
5.
Repeated Courses
6.
Grading System
7.
Requirements for Admission from One Programme to Another
8.
Exemption Policy
9.
Leave of Absence
10.
Withdrawal
11.
Examinations
12.
Industry Placement
13.
Graduation Requirements
14.
Professional Dress Policy
15.
Accidents and Incidents
16.
Attendance
53
53
53
53
56
56
56
57
58
58
60
60
61
68
68
69
77
77
2
17.
18.
19.
20.
21.
22.
23.
24.
25.
Financial Responsibility
Religious Observance Obligations of Student
Social Etiquette
Campus Cleanliness
Smoking on Campus
Consumption of Alcohol
Notice Boards
Academic Misconduct
Violations
78
78
79
79
79
79
79
80
85
Frequently Asked Questions
86
Student Support and Activities
89
Library Services
90
Campus Health, Safety and Security
92
Appendices
A. Tuition and Fees
B. Academic Schedule/Calendar
C. Kitchen Utensil Listing
D. Internship
93
96
99
102
3
Executive Director’s Welcome Address
Dear Students,
I am indeed very pleased to warmly welcome you to the Trinidad and Tobago Hospitality and Tourism
Institute (TTHTI). The TTHTI has made significant strides since its inception and is well poised to become a
world class hospitality and tourism training institution.
We have over the years expanded our programme offerings to meet the needs of the industry, have
upgraded and continue to upgrade our facilities to ensure the delivery of quality education and training and
have employed a cadre of dedicated faculty professionals and staff committed to the delivery of training
programmes that meet the needs of a global marketplace.
We appreciate the fact that you have selected TTHTI as your institution of choice to pursue a career in the
hospitality and tourism sector. We continue to receive tremendous support from the industry and the
Government of Trinidad and Tobago and have benefited from an Inter-American Development Bank
Multilateral Investment Fund (MIF) grant, which assisted in the restructuring of our institution during the
period 1996 to 2000.
We have been able to secure articulation agreements with the University of the West Indies, St. Augustine,
the Bahamas Centre for Hotel and Tourism Management as well as Johnson & Wales University, Glion
Institute of Higher Education in Switzerland. Monroe College (New Rochelle & Bronx Campuses), and
Schiller International University to name a few.
These articulations will allow those of you wishing to move on to the Baccalaureate level the ability to
transfer your credits to these institutions without having to do entry-level courses. We are proud of these
articulations since they validate the quality of our curricula and speak to the fact that the education and
training delivered by our institution are at an international level.
Our students have been able to secure employment at some of the top hospitality and tourism
organizations locally and internationally. We look forward to serving you and urge you to keep your focus
as you pursue your career aspirations. Remember that success does not come easily; it is only achieved by
hard work and dedication.
4
So once again welcome to TTHTI and I wish you an enjoyable and successful stay at our institution.
Patricia Butcher, DBA
5
Brief History of TTHTI
The Trinidad and Tobago Hospitality and Tourism Institute is located in Chaguaramas, in the north
western peninsula of Trinidad. The view from the Institute is that of the Gulf of Paria, a large body of water
and peaceful host to all manner of sea traffic. The Institute’s early history did not mirror this peaceful view,
having begun as a hospital for the Americans during their occupation of Chaguaramas, which was a military
base during World War II.
The location came into the possession of the Americans in 1941 and became host to a garrison of 20,000
troops, making it the largest military base outside of American soil. Over the period, the Americans
stationed some 130,000 men here during and after the war years, until 1967.
The Institute in its early manifestation as a military hospital boasted 200 beds. It was decommissioned in
1967 when - upon their departure - the Americans handed the entire base, hospital and all, to the
independent Government of Trinidad and Tobago.
For four years, the former base slumbered until 1971 when Government modified the facility in preparation
for its new identity as a hotel school. The school was formally established by an Act of Parliament on May
31, 1972 and operated under a joint venture arrangement with the Canadian Government, through
association with Ryerson Polytechnic Institute. By 1975, this association had ended and the Government
assumed total responsibility, at which time, under the umbrella of the Industrial Development Corporation
(IDC), the school was named The Trinidad and Tobago Hotel School.
With the subsequent disbanding of the IDC, the school was placed under the auspices of the Ministry of
Education, and a Board of Directors was appointed to govern its daily operations. This structural change
inspired a name change and the school became known as The Trinidad and Tobago Hospitality
Training Institute.
In 1996, the name underwent another change, becoming The Trinidad and Tobago Hospitality and
Tourism Institute– a name that more fully reflected the scope of the Institute’s products and services and
its place within the hospitality and tourism industry.
6
Board of Governors
Mr. William Aguiton
Honorary Director, THRTA
Chairman of the Board of Governors - TTHTI
Ms. Ingrid Lashley
Managing Director, Trinidad & Tobago Mortgage Finance Co. Ltd
Chairman of Finance Committee – TTHTI
Mr. Kevin Kenny
Chairman of Tenders Committee - TTHTI
Mr. Anthony Wong
General Manager, Information Technology Management, Republic
Bank Ltd.
Mrs. Helen Logan-Alcala
Industry Member
Mrs. Gillian Seecharan-Scott
Attorney-at-Law
Mrs. Paula Tomlin
Human Resource Manager, Halliburton Trinidad Ltd.
Mr. Errol Simms
Head, Department of Management Studies, University of the West
Indies
Chairman of the Academic Council - TTHTI
Mr. Russell George
General Manager, Hyatt Regency Trinidad
Dr. Patricia Butcher
Ex-Officio Member, Executive Director, TTHTI
7
Organizational Structure of TTHTI
8
Vision of the Institute
TTHTI will become a world-class hospitality and tourism institution delivering educational and training
programmes that meet the needs of a global marketplace.
Mission Statement of the Institute
To develop for the hospitality and tourism industry, human resources capable of delivering quality products
and services at international standards of excellence.
Core Values
Customer-Centered
We are customer driven and focused on anticipating and meeting the
needs of all our stakeholders and learners.
Results-Oriented
We aim always to achieve planned results and deliver on our promises.
Quality Focused
We strive to develop and maintain high-quality products and services.
Partnership
We recognize the importance of building positive long-term relationships
with our stakeholders.
Teamwork
We believe that more can be achieved through working as a team.
Respect for the individual
We believe that every individual in the organization must be treated with
respect and dignity.
Integrity
We conduct our relationships with all our stakeholders to high ethical
standards.
Innovation and Flexibility
We take an innovative and flexible approach to change.
9
Quality Policy
At TTHTI, we are committed to delighting our customers and other stakeholders with a quality of education
that exceeds their expectations, and to providing a level of confidence and service that befits our reputation
as the market leader in the hospitality and tourism industry in Trinidad and Tobago.
To achieve this, the management of TTHTI is committed to the provision of resources towards the
development, maintenance and continual improvement of a Quality Management System which conforms
to ISO 9001:2008 and other related statutory and regulatory requirements within the sector.
Everyone at the Institute is responsible for quality and for the implementation of the Quality Management
System.
Non-discrimination Policy Statement
It is the policy of the TTHTI to provide equal opportunities to all prospective and current members of the
student body, faculty and staff on the basis of individual qualifications and merit without regard to race,
color, nationality, ethnic or national origin, religious or political beliefs, sex orientation, age, social class,
physical challenges or disabilities.
This non-discrimination policy also applies to all programmes and activities. The TTHTI ensures quality of
opportunity and treatment in all areas related to student admissions, instruction, employment, placement,
accommodations and financial assistance programmes and other services.
The TTHTI neither affiliates with, nor grants recognition to any individual, group or organization having
policies that discriminate on the basis of race, color, sex, age, physical challenges, disabilities, national
origin, or sexual orientation.
10
Articulation Agreements
Articulation agreements are designed to facilitate the efficient and smooth incorporation of TTHTI graduates
into institutions of higher learning.
INSTITUTIONS
REQUIREMENTS FOR CREDIT TRANSFER
Monroe College
Associate Degree
Minimum - Grade C
Articulation signed April 2nd 2004
Schiller International
University
Associate Degree
Minimum - Grade C
Credits transferrable - 60
Articulation signed May 10th 2004
University of the
West Indies
Associate Degree
GPA 3.0 or higher
Must have attained ALL UWI Pre-requisite courses
Eligible to transfer to Level 2 of the UWI three (3) year Degree
programme
Articulation signed November 29th 2000
Glion Institute of Higher
Education, Switzerland
Graduate of TTHTI
Associate Degree in Hospitality Management is equivalent to
Entry to Semester 5 of GLHE Bachelor Degree Programme
Associate Degree in Culinary Management is equivalent to
Entry to Semester 3 (or equivalent) 5, 6 and 7of GLHE Bachelor
Degree Programme
Associate Degree in Food & Beverage Management is
equivalent to
Entry to Semester 3 (or equivalent) 5, 6 and 7of GLHE Bachelor
Degree Programme
Johnson & Wales
University
Associate Degree
Minimum - Grade C
Articulation signed November 2000, and May 2001
11
Academic Division
The Academic Division is led by the Head of Academic and is structured according to Programmes. Each
programme is managed by a Programme Head who is responsible for all aspects of his/her programme, as
well as front line student support.
Organizational Chart of the Academic Division
Head -Academic
Division
Registrar
Assistant Registrar
Administrative
Officers I & II
Programme Head Culinary Academic
& Culinary Lab
Programme Head General Education
Chef Instructors,
Lab Assistants,
Adjunct Lecturers
Lecturers, General Education,
Adjunct
Programme Head Tourism
Lecturers Tourism,
Co-ordinator
Transnational
Programmes,
Adjunct
Programme Head Food & Beverage
Assistant Academic Division
Lecturers - Food &
Beverage,
Assistant Lecturer,
Lab Assistant,
International
Liaison Officer,
Adjunct
Cafe Events
Supervisor
Café Attendants
Clerical Assistant
12
Registrar’s Office and Student Services
Every effort is made to assist students with matters affecting their well-being at the Institute. The Registrar’s
Office and Student Services Department are the central administrative offices that impacts on all areas of a
student’s academic life at the Institute - from the recruitment stage to the graduation ceremony.
Organizational Chart of the Office of the Registrar’s Department
Registrar
Assistant
Registrar
Administrative
Services Officer
II
Clerical
Assistant
Administrative
Services Officer
I
Functions of the Office of the Registrar’s Department
1.
Admissions
a. Sorting and processing of applications
b. Selection of students
c. Preparation and distribution of acceptance letters
2.
Registration of new and returning students which entails the following:
 Preparation of packages for Student Orientation which include:
o
Programme timetables;
o
Academic calendar/schedule;
o
Dress code information;
o
Book list;
o
Tools list;
o
Activities Form (Registration for Clubs).
 Government Assistance for Tertiary Education (G.A.T.E.) Form.
 Food badge information.
 Kitchen and dining room uniforms.
 Processing of students I.D cards.
13
3.
Administrative functions
 Processing students’ requests that come via the Student Services Department
 Posting of notices to students such as:
o Changes in class schedules;
o Deadline dates/schedules;
o Other relevant information.
 Collection point for students’ projects (In accordance with policy for Management of
Projects).
4.
Examinations
 Preparation of final and supplemental examination timetables.
 Coordinating invigilators/the invigilating of examinations.
 Execution of final and supplemental examinations.
 Posting of grades to the Student Portal.
5.
Graduation
 Academic clearance.
 Preparation of official certificates.
14
Organizational Chart of the Student Services Department
Student Services
Manager
Student Services
Officer I
Student Services
Officer I I
Student Activities
Coordinator
House Mother
TTHTI Bus Driver
Clerical
Assistant
+Functions of the Student Services Department
1.
Administrative functions
 Processing students requests such as:
o Student letters;
o Embassy/Visa Letters;
o Lockers;
o Student IDs
o Letters of Recommendation;
o Requests for Exemptions;
o Grade Queries;
o Board of Inland Revenue/Income Tax Letters;
o Transcript preparation;
o Replacement certificates (See:Appendix A - Tuition and Fees)(The Institute is not
responsible for uncollected certificates exceeding six (6) months).
 Posting of Notices to students such as:
o Job postings;
o Events at the Institute;
o Other relevant Information.
 Addressing student complaints via the use of the Student Complaint Form.
 Caricom/International Student Visas.
2.
Accommodation
 Coordinating requests from new and returning students for hall accommodation.
 Accommodation handbook.
 All matters pertaining to ‘Dorm Life’.
15
3.
Counselling services
The purpose of the counselling process is to help students discuss and manage any concerns that
may interfere with maximizing the education experience at TTHTI.
 Concerns include, but are not limited to:
o Grief and Loss;
o Self-Esteem Issues;
o Relationship Problems;
o Time Management Issues;
o Family Concerns;
o Sexual Identity;
o Anger Management.
4.
Industry placement
 Coordinating industry placement requests between students and industry.
 Arranging industry training briefing with all students and industry personnel.
 Managing the internship challenges and concerns of students and industry.
 Industry Placement Administrative work which includes:
o Preparation of Packages;
o Contract Agreements;
o Collection of Student Reports/Employers Reports;
o Coordination of Internship Meeting.
5.
Graduation
 Dissemination of graduation information.
 Regalia (gowns, mortar boards, etc.).
 Yearbook.
6.
Student Activities
 Formation of various clubs.
 Affiliations with other international clubs and organizations.
 Providing other co-curricular activities for the holistic development of the students.
 Community activities
 Student Guild.
16
Programme Offerings
The Trinidad and Tobago Hospitality and Tourism Institute currently offers:

Five (5) Diploma programmes:
o Culinary Arts;
o Baking and Pastry Arts;
o Food and Beverage Supervision;
o Events and Conference Management;
o Front Office and Travel Agency Operations.

Five (5) Associate Degree programmes:
o Culinary Management;
o Food and Beverage Management;
o Hospitality Management;
o Tourism Management;
o Sport Tourism Management.
Each programme is designed and developed to train students to work in entry and supervisory level
positions in the areas of specialization in the industry. The following provides information on each
programme offered.
17
DIPLOMA PROGRAMME OUTLINES
1.
CULINARY ARTS
The aims of the Culinary Arts programme are to:
 Cover all aspects of food preparation.
 Develop students to work under the professional standards of the industry.
 Develop the skills needed to work as part of a team in the kitchen.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Related Courses:
Specialist Core Courses
Culinary Arts 1 (Theory)
(Pre-requisite for HTM 12a)
Culinary Arts 1 (Lab)
(Pre-requisite for HTM12b)
Baking 1 (Theory)
(Pre-requisite for HTM14a)
Baking 1 (Lab)
(Pre-requisite for HTM14b)
Menu Planning & Merchandising
Introduction to Hospitality & Tourism
Culinary Arts 2(Theory)
Culinary Arts 2(Lab)
Baking 2(Theory)
Baking 2(Lab)
Nutrition
Purchasing & Cost Control
General Education Courses
Fundamentals of Communication
First Aid
Safety & Sanitation
Quality Customer Care
Culinary Arts
Diploma
One (1) year (Full Time)
One and a half (1½) years (Part Time)
Four (4) Semesters (Full Time)
Six (6) Semesters (Part Time)
Two (2) Teaching Semesters (Full Time)
Four (4) Teaching Semesters (Part Time)
Two (2) Industry Training Semesters (All Students)
49 Credits
Course
Codes
Contact
Hours
Credits
HTM11a
30
2
HTM11b
90
3
HTM13a
30
2
HTM13b
HTM131
HTM 152
HTM12a
HTM12b
HTM14a
HTM14b
HTM 110
HTM210
90
45
30
30
90
30
90
30
45
3
3
2
2
3
2
3
2
3
Course
Codes
GE003
GE103a
GE103d
GE156
Contact
Hours
30
15
30
45
Credits
2
Pass/Fail
2
3
18
Self Enhancement Series
Culinary Mathematics
Small Business Entrepreneurship
Applied Information Technology (Lab)
Health & Fitness (Lab)
Spanish 1
GE 200
GE010
BC127
GE104c
GE115
HL 111
30Pass/Fail
30
2
30
2
45
3
30
Pass/Fail
30
2
Industry Placement
Internal Industry Placement
External Industry Placement
HTM 120
HTM 121
120
200
1.5
1.5
19
2.
BAKING AND PASTRY ARTS
The aims of the Baking and Pastry Arts programme are to: Provide students with practical training in baking and pastry production.
 Develop professional skills.
 Build proficiency in baking and dessert preparation, entrepreneurship, cost control and
sanitation.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Related Courses:
Specialist Core Courses
Patisserie 1 (Theory)
(Pre-requisite for HTM16a)
Patisserie 1 (Lab)
(Pre-requisite for HTM16b, HTM162)
Introduction to Hospitality & Tourism
Confectionery Arts & Special
Occasion Cakes (Theory)
Confectionery Arts & Special
Occasion Cakes (Lab)
Patisserie 2(Theory)
Patisserie 2(Lab)
Pastry Shop Management (Lab)
Purchasing & Cost Control
General Education Courses
Fundamentals of Communication
First Aid
Safety & Sanitation
Quality Customer Care
Self Enhancement Series
Culinary Mathematics
Spanish 1
Small Business Entrepreneurship
Baking and Pastry Arts
Diploma
One (1) year (Full Time)
One and a half (1½) years (Part Time)
Four (4) Semesters (Full Time)
Six (6) Semesters (Part Time)
Two (2) Teaching Semesters (Full Time)
Two (2) Industry Training Semesters (Full Time)
43 Credits
Course
Codes
Contact
Hours
HTM15a
30
2
HTM15b
HTM 152
160
30
4.5
2
HTM26a
15
1
HTM26b
HTM16a
HTM16b
HTM162
HTM 210
105
30
90
90
45
3.5
2
3
3
3
Course
Codes
GE 003
GE103a
GE103d
GE156
GE 200
GE 010
HL 111
BC 127
Credits
Contact
Credits
Hours
30
2
15Pass/Fail
30
2
45
3
30Pass/Fail
30
2
30
2
30
2
20
Applied Information Technology (Lab)
Health & Fitness (Lab)
GE104c
GE 115
45
30Pass/Fail
3
Industry Placement
Internal Industry Placement
External Industry Placement
HTM 120
HTM 121
120
200
1.5
1.5
21
3.
FOOD AND BEVERAGE SUPERVISION
The aims of the programme in Food and Beverage Supervision are to:
 Train students to develop the necessary skills to work in the hospitality industry.
 Allow students to gain the knowledge applicable to work in the operations of the hotel and
restaurant sector.
 Provide the environment for students to gain the practical experience needed to work in the
operations of the hotel and restaurant sector.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Food and Beverage Supervision
Diploma
One (1) year (Full Time)
Four (4) Semesters (Full Time)
Two (2) Teaching Semesters (Full Time)
Two (2) Industry Training Semesters (Full Time)
47 Credits
Related Courses:
Specialist Core Courses
Food & Beverage Service 1 (Theory)
(Pre-requisite for HTM 42a)
Food & Beverage Service 1(Lab)
(Pre-requisite for HTM 42b)
Bar Service (Lab)
Introduction to Hospitality & Tourism
Culinary Arts 1 (Theory)
Culinary Arts 1 (Lab)
Food & Beverage Service 2(Theory)
Food & Beverage Service 2(Lab)
Menu Planning & Merchandising
Purchasing & Cost Control
Wine Education (Lab)
General Education Courses
Fundamentals of Communication
First Aid
Safety & Sanitation
Applied Information Technology (Lab)
Quality Customer Care
Self Enhancement Series
Health & Fitness (Lab)
Spanish 1
(Pre-requisite for HL 211)
Course
Codes
Contact
Hours
Credits
HTM 40a
30
2
HTM 40b
HTM 143
HTM 152
HTM 11a
HTM 11b
HTM 42a
HTM 42b
HTM 131
HTM 210
HTM 243
90
45
30
30
90
30
90
45
45
30
3
3
2
2
3
2
3
3
3
2
Course
Codes
GE 003
GE 103a
GE 103d
GE 104c
GE 156
GE 200
GE 115
Contact
Hours
30
15
30
45
45
30
30
HL 111
30
Credits
2
Pass/Fail
2
3
3
Pass/Fail
Pass/Fail
2
22
Culinary Mathematics
Small Business Entrepreneurship
GE 010
BC 127
30
30
2
2
Industry Placement
Internal Industry Placement
External Industry Placement
HTM 120
HTM 121
120
200
1.5
1.5
23
4.
EVENTS AND CONFERENCE MANAGEMENT
The aims of the programme in Events and Conference Management are to:
 Train students to develop the necessary skills to work in the hospitality industry.
 Allow students to gain the knowledge applicable to work in the operations of the hotel and the
entertainment industry.
 Provide the environment for students to gain the practical experience needed to work in the
operations of the hotel and entertainment industry.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Events and Conference Management
Diploma
One (1) year (Full Time)
Four (4) Semesters (Full Time)
Two (2) Teaching Semesters (Full Time)
Two (2) Industry Training Semesters (Full Time)
46 Credits
Related Courses:
Specialist Core Courses
Food & Beverage Service 1 (Theory)
(Pre-requisite for HTM 139)
Food & Beverage Service 1 (Lab)
(Pre-requisite for HTM 139)
Introduction to Events & Conference Planning
(Pre-requisite for HTM 139)
Menu Planning & Merchandising
Introduction to Hospitality & Tourism
(Pre-requisite for HTM139)
Events & Conference Sales & Marketing
Operations Management - Project
Planning & Execution
Beverage Management
Events & Conference Planning 2
General Education Courses
Fundamentals of Communication
Business Mathematics
First Aid
Safety & Sanitation
Quality Customer Care
Health & Fitness (Lab)
Self Enhancement Series
Spanish 1
Course
Codes
Contact
Hours
Credits
HTM 40a
30
2
HTM 40b
90
3
HTM 126
HTM 131
45
45
3
3
HTM 152
HTM 232
30
45
2
3
HTM 139
HTM 244
HTM 126a
300
30
45
3
2
3
Course
Codes
GE 003
GE 102c
GE 103a
GE 103d
GE 156
GE 115
GE 200
HL 111
Contact
Hours
30
30
15
30
45
30
30
30
Credits
2
2
Pass/Fail
2
3
Pass/Fail
Pass/Fail
2
24
Small Business Entrepreneurship
Applied Information Technology (Lab)
Cultural Diversity (Lab)
BC 127
GE 104c
GE 112
30
45
45
2
3
3
Industry Placement
Internal Industry Placement
External Industry Placement
HTM 120
HTM 121
120
200
1.5
1.5
25
5.
FRONT OFFICE AND TRAVEL AGENCY OPERATIONS
The aims of the programme in Front Office and Travel Agency Operations are to:
 Train students to develop the necessary skills to work in the accommodation and travel service
sector.
 Allow students to gain the knowledge applicable to work in the operations of the
accommodation and travel service sector.
 To provide the environment for students to gain the practical experience needed to work in the
operations of the accommodation and travel service sector.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Front Office and Travel Agency Operations
Diploma
One (1) year (Full Time)
Four (4) Semesters (Full Time)
Two (2) Teaching Semesters (Full Time)
Two (2) Industry Training Semesters (Full Time)
44 Credits
Related Courses:
Specialist Core Courses
Tourism Geography
(Pre-requisite for HTM 164)
Introduction to Hospitality & Tourism
Front Office Operations 1
(Pre-requisite for HTM 253, HTM 155)
Accommodations Management 1
Travel Agency Operations (Lab)
Front Office Operations 2
Facilities Maintenance & Guest Security
General Education Courses
Fundamentals of Communication
First Aid
Safety & Sanitation
Applied Information Technology (Lab)
Front Office Calculations
(Pre-requisite for HTM 253)
Quality Customer Care
Self Enhancement Series
Spanish 1
(Pre-requisite for HL 211)
Hospitality Law & Insurance
Public Relations Skills
Course
Codes
Contact
Hours
Credits
HTM 149
HTM 152
30
30
2
2
HTM 153
HTM 155
HTM 164
HTM 253
HTM 202
45
45
45
45
30
3
3
3
3
2
Course
Codes
GE 003
GE 103a
GE 103d
GE 104c
Contact
Hours
30
15
30
45
Credits
GE 106c
GE 156
GE 200
30
45
30
2
3
Pass/Fail
HL 111
BC 229
GE 108
30
30
30
2
2
2
2
Pass/Fail
2
3
26
Health & Fitness (Lab)
Cultural Diversity (Lab)
Spanish 2
GE 115
GE 112
HL 211
30
45
30
Industry Placement
Internal Industry Placement
External Industry Placement
HTM 120
HTM 121
120
200
Pass/Fail
3
2
1.5
1.5
27
ASSOCIATE DEGREE PROGRAMME OUTLINES
1.
CULINARY MANAGEMENT
The aims of the Culinary Management programme are to:
 Provide an in-depth study of food composition and food preparation with an appreciation for
nutrient preservation, food technology and food costing.
 Offer students the opportunity to master the different techniques in food technology and
develop professional standards and skills in the effective management of a kitchen operation.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Culinary Management
Associate in Applied Science Degree
Two (2) year (Full Time)
Two and a half years (2½) (Part Time)
Six (6) Semesters (Full Time)
Ten (10) Semesters (Part Time)
Four (4) Teaching Semesters (Full Time)
Seven (7) Teaching Semesters (Part Time)
Two (2) Industry Training Semesters (Full Time)
Three (3) Industry Training Semesters (Part Time)
90 Credits
Related Courses:
Specialist Core Courses
Culinary Arts 1 (Theory)
(Pre-requisite for HTM12a)
Culinary Arts 1 (Lab)
(Pre-requisite for HTM12b)
Baking 1 (Theory)
(Pre-requisite for HTM14a)
Baking 1 (Lab)
(Pre-requisite for HTM14b)
Culinary Arts 2(Theory)
Culinary Arts 2(Lab)
(Pre-requisite for HTM217 and HTM 230)
Baking 2(Theory)
Baking 2(Lab)
(Pre-requisite for HTM230)
Menu Planning & Merchandising
(Pre-requisite for HTM217)
Purchasing & Cost Control
(Pre-requisite for HTM217)
Food & Beverage Service 1 (Theory)
Food & Beverage Service 1 (Lab)
Course
Codes
Contact
Hours
Credits
HTM 11a
30
2
HTM11b
90
3
HTM13a
30
2
HTM13b
HTM 12a
90
30
3
2
HTM12b
HTM 14a
90
30
3
2
HTM14b
90
3
HTM131
45
3
HTM210
HTM40a
HTM40b
45
30
90
3
2
3
28
Nutrition
Classical/Nouvelle Cuisine (Lab)
(Pre-requisite for HTM 217)
Kitchen Management
(Pre-requisite for HTM 217)
International Cuisine (Lab)
Garde Manger (Lab)
Facilities Layout & Design Programming
Introduction to Hospitality & Tourism
HTM110
30
2
HTM 216
120
3
HTM 236
HTM217
HTM230
HTM 250
HTM 152
30
120
120
45
30
2
3
3
3
2
General Education Courses
Course
Codes
GE003
GE010
GE103a
GE103d
GE156
GE 200
Contact
Hours
30
30
15
30
30
30
Credits
BC 123
GE 115
GE 104c
HL 111
BC223
BC128
45
30
45
30
45
30
3
Pass/Fail
3
2
3
2
BC224d
BC16a
GE102c
BC 127
BC 222a
45
45
30
30
45
3
3
2
2
3
HTM 100
HTM 101
160
480
3
3
Fundamentals of Communication
Culinary Mathematics
First Aid
Safety & Sanitation
Quality Customer Care
Self Enhancement Series
Hospitality Accounting 1
(Pre-requisite for BC223)
Health & Fitness (Lab)
Applied Information Technology (Lab)
Spanish 1
Hospitality Accounting 2
Introduction to Economics
Human Resource Management
for the Hospitality Industry
Statistics
Business Mathematics
Small Business Entrepreneurship
Hospitality & Tourism Marketing
Industry Placement
Internal Industry Placement
External Industry Placement
2
2
Pass/Fail
2
2
Pass/Fail
29
2.
FOOD AND BEVERAGE MANAGEMENT
The aims of the programme in Food and Beverage Management are to:
 Train students to develop the necessary skills to work in the restaurant sector.
 Allow students to gain the knowledge applicable to work in the operations of the Food and
Beverage sector.
 Provide the environment for students to gain the practical experience needed to work in the
Hospitality industry.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Related Courses:
Specialist Core Courses
Food & Beverage Service 1(Theory)
(Pre-requisite for HTM 42a)
Food & Beverage Service 1(Lab)
(Pre-requisite for HTM 42b)
Nutrition
Menu Planning & Merchandising
Introduction to Hospitality & Tourism
Food & Beverage Service 2(Theory)
(Pre-requisite for HTM 225)
Food & Beverage Service 2(Lab)
(Pre-requisite for HTM 225)
Meetings & Events Management
(Pre-requisite for HTM 225)
Bar Service (Lab)
(Pre-requisite for HTM 244)
Beverage Management
(Pre-requisite for HTM 225)
Culinary Arts 1 (Theory)
Culinary Arts 1 (Lab)
Purchasing & Cost Control
Wine Education (Lab)
Food and Beverage Management
Associate in Applied Science Degree
Two (2) year (Full Time)
Two and a half years (2½) (Part Time)
Six (6) Semesters (Full Time)
Ten (10) Semesters (Part Time)
Four (4) Teaching Semesters (Full Time)
Seven (7) Teaching Semesters (Part Time)
Two (2) Industry Training Semesters (Full Time)
Three (3) Industry Training Semesters (Part Time)
86 Credits
Course
Codes
Contact
Hours
Credits
HTM 40a
30
2
HTM 40b
HTM 110
HTM 131
HTM 152
90
30
45
30
3
2
3
2
HTM 42a
30
2
HTM 42b
90
3
HTM 226
45
3
HTM 143
45
3
HTM 244
HTM 11a
HTM 11b
HTM 210
HTM 243
30
30
90
45
30
2
2
3
3
2
30
Facilities Layout & Design Programming
Restaurant Operations
HTM 250
HTM 225
45
120
General Education Courses
Course
Codes
GE 003
GE 103a
GE 103d
GE 104c
GE 156
GE 200
GE 010
Contact
Hours
30
15
30
45
45
30
30
HL 111
30
2
BC 123
GE 102c
HL 211
GE 115
BC 229
BC 222a
45
30
30
30
30
45
3
2
2
Pass/Fail
2
3
BC 223
BC 128
BC127
BC 16a
45
30
30
45
3
2
2
3
BC 224d
45
3
HTM 100
HTM 101
160
480
3
3
Fundamentals of Communication
First Aid
Safety & Sanitation
Applied Information Technology (Lab)
Quality Customer Care
Self Enhancement Series
Culinary Mathematics
Spanish 1
(Pre-requisite for HL 211)
Hospitality Accounting 1
(Pre-requisite for BC 223)
Business Mathematics
Spanish 2
Health & Fitness (Lab)
Hospitality Law & Insurance
Hospitality & Tourism Marketing
Hospitality Accounting 2
(Pre-requisite for HTM 225)
Introduction to Economics
Small Business Entrepreneurship
Statistics
Human Resources Management
for the Hospitality Industry
(Pre-requisite for HTM 225)
Industry Placement
Internal Industry Placement
External Industry Placement
3
3
Credits
2
Pass/Fail
2
3
3
Pass/Fail
2
31
3.
HOSPITALITY MANAGEMENT
The aims of the programme in Hospitality Management are to:
 Train students to develop the necessary skills to work in the hotel sector.
 Allow students to gain the knowledge applicable to work in the operations of rooms division.
 Provide the environment for students to gain the practical experience needed to work in the
hospitality industry.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Hospitality Management
Associate in Applied Science Degree
Two (2) year (Full Time)
Two and a half years (2½) (Part Time)
Six (6) Semesters (Full Time)
Ten (10) Semesters (Part Time)
Four (4) Teaching Semesters (Full Time)
Seven (7) Teaching Semesters (Part Time)
Two (2) Industry Training Semesters (Full Time)
Three (3) Industry Training Semesters (Part Time)
86 Credits
Related Courses:
Specialist Core Courses
Food & Beverage Service 1 (Theory)
Food & Beverage Service 1 (Lab)
Introduction to Hospitality & Tourism
Rooms Division Management1
(Pre-requisite for HTM 257)
Culinary Arts 1 (Theory)
Culinary Arts 1 (Lab)
Bar Service (Lab)
Menu Planning & Merchandising
Purchasing & Cost Control
Meetings & Events Management
Facilities Layout & Design Programming
(Pre-requisite for HTM 239)
Rooms Division Management2
Facilities Maintenance & Guest Security
Hotel Operations Management Project
General Education Courses
Fundamentals of Communication
First Aid
Safety & Sanitation
Course
Codes
HTM 40a
HTM 40b
HTM 152
Contact
Hours
30
90
30
Credits
HTM 157
HTM 11a
HTM 11b
HTM 143
HTM 131
HTM 210
HTM 226
45
30
90
45
45
45
45
3
2
3
3
3
3
3
HTM 250
HTM 257
HTM 202
HTM239
45
45
30
300
3
3
2
3
Course
Codes
GE 003
GE 103a
GE 103d
Contact
Hours
30
15
30
2
3
2
Credits
2
Pass/Fail
2
32
Quality Customer Care
Self Enhancement Series
Spanish 1
(Pre-requisite for HL 211)
Hospitality Accounting 1
(Pre-requisite for BC 223)
Culinary Mathematics
Business Mathematics
Applied Information Technology (Lab)
Spanish 2
Hospitality & Tourism Marketing
(Pre-requisite for HTM 239)
Hospitality Accounting 2
(Pre-requisite for HTM 239)
Health & Fitness (Lab)
Introduction to Economics
Small Business Entrepreneurship
Statistics
Human Resources Management
for the Hospitality Industry
(Pre-requisite for HTM 239)
Hospitality Law & Insurance
Cultural Diversity (Lab)
Industry Placement
Internal Industry Placement
External Industry Placement
GE 156
GE 200
45
30
3
Pass/Fail
HL 111
30
2
BC 123
GE010
GE 102c
GE 104c
HL 211
45
30
30
45
30
3
2
2
3
2
BC222a
45
3
BC 223
GE 115
BC 128
BC127
BC 16a
45
30
30
30
45
3
Pass/Fail
2
2
3
BC224d
BC 229
GE 112
45
30
45
3
2
3
HTM 100
HTM 101
160
480
3
3
33
4.
TOURISM MANAGEMENT
The aims of the programme in Tourism Management are to:
 Train students to develop the necessary skills to work in the tourism sector.
 Allow students to gain the knowledge applicable to work in the operations of the tourism sector.
 Provide the environment for students to gain the practical experience needed to work in the
operations of the tourism sector.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Tourism Management
Associate in Applied Science Degree
Two (2) year (Full Time)
Two and a half years (2½) (Part Time)
Six (6) Semesters (Full Time)
Ten (10) Semesters (Part Time)
Four (4) Teaching Semesters (Full Time)
Seven (7) Teaching Semesters (Part Time)
Two (2) Industry Training Semesters (Full Time)
Three (3) Industry Training Semesters (Part Time)
85 Credits
Related Courses:
Specialist Core Courses
Introduction to Hospitality & Tourism
(Pre-requisite for HTM 163 and HTM 258)
Rooms Division Management 1
Food & Beverage Service 1 (Theory)
Food & Beverage Service 1 (Lab)
Environmental Issues
(Pre-requisite for HTM 235,
HTM 259 and HTM 262)
Caribbean Travel & Tourism
Sustainable Tourism Development
(Pre-requisite for HTM 227, HTM 235,
HTM 259 and HTM 262)
Resort Planning & Development (Lab)
(Pre-requisite for HTM 259)
Facilities Layout & Design Programming
(Pre-requisite for HTM 259)
Tourism Planning & Policy Making
(Pre-requisite for HTM 259)
Meetings & Events Management
Tour Packaging & Guiding (Lab)
Tourism Project Analysis (Lab)
Course
Codes
Contact
Hours
Credits
HTM 152
HTM 157
HTM 40a
HTM 40b
30
45
30
90
2
3
2
3
HTM 151
HTM 163
30
45
2
3
HTM 258
45
3
HTM 235
45
3
HTM 250
45
3
HTM 262
HTM 226
HTM 227
HTM 259
45
45
45
300
3
3
3
3
34
General Education Courses
Fundamentals of Communication
First Aid
Safety & Sanitation
Applied Information Technology (Lab)
Quality Customer Care
Self Enhancement Series
Cultural Diversity (Lab)
Spanish 1
(Pre-requisite for HL 211)
Hospitality Accounting 1
(Pre-requisite for HTM 259 and BC 223)
Business Mathematics
Spanish 2
Health & Fitness (Lab)
Basic Project Management
(Pre-requisite for HTM 259)
Hospitality Law & Insurance
Hospitality & Tourism Marketing
(Pre-requisite for HTM 259)
Hospitality Accounting 2
Introduction to Economics
Small Business Entrepreneurship
Statistics
Human Resources Management
for the Hospitality Industry
Industry Placement
Internal Industry Placement
External Industry Placement
Course
Codes
GE 003
GE 103a
GE 103d
GE 104c
GE 156
GE 200
GE 112
Contact
Hours
30
15
30
45
45
30
45
Credits
HL 111
30
2
BC 123
GE 102c
HL 211
GE 115
45
30
30
30
3
2
2
Pass/Fail
GE 259
BC 229
45
30
3
2
BC 222a
BC 223
BC 128
BC127
BC 16a
45
45
30
30
45
3
3
2
2
3
BC 224d
45
3
HTM 100
HTM 101
160
480
3
3
2
Pass/Fail
2
3
3
Pass/Fail
3
35
5.
SPORT TOURISM MANAGEMENT
The aims of the programme in Sport Tourism Management are to:
 Train students to develop the necessary skills to work in the sport tourism sector.
 Allow students to gain the knowledge applicable to work in the operations of the sport tourism
sector.
 Provide the environment for students to gain the practical experience needed to work in the
operations of the sport tourism sector.
Programme Title:
Title of Award:
Duration of Programme:
Total Number of Semesters:
Semester Categories:
Total Programme Credits:
Sport Tourism Management
Associate in Applied Science Degree
Two (2) year (Full Time)
Six (6) Semesters (Full Time)
Four (4) Teaching Semesters (Full Time)
Two (2) Industry Training Semesters (Full Time)
85 Credits
Related Courses:
Specialist Core Courses
Introduction to Hospitality & Tourism
(Pre-requisite for BC 22b)
Sport Nutrition
Front Office Operations 1
Sociology of Sports & Tourism
Concepts of Fitness & Wellness (Lab)
Contemporary Issues in Sport Tourism
Emergency Response
Sport Law
Sports & Recreational Management
(Pre-requisite for SRS 259)
Sports Facility Management
Introduction to Sport Psychology
Tour Packaging & Guiding (Lab)
Meetings & Events Management
Media Relations in Sports
Sport Tourism Project Analysis
General Education Courses
Fundamentals of Communication
First Aid
(Pre-requisite for SES 212)
Safety & Sanitation
Quality Customer Care
Course
Codes
Contact
Hours
Credits
HTM 152
HTM 200
HTM 153
SES 152
SES 270
SES 153
SES 212
SES 229
30
45
45
30
45
30
45
30
2
3
3
2
3
2
3
2
SES 250
SES 251
SES 281
HTM 227
HTM 226
SRS 431
SRS 259
45
45
45
45
45
45
300
3
3
3
3
3
3
3
Course
Codes
GE 003
Contact
Hours
30
Credits
GE 103a
GE 103d
GE 156
15
30
45
Pass/Fail
2
3
2
36
Self Enhancement Series
Spanish 1
(Pre-requisite for HL 211)
Hospitality Accounting 1
(Pre-requisite for SRS 259 and BC 223)
Business Mathematics
Applied Information Technology (Lab)
Spanish 2
Basic Project Management
(Pre-requisite for SRS 259)
Sport Tourism Marketing
(Pre-requisite for SRS 259)
Hospitality Accounting 2
Introduction to Economics
Small Business Entrepreneurship
Statistics
Human Resources Management
for the Hospitality Industry
Industry Placement
Internal Industry Placement
External Industry Placement
GE 200
30
Pass/Fail
HL 111
30
2
BC 123
GE 102c
GE 104c
HL 211
45
30
45
30
3
2
3
2
GE 259
45
3
BC 222b
BC 223
BC 128
BC127
BC 16a
45
45
30
30
45
3
3
2
2
3
BC 224d
45
3
HTM 100
HTM 101
160
480
3
3
37
PROGRAMMES WITH OUTLINED LABS
PROGRAMME
Culinary Arts
Baking and Pastry Arts
Food and Beverage
Supervision
Events and Conference
Management
Front Office and Travel
Agency Operations
Culinary Management
COURSE CODE
LAB
HTM 11b
HTM 13b
HTM 12b
HTM 14b
GE 104c
GE 115
Culinary Arts 1
Baking 1
Culinary Arts 2
Baking 2
Applied Information Technology
Health & Fitness
HTM 15b
HTM 26b
HTM 16b
HTM 162
GE 104c
GE 115
Patisserie 1
Confectionery Arts & Special Occasion
Cakes
Patisserie 2
Pastry Shop Management
Applied Information Technology
Health & Fitness
HTM 40b
HTM 143
HTM 11b
HTM 42b
HTM 243
GE 104c
GE 115
Food & Beverage Service 1
Bar Service
Culinary Arts 1
Food & Beverage Service 2
Wine Education
Applied Information Technology
Health & Fitness
HTM 40b
GE 104c
GE 115
GE 112
Food & Beverage Service 1
Applied Information Technology
Health & Fitness
Cultural Diversity
HTM 164
GE 104c
GE 115
GE 112
Travel Agency Operations
Applied Information Technology
Health & Fitness
Cultural Diversity
HTM 11b
HTM 13b
HTM 12b
HTM 14b
HTM 216
HTM 217
HTM 40b
Culinary Arts 1
Baking 1
Culinary Arts 2
Baking 2
Classical/Nouvelle Cuisine
International Cuisine
Food & Beverage Service 1
38
HTM 230
GE 104c
GE 115
Garde Manger
Applied Information Technology
Health & Fitness
HTM 40b
HTM 143
HTM 11b
HTM 42b
HTM 243
GE 104c
GE 115
Food & Beverage Service 1
Bar Service
Culinary Arts 1
Food & Beverage Service 2
Wine Education
Applied Information Technology
Health & Fitness
Hospitality Management
HTM 40b
HTM 11b
HTM 143
GE 104c
GE 115
GE 112
Food & Beverage Service 1
Culinary Arts 1
Bar Service
Applied Information Technology
Health & Fitness
Cultural Diversity
Tourism Management
HTM 40b
GE 104c
GE 115
GE 112
HTM 227
HTM 235
HTM 259
Food & Beverage Service 1
Applied Information Technology
Health & Fitness
Cultural Diversity
Tour Packaging & Guiding
Resort Planning & Development
Tourism Project Analysis
Sport Tourism Management
SES 270
GE 104c
HTM 227
Concepts of Fitness & Wellness
Applied Information Technology
Tour Packaging & Guiding
Food and Beverage
Management
39
Course Descriptions
Course descriptions are subject to change and all courses may not appear in this listing. The following
courses are listed in alphanumeric order by course code. If a course that a student is looking for is not
shown, contact the Marketing and Customer Service Department. Please note, some courses are prerequisites, and failure to complete them may prevent a student from continuing with his/her chosen
programme (Pre-requisite – See: Academic Policies, 4. Pre-requisite Courses). Kindly consult the relevant
department, course Instructor or Programme Head for further details.
BC 16a - STATISTICS (3 credits, 45 hours)
In this introductory course, emphasis will be placed on the understanding of fundamental statistical
concepts and methods. Students will be provided with a sound initiation into the art and science of data
collection, the extraction of useful information from such data and the conveyance of that information to a
layperson.
BC 123 - HOSPITALITY ACCOUNTING 1 (3 credits, 45 hours)
This course introduces students to the characteristics of financial information systems in the hospitality and
tourism industry and accounting techniques used in various forms of business. It examines the five major
classifications of accounting, and demonstrates the use of the double-entry system of accounting.
BC 127 - SMALL BUSINESS ENTREPRENEURSHIP (2 credits, 30 hours)
This course is designed to introduce participants to basic components of small business management. It
will combine the ‘why do it’ with the ‘how to do it’ of effective small business management. In doing this, the
course will integrate all the functional areas of management.
BC 128- INTRODUCTION TO ECONOMICS (2 credits, 30 hours)
This course introduces students to the essential principles of economics. Selected aspects of microeconomic behaviour will be examined such as the theories of supply and demand and the behaviour of
individuals and firms in maximising their utility and profitability, respectively. Macro-economic concepts
such as the national income will also be considered in order to provide students with a broader appreciation
of the study of economics.
BC 222a- HOSPITALITY AND TOURISM MARKETING (3 credits, 45 hours)
This course provides an introduction to the principles, theories and practice of contemporary marketing in
the hospitality and tourism industry. It acquaints students with the application, analysis and evaluation of
these principles and theories used by management when planning, developing and implementing
successful marketing programmes.
BC 222b- SPORT TOURISM MARKETING (3 credits, 45 hours)
This course aims to offer students a wide understanding of the principles of marketing in the context of the
sport tourism sector. The emphasis will be on the application of modern marketing techniques to the
sporting/recreational tourism context; the compilation and analysis of marketing strategies; and, the part
played by these activities in the overall marketing planning process.
(Pre-requisite: HTM 152 Introduction to Hospitality and Tourism)
40
BC 223 - HOSPITALITY ACCOUNTING 2 (3 credits, 45 hours)
This course builds on the basic concepts and procedures covered in BC 123 - Hospitality Accounting 1
and introduces the concepts of revenues centres and expense areas. It explains how inventories are
handled, how fixed assets are used and accounted for and disposal of those assets in the organization.
Methods of inventory valuation are also covered.
(Pre-requisite: BC 123 Hospitality Accounting 1)
BC 224d - HUMAN RESOURCE MANAGEMENT FOR THE HOSPITALITY INDUSTRY (3 credits, 45 hours)
This course seeks to provide an opportunity for students to develop a conceptual understanding of the field
of human resource management; and, to acquire a range of knowledge and skill that will equip them to
understand and deal effectively with human resource management related issues in the workplace.
BC 229 - HOSPITALITY LAW AND INSURANCE (2 credits, 30 hours)
This course explores the fundamental laws and regulations applicable to the Hospitality Industry. It
acquaints the students with the rights and duties of the hotelier and restaurateur and the legal implications
of acts by the hotelier, employees, guests, and visitors so as to avoid situations that may give rise to
liability.
GE 003 - FUNDAMENTALS OF COMMUNICATION (2 credits, 30 hours)
This course introduces students to the contemporary strategies of successful written and oral
communication in business. Students practice selecting and organizing pertinent information. They learn
to express ideas clearly, develop sensitivity to audience and tone, and produce a message that is acted
upon.
GE 010 - CULINARY MATHEMATICS (2 credits, 30 hours)
This course will assist students in obtaining the mathematical knowledge and skill that they require for realworld applications within the kitchen environment. The course begins with basic mathematics principles and
progresses to concepts such as food costing and recipe conversion.
GE 102c - BUSINESS MATHEMETICS (2 credits, 30 hours)
This course aims to introduce students to basic mathematical concepts in a clear and concise manner.
They will become familiar with mathematical terminology and business applications and develop skills in
practical applications of arithmetic concepts.
GE 103a - FIRST AID (Pass/Fail, 15 hours)
The course will provide the requisite knowledge and skills to qualify for the Y.M.C.A. First Aid and C.P.R.
Certificate.
GE 103d - SAFETY AND SANITATION (2 credits, 30 hours)
This course covers the principles of food microbiology; important food-borne diseases; standards enforced
by regulatory agencies; and, applied measures for the prevention of food-borne diseases and other
microbiological problems. Emphasis is placed on Hazard Analysis Critical Control Points (HACCP) & Work
Place Hazardous Materials Information Systems (WHMIS).
41
GE 104c - APPLIED INFORMATION TECHNOLOGY (Lab) (3 credits, 45 hours)
This introductory course is designed to provide basic information about computer hardware, software, data
communications, operating systems, popular application packages and ethical issues. Hands-on lab
experience using the PC is provided in the course.
GE 106c - FRONT OFFICE CALCULATIONS (2 credits, 30 hours)
This course is designed to expose students to the accounting procedures associated with the functional
operation of a Front Office. Students will acquire knowledge of the fundamentals of front office accounting,
the role and operation of the night audit and the relationship of front office accounting to the checkout and
settlement procedure.
GE 108 - PUBLIC RELATIONS SKILLS (2 credits, 30 hours)
This course is designed to enable students to understand the principles of public relations and
communications concepts. This course will not only enable students to plan and execute public relations
programmes, but also to develop proficiency in making presentations to audiences.
GE 112 - CULTURAL DIVERSITY (Lab) (3 credits, 45 hours)
This course introduces students to the cultures and heritage of Trinidad and Tobago, as well as cultural
diversity of the Caribbean and the rest of the world. Both social and business cultures will be examined.
GE 115 - HEALTH AND FITNESS (Lab) (Pass/Fail, 30 hours)
This course provides students with a basic awareness of the risk factors relevant to a healthy lifestyle. The
components of fitness and the design of a fitness programme and basic nutrition will be addressed.
Additionally, students will be given the opportunity to participate in practical aerobic, strength and flexibility
activities.
GE 156 - QUALITY CUSTOMER CARE (3 credits, 45 hours)
This course focuses on developing the professional skills necessary to interact with customers. General
systems theory is used to investigate the concept of service excellence as a philosophical framework for
developing a service management strategy to ensure service quality.
GE 200 - SELF ENHANCEMENT SERIES (Pass/Fail, 30 hours)
The programme looks at various facets of self such as the inner self, the spiritual self and the physical self
and individual values and beliefs in an effort to allow each participant to develop a holistic understanding of
his/her identity. It also looks at work ethics and learning styles/skills with a view to assisting participants to
determine if their values are aligned with those of the industry and, if not, to determine how to take
corrective action.
GE259- BASIC PROJECT MANAGEMENT (3 credits, 45 hours)
This course focuses on how projects contribute to the strategic goals of the organization. Students learn
the value of utilizing appropriate project management processes; how to define the various aspects of a
project; how to build and maintain an appropriate project work plan and budget; how to proactively identify
and manage scope, issues and communication; and, to identify and manage project risks.
HL 111 - SPANISH 1 (2 credits, 30 hours)
This course is an introduction to the fundamentals of the Spanish language with practice in listening,
reading and writing for the hospitality and tourism industry. The course is based on a proficiency-based
42
curriculum programme, specifically designed for adolescent and adult learners whose main objective is to
gain oral proficiency level in Spanish and which will enable them to communicate effectively.
HL 211 - SPANISH 2 (2 credits, 30 hours)
This course expands on the fundamentals of the Spanish language taught in HL 111 - Spanish 1,
concentrating on the common situations of the students of the several programmes may encounter.
(Pre-requisite: HL 111 Spanish 1)
HTM 11a &11b - CULINARY ARTS I (Theory and Practical) (Lab) (5 credits, 120 hours)
This course introduces students to the basic theoretical and practical aspects of food preparation and
kitchen operations. Students will also gain knowledge of kitchen terminology, equipment and the basic
techniques of food preparation. Students practice basic culinary techniques and develop the required
working habits for employment in a food preparation establishment.
HTM 12a &12b - CULINARY ARTS 2 (Theory and Practical) (Lab) (5 credits, 120 hours)
This course enables students to apply the knowledge gained in HTM 11a &11b - Culinary Arts I. Students
practice advanced culinary techniques, building on their experience as they continue to develop the work
habits essential for the industry.
(Pre-requisite: HTM 11a Culinary Arts 1 Theory &11b Culinary Arts 1 Lab)
HTM 13a &13b - BAKING I (Theory and Practical) (Lab) (5 credits, 120 hours)
This course is designed to provide students with the basic theoretical and practical background in bread,
cakes and pastry making. Students will learn the various types of ingredients used in baking and their
functions. Students will also learn to recognize, use and care for small utensils and large equipment; and,
develop competence in the technical skills desired of a patisserie department.
HTM 14a &14b -BAKING 2(Theory and Practical) (Lab) (5 credits, 120 hours)
In this course students will continue their study of baking techniques taught in HTM 13a & 13b -Baking I.
Students will also be exposed to advanced techniques in baking and specialty desserts suitable for fine
dining and special occasions.
(Pre-requisite: HTM 13a Baking 1 Theory &13b Baking 1 Lab)
HTM 15a &15b -PATISSERIE 1(Theory and Practical) (Lab) (6.5 credits, 190 hours)
This course introduces students to the principles of baking as a science and an art. Students will be
exposed to both traditional and contemporary methods and techniques in baking and dessert making.
Emphasis will be placed on mastery of these skills along with professional development of the pastry chef.
HTM 16a &16b -PATISSERIE 11(Theory and Practical) (Lab) (5 credits, 120 hours)
This course improves students’ knowledge and skills in baking and dessert preparation. Fundamental
principles and concepts are expanded and students are exposed to a wide range of international pastry
items. Emphasis is placed on advanced baking techniques and decorating skills to produce a wide variety
of products.
(Pre-requisite: HTM 15a Patisserie 1 Theory &15b Patisserie 1 Lab)
HTM 26a &26b -CONFECTIONERY ARTS AND SPECIAL OCCASION CAKES (Theory and Practical) (Lab) (4.5
credits, 120 hours)
The course provides an introduction to preparation and decoration of display pieces, special occasion
cakes, seasonal cakes and classical and contemporary wedding cakes. Topics to be covered include
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chocolate, sugar and marzipan. Finishing techniques will include the use of moulds and templates; and the
‘mise-en-place’ of transporting and delivering special items.
HTM 40a &40b - FOOD AND BEVERAGE SERVICE I (Theory and Practical) (Lab) (5 credits, 120 hours)
This course is designed to introduce students to professional table service in full service restaurants,
develop positive guest relations, in ways that exceed customers’ expectations. The theoretical knowledge
gained will be applied in the practical dining room sessions of the co-requisite course HTM 40b. Students
completing this course will be equipped with the technical and interpersonal skills to perform in the food and
beverage industry.
HTM 42a &42b - FOOD AND BEVERAGE SERVICE II (Theory and Practical) (Lab) (5 credits, 120 hours)
This is an advanced course in restaurant management that focuses on the customers, operations and the
employees. This course will provide students with the knowledge, skills and abilities to manage a financially
successful restaurant in this most exciting and challenging industry.
(Pre-requisite: HTM 40a Food and Beverage Service 1 Theory &40b Food and Beverage Service 1 Lab)
HTM 100 -INTERNAL INTERNSHIP (Associate Degree) (3 credits, 160 hours)
This practicum in hospitality-related business is based on a minimum of four (4) weeks (40 hours per week)
work experience for students pursuing the Associate Degree programmes. This programme provides the
bridge between academic studies and practical experiential learning. Employers are asked to provide
evaluations to the Registrar, and students are required to submit a written report on their internship
experience. (Students must successfully complete all specialist courses in the semesters preceding the
internship period.) (See: Appendix D - Internship)
HTM 101 -EXTERNSHIP (Associate Degree) (3 credits, 480 hours)
This practicum in hospitality-related business is based on a minimum of twelve (12) weeks (40 hours per
week) work experience for students pursuing the Associate Degree programmes. This programme
provides the bridge between academic studies and practical experiential learning. Employers are asked to
provide evaluations to the Registrar, and students are required to submit a written report on their internship
experience. (Students must successfully complete all specialist courses in the semesters preceding the
internship period.) (See: Appendix D - Internship)
(Pre-requisite: HTM 100)
HTM 110 - NUTRITION (2 credits, 30 hours)
This course looks at the basic principles of nutrition and examines the chemical and physical changes that
occur during preparation, processing and storage of food products. The course will also give students
guidelines on healthy eating and how to read food labels.
HTM 120 - INTERNAL INTERNSHIP (Diploma) (1.5 credits, 120 hours)
The practicum in hospitality-related business is based on a minimum of three (3) weeks (40 hours per
week) work experience for students pursuing the Diploma programmes. This programme provides the
bridge between academic studies and practical experiential learning. Employers are asked to provide
evaluations to the Registrar and students are required to submit a written report on their internship
experience. (Students must successfully complete all specialist courses in the semesters preceding the
internship period.) (See: Appendix D - Internship)
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HTM 121 - EXTERNSHIP (Diploma) (1.5 credits, 200 hours)
The practicum in hospitality-related business is based on a minimum of five (5) weeks (40 hours per week)
work experience for students pursuing the Diploma programmes. This programme provides the bridge
between academic studies and practical experiential learning. Employers are asked to provide evaluations
to the Registrar and students are required to submit a written report on their internship experience.
(Students must successfully complete all specialist courses in the semesters preceding the internship
period.) (See: Appendix D - Internship)
(Pre-requisite: HTM 120)
HTM 126 - INTRODUCTION TO EVENTS AND CONFERENCE PLANNING (3 credits, 45 hours)
This course introduces students to the principles and concepts involved in planning and executing
successful meetings, expositions, events and conventions (MEEC) while providing a broad overview of the
industry. Events Management, a dynamic area of study that characterizes the nature of events as planned,
temporary, short-term and unique is a relatively new area of provision in hospitality education. Students will
experience the various needs for which events are planned e.g., business, cultural, marketing, social,
leisure and other needs and begin to consider the benefits that this course has to offer with respect to
future employment..
HTM 126a - EVENTS AND CONFERENCE PLANNING 2 (3 credits, 45 hours)
This course will provide students with a comprehensive overview of the process required for planning,
managing and executing successful meetings, expositions, events and conferences. Building on Events
and Conference Management Planning 1, the temporary nature of events means that specific expertise is
required to manage organizations that supply, coordinate and deliver expertly planned creative experiences
for clients. Students will be forced to ask and answer critical questions about the event industry as they
contemplate their place in the industry following graduation..
HTM 131 - MENU PLANNING AND MERCHANDISING (3 credits, 45 hours)
This course emphasizes the importance of proper menu planning to a food service operation. Students will
be taught all the factors to be considered when planning various types of menus e.g. nutritional
requirements, variety and balance, limitations, pricing, and the menu as a merchandising tool for the
operation.
HTM 139 - OPERATIONS MANAGEMENT - PROJECT PLANNING AND EXECUTION(3 credits, 300 hours)
This course allows students undertaking the Diploma in Events and Conference Management the
opportunity to gain practical experience in managing the total operation of an event or conference type
function. Students may work individually or in teams to plan and execute an entire event or conference.
(Pre-requisite: HTM40a Food and Beverage Service 1 Theory &40b Food and Beverage Service 1 Lab, HTM
152 Introduction to Hospitality and Tourism and HTM 126 Introduction to Events and Conference Planning)
HTM 143- BAR SERVICE (Lab) (3 credits, 45 hours)
This course emphasizes the essentials of effective bar service for a food and beverage operation. Students
will be introduced to responsible alcohol beverage service with the importance of moderation being
underscored with regards the settings in which beer, wine and spirits are served. Students would be
exposed to professional bartending techniques, and the manner by which tools, equipment and glassware
are applied to the craft. The course guarantees the demonstration of professional mixology techniques and
the freedom of students to follow their instincts in the design of signature cocktails making them highly
marketable in the hospitality and tourism industry.
(Pre-requisite: Student must be eighteen (18) years of age on first class.)
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HTM 149 - TOURISM GEOGRAPHY (2 credits, 30 hours)
This course introduces students to the world of travel and tourism geography. It outlines the locations of the
various continents, oceans and seas as well as the climate and 24-hour clock and time zones throughout
the world. Students gain a basic understanding and knowledge of the locations of the various countries
throughout the world.
HTM 151 - ENVIRONMENTAL ISSUES (2 credits, 30 hours)
This course seeks to introduce students to the synergistic relationship that exists between environmental
management principles and the tourism industry. The course also attempts to prepare students to play an
active role in the environmental management decision-making process.
HTM 152 - INTRODUCTION TO HOSPITALITY AND TOURISM (3 credits, 45 hours)
This course presents a comprehensive overview of the related components of the hospitality and tourism
industry. It reviews the history, current issues, growth, development, trends and dynamics of the industry
from a global perspective. It is designed to introduce students to the career opportunities and challenges of
the industry.
HTM 153 - FRONT OFFICE OPERATIONS 1 (3 credits, 45 hours)
This course aims to give students a sound knowledge of the front office procedures by detailing the flow of
business through a hotel, from the reservations process to check out and settlement. Many aspects of front
office operations are covered in the course including the inter-departmental relationships, technological
advances and tools unique to the front office. The interpersonal skills needed to effectively handle a variety
of customer situations including guest complaints are also emphasized.
HTM 155 - ACCOMMODATIONS MANAGEMENT 1 (3 credits, 45 hours)
This course is designed to provide students with the theory and practice relative for proficiency in the
accommodation sector. Learners will focus on all aspects of the relationship between the rooms division
and other departments within the lodging operations.
(Pre-requisite:HTM 153 Front Office Operations 1)
HTM 157 - ROOMS DIVISION MANAGEMENT 1 (3 credits, 45 hours)
This course is designed to provide an introductory understanding of the essentials of managing the rooms
division and therefore examines the two basic management units: Front Office and Housekeeping
Operations.
HTM 162 - PASTRY SHOP MANAGEMENT (Lab)(3 credits, 90 hours)
This course covers the preparation and service of hot and cold desserts with a focus on individual, ‘à la
minute’ desserts preparation. Students will learn station organization, timing and service coordination for
restaurant functions and dessert production for banquets.
(Pre-requisite: HTM 15b Patisserie 1 Lab)
HTM 163 - CARIBBEAN TRAVEL AND TOURISM (3 credits, 45 hours)
This course is designed to familiarize students with the broad and complex picture of the Caribbean tourism
industry and to provide a framework for examining the historical development and the present structure of
the industry. The course focuses on understanding the problems and opportunities peculiar to tourism and
the region. Students will examine the significance of tourism to the Caribbean, its impact on the region’s
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balance of payments, and the role it has played in the overall economic, social and cultural development of
the region.
(Pre-requisite: HTM 152 Introduction to Hospitality and Tourism)
HTM 164 - TRAVEL AGENCY OPERATIONS (Lab) (3 credits, 45 hours)
The course outlines the concept and scope of a travel agency and aims to provide students with a basic
knowledge of the principles, procedures and theories of operations within a travel agency. The relationship
between the travel agency and the various components within the travel industry are also explored.
(Pre-requisite: HTM149 Tourism Geography)
HTM 200 - SPORT NUTRITION (3 credits, 45 hours)
This course offers a study of the nutritional needs of the athlete and active persons. The course includes
the fat, carbohydrate, protein, vitamin, mineral and water needs of the active person; energy metabolism;
food and fluid intake prior to, during and after exercise; nutritional management of anemia and diabetes;
and, nutrient needs of both young and ageing athletes.
HTM 202 - FACILITIES MAINTENANCE AND GUEST SECURITY (2 credits, 30 hours)
This course aims to equip students with an understanding of the skills required by hospitality managers in
managing and protecting the physical facilities of a hotel or restaurant. Issues of pest control, security,
parking, and general cleaning and upkeep of indoor and outdoor areas of the property with emphasis on
equipment, personnel and modern innovations are examined.
HTM 210 - PURCHASING AND COST CONTROL (3 credits, 45 hours)
This course examines the procedures that facilitate the effective purchasing of food and beverages,
materials and equipment for a food service establishment. The course also looks at the complete
purchasing cycle of a restaurant and the process of controlling labour and food costs for increased
profitability.
HTM216 - CLASSICAL/NOUVELLE CUISINE (Lab) (3 credits, 120 contact hours)
‘Nouvelle cuisine’ (French for ‘new cuisine’) introduces students to an approach to cooking and food
presentation that calls for lighter, more delicate dishes, with a higher importance on presentation. It
exposes students to simplicity and elegance in creating dishes and food presentation and visual appeal
which are paramount in nouvelle cuisine. Herbs and spices are used extensively, and sauces and stocks
are much lighter with dishes having a distinctive taste - combining flavours instead of overruling them.
HTM 217 - INTERNATIONAL CUISINE (Lab) (3 credits, 120 lab hours)
This course introduces students to global foods and cooking styles. The course is designed to expose
students to the cultural habits that influence the cuisine of a country/society. It also gives students the
opportunity to be innovative in their menu production and in creating an international dining experience.
(Pre-requisites: HTM 12b Culinary Arts 2 Lab, HTM 131 Menu Planning and Merchandising, HTM 210
Purchasing and Cost Control, HTM 216 Classical/Nouvelle Cuisine and HTM 236 Kitchen Management)
HTM225 - RESTAURANT OPERATIONS (3credits, 120 hours)
This course is designed to provide students with practical understanding of restaurant operations from a
control viewpoint by requiring Food and Beverage Management 2students to work with the Culinary
Management 2students doing HTM 217 -International Cuisine to plan and execute a profitable food and
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beverage function. Human relations skills, supervisory techniques, accounting techniques are some of the
skills that will be required. Students are also required to participate in Institute functions.
(Pre-requisites: BC 223 Hospitality Accounting 2, BC 224d Human Resource Management for the Hospitality
Industry, HTM 42a Food and Beverage Service 2 Theory, HTM 42b Food and Beverage Service 2 Lab, HTM
226 Meetings and Events Management and HTM 244 Beverage Management)
HTM 226 - MEETINGS AND EVENTS MANAGEMENT (3 credits, 45 hours)
This course provides students with the strategies necessary to plan, manage and stage a successful
meeting or event. Students will gain knowledge of the appropriate management skills and techniques as it
relates to the planning, organizing and production of an event and understand the role and the relationship
of the major players in the meetings and events management industry.
HTM 227 - TOUR PACKAGING AND GUIDING (Lab) (3 credits, 45 hours)
The function and responsibility of the tour guide and the methods used to develop and market packages
and charters are examined in this course. Students will gain an understanding of the design of the
inclusive tour product; recognize the behaviours that relate to the purchase of tours; and, develop
interpersonal and communication skills for effective customer relations.
(Pre-requisite: HTM 258 Sustainable Tourism Development)
HTM 230 - GARDE MANGER (Lab) (3 credits, 120 lab hours)
This course is designed to develop in students the knowledge and skill of food art and presentation and
demonstrates how these can be used as a marketing tool. It enhances their manual dexterity skills to
create decorative works of art. Among the items students learn to prepare are: hot and cold hors
d'oeuvres; fruit and vegetable carvings; ‘chaud-froids’ and aspics; forcemeats and pâtés; and also, the
fundamentals of ice carving and butter sculpturing.
(Pre-requisites: HTM 12b Culinary Arts 2 Lab and HTM 14b Baking 2 Lab)
HTM 232 - EVENTS AND CONFERENCE SALES AND MARKETING (3 credits, 45hours)
This course will provide students with the fundamental principles necessary to research, design, plan,
coordinate, and evaluate an effective marketing strategy in order to successfully promote an event.
HTM 235 - RESORT PLANNING AND DEVELOPMENT (3 credits, 45 hours)
This course covers the basic concepts relating to the planning, development and management of a
destination resort. Students will be introduced to the economic, socio-cultural, and environmental
considerations in resort planning and development.
(Pre-requisite: HTM 151Environmental Issues and HTM 258 Sustainable Tourism)
HTM 236 - KITCHEN MANAGEMENT (2 credits, 30 hours)
This course provides students with the knowledge required to understand the financial and human resource
constraints that a food service and hospitality business must work with in order to be profitable.
HTM 239 - HOTEL OPERATIONS MANAGEMENT PROJECT (3 credits, 300 research hours)
The Hotel Operations Management Project is designed to allow students to apply their knowledge and
experience, gained through research, to recommend solutions to problems encountered in the operations
of the tourism industry and/or to find new ideas to improve the industry ensuring that the destination
maintains its share in the competitive market.
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(Pre-requisites: BC 222a Hospitality and Tourism Marketing, BC 223 Hospitality Accounting 2, BC 224d
Human Resource Management for the Hospitality Industry and HTM 250Facilities Layout and Design
Programme)
HTM 243 - WINE EDUCATION (Lab) (2 credits, 30 hours)
This course places emphasis on knowledge of the types and characteristics of wine. Topics include wine
regions of the world; types of wine grapes; varieties of wines; proper storage procedures; the techniques of
wine tasting; and, the proper service of wines.
HTM 244 - BEVERAGE MANAGEMENT (2 credits, 30 hours)
Beverage Management is an advanced course in bar and beverage operations management, which
focuses on efficient management of bar operations. Strategic planning is critical to all areas of beverage
operations. Students will learn how to strategically plan beverage operations in order to successfully
maximize the financial performance of a customer-driven beverage operation. They will also discover the
place of management responsibility in the effective management of beverage control systems.
(Pre-requisites: HTM 143 Bar Service)
HTM 250 - FACILITIES DESIGN AND LAYOUT PROGRAMMING (3 credits, 45 hours)
This course is designed to give an appreciation of the steps involved in the planning /design of a
hotel/hospitality facility. Students are taken through the principles of selection of the geographical region to
the actual layout and design of the facilities. Students also gain knowledge on planning design so as to
enable them to make effective decisions.
HTM 253 - FRONT OFFICE OPERATIONS II (3 credits, 45 hours)
This course builds on the HTM 153 - Front Office Operations 1 course and aims to provide students with
an understanding of the management functions of the hotel's front office. Students will gain the knowledge
and skills necessary to complete the reservation and registration process of the guest cycle and acquire a
working knowledge of the accounting fundamentals of the front office. The course also introduces a series
of practical exercises to enable students to become familiar with the technology of the front office.
(Pre-requisite: GE 106c Front Office Calculations and HTM 153 Front Office Operations 1)
HTM 257 -ROOMS DIVISION MANAGEMENT 2 (3 credits, 45 hours)
This course builds on the understanding of the rooms division obtained in HTM 157 - Rooms Division
Management 1 but focuses on the management aspect by looking at the planning, controlling, directing
and organizing of resources within the key departments to ensure the cleanliness; upkeep of the property;
and, the safety of staff and guest. Emphasis is placed on the inter-relationship between the front office,
housekeeping, reservations, maintenance and the other operational departments of the hotel including
security.
(Pre-requisite: HTM 157 Rooms Division Management 1)
HTM 258 - SUSTAINABLE TOURISM DEVELOPMENT (3 credits, 45 hours)
This course introduces students to the planning principles necessary for sustainable development of a
tourism destination. Emphasis is placed on issues relating to planning and the development of alternative
forms of tourism for national development.
(Pre-requisites: HTM 152 Introduction to Hospitality and Tourism)
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HTM 259 - TOURISM PROJECT ANALYSIS (3 credits, 300 hours)
This course is designed to give students an understanding of how tourism destinations are developed,
enhanced and maintained. Focus will be on planning, designing, developing, and financing of site,
attraction or any other tourism related activity.
(Pre-requisites: BC 123 Hospitality Accounting 1, BC222a Hospitality and Tourism Marketing, GE 259 Basic
Project Management, HTM 151 Environmental Issues, HTM 235 Resort Planning and Development, HTM 250
Facilities Layout and Design Programme, HTM 258 Sustainable Tourism Development and HTM 262 Tourism
Planning and Policy Making)
HTM 262 - TOURISM PLANNING AND POLICY MAKING (3 credits, 45 hours)
This course instructs students in the key elements of strategic tourism planning and policy-making for a
destination. Students will explore various approaches to tourism planning including those used in small
island states. Issues relating to tourism policy formulation will also be examined.
(Pre-requisites: HTM 151Environmental Issues and HTM 258 Sustainable Tourism Development)
SES 152 - SOCIOLOGY OF SPORTS AND TOURISM (2 credits, 30 hours)
This course introduces students to sport as a social phenomenon and on the social structures, patterns,
and organizations of groups engaged in sport. Topics to be discussed include sport and socialization; sport
and social stratification; sport subcultures; the political economy of sport; sport and deviance; sport, the
body and the emotions; sport violence; sport politics and national identity; sport and globalization. The
impacts of tourism on these are also looked at.
SES 153 - CONTEMPORARY ISSUES IN SPORT TOURISM (2 credits, 30 hours)
This module provides students with information on key trends and influences on the various sectors of sport
tourism. The module will critically analyze contemporary issues and evaluate their implications for sport
tourism management and provision; these issues include equity issues in access to, and participation in,
different forms of sport tourism; trends in sport tourism participation and the sustainability of sport tourism
activities.
SES 212 - EMERGENCY RESPONSE (3 credits, 45 hours)
This course allows students to acquire knowledge and practical skills to make appropriate decisions about
the care needed in case of emergency. Among the principles covered in the course are those relating to
oxygen administration; prevention of disease transmission; water safety; evacuation procedures; crowd
control/fire prevention; and, occupational hazard, health and safety.
(Pre-requisite: GE 103a First Aid)
SES 229 - SPORT LAW (2 credits, 30 hours)
This course provides students with knowledge of the most common legal problems participants and sports
administrators encounter both on and off the playing field. Topics such as contractual relations in sports;
the role of the agent in professional sports; labour law and professional sports; disciplinary proceedings in
sports; alternative dispute resolution in sports; legal aspects of sports injuries; liability regulation of drug use
in sports; and sport sponsorship constitutional issues are covered.
SES 250- SPORTS AND RECREATIONAL MANAGEMENT (3 credits, 45 hours)
This course gives students an understanding of the various principles and aspects of Sports and
Recreational Management. The course focuses on the disciplinary foundations of sports and physical
activity; theoretical and applied foundations of organization and management; opportunities available in the
sports industry; and, professional preparation and development.
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SES 251 - SPORTS FACILITY MANAGEMENT (3 credits, 45 hours)
The course covers sporting facility management and planning; sporting facility operation and maintenance;
programming and scheduling; risk management; equipment management; and, auxiliary areas
management. After completion of this course, candidates should be able to provide input into the design
phase of a sporting facility; create a risk-free environment in a sporting facility; manage human resources of
a sporting facility; and, facilitate operational management of such a facility.
SRS 259 - SPORT TOURISM PROJECT ANALYSIS (3 credits, 300 hours)
This course is designed to provide students with an opportunity to effectively undertake the planning and
development of a master plan for a sport tourism initiative. This initiative may take the form of the staging of
a major sport tourism event or the conceptualization and operation of a sporting facility. Students will be
required to draw upon the wide range of knowledge and skills developed throughout the programme.
(Pre-requisites: SES 250 Sport and Recreational Management, GE 259 Basic Project Management, BC 222b
Sport Tourism Marketing and BC 123 Hospitality Accounting 1)
SES 270 - CONCEPTS OF FITNESS AND WELLNESS (Lab) (3 credits, 45 hours)
This course introduces students to the impact of diet, exercise, stress management, health and other areas
of total wellness on the quality of life. Students also gain hands on experiences and exposure on the use of
computer analysis in fitness assessment.
SES 281 - INTRODUCTION TO SPORT PSYCHOLOGY (3 credits, 45 hours)
This course provides a survey of the general principles underlying human behaviour including the
psychology of competition; personality structure of athletes; motivation, aggression, stress, anxiety; and,
psychological skills training.
SRS 431 - MEDIA RELATIONS IN SPORT (3 credits, 45 hours)
This course provides students with a basic knowledge and understanding of media relations in sport. The
course takes students through a study of amateur and professional sport and places emphasis on building
and managing an effective media relations programme with the various media.
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ADMISSION REQUIREMENTS
Associate Degree (2 years)
1. Five (5) GCE/CXC Ordinary Level (English and Mathematics compulsory).
OR
OR
1. Four (4) GCE/CXC Ordinary Levels (English and Mathematics compulsory); and, at least
2. 1 year’s experience in the Hospitality Industry.
1. At least five (5) year’s experience in the Hospitality and Tourism Industry; and,
2. Successful completion of TTHTI’s Pre-Qualifying Programme.
Diploma (1 year)
1. Three GCE/CXC Ordinary Level (English and Math compulsory); and/or,
2. Successful completion of TTHTI’s Pre-Qualifying Programme.
OR
1. Craft Level Certificate;
2. At least 1 year’s experience in the Industry; and,
3. Successful completion of TTHTI’s Pre-Qualifying Programme.
Certificate Programme (3-6 months)
1. English atGCE/CXC Ordinary Level grade III and above (after 1998).
NOTE:

Applicants without the compulsory English and Mathematics will be required to complete the
TTHTI’s Pre-Qualifying Programme.

All prospective students are subject to an interview by panel at TTHTI.

NON-ENGLISH SPEAKERS should have one of the following qualifications:
o ESL (English as a Second Language) Certificate;
o TOEFL (Test of English as a Foreign Language) Certificate; or,
o Attended a registered local Language Institution for three (3) months prior to admission.
ALL PROSPECTIVE STUDENTS ARE SUBJECT TO AN INTERVIEW BY A PANEL AT TTHTI
Tuition Fees (see Appendix A)
52
Academic Policies and Procedures
In order to demonstrate TTHTI’s adherence to the fundamental values of intellectual freedom and honesty,
all members of the Academic Community must exhibit integrity in their teaching, learning, research,
evaluation, and personal behaviour. The Academic Division of TTHTI has a Code of Conduct which
applies to the academic activities, both on and off campus, for all students enrolled in courses at the
Institute. It is the responsibility of the students to familiarize themselves with these policies and
procedures.
TTHTI STUDENT REGULATIONS AND CODE OF CONDUCT
TTHTI students are at all times expected to conduct themselves in a professional and respectful manner
reflective of the Institute’s Vision, Mission and Quality Policy. In this regard, the students must adhere to
the Institute’s Code of Conduct.
1.
ACADEMIC SCHEDULE
Students are to take note of the dates and activities outlined in the Academic Schedule which is
distributed at the beginning of each semester (See: Appendix B - Academic Schedule/Calendar).
2.
ACADEMIC STANDING
Academic Standing is a statement of a student’s overall academic performance. The criteria for
Academic Standing are the same for all programmes offered at TTHTI. To complete Certificate,
Diploma and Degree programmes, students are required to meet specific academic standards. A
minimum Grade Point Average (GPA) of 2.00 –‘C’ is necessary to remain in good academic
standing. Students will receive written notification if they do not maintain the minimum GPA.
Students’ Academic Standing will be determined at the end of each semester in which they
enrolled and are graded for courses.
Levels of Academic Standing at TTHTI
i.
Clear
Students will get a CLEAR Standing if:
 They have a cumulative GPA of at least 2.00; and,
 They have passed all their courses.
A CLEAR Standing means the student can go on with their programme without
any restrictions except for the normal pre-requisite requirements.
ii.
Warning
Students will be given a WARNING Standing if they have:
 A cumulative GPA of 1.99 with no failed grades, OR
 Failed three (3) courses in any semester.
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Students on a Warning Standing will receive a Warning Letter from the Office of
the Registrar. A Warning means the student may go on with their programme
without restriction, but they must talk to the Registrar/Programme Head about how
to clear their standing before enrolling next term. Students must improve their
overall performance to a Clear in the next term or they will be placed on
PROBATION.
iii.
Probationary
Students will be placed on PROBATIONARY Standing if they have:
 Failed a core course for a second time; OR,
 A second semester in a row with WARNING Standing; OR,
 Been re-instated after Suspension.
Students on Probationary Standing must meet regularly with their Programme
Head or the Registrar to discuss their progress. Students on academic probation
will not be permitted to register for more than twelve (12) credits during a semester
and must obtain the approval of the Registrar prior to registering. Students can
keep on following their study plan so long as they get a GPA of 2.00 each term
and do not fail any courses. Remember students must have that cumulative GPA
of 2.00 to graduate!
iv.
Suspended
Students will receive a SUSPENDED Standing if they:
 Fail to earn a cumulative GPA of 2.00 in the subsequent semester after which
they were placed on probation; OR,
 Have a cumulative GPA of less than 1.00; OR,
 Have three or more failed core courses; OR,
 Have not completed their programme within the maximum time allowed; OR,
 For Academic Misconduct.
Students on Suspended Standing will not be permitted to enroll for class for the
next semester. If they are placed on SUSPENSION, it is really a good idea to get
advice about what it means and what students might do next. They should discuss
the situation with the relevant Programme Head.
Students’ Programme Head may give permission in writing for students to enroll
for up to two courses during their term of SUSPENSION. Students may also be
expected to achieve a minimum level of performance to be considered for reinstatement. Students placed on Suspension for academic misconduct will not be
allowed to enroll for any courses.
v.
Dismissal
Students will be Dismissed from the Institute if:
 They have failed to achieve a cumulative GPA of 2.00 at the end of the
semester following academic suspension.
 There has been academic misconduct.
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vi.
Appealing Academic Standing
Students can appeal their academic standing by applying in writing to their
Programme Head. During the appeal a student will be allowed to enroll for
courses. However, if the appeal fails, course selection will be cancelled and fees
refunded.
vii.
Reinstatement to Programme
 Students may apply in writing for reinstatement into their original programmes
only after a minimum period of Suspension has been served. This minimum
period of Suspension may be one semester or a full academic year (or longer)
depending on the programme. Meeting the minimum conditions for
reinstatement does not guarantee reinstatement to a programme. Space
limitations and TTHTI’s commitments to new and continuing students (who are
in good Academic Standing) may mean that they, as suspended students,
have only modest chances for reinstatement to their original programmes,
regardless of what they achieve after suspension.

Students’ Programme Head may suggest that they complete up to two
courses in order to provide evidence of improved prospects for academic
success. These may be two specific courses or two courses from a list
suggested by the Programme Head. Advice will also be given to students on
the expected level of performance required in these courses. Unsatisfactory
performance will normally mean no opportunity for reinstatement. Normally the
designated courses will be taken after a minimum period of suspension has
been served. However, if students have the advance permission of their
programme representative to complete these courses during their period of
suspension and they are subsequently reinstated to their programmes, they
may have up to two single-term courses or the equivalent credited towards
their programme graduation requirements. The grades in these courses will
not be included in their programme GPA calculations.
viii.
How does a student apply for Re-instatement?
Application is made to the Students Services Department. Any such student will
be required to submit the completed form with the re-application fee.
ix.
What happens if a student is re-instated?
Students who are re-instated will be placed on PROBATIONARY Standing. They
will need to follow the study plan worked out with their Programme Head.
Remember that if students are re-instated after suspension and they fail to meet
the requirements of PROBATIONARY Standing, they will receive Dismissal
Standing. That means they cannot expect to be re-admitted into their
programmes.
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3.
PRE-REQUISITE COURSES
A pre-requisite course is a course for which students must have a passing grade in order to
continue the stipulated course as outlined in the Programme outline. For example:

4.
Culinary Arts 1 (Theory), HTM 11a, is a pre-requisite course to do the Culinary Arts 2 (Theory),
HTM 12a, course.
Where students are not successful at the pre-requisite course they will NOT be allowed to do
the follow-up course.
UPGRADING
Students may use the upgrading policy, in order to improve their GPA, a maximum of three (3)
times. The following policies shall apply to upgrading:
a. The student will be allowed to utilize the upgrading policy only for courses in which a
passing grade has been obtained.
b. The student must indicate in writing to the Registrar his/her desire to repeat a course with
the aim of upgrading.
c. In order for a course to be considered as an Upgrade and for an adjusted mark in the
GPA, the course (name and course code/number) must be the same and it must be
repeated at the Institute.
d. Only the grade received on the last repeat/upgrade will be used in the calculation of the
GPA.
e. Once a degree/diploma/certificate is awarded there will be no further opportunity for
upgrading.
f.
Students desiring to upgrade a course are required to pay a fee (See: Appendix A - Tuition
and Fees).
5.
REPEATED COURSES
Students may register for a course already taken in order to meet a pre-requisite requirement or in
order to improve their GPA.
A student who receives an ‘F’ for a course will receive no Quality Points, but the credits for the
course will be counted in the calculation of his/her GPA for that semester. When the course is
successfully repeated, only the most recent grade will be used in the calculation of his/her Quality
Point Average.
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6.
GRADING SYSTEM
The following outlines the standard grading system and the Quality Points for the requisite grades.
% Points
90 - 100
85 - 89
80 - 84
75 - 79
70 - 74
65 - 69
60 - 64
55 - 59
0 - 54
ASSOCIATE DEGREE PROGRAMMES
Notation
Grade
Excellent
A
Very Good
B+
Good
B
Satisfactory
C+
Average
C
Below Average
D+
Minimum Passing Grade
D
Supplemental Examination
XS
Fail
F
Quality Points
4.0
3.5
3.0
2.5
2.0
1.5
1.0
0.0
0.0
% Points
93 - 100
86 - 92
79 - 85
72 - 78
65 - 71
58 - 64
50 - 57
45 - 49
0 - 44
DIPLOMA PROGRAMMES
Notation
Grade
Excellent
A
Very Good
B+
Good
B
Satisfactory
C+
Average
C
Below Average
D+
Minimum Passing Grade
D
Supplemental Examination
XS
Fail
F
Quality Points
4.0
3.5
3.0
2.5
2.0
1.5
1.0
0.0
0.0
Quality Points
These are a determination of the numerical value of a given grade. The quality points awarded for
a particular course are calculated by multiplying the credits of a given course by the numerical
value of the grade that the student obtained in that course.
The following is an example of the calculation of the Quality Points:
Course
Statistics
Food & Beverage
QUALITY POINT CALCULATIONS
Credits
Grade
Numerical Value
of Grade
3
B
3
3
B+
3.5
Quality Points
3x3=9
3 x 3.5 = 10.5
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Cumulative Grade Point Average (GPA)
Using the example above for the calculation of the Quality Points the following is an example of the
calculation for the Cumulative GPA:
Total Quality Points
Total Credits
7.

19.5
6

GPA = 3.25
REQUIREMENTS FOR ADMISSION FROM ONE PROGRAMME TO ANOTHER
a.
b.
c.
d.
e.
A Module/Certificate Programme to a Diploma Programme at the TTHTI;
Diploma Programme to an Associate Degree Programme at the TTHTI;
A Diploma Programme to another Diploma Programme at the TTHTI;
An Associate Programme to another Associate Programme at the TTHTI;
An Associate Programme to a Diploma Programme at the TTHTI.
Any past and present student of the Institute desirous of moving from one Programme to another
must fulfill the following criteria:
i.
Final approval will be granted by his/her Programme Head on the recommendation
of two (2) Lecturers;
ii.
Attained a GPA of 2.5 or higher with no grades of ‘I’, ‘F’ or ‘F/A’;
iii.
Have completed the previous Programme.
Additionally in order to be exempted from any course at the advanced level, the student must have
attained no less than a Grade B in Specialist Core Course and no less than a Grade C in General
Education Course(See: Exemption Policy for any other requirements).
Requirements for non-credit awards:
Non-credit awards are often, but not exclusive to, ‘CERTIFICATES OF PARTICIPATION’. These
are given for short courses which can be of a general or specific nature. There are no prerequisites for a short course.
8.
EXEMPTION POLICY
Purpose
To grant exemptions to persons who may have completed an equivalent course at TTHTI or at
another accredited post secondary institution.
Scope
This procedure is applicable to the granting of exemptions at TTHTI.
Types of exemptions
 Administrative Exemptions: these are based on credits earned in an equivalent course taken
no more than five (5) years prior to entry at TTHTI.
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
Examinable Exemptions: these are based on demonstrating knowledge by taking an
examination set by TTHTI. These examinations must be taken by the second (2 nd) week of the
semester in which the student is scheduled to take the course.
Responsibilities
The Head, Academic Division, has overall responsibility for ensuring compliance with this
procedure.
Programme Heads and Lecturers of TTHTI have specific responsibility for ensuring compliance
with this procedure.
The Registrar of TTHTI has specific responsibility for ensuring compliance with this procedure.
Details of procedure
TTHTI is a Tertiary Level Institution, and the entry requirements for both Diploma & Associate
Degree are CXC/GCE Ordinary level passes. For the purposes of granting an administrative
exemption from a course the following will apply:

An exemption will only be granted where the course has been completed at a
registered/accredited post secondary institution.

CXC/GCE Ordinary level passes will not be used as the basis for an exemption for a course.

The following qualifications can be accepted for a course exemption:
o ‘A’ Level pass of A, B or C.
o Post-Secondary or other Tertiary Level Certification e.g. Associate Degree; Bachelor’s
Degree; Certificates of Achievement (Examinable course) for which the course must have
covered at least 30 contact hours.

The student must have achieved a grade B and above in the course.

Once an exemption has been approved, the student will be granted credits for the course. The
credits however will not be used in the calculation of ‘Quality Points’ and by extension will not
be included in the student’s TTHTI Grade Point Average.

Exemptions granted for one program of study can be used towards another programme of
study.

Exemptions from practical courses will be granted only if the prior course was done within the
past five (5) years.

An exemption from the Applied Information Technology course will only be approved upon the
successful completion of an Exemption Examination.

Students must complete the Request for Exemption Form available from the Student
Services Department.
59

The student must attach supporting documentation (transcripts, grade slips, course outlines,
etc) proving that he/she has successfully completed the specific course.

The exemption is recommended by the course instructor, for final approval by the Programme
Head.

A student must complete a minimum of 15 credits for the Diploma Programme and 30 credits
for the Associate Degree Programme at TTHTI in order to graduate.

The student should only be granted a maximum of three (3) exemptions per semester for Full
Time and a maximum of two (2) exemptions per semester for Part Time.

Extenuating circumstances would be reviewed and decided by the Academic Committee.

The Registrar and/or Assistant Registrar shall be the only authorized person(s) to
communicate final decisions on exemptions to applicants and such communication shall be in
writing. Copies of all documents will be placed in the students file.

Please note that an administrative Exemption Fee will be required. (See: Appendix A - Tuition
and Fees)

NO TUITION REFUNDS will be granted for exemptions.
Records
These forms will be kept permanently in the student’s file.
9.
LEAVE OF ABSENCE
Any student is permitted to apply for an extended leave of absence from a programme for medical,
financial or other personal reasons. Such leave, however, shall not exceed a period of one (1)
academic year or two (2) semesters. Only the Head, Academic Division, in consultation with the
Registrar and the Programme Head, can grant a Leave of Absence. Absences beyond one (1)
year would require the student to re-apply for admission.
10.
WITHDRAWAL
Withdrawal from Programme
Non-attendance of classes does not indicate a notice of withdrawal. As such, any student
who wishes to withdraw completely and officially from a programme must complete TTHTI’s official
‘Withdrawal Form’, present the original to the Registrar and keep a copy for himself/herself. If
he/she wishes to apply for a leave of absence, the student must indicate by a letter to the Registrar
his/her intention. Failure to do so will result in the student having to apply for re-entry into the
programme.
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Students must return their ID cards in order to obtain refund of their caution fees. No refund is
applicable after the deadline for withdrawals.
Withdrawal from Courses/Modules
To withdraw from any or all classes for any reason during the semester, a student must fill out the
official ‘Withdrawal Form’ from the Admissions and Registration Department. A student is
permitted to withdraw from a course/ module no later than the end of the second (2 nd) week of
classes(See: Appendix B - Academic Schedule/Calendar).Withdrawal requests after the stipulated
time will only be considered by the Registrar for extenuating circumstances. No student can
withdraw after a course has ended. The student will receive an automatic grade of ‘W’ if the
withdrawal was completed within the stipulated time frame. No notification of withdrawal after the
end of the second (2nd) week of classes constitutes an ‘F’ grade.
A student who withdraws from the Institute is entitled to apply for re-admission for any given
semester. He/she shall make an application through the regular admissions procedure.
Withdrawal Refund
In the event that a student has to withdraw from a course, a 100% refund of fees will apply once
the withdrawal takes place before the commencement of the programme. If withdrawal occurs
during the prescribed withdrawal period of the programme/course/module 25% of the fee will be
retained (See: Appendix B - Academic Schedule/Calendar). Students must return their I.D cards in
order to obtain the caution fee paid.
Any refund due will be issued within ten (10) working days after the date that the Institute’s
Withdrawal Form is completed and submitted to the Registrar.
Mandatory Withdrawal from the Institute
TTHTI reserves the right to demand a student’s withdrawal in any of the following instances if
he/she:
 Fails to remain in good academic standing as set out above.
 Is not conducting himself/herself in keeping with the standards of the Institute.
 Does not have satisfactory physical or mental health as supported by a medical report.
 Is not satisfactorily meeting his/her financial obligations.
11.
EXAMINATIONS
General Examinations Policies:
a.
All examinations shall be conducted by means of one or more of the following:
i.
Written Examinations
ii.
Oral Examinations
ii.
Practical Examinations
iii.
Coursework (which shall include written mid-semester tests, practical work,
essays, projects and other forms of coursework exercise as stipulated by the
course Lecturer/Instructor)
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b.
A student who is required to write a final examination must attempt this examination when
he/she is scheduled to do so. A student who fails to take a final examination for no valid or
approved reason will be deemed to have failed the course and will have to repeat the
course. The student’s grade slip shall read ‘Failed/Absent’ (F/A).
c.
Timetable publication and changes – This is the responsibility of the Registrar and
students will be notified of the date and time of examinations at least two (2) weeks before
examinations are due to begin. The examination timetable shall be posted on the relevant
notice boards and/or online on the student web-based system. It is the responsibility of
students to be aware of the date and time of examinations. The Registrar will not entertain
requests for make-up examinations if a student is absent because of a mix-up in date and
time of an examination.
d.
Course work/project – Late submission of course work/project will be subjected to a 2%
per day (or part thereof) deduction of the total percentage (%) gained. No course
work/project will be accepted after five (5) working days past the deadline. A student who
is unable to submit coursework/project due to illness or a verifiable emergency must
contact the Lecturer/Instructor no later than three (3) working days after the due date to
make new arrangements for the submission of the coursework/project. The verifiable
emergency must be stated in writing and a medical certificate must be tendered to support
the claim of illness. Each student submitting course work/project should sign a
register and receive a receipt from the Lecturer/Instructor as proof of having
submitted the course work/project.
e.
No extensions will be given for FINAL PROJECTS, except in the case of illness. In
cases where students suddenly fall ill and are not able to submit the project on the due
date, they will be given three (3 days after the due date (weekends included) to submit the
project along with their sick leave. They are to notify the Lecturer on the due date of this.
f.
A student in good financial standing, who has registered for an examination and fails to
take the examination for reasons of illness or a verifiable emergency, will be allowed to
take the examination at the next official sitting. The student who was absent from the
examination due to illness must tender a medical certificate in support of such claim. Both
the medical certificate and proof of an emergency must be submitted to the Registrar
within five (5) working days from the date the examination was scheduled.
g.
A student who has been debarred from an examination due to outstanding fees will be
allowed to write the examination at the next official sitting of the examination ONLY AFTER
ALL TUITION, LABORATORY, SUPPLEMENTAL AND ANY OTHER OUTSTANDING FEES
HAVE BEEN PAID. The student’s grade(s) in the examination(s) will be downgraded, and if
the student fails the examination he/she will be required to repeat the course.
h.
A student suffering from a disability, which may inhibit the completion of an examination in
the allotted time, may apply to the Registrar for extra time. A medical certificate shall be
required by the Registrar as proof of such disability. The Registrar shall determine the
quantum of extra time after consultation with the course Lecturer/Instructor and a
registered medical practitioner.
62
i.
Any student for reason of permanent or temporary incapacity requiring special
arrangements during examinations must apply to the Registrar. The arrangements desired
must be specific and the Registrar may require a medical certificate. The Registrar is also
responsible for informing the Examinations Committee and the examination’s Invigilator(s)
of the circumstances in which the examination shall be undertaken.
j.
Where a medically approved reason is advanced for perceived absence from an
examination and the student is applying for permission ‘not to write’ an examination, the
application must be made prior to the date of the examination.
k.
Loss of examination scripts or coursework/project -In cases where it is verified that a
candidate has written an examination or submitted coursework/project and the script
and/or coursework/project is deemed to have been lost prior to the declaration of the
results, the candidate shall be permitted one of the following options:
i.
Completing a substitute examination authorized by the Examinations Committee;
ii.
Writing the next scheduled examination for the course;
iii.
Accepting the recommendation of the Examinations Committee based on past
performance after consultation with the relevant Lecturer/Instructor.
l.
With reference to class attendance for laboratory classes, all courses with a lab fee are
considered to be practical classes and as such students are required to have 80% class
attendance in order to undertake practical examinations and/or final projects.
m.
All coursework mark(s) and the final examination are combined to determine the student’s
final semester mark and grade for each course.
n.
Final examinations results and grades shall not normally be communicated in advance of
publication to anyone except by the Registrar. The Registrar and Head, Academic Division
are permitted, in cases where it is considered necessary, to advise students of their
performance at examinations before the official pass lists are published.
o.
After the publication of the official pass list, in cases where an official grade query is
submitted, the Registrar is authorized to disclose final course marks, grades and points
to individual students.
Conduct of Written Examinations:
Final examinations are held at the end of each semester of the academic year. Only
students in good financial standing (i.e. have paid ALL outstanding fees) will be allowed to
write examinations unless the Registrar gives clearance otherwise.
All students writing examinations must submit to the following:
a.
Refer to the examination timetable and carefully note the time, date and venue of the
examination(s) for which they are registered. Any student who is absent from an
examination due to misreading of the timetable will be subjected to the normal penalties for
absence from an examination (See: General Examination Policies).
63
b.
Be attired in correct TTHTI uniform or professionally attired.
c.
Be seated at least fifteen (15) minutes before the scheduled start of all examinations. Any
student who is more than thirty (30) minutes late for the examination may be admitted to
the examination room based on circumstances surrounding the examination process.
Students arriving late will not be allowed extra time to complete the examination.
d.
Supply themselves with all writing instruments needed: pens, pencils, highlighters, erasers,
rulers, liquid paper/correction fluid etc. and, if prescribed by the course Lecturer/Instructor,
geometrical instruments and calculators. All calculators and pencil cases must be
inspected by the Invigilator before students enter the examination room.
e.
No books, paper, printed or written document (except in the case of an open book
examination) or pictures or any unauthorized aid or equipment are allowed in the
examination room. Writing paper will be provided for the examination.
f.
Switch off all electronic transmitting devices (cellular phones, pagers, electronic notebooks
and hand-held electronic devices) before entering the examination room and place it/them
together with all unauthorized material including bags or briefcases, folders and clipboards
at a designated place provided, before the start of each examination.
g.
Present student I.D. and sign the examination register presented by the Invigilator before
the start of the examination. A candidate who does not have his/her TTHTI student I.D.
will be NOT be permitted to sit the examination.
h.
Fill out the examination record slip received from the Invigilator and collect a copy of the
record slip (as proof of having completed the examination) after he/she has given up
his/her script.
i.
Where it becomes necessary for the student to leave the examination room temporarily
(before the completion of the examination) such student must receive prior approval from
the Invigilator who will arrange for the student to be escorted in and out of the room. All
examination material must be handed in until the student returns.
j.
Ensure that the correct question paper is received.
k.
Begin to write only after the Invigilator gives permission. Students must carefully note the
instructions given and follow them.
l.
Every examination booklet must bear the student’s identification (I.D) number (not his/her
name). The student must clearly fill out the information requested on the ‘Examination
Booklet’. In cases where students are examined electronically, the diskette/CD must also
bear the student’s identification (I.D) number on both the diskette/CD label and the
electronic information on the diskette/CD.
m.
Write the number of the question as given on the question paper very distinctly before each
answer.
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n.
In the examination room, students are entirely under the authority of the Invigilators.
Students must not defy the ruling of the Invigilator(s) in matters over which they have
jurisdiction.
o.
No student will be allowed to remain in the examination room or its vicinity after his/her
script has been given to the Invigilator.
p.
At the end of the allotted time, all students shall stop writing when instructed to do so by
the Chief Invigilator. No student must leave the examination room until an Invigilator has
collected his/her script(s) and has returned a copy of the examination record slip to the
student.
q.
Students are strictly warned against committing the following examination offences:
i.
Plagiarism which constitutes the unauthorized and/or unacknowledged use of
another person’s intellectual efforts or ideas and claiming such to be one’s own;
ii.
Copying from another student’s script or other work;
iii.
Communicating with or giving assistance to another candidate while an
examination is in progress;
iv.
Introducing into the examination room any unauthorized material which may
include sketches, drawings, written or printed material of any description or blank
paper. Any person found with such articles in his/her possession, whether or not
he/she is seen referring to them or using them in any way, shall be considered an
offender.
r.
For any of the above offences, the Chief Invigilator is required to complete a report
on the offence and have the candidate review the report. The candidate also has an
opportunity to give a written statement for submission to the examinations committee.
s.
Any student found committing one or more of the above offences will be liable to any of the
following penalties:
i.
Confiscation of any unauthorized material introduced by the student into the
examination room. The Institute shall retain such confiscated material;
ii.
The student’s examination work will be cancelled by the Institute;
iii.
Disqualification from the entire course examination;
iv.
Disqualification from the examination(s) of any other course(s) written in
that particular semester;
v.
Being debarred from entering the Institute for a period of up to three (3)
years.
Reporting of Examination Results:
a.
Examination results shall be posted on the Student Portal Online at least one (1) month
following the completion of final examinations. Students are responsible for checking their
results and if there is a query, they are required to submit same within the stipulated
timeframe (See: Review of Examinations Results).
b.
The examination results for students with outstanding library books will be withheld.
Upon the return of the outstanding book(s) and settlement of penalties, the student will
65
receive a ‘Release Form’ from the librarian. This form must be presented to the Registrar
before the student’s results can be released.
Review of Examinations Results:
A student who is dissatisfied with any one of his/her examination results and requests a review of
such examination results must comply with the following:
a.
Make payment for the Grade Query and submit a completed ‘Grade Query Form’ no later
than five (5) working days after the results have been posted on the Student Portal
Online. Grade Query Forms are available from the Student Services Department and once
completed must be submitted back to the Student Services Department along with receipt
of payment for the query, where the query will be sent to the Admissions and Registration
department for processing.
b.
Every effort will be made to resolve the query within ten (10) working days after the
deadline date for querying grades. Students will be notified of the results of the query by
the Admissions and Registration department. The results of the query will be discussed
with the student who will then be required to sign the requisite form.
c.
A student who requests that his/her script be marked by a new examiner will be subject to
a fee (See: Appendix A - Tuition and Fees) which must be paid before this request is to be
granted. A student requesting a re-mark can expect to receive a response to the query
within one (1) month after the query has been lodged.
d.
If the re-marking of a student’s examination script by the new marker results in a higher
grade than previously recorded, the fee paid by the student shall be refunded. In instances
where there is no change to the grade, or where the grade is marked down, no refund will
be given.
e.
Where a new mark is awarded, it shall be regarded as the mark for the final examination.
The examiner may also be expected to submit a written report to the Registrar.
f.
The Registrar will be responsible for informing the student of the result of the re-marking.
Supplemental Examinations:
A student who is required to write a supplemental examination MUST attempt this
examination when he/she is scheduled to do so. A student who fails to take a supplemental
examination for no valid or approved reason will be deemed to have failed the course and
will have to repeat the course. The student’s grade slip shall read ‘Failed/Absent’ (F/A).
The following are the policies pertaining to supplemental examinations:
a.
Only those students who have attempted the relevant end-of-semester examinations are
eligible to undertake supplemental examinations. Students who do not attempt the end-ofsemester examinations will not be allowed to take the supplemental examination at the
next sitting. Any deviations from these provisions will be considered only in the event of
66
absence due to medically proven reasons or in the case of extreme emergency, but each
case will be considered on its own merit.
b.
Supplemental examinations are allowed only if:
i.
Marks attained for the Associate Degree Programme’s courses are within the 55 –
59 % range;
ii.
Marks attained for the Diploma Programme’s courses are within the 45 – 49%
range.
c.
Supplemental examinations will carry the weighting of the final examination and the mark
received will NOT be the only mark considered when determining the final course grade.
All other marks received for previous coursework will be combined with the supplemental
mark.
d.
Fulltime students are allowed no more than three (3) supplemental privileges in any given
semester. All other courses have to be repeated.
Part time students are allowed no more than two (2) supplemental privileges in any given
semester. All other courses have to be repeated.
e.
Supplemental examination grades are downgraded by one letter grade e.g. if the grade
on the paper is ‘C+’, the recorded grade will be a ‘C’.
f.
Where a student has queried a course, in which he/she has been granted a supplemental
privilege and has not had his/her query resolved before the scheduled supplemental
examination, the student must write the supplemental examination pending the outcome of
the query. If the query results in a passing grade, the supplemental fee paid by the student
shall be refunded. If however the student did not write the supplemental and the result of
the query remains unchanged then the student will have missed his/her chance at the
supplemental examination and will have to repeat the course(See: ‘Review of Examinations
Results’).
g.
The dates for supplemental examinations are indicated on the Academic Calendar. The
Registrar however reserves the rights to amend the dates for this and ALL
examinations.
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Symbols found on Transcripts and Grade Slips
SYMBOLS
F
F/A
Failed/Absent. A grade awarded to a student who fails to take an examination for no valid
or approved reason.
I
Incomplete is a grade that is normally assigned if a student has satisfactorily completed most, but
not all, courses requirements due to extenuating circumstances. Any ‘Incomplete’ grade must be
made up prior to the end of the subsequent semester or the ‘I’ grade is changed to ‘F’. It is the
responsibility of the student to submit a query form (See: General Examinations Policies)to the
Lecturer/Instructor or Programme Head for feedback.
W
X
P
CR
NR
12.
EXPLANATION
Fail. A student who receives an ‘F’ for a credit course will receive no Quality Points but will have the
credits counted in the computation of his/her GPA for that semester.
Withdrawn. This grade indicates that the student voluntarily withdrew from the course. A
withdrawal form should be submitted. This notification is indicated by a ‘W’ on the database.
No notification of withdrawal constitutes an ‘F’ grade.
This symbol denotes an Audit grade, which means that the course has not been taken for
credit. The tuition and fee charges for auditing a course are the same as those for taking the
course for credit, but auditing students are not evaluated and do not receive a grade.
Pass/Non Credit signifies a passing grade in a non-graded course. No credits are awarded.
Transfer Credit/Exemption Credits may be transferred from a previous institution to TTHTI.
For transcript purposes, transfer credits will be recorded in the semester in which the course
in question is scheduled. (See: Exemption Policy).
Grade Not Reported. This indicates that the Lecturer has not logged the grade with the
Admissions and Registration Office before the deadline for posting of grades.
INDUSTRY PLACEMENT
Industry placement provides the student with the opportunity to consolidate the skills and
techniques developed in the initial taught semesters of the programme, and to acquire a set of
experiences which can enrich the student’s life. The industry placement also provides opportunities
for students to develop their awareness of the realities of the ‘real world of work’, especially in their
ability to work with others. The placement period will provide a vehicle to enable students to begin
to formulate career objectives. (See: Appendix D - Internship)
13.
GRADUATION REQUIREMENTS
Both Associate in Applied Science Degree Programmes and Diploma Programmes consist of two
major components: Specialist Core courses, which account for approximately two thirds of the
required credits; and General Education courses, which account for one third. In order to graduate
from the Institute and receive an Associate in Applied Science Degree or a Diploma students must:
 Meet the minimum credit requirements stipulated for each programme.
 Have attained a minimum 2.0 G.P.A.
 Have successfully completed all courses under their programmes of study.
 Satisfy all financial requirements.
 Be in good standing with regard to discipline.
68

Have no outstanding library books, other borrowed items such as training materials or
utensils belonging to the Institute.
Requirements for non-credit awards
Non-credit awards are often, but are not exclusively ‘Certificates of Participation’ which are
normally given for short courses. These courses can be either of a general or specific nature.
Graduation with honours on the Executive Director’s List
Students who have achieved outstanding academic success for the duration of their programme
are commemorated on the Executive Director’s List. To achieve this award, the student must fulfil
the following criteria:
 Be a Full time student, earn a GPA of 3.5 or higher, with no grades of ‘I’ or ‘F’, and
complete at least fifteen (15) credits during an academic semester.
 Be a Part time student, earn a GPA of 3.5 or higher, with no grades of ‘I’ or ‘F’, and
complete at least nine (9) or more credits during an academic semester.
Refund of Caution Fee
Caution Fee refunds must be requested in writing addressed to the Student Services Manager. It
will be refunded ten (10) working days after the date of the Institute’s Graduation Ceremony
except where the student has withdrawn.
14.
PROFESSIONAL DRESS POLICY
Students who are enrolled at TTHTI are trained in a holistic manner to enter the workforce with
minimal adjustments. Therefore it would benefit students to treat every day as a work day
requiring that they dress in a professional manner.
Students of TTHTI are expected to project the image of the Institution both on and off campus.
With professionalism as their hallmark, TTHTI students/graduates will be the first to be selected by
industry partners for available opportunities.
The following are the rules pertaining to the dress code for all TTHTI students:FEMALE
ACCEPTABLE



NOT ACCEPTABLE
Official TTHTI Uniform Shirt –
neatly ironed


Full-length, loose fitting black dress
pants, worn on the waist
Knee-length, black dress skirt, worn
on the waist







Adjusted TTHTI Uniform Shirt
Unbuttoned TTHTI Uniform Shirt, revealing
inner blouse
Inner blouse with visible prints/patterns
Revealing necklines
Wrinkled clothing
Low-rise pants
Hipster pants
Tight fitting/stretch pants
Tight fitting skirts
69
ACCEPTABLE

Neatly ironed skirt/pants

Solid black dress shoes – peep toe
or closed toe (high heels optional)
Stockings (optional)







Hair should remain neutral in colour
Neatly-styled hair
Conservative make up, clear nail
polish
Modest, conservative jewellery
(necklaces, earrings, watches,
rings)
Headbands in the same colour as
hair
Head covers approved for religious
purposes
NOT ACCEPTABLE











Above the knee, mini-length skirts
Jeans of any colour
Capri-length pants
Short pants
Slippers/flip-flops
Backless shoes
Open toe shoes
Sandals
Sneakers
Unnatural hair colour e.g. pink, blue, green
Bright, flashy, excessive make up

Head covers other than those approved for
religious purposes
Hats, caps, hoods
Excessive, flashy jewellery
Visible body or facial piercings (other than
ears)
Multiple pairs of earrings in middle and
upper ear lobe.




MALE
ACCEPTABLE


Official TTHTI Uniform Shirt, neatly
ironed
Shirt tucked into pants

Full-length loose fitting, black dress
pants, worn on the waist, neatly
ironed

Solid black, closed toe, closed heel
dress shoes
Black socks
Hair must remain in neutral colour
Neat hairstyle
Clean shaven face or neatly
trimmed facial hair




NOT ACCEPTABLE














Adjusted TTHTI Uniform Shirt
Unbuttoned TTHTI Uniform Shirt, revealing
undershirt/vest
Shirt outside of pants
Undershirt/vest with visible prints/patterns
Wrinkled clothing
Low-rise/hipster pants
Tight fitting/stretch pants
Jeans of any colour
Capri-length pants
Short pants
Slippers/flip-flops
Sandals
Sneakers
Unnatural hair colour e.g. pink, blue, green
70
ACCEPTABLE



Modest, conservative jewellery
(necklace, watch)
Head covers approved for religious
purposes
Plain black dress belt
NOT ACCEPTABLE





Excessive, flashy jewellery
Earrings
Visible body or facial piercings
Head covers other than those approved for
religious purposes
Hats, caps, hoods
General Rules
a.
All students are to wear the stipulated TTHTI uniform whilst on campus.
b.
Uniforms are not to be altered.
c.
Laboratory uniforms are to be worn during the lab classes, i.e., the kitchen and dining
room.
d.
Dress and grooming will be clean and in keeping with sanitary and safety requirements.
e.
The Institute’s uniform must be worn at all times while in public or common areas of the
Institute.
f.
Pajamas, stocking caps, wave caps or ‘do-rags’, hair rollers and bedroom slippers shall not
be worn while in public or in common areas of the Institute.
g.
Females must not wear undergarments as shirts or shorts; dresses, shorts and skirts must
be worn at appropriate length and in consideration of the activities attending on campus
and/or representing the Institute; females must not wear low cut shirts or blouses which
overexpose.
h.
Students are not permitted to wear shorts not more than three (3) inches above the knees
except in the gym.
i.
Armhole and spaghetti strap tops are not permitted.
j.
Deeply cut sleeveless blouses for female or sleeveless vests for males are not permitted.
k.
Outfits displaying midriffs or exposed backs are not permitted.
l.
Flip-flops or slippers are not permitted to class or in the library.
m.
Attire must not display obscene, profane, lewd, illegal or offensive images or words.
n.
Male students are not allowed to wear earrings at the Institute or official business.
o.
Open toe sandals are not to be worn in the laboratory.
71
p.
Students must adhere to the stipulated office attire days for each programme.
q.
Management Day-Students must wear business attire to school on the day(s) assigned to
their programme. Students failing to do so will not be allowed into any of the classes for
the said day.
Non-compliance with the Institute’s Professional Dress Policy will result in the student being asked
to leave the classroom and the campus immediately. Repeated non-compliance will result in further
sanctions as stipulated in the Student Disciplinary Policy.
Guidelines for Culinary and Pastry Participation Classes
a.
Students are mandated to be attired in their complete chef uniforms for all kitchen practical
and preparatory sessions (See: The Chef Uniform).
b.
Students must be properly groomed. No facial hair is allowed. In cases where facial hair
must be maintained for medical/religious reasons documented evidence must be
presented to the Head of Culinary Department, one week prior to the commencement of
practical classes. In such cases a beard net is mandatory.
c.
For jewellery, make up and nail polish (See: Kitchen Dress Code Standards).
d.
Students must be equipped with a complete set of tools for all practical sessions for which
they are enrolled (See: Appendix C - Kitchen Utensil Listing).
e.
Students must ensure that their personal baggage and personal belongings are secured at
all times. TTHTI is not liable for any missing articles belonging to students.
f.
Students arriving five (5) minutes late for a kitchen practical class will not be allowed in the
kitchen. Such latecomers will be recorded as absent.
g.
Students are not allowed to eat or drink during practical sessions, except when prior
permission has been granted where it involves an integral part of the assignment.
h.
Students are not allowed in the kitchen area unless a Chef Lecturer is present.
i.
Students are not allowed to remove any piece of equipment from the kitchen without
permission from a Chef Lecturer.
j.
Students are required to conduct themselves in a professional manner at all times. Any
student caught engaging in rowdy or disrespectful behavior will be removed from the
kitchen immediately.
k.
Students are responsible for adhering to the safety and sanitation rules set by the Institute
for kitchen areas (See: Health and Safety Policy lodged in the Library).
72
l.
Students caught stealing or fighting face immediate suspension or expulsion from the
Institute.
m.
Students must obtain permission from their Chef Lecturer in order to leave the kitchen
during practical sessions.
n.
Visitors are not allowed in the kitchen area unless permitted by the Chef Lecturer.
o.
Students are mandated to assist with the clean up and maintenance of the work area at
end of the practical session. Floors of the kitchen are to be swept, scrubbed and mopped
and all equipment, dishes, stoves and countertops are to be scrubbed and cleaned daily
after use. Students who are unable to partake in these duties MUST present a Medical
Certificate from a registered specialist/medical practitioner stipulating the reason for the
circumstance. This must be done one week prior to the commencement of practical
classes.
p.
Students must ensure that all gas and electrical units are turned off before leaving the
kitchen.
q.
Students must possess a valid food badge for entry into the kitchen.
r.
Absolutely no cell phones are allowed in the kitchens or other practical sessions.
s.
Students found destroying the Institute’s equipment or tools will be fined a monetary sum.
t.
Theft is against the law. Students found stealing ingredients, tools or equipment from the
Institute may be liable to suspension or dismissal from the Institute.
The Chef Uniform
a.
The Institute-approved chef’s coat is:
 White, double breasted and with clear buttons only;
 Must have the Institute’s logo embroidered on the left chest area;
 Tailored to allow room for movement and shall be buttoned to the top button;
 Long enough to cover the buttocks;
 Long sleeves worn down and cuffed at the wrist.
b.
The chef’s pants are:
 Of black and white checked material;
 Tailored to be loose fitting and hemmed.
c.
Chef’s white half apron reaching four (4) inches below the student’s knee.
d.
Two (2) white, non patterned side towels.
73
e.
White neckerchief, triangular and folded to a strip to tie.
f.
Black leather top closed front shoes with grip and non skid rubber soles are acceptable
(absolutely no sneakers).
g.
Plain white or plain black socks ONLY.
h.
White fabric chef hat.
i.
Under the chef jacket students may wear plain white short sleeved undershirts with no
logos.
j.
ALL PARTS OF THE UNIFORM MUST BE CLEAN, PRESSED AND WORN IN ITS ENTIRETY
UNLESS STIPULATED BY A CHEF INSTRUCTOR.
Kitchen Dress Code Standards
Goal:
 To present a wholesome, healthy, natural appearance that is both attractive and clean and
meets the expectation of guests.
The Uniform:
 To be worn in its entirety for all practical and preparatory sessions.
Grooming:
 Each student must be carefully groomed.
Hair:

Hair must be kept off the face. If length is beyond the bottom of your collar it must be
neatly tied back and must not cover the ears. All facial hair (moustaches, sideburns, chins
and under neck area) MUST be clean shaven.
Hands:
 Hands and fingernails must be scrupulously clean. No nail polish may be worn. Fingernails
are to be trimmed and kept short.
Make-up:
 Should appear natural, not excessive.
Jewellery:
 Wrist watches and wedding bands ONLY.
74
Kitchen Utensils
For a listing of the relevant kitchen utensils required by students of the Culinary Arts 1, Baking &
Patisserie and Nouvelle Cuisine practical courses (See: Appendix C - Kitchen Utensil Listing).
FOOD AND BEVERAGE DEPARTMENT STUDENT GUIDELINES
Mission Statement of the Department
To create a learning environment, that will allow food and beverage students to develop the
requisite competencies, namely, knowledge, skills, attitudes and behaviours to excel in the field, at
the regional and international levels.
The following rules and regulations have been developed to ensure the safety of students whilst
performing duties in the training restaurant and bar. These rules also ensure that students develop,
and are inculcated in, the necessary professional standards in dress and behaviour which are
essential for success in the food and beverage sector of the hospitality industry.
CLASS ATTENDANCE
Instruction in the Food and Beverage Department consists of theoretical and practical training.
Students are expected to attend both theory and practical classes as per their individual course
outlines. In order to be eligible for final practical examinations students must have documented
attendance of eighty (80%) percent of practical sessions. Students who are absent from practical
classes are required to submit the necessary document such as an Absence Form (available from
Student Services) and a doctor’s certificate in the case of illness. Make-up examinations for
practical classes are the exception. An instructor after reviewing the reasons submitted by a
student for absence from an assessment or practical class may schedule a make-up examination
or practical at his/her discretion.
Theory and practical classes are held on the same day. A full day of dining room theory and
practical is approximately eight hours. Classes may continue beyond these eight hours since
practical classes are live simulations of restaurant training, and the necessary clean up of the
restaurant must be completed after guests have left. The major dining period at the Hilltop
Restaurant is lunch between 12 noon and 2 pm. However, students may occasionally be rostered
for breakfast service or dinner. Students will be notified of these special dining periods in advance
so that they can make the necessary personal travel arrangements.
STUDENT MEAL TIMES
Eating or drinking during theory and practical classes is not allowed. Students are given two break
periods, one fifteen (15) minutes break immediately after practical sessions and a half-hour break
thirty minutes before the restaurant is scheduled to open. Meals and beverages are not provided
and since the cafeteria lunch service coincides with the Hilltop Restaurant’s luncheon period
students are advised to bring their own meals.
75
PERSONAL BELONGINGS
Lockers are available and can be rented each semester. Students are encouraged to make use of
this facility since personal belongings such as books and bags are not allowed in the bar, store
room or still-room. Students leaving belongings in an unoccupied classroom do so at their own risk.
UNIFORMS

Pre-service uniform
Prior to opening the dining room for service, students must do the necessary pre-service
duties such as cleaning and preparation of restaurant and bar equipment. Students are
required to wear a white TTHTI Polo Shirt and their black dress trousers or skirt. Students
must come to theory class dressed in the pre-service uniform.
The dining room uniform consists of a pair of black trousers, a white long sleeved shirt, a
burgundy waistcoat and a black tie. Women have a choice of wearing black tailored
trousers or skirt. When wearing skirts the hemline must fall two inches below the knee, and
back slits be no more than five inches. Stockings matching the skin tone must always be
worn with skirts. Pants worn must be tailored and not be close fitting. Students are also
required to have a name badge which will be available from the Institute at a cost of
twenty-three dollars.

Shoes and Accessories
Males are required to wear a pair of black dress shoes with matching black socks and
black belt. Boots such as Timberland and suede shoes such as those made by Clarks are
not allowed. Females are required to wear shoes that cover the heel and toes, with heels
no more than two inches in height. All shoes worn must be fitted with non-skid soles and
heels to reduce the occurrence of slips and falls.
Dress and Grooming Standards Summary
 Uniform and Accessories
o Uniforms must be the official Hilltop Restaurant uniform and be clean and well
pressed.
o Only the unisex style TTHTI polo shirt is allowed in theory and pre- service sessions.
o Accessories such as shoes, belts, socks and stockings must conform to guidelines
stated above.
o Shoes must be clean and polished.

Makeup and Hairstyles
o Fingernails must be clean, free of nail polish and short in length – not extending
beyond finger tips.
o Men must have low cut hairstyles and be cleanly shaven, have trimmed moustaches
and NO beards. Ladies must have their hair kept back in a bun or a neatly braided
ponytail.

Jewellery
o Women are allowed to wear one pair of earrings on the lower lobe. Studs or hoops
approximately 1 – 1 ½ inches in diameter are allowed.
76
o One ring such as a wedding or engagement ring or school ring is also allowed for
males and females along with a wristwatch.
o Chunky or loud jewellery or decorative belt buckles are not acceptable.
o Nose rings, rings above the eyebrow and tongue rings are not allowed.
o Strongly scented perfumes and colognes may cause allergies among co-workers and
guests as well as be offensive to others and also affect the guests’ ability to enjoy their
meal. Should you decide to wear a perfume or cologne it should have a mild aroma.
o Make-up should be natural not excessive.

15.
General Guidelines
o Cell phones cannot be visible during restaurant service.
o Cell phones must be on silent during theory classes.
o Students must be mindful that practical sessions are formal classes and students who
decide to leave classes without prior permission from the Lecturer will be penalized.
o Obscene language in class is disrespectful to others and students engaging in this will
be put out of the class.
o Students are not allowed to take beverages from the bar. The beverages are for sale
and not staff refreshment.
o Any staff meal that may be provided in the restaurant must be eaten in the restaurant.
Students are not allowed to take disposable boxes from the restaurant’s stock.
o Theft of beverages from the bar and/or restaurant equipment is a serious issue and
students may be liable to suspension or dismissal.
ACCIDENTS AND INCIDENTS
At TTHTI we try to maintain a healthy and safe environment. Students are therefore urged to take
care while on campus. However, in the event of an accident or incident the following must be
done:
 All accidents and incidents resulting in injury must be reported immediately to the Student
Services Department.
 Students must ensure that they are registered on the Institute’s list of insured persons.
 Visits to doctors resulting from accident/incidents must be evidenced by appropriate
medical report or certificate and submitted to the Student Services Department.
16.
ATTENDANCE
Attendance at classes is important for the success of the students. Students are therefore
encouraged to attend all the classes outlined in their timetable. Students are to pay particular
attention to the following rules which apply to attending classes at TTHTI:
a.
Students are required to attend ALL classes as indicated in their respective programme
schedules.
b.
All courses that are subject to a lab fee are considered to be practical courses.
c.
All students are required to attend 80% of their practical classes indicated in their
respective programme schedules.
77
d.
e.
f.
g.
h.
i.
j.
17.
With reference to class attendance, individual Lecturers/Instructors may establish
attendance criteria, in classes where deemed necessary.
Students must strictly observe the instructions and guidelines for course work as issued by
the Lecturer/Instructor.
Any anticipated absence from classes should be made known in advance, in writing, to the
Programme Head who will in turn inform the Admissions and Registration Department.
The Lecturer/Instructor must be advised of any absences from classes due to illness or
any other cause. If you are absent from class you are to fill out an Absence Form,
available in the Student Services Department, and submit it to the Department Programme
Head for approval along with the evidence for reason for being absent (e.g., medical,
death certificate).
A medical certificate, supporting documents or verification must be substantiated by
students who are absent from class for more than two (2) consecutive days. Any waiver
of this requirement will be at the sole discretion of the Institute.
Where a student is unavoidably absent from assessments, and the Institute is duly notified
and established, all regulations being followed, arrangements will be made at the
convenience of the Institute to have such assessments re-scheduled or marks
redistributed from the Lecturer/Instructor.
Any student arriving fifteen (15) minutes after the start of class will be denied entry and/or
marked absent. In the case of a practical class a student will not be permitted in the class
five (5) minutes after the start of the class.
FINANCIAL RESPONSIBILITY
Students are personally responsible for paying the other fees related to the tuition, module fee,
dormitory fees, library fines, fees for services rendered, or costs incurred for damage to, or loss of
Institute’s property. Non-payment of fees/costs may result in the cancelling of the Offer of
Admission, withholding of grades, enrollment and/or graduation ineligibility, or any other action
deemed appropriate by the Institute. (TTHTI cannot be held responsible for debts incurred by
individual students or student organizations.)
Any refunds due to students will be issued ten (10) working days after the date that the Institute’s
Registrar is notified in writing.
18.
RELIGIOUS OBSERVANCE OBLIGATIONS OF STUDENT
TTHTI recognizes that a student's religious observance may require an absence from any required
course activity as scheduled in the Student’s Schedule or Academic Schedule (available and/or
distributed by the first day of class), or scheduled after the first day of class, or from a final
examination as announced later in the term. Final examinations may be scheduled seven days a
week. This policy provides a mechanism to address student religious observance requirements as
they relate to meeting these course requirements.
Student’s who fall under this rule must submit an official letter from the Head of the Religious
Organization to which he/she is attached to be eligible for consideration of the rescheduling of the
78
activity. Please note that the submission of this letter in itself does not guarantee the rescheduling
of the activity, but rather this will be taken into consideration in the context of the Institute's
constraints and resources.
19.
SOCIAL ETIQUETTE
At TTHTI students are expected to behave in a professional and hospitable manner. Students are
therefore required to carry themselves on and off campus using the following guidelines: Sit only on chairs, not on desks, tables, or staircases.
 Never act vulgarly, use indecent language, act aggressively or violently. This may result in
suspension or immediate expulsion from the Institute
 Be Honest. Never steal or cheat. Any student convicted of a criminal offence during
his/her tenure at the Institute shall be requested to withdraw from the Institute.
 Never disrespect any member of staff and your peers. Failure to comply will result in
immediate expulsion from the Institute.
 Place all garbage in the garbage bins provided.
 Emergency exits are only to be used in case of emergencies.
 CELL PHONES are to be TURNED OFF whilst in class.
20.
CAMPUS CLEANLINESS
Student shall not litter the premises or deface any of the Institute’s property. Any student found
guilty of willfully damaging, defacing or stealing the Institute’s property, shall be held liable for
replacement of such property and may be subjected to suspension or immediate expulsion.
21.
SMOKING ON CAMPUS
Smoking on campus is strictly PROHIBITED. If you wish to smoke you are to leave the compound
to do so (INCLUDING DORMITORIES).
22.
CONSUMPTION OF ALCOHOL
TTHTI has a liquor license permitting the sale and consumption of alcoholic beverages in
designated areas. Liquor, beer, or wine purchased at TTHTI under this license may be consumed
only in the designated areas of the Campus. Liquor, beer, or wine from any other source is not
allowed on TTHTI premises (INCLUDING DORMITORIES).
23.
NOTICE BOARDS
All Students (both full and part time) are strongly advised to regularly check the notice boards,
which are located throughout the Institute. Important information pertaining to examinations,
79
timetables, job/internship opportunities, class schedules, and other important events are placed on
the notice boards, e-boards and the e-learning site - Moodle.
24.
ACADEMIC MISCONDUCT
Academic misconduct is any offence that will have negative effects on the integrity of the learning
environment. These offences are UNACCEPTABLE. The following are examples of offences and
are not limited to the list outlined:
a.
Academic Dishonesty
Academic dishonesty is any deliberate attempt to gain advantage by deceiving faculty,
placement managers/coordinators, preceptors or other professionals who are mentoring
students, other students or the Institute’s administration. Academic dishonesty includes
but is not limited to the following offences:
i.
Plagiarism
Plagiarism is the claiming of words, ideas, artistry, drawing, images or data of
another person or source as if it were one’s own. The following are examples of
plagiarism: Copying another person’s work without appropriate referencing. This includes
information found on the Internet, unpublished materials, peers’ work, and any
other information which was not originally created by you.
 Presenting someone else’s work, opinions or theories as your own.
 Working collaboratively on an assignment, and then submitting it as if it was
created solely by you.
ii.
Cheating
 Obtaining, through theft, bribery, collusion or otherwise, access to
assessments or privileged information.
 Presenting falsified or fabricated material, including research results.
 Resubmitting altered test or examination work after it has already been
evaluated.
 Submitting someone else’s work as your own for an assessment.
 Consulting with another person or unauthorized materials outside of an
examination room during the examination period.
 Copying another person’s answer(s) to an examination or test question,
copying another person’s answers to individually assigned projects.
 Using materials or aids not expressly allowed by the instructor in an
examination or test.
iii.
Lab and Group Work
All areas of academic misconduct are also applicable to work done in labs and in
groups. The following applies to academic misconduct in labs and group work:
 One or more members of the group may be penalized.
 Lecturer/Instructor must determine which of the group members are involved.
The Lecturer/Instructor will meet as noted in Section 2j.
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

Only those students in the group who have committed academic misconduct
will be penalized.
The Lecturer/Instructor will determine an appropriate means of evaluating the
work of those students not involved in the misconduct on the assignment.
iv.
Misrepresentation of personal performance
 Submitting stolen or purchased assignments or research.
 Having someone impersonate you - either in person or electronically - in class,
in an examination or test, or in connection with any type of course assignment
or material; or, availing oneself of such impersonation. Both the impersonator
and the individual impersonated (if aware of the impersonation) are subject to
a penalty.
 Withholding records, academic transcripts or other academic documents,
 Submitting the same course work, research, or assignment for credit on more
than one occasion in two or more courses without the prior written permission
of the instructors in all the courses involved.
v.
Submission of false information
 Submitting altered, forged or falsified medical or other certificate or document
for academic consideration, or making false claims for such consideration.
 Submitting false statements, documents or claims in the Academic Appeals or
Student Discipline processes.
 Submitting false academic credentials to the Institute.
 Altering, in any way, documents issued by the Institute.
Lecturers/Instructors may include additional specific requirements in their course outlines
that are in keeping with this policy.
b.
Damaging or Tampering with the Scholarly Environment
This includes obstructing and/or interfering with the academic activities of others. This
involves altering the academic work of others in order to gain academic advantage.
Examples of this include tampering with experiments; and, damaging or altering artistic
and creative works such as drawings or films.
c.
Contributing to Academic Misconduct
This entails knowingly assisting someone to commit any form of academic misconduct and
is itself academic misconduct. This may include, but is not limited to:
 Offering, giving or selling essays or other assignments with the knowledge that these
works will be subsequently submitted for assessment.
 Allowing work to be copied during an examination, test or for other assignments.
d.
Unauthorized Copying or Use of Copyrighted Materials
This is failing to abide by the Copyright Act of Trinidad and Tobago.
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e.
Procurement
This involves the distribution or acceptance of examinations, laboratory results, or
confidential academic material without the expressed consent of the Lecturer/Instructor.
f.
Mutilation of Library Material
This includes the unapproved removal of books, and/or library materials to be privately
used; and/or, the defacement of the same.
g.
Penalties for Academic Misconduct
i.
Possible Penalties:
Students found committing any form of academic misconduct will be subjected to
one or more of the following penalties:
 A mark of zero on an assignment or any other form of evaluation.
 A grade of ‘F’ in a course.
 ‘Disciplinary Suspension’ Standing for a period of up to two years (students so
disciplined may apply to be reinstated to any programme after the specified
period and after meeting any specified conditions or demonstrating that
actions have been taken to change behaviours related to the suspension).
Disciplinary Suspension is not equivalent to Academic Suspension.
 Course work taken elsewhere during the period of Disciplinary Suspension will
NOT be credited towards GPA calculations, Academic Standing or graduation
requirements within a student’s programme.
 ‘Disciplinary Withdrawal’ Standing for a period of up to two years (students so
disciplined may NOT apply for reinstatement to the same programme but may
apply for admission to any other programme after the specified period and
after meeting specific conditions established by the Discipline Committee, if
any, or demonstrating that actions have been taken to change behaviours
related to the suspension).
 Expulsion (students who have been expelled may NOT apply for admission to
any programme at TTHTI).
 Rescinding of a degree, diploma or certificate.
 Requirement to replace damaged or destroyed materials.
ii.
Conditions:
The Disciplinary Committee may impose such conditions as may be warranted
(e.g. counseling). The academic record will be annotated to reflect this
requirement.
iii.
Consequences:
Academic Record
 Students who have committed academic misconduct for the first time will, at a
minimum, have the notation Disciplinary Notice (DN) placed on their
academic records and official transcripts. The notation shall remain until
students graduate, or for five (5) years after the offence took place.
 Students who commit academic misconduct a second time shall, at a
minimum, be placed on Disciplinary Suspension (DS) for up to one year, at
which time they may apply for reinstatement to a programme. The designation
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

DS shall be placed on their permanent academic records and official
transcripts. The notation shall remain until students graduate, or for five (5)
years after the offence took place.
Disciplinary Withdrawal Standing (DW) shall be permanently noted on
students’ academic records and official transcripts.
Expulsions shall be permanently noted on students’ academic records and
official transcripts.
Other Consequences:
 If students receive G.A.T.E funding, the Ministry of Science and Technology
will be notified of instances of academic misconduct.
 Previously assigned grades for the course in question may be revoked.
 Students’ graduation may be delayed.
 In some instances, criminal charges may be sought.
h.
Suspicion of Academic Misconduct in a Course
If a student is suspected of academic misconduct, the person(s) who suspects him/her of
this offence must report it to the Lecturer/Instructor of the course involved. The
Lecturer/Instructor will be responsible for investigating the matter in a confidential and
appropriate manner as soon as possible. The Lecturer/Instructor and the student(s) must
meet for their initial discussions at a mutually agreeable time within five (5) working days of
notification to the student(s). Students are normally given two (2) days notice before the
meeting. The following must be adhered to in the case of academic misconduct:
 Dropping a course:
Students may not drop a course when they have been notified of the suspicion of
academic misconduct. If a student attempts to drop the course, the Registrar’s office
will re-register the student in that course until a decision is reached.
 Deferred grade (I):
If a final grade for the course must be given while the charge of misconduct is under
investigation, a grade of ‘I’ (Incomplete) will be assigned. The Registrar must be
notified if an ‘I’ grade is required.
 Remaining in a course:
Students have the right to remain in the course while the investigation is underway.
 Evidence discovered after a final grade has been assigned:
If there is evidence discovered two weeks after a final grade has been posted for the
course, the instructor may present that evidence, in a non-identifying way, to the
Academic Committee for determination of whether it is reasonable for a charge to be
brought. The Committee must provide a written decision to the Lecturer/Instructor.
Evidence:
o Lecturers/Instructors must be prepared to present the evidence of their
suspicion at the scheduled meeting with the student(s). Students may bring, or
may be asked to bring, rough notes, drafts or other documents.
Consultation:
o Either party may choose to consult with the Registrar and relevant Programme
Head prior to the meeting. If the Programme Head is the Lecturer/Instructor
involved, he or she should request that the Head Academic appoint an
appropriate replacement to act as Chair for the process.
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o Students are advised to contact a student advocate through the appropriate
Students’ Guild, or to receive advice from the Registrar.
i.
Reducing Potential for Bias
 The Lecturer/Instructor should not have information regarding any previous offences
before a meeting is held or a recommendation is made. If there is such previous
knowledge, the Lecturer/Instructor should disregard this information.
 If, after meeting with the student, the Lecturer/Instructor decides not to file a charge of
misconduct, then all records of the meeting should be destroyed by both parties.
j.
Meeting
It is to be noted that when the Lecturer/Instructor meets with the parties involved there
must be a mutually agreed-upon third party in attendance and a neutral person taking
minutes of the meeting. After the meeting the minutes will be circulated to each person
and be signed and dated by all persons present.


Instructors Decision:
Within two (2) days of the meeting the Lecturer/Instructor must determine whether to
charge the student with academic misconduct. If there is a charge, the
Lecturer/Instructor must communicate the charge of misconduct, the penalty and the
date when the student was first contacted in writing to the relevant Programme Head,
with a copy to the student, the Head Academic, Registrar, and Executive Director. A
copy of the minutes must also be included.
Depending upon the severity of the misconduct, the Lecturer/Instructor may assign:
o A grade of zero for the work;
o A grade of ‘F’ in the course;
o Disciplinary Suspension;
o Disciplinary Withdrawal;
o Expulsion from the Institute.
k.
Appeal
Students may appeal the charge of misconduct and/or the penalty to the Academic
Committee.
l.
Grades for Courses in which Students were Re-registered
If a student attempted to drop a course and was re-registered pending the decision of the
instructor, the following shall apply:
 If no misconduct is found, the drop will be processed, unless the student requests
otherwise.
 If academic misconduct is found and a grade of ‘F’ is assigned for the course, that
grade shall remain on the student’s record and the notation DN will be assigned.
 If it is a second offence, a DS will be assigned.
 If academic misconduct is found and only a mark of ‘0’ is assigned for the work, the
drop will be processed, unless the student requests otherwise, and the notation DN will
be assigned.
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
m.
25.
If it is a second offence, the ‘0’ will be changed to an ‘F’ for the course and the student
will be placed on Disciplinary Suspension.
Determination of Penalty
Once the penalty has been received, the Head Academic should consult the student’s
record to determine if there has been a previous offence.
 First offence:
The Head Academic informs the Registrar of the charge and a DN is placed on the
student’s record.
 Second offence:
The Head Academic informs the Registrar of the charge and the student is placed on
Disciplinary Suspension. The Head Academic must recommend a period of
suspension, which may be for up to two years. The period of suspension will be
determined by the Academic Committee, which must review all cases involving
suspension.
 If a grade of ‘0’ was assigned for the work, the course grade will be automatically
revised to an ‘F’.
 If the DS is assigned in the middle of a semester, students will be permitted to
complete their other courses, and the suspension will become effective at the end of
the semester. If the misconduct warrants it, the Head Academic may recommend
immediate Disciplinary Suspension.
VIOLATIONS
In cases involving violations of the law, which occur on the Institute’s premises, the Institute may
have reasons for concern as such violations by their nature may adversely affect the educational
mission of the Institute. Such acts include but are not limited to: theft; disorderly conduct; computer
crime; manufacture, sale, possession or distribution of illegal drugs; possession or use of firearms
or explosive materials; assault or battery; vandalism; reckless endangerment of other persons;
unauthorized possession of master keys; and failure to comply with reasonable requests of
Institute officials in the performance of their duties. Where a breach of conduct occurs, the incident
must be reported in writing by the student in question or other person or persons affected by such
conduct to the Head Academic Division/Executive Director within three (3) days of the alleged
violation.
The student whose conduct has been reported is entitled to the following:


Notice of the charges against him/her and the date, time and place of the disciplinary
hearing with an appointed committee.
An opportunity for a hearing, which shall provide the student with a fair opportunity to
explain his/her position and present evidence.
In the case where the student has been found culpable of an academic transgression and/or
violation of the law as described above, he/she will be subject to disciplinary sanctions that range
from suspension to expulsion from the Institute.
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Frequently Asked Questions
1.
Q: Where do I find out about ‘GATE’ and if I can qualify?
A: Information about the ‘GATE’ programme can be obtained from the Admissions and
Registration Department (Student Services) or the Continuing Education Department.
Only persons reading for the Associate Degree and Diploma will benefit from this
plan.
2.
Q: What is the procedure if I need to query my mark?
A: Report the dissatisfaction in writing (complete the grade query form)to the Registrar no
later than five (5) working days after the results have been posted on the relevant Notice
Board/Online. The request must include the course name and code, the
Lecturer/Instructor’s name, the assignment(s) and/or examination(s), the grade obtained
and the grounds for the appeal.
The answer script of the said student will be retrieved and attached to the written query
and submitted to the appropriate Lecturer. The Lecturer then reviews the script. It must
be noted that the mark can either increase or decrease. If the student is still not satisfied,
a second marker (independent of the Institute) can be requested to review the paper. This
is done at a cost (See: Appendix A - Tuition and Fees). If the re-marking of a student’s
examination script by the new marker results in a higher grade than that previously
recorded, the fee paid by the student shall be refunded. In instances where there is no
change to the grade, or where the grade is marked down, no refund will be given.
3.
Q: If I miss my deadline for coursework, what do I do?
A: Late submission of course work/project will be subjected to a 2% per day (or part thereof)
deduction of the total percentage (%) gained. No course work/project will be accepted
after five (5) days past the deadline. A student who is unable to submit coursework/project
due to illness or a verifiable emergency must contact the Lecturer/Instructor no later than
three (3) working days after the due date to make new arrangements for the submission
of the coursework/project. The verifiable emergency must be stated in writing and a
medical certificate must be tendered to support the claim of illness.
4.
Q: If the coursework/project is submitted and the Lecturer loses it, what is my next
step?
A: If there is valid proof that the course work is lost by the Lecturer, the Lecturer in
consultation with the Registrar will decide what can be done. The student may be required
to re-submit the project without any mark deduction.
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5.
Q: If I was absent from final examinations, what do I do?
A: A student in good financial standing, who has registered for an examination and fails to
take the examination for reasons of illness or a verifiable emergency, will be allowed to
take the examination at the next official sitting. The student who was absent from the
examination due to illness must tender a medical certificate in support of such claim. Both
the medical certificate and proof of an emergency must be submitted to the Registrar
within five (5) working days from the date the examination was scheduled. A student who
was absent from an examination because of a mix-up in date, time /late arrivals of an
examination will not be permitted to write the examination at the next official sitting.
6.
Q: If my Instructor/Lecturer is always late to class, or frequently absent, where do I
direct my complaint?
A: In this case the student can complete the Student Complaint Form and forward the
complaint to the Student Services Manager
7.
Q: To whom should problems/concerns with my Lecturer/Instructor be directed?
A: You should complete the Student Complaints Form and forward your complaints and
concerns to the Student Services Manager.
8.
Q: How do I pursue changing my programme?
A: You should first discuss this matter with your Programme Head and seek his/her advice.
9.
Q: If I find it difficult to cope with the workload, what can I do?
A: A student having difficulty in coping with the workload should speak with his/her
Programme Head about doing fewer courses per semester or any alternative solution to
the problem.
10.
Q: Can I be exempted from a specific course?
A: Using the ‘Request for Exemption’ form available from the Admissions and Registrations
office, the student must make a written request for exemption from the specified course to
the course Instructor. Supporting documents (information about the course, grade slip etc.)
must be included. Once approval has been granted by the course Instructor/Lecturer, the
approval has to be ratified by the Programme Head. Exemption for a core course will only
be granted if the course was successfully completed at the Institute (TTHTI) within the past
three (3) years from the time of the request. The student must have attained a Grade B
and above.
11.
Q: Do I receive a refund for exempted courses?
A: NO REFUNDS are granted for exemptions.
12.
Q: Where can I request a transcript?
A: Transcripts can be requested from the Student Services Department at a cost (See:
Appendix A - Tuition and Fees). Official transcripts are sent directly from one educational
institution to another.
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13.
Q: If I fail a core course, or fail a supplemental examination, will I be able to continue
my programme?
A: A student failing a core course must repeat that course at a (See: Appendix A - Tuition and
Fees).The fee per course must be paid before the student can write the supplemental
examination. It should be noted however:
 A student can only attempt three courses at supplemental level within one semester
 A student failing a course at supplemental level must repeat that course at a cost (See:

Appendix A - Tuition and Fees).
A student failing a course, which is a pre-requisite, will not be permitted to pursue the
succeeding course.
14.
Q: Which courses require a Pre-requisite?
A: If a course has Pre-requisite it will be identified on your programme outline distributed at
the start of each academic year. The student can also consult with his/her Programme
Head.
15.
Q: Where can I find the specific dates for particular events?
A: The specific dates for particular Academic events can be found on the Academic
Schedule/Calendar distributed at the start of each semester.
16.
Q: Can I pay fees by semester?
A: Yes, fees can be paid per semester; however it must be paid on or before the deadline (as
shown on the Academic Schedule/Calendar). If the fees are paid after the deadline, the
student is liable to pay a late fee (See: Appendix A - Tuition and Fees).
17.
Q: Am I required to wear a uniform when I attend classes?
A: Yes, you are mandated to wear the appropriate laboratory uniforms in the kitchens and
dining room. Additionally, you must wear the Institute’s uniforms (See: Professional Dress
Policy, Academic Policies).
18.
Q: Where can I purchase my uniforms?
A: The Institute’s uniform is available at the Kiosk. Students should check with the Student
Services Department. Patterns of the Kitchen and Dining Room uniforms and
recommended supplier(s) can be obtained from the Admissions & Registration
Department.
22.
Q: What do I do if industry training is clashing with my working hours?
A: The student should speak with his/her internship supervisor and request that the hours of
internship be flexible so as to accommodate both work and internship. Failing this,
students should bring this to the attention of the Student Services Department to have the
matter dealt with.
23.
Q: How can I get involved or access the services of the Student Guild?
A: A student can get involved or access the services of the Student Guild by speaking with
any member of the Guild’s Executive and expressing his/her interest in doing so.
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Student Support and Activities
1.
Student Guild
The Student Guild is the official recognized body which represents and involves all students
attending TTHTI. The Student Guild is given complete autonomy in the running and management
of its own affairs. The Guild’s main function is to create positive change and achieve equality for
and within its membership by taking collective action on issues that members care about. The
Guild Executive meets every semester with the Management team to share their objectives and
achievements. The Guild formally receives its funding from Student Guild fees payable at the start
of each semester by all registered students. Guild elections are held annually and all students are
encouraged to participate in this process. The Student Guild is located on the ground floor of the
Campus next to the gym.
2.
Student Activities
The Student Activities area is headed by a Student Activities Co-ordinator who is located in the
Student Services Department. The main purpose of the Office of Student Activities is to provide cocurricular activities to the TTHTI community. The Institute strongly believes that students who
participate in campus life will inevitably find their experience at TTHTI to be more satisfying,
enjoyable and successful. In order to provide such a campus environment the Office of Student
Activities is committed to providing experiences for students to meet, relax, learn and be
entertained. Some of these activities include ballroom and Latin dancing, fitness night, swimming,
hiking and sightseeing, community service and chess. Additionally the campus is brought to life
with weekly fun activities such as Hula Hoop competitions, skipping, Mystery Bartenders
Competitions, Raising the Ball and theme fashion competitions, to name a few.
Students are encouraged to sign up and explore the various clubs and activities. It will help to:
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Create lifetime friendships;
Feel connected to the campus community;
Interact with Faculty and staff;
Develop leadership skills;
Create positive change;
Balance work and play;
Simply HAVE FUN!
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Library Services
1.
Library Mission
The Library defines its mission as providing the information resources required to support the
training needs for quality human resources for the Hospitality and Tourism Industry.
To accomplish this, an internal handbook and an external public relation’s library brochure have
been compiled. These provide the information on the goals, functions, operations and services on
which the library is built.
2.
Library Rules
Library rules, including current copyright legislation, are strictly enforced. Notices are posted in the
library to guide the behavior and activities of the users.
3.
Location
The Library is fully air-conditioned and is located on the ground floor of the Institute. A well
designed behind-the-scenes staff workroom, staff offices and storage areas allow professionally
trained staff to offer high quality service during the hours of the library’s opening.
In addition to the open plan seating, it also includes meeting rooms for group and teamwork users.
Computer access to the Library database and the Internet is also available. Users can also have
their research from the internet and their personal work printed and spiral bound to their own
specifications.
4.
Services
These include:
 Circulation and Reference Services;
 Access to Online Public Access Catalogue (OPAC);
 Access to the Internet;
 New Information Alerts to staff, students and lecturers;
 Binding of documents and reports;
 Direct physical access to collection material and information, both print and non print;
 Displays and Exhibits of new material and topics of general and related interest;
 Book loans using an electronic charging/ discharge device; and,
 Telephone service for information and to extend loans to users.
5.
Collection
The Library’s collection comprises over three thousand (3000) monographs. These are
catalogued/classified by subjects, authors and titles according to the Dewey Decimal Classification
(DDC) scheme. Audio-visual items, loose-leaf material such as maps, pamphlets, charts, paststudent’s research reports, newspaper clippings on designated topics and brochures are also
available. A comprehensive collection of core industry periodicals and journals, both current and
back issues, also form part of the collection.
A special collection of brochures and pamphlets make up the Tourism Destination File of countries
around the world which are considered tourist destinations.
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Overall the collection supports all offered Programmes of studies for both full and part time
students.
Subjects Include:
Culinary Management
Food and Beverage Management
Hotel Operation Management
Sport Tourism Management
Tourism Management
Front Office and Hotel Operations
Tour Guiding
Bar and Beverage Management
Baking and Pastry Arts
Cookery
Occupational Health and Safety
6.
Accounting/Services
Information Technology
Customer Services
Economics/Law
Environmental Management
Events Management
Hospitality Management
Human Resources
Marketing/Public Relations
Menu Planning/Nutrition
Opening Hours
The Library is open weekly from Monday to Thursday 8.30am to 8.00pm and on Friday 8.00am to
4.00pm. Additional opening hours are also offered on a requested basis.
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Campus Health, Safety and Security
At TTHTI we ensure that our students are in a safe and secure environment at all times. Our campus is
staffed with a 24 hour security service. Persons entering and leaving our campus are checked by the
security personnel on duty. We also aim to have a healthy environment through keeping a clean campus.
Whilst we are not able to keep an eye on everyone and everything at all times, we would like to suggest
ways in which our students can keep themselves safe.
Keeping Yourself Safe:
Report suspicious people or activity to security IMMEDIATELY. A timely security response can help prevent
a crime, or save a life.
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
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
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

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


If you are working in an isolated area, lock doors whenever possible and don't let anyone in you
don't know. Do not leave doors propped open.
Don't take shortcuts through isolated areas. Keep to well-travelled routes, and well-lit areas. Walk
near the curb and away from buildings, doorways, and bushes.
Do not overburden yourself with packages, a bulky purse, or a knapsack.
Use caution in conversations with strangers. Avoid giving your name, address, or class schedule.
Be alert in washrooms, especially in isolated areas. Check for strangers while you are still near the
door. Whenever possible, ask a friend to accompany you.
If you plan to drink, make plans ahead of time for getting home. Do not accept drinks that you have
not seen poured yourself. Avoid leaving your drink unattended. Do not leave with people you do
not feel comfortable with.
Don't carry large sums of cash.
Let somebody know where you are going and check in with them when you reach your destination.
Do not hitchhike or accept a ride from a stranger.
Mark your name or other personal identification on personal items of value. Marked items are less
likely to be stolen.
Do not leave valuable items in your locker.
Keep your possessions with you. Don't leave wallets or purses or other valuable items unprotected
or out of your sight.
Fire Alarms
When you hear the fire alarm ringing, DO NOT PANIC. You are to:

Pick up your belongings and exit using the nearest stairwell and emergency exit as directed by the
Safety Wardens in the fluorescent yellow jackets. It is the Institute’s policy that all activities cease
and individuals evacuate when emergency alarm bells are sounding.
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Appendix A
TUITION AND FEES
Tuition and Fees: 2013-2014 Academic Year
Tuition (Associate
$4,200.00 per semester (Full Time - Local) (100% GATE Approved)
Degree and Diploma):
$2,100.00 per semester (Part Time - Local) (100% GATE Approved)
$4,900.00 per semester (CARICOM)
$2,450.00 per semester (Part Time - CARICOM)
$6,200.00 per semester (International)
$3,100.00 per semester (Part Time - International)
Module (Associate
Degree and Diploma):
$ 700.00 - Local
$ ,900.00 - CARICOM
$1,200.00 - International
Module (Bachelor’s Culinary):
$ 1,900.00 - Local
$ 2,500.00 - CARICOM
$ 3,200.00 - International
Lab Fees (Bachelor’s –
Culinary, Associate
Degree and Diploma):
NON-CULINARY LABS
$ 700.00
One (1) lab per semester
$1,000.00
Two (2) labs per semester
$1,200.00
Three (3) labs per semester
$1,400.00
Four (4) labs per semester
$1,600.00
Five (5) labs per semester
CULINARY LABS
$1,000.00
$1,450.00
$1,800.00
$2,150.00
$2,500.00
-
One (1) lab per semester
Two (2) labs per semester
Three (3) labs per semester
Four (4) labs per semester
Five (5) labs per semester
COMBINED LABS (Culinary/Other)
$1,300.00
Two (2) labs per semester (1 Culinary, 1 Non-Culinary)
$1,650.00
Three (3) labs per semester (2 Culinary, 1 Non-Culinary)
$2,000.00
Four (4) labs per semester (3 Culinary, 1 Non-Culinary)
$2,350.00
Five (5) labs per semester (4 Culinary, 1 Non-Culinary)
BACHELOR’S CULINARY LABS
$1,400.00
One (1) lab per semester
$ 2,100.00
Two (2) labs per semester
$ 2,600.00
Three (3) labs per semester
$ 3,100.00
Four (4) labs per semester
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Student ID:
Caution Fee:
Accident Insurance:
Registration Fee:
$ 50.00 per person
$ 400.00 (refundable upon completion of programme).
$ 75.00 per year
$ 300.00 per semester
Dormitories
(Monthly rates)
LOCAL STUDENT RATES
$ 650.00 (single)
$ 500.00 (double)
$ 450.00 (triple)
$ 315.00 (quadruple)
CARICOM RATES
$ 780.00 (single)
$ 625.00(double)
$ 500.00 (triple)
$ 440.00 (quadruple)
Off campus housing
INTERNATIONAL RATES
$1,300.00 (single)
$ 940.00 (double)
$ 815.00 (triple)
$ 750.00 (quadruple)
(Weekly and daily rates are available upon request from the Student Services
Department)
Rents subject to landlord’s discretion
Other Fees:
 Application Fee: $50.00. This fee is required of all applicants in order to facilitate the beginning of
the registration process. This fee is a non-refundable/non-transferable deposit.
 Dormitory Deposit: One month’s room rental payment is required to reserve a place for oncampus housing.
 Dormitory Key Deposit: $30.00 (Refundable)
 Dormitory Key Replacement: $30.00
 Late Tuition Fee: $500.00. If the student fails to register within the advertised period, a late fee
will be administered.
 Transcript Fee: $50.00 (Local); $75.00 (CARICOM and International)
 Certificate Replacement Fee: $150.00
 Food Badge: $50.00 per calendar year
 Dining Room Pin: $34.50
 Locker Rental Fee: $40.00 per semester
 Supplemental Examination Fee: $200.00
 Replacement of Student ID: $100.00
 Receipt Copy: $5.00
 Upgrade Fee: $420.00 per subject
 Remarking Fee: $200.00 per subject
 Deferred Examination Fee: $200.00 per subject
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

Exemption Fee: $100.00 per subject
Grade Query Fee: $100.00 per subject
Tuition is applicable to all students enrolled in the Full Time and Part Time courses. Fees are to be paid in
full at the beginning of each semester (See: Appendix B - Academic Schedule/Calendar) unless
alternative arrangements have been made with the Finance Department. Any such arrangement with the
Finance Department must be strictly adhered to. Failure to meet these commitments will result in the
student not being allowed to write final examinations.
Refund Policy – Any refund due will be issued ten (10) working days after the date that the Institute’s
Registrar’s is notified in writing.
N.B.: TTHTI reserves the right to change, without notice, any published information that may subsequently
require correction or amendment due to circumstances beyond its control. Fees are subject to change
without prior notice.
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Appendix B
ACADEMIC SCHEDULE
This is distributed at the beginning of each semester.
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Appendix C
KITCHEN UTENSIL LISTING
This is the listing of relevant equipment that is required by students pursuing the:
Culinary Arts 1 Practical Lab.
1 - Holder for Knives (Knife Case)
1 - Professional Knife Set. Must include the following
 1 Chef’s Knife (8” or 10” or 12”)
 1 Boning Knife Slim Blade (6”or 8”)
 1 Butcher’s Steel 12”
 1 Paring Knife
 1 Turning knife
 1 Two Prong Fork
1 - Tool Box for Small Tools (no BAGS allowed in kitchen)
1 - Rolling Pin13” (also used for Baking)
1 - Pastry Bag 12”
1 - Melon Baller
1 - Large Plain Tipped Pastry Tube
1 - Large Star Tipped Pastry Tube
1 - Vegetable Peeler
1 - French Wire Whip 10”
1 - Palette Knife/Spatula 8”
1 - Measuring Spoon Set
1 - Solid Measuring Cup Set
1 - Liquid Measuring Cup
1 - Sharpening Stone
1 - Kitchen Scale
1 - Pastry Brush 3”
1 - Cleaver 7”
1 - Pair Pot Holders
1 - Pair Mitten Set
1 - Pastry Wheel/Pizza Cutter
3 - Pot Spoons: (1 Slotted, 1 Solid, 1 Perforated)
1 - Pocket Thermometer – Dial
1 - Wooden Spoon Set
1 - Utility/Food Tong 8” or 9” (stainless steel)
1 - Shears
1 - Stove Lighter
1 - Omelet Pan 7” (Teflon coated)
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Baking & Patisserie Class Practical Lab.
2 - Each Tasting Spoons
4 - Halco Pastry Bag – 1 (9’’ x 15”) and three (3) other various sizes (Small/Medium/Large)
1 - Ateco Plain Tube
1 - Ateco Star Tube
1 - Ateco Coupler
1 - Halco Icing Spatula
1 - Decorating Set with various piping tubes.
1 - Rubbermaid Spatula – Large
1 - Halco 4” Pastry Brush
1 - Halco 1½” Pastry Brush
1 - Halco 2” Pastry Brush
1 - Halco Chef Knife 10’’
1 - Halco Paring Knife
1 - Halco Butcher’s Steel 12’’
1 - Halco Measuring Spoon Set
2 - Wooden Spoons – Medium
1 - Measuring Cup Set
1 - Halco Rolling Pin 13’’
1 - Adcraft Vegetable Peeler
1 - Halco Piano Whip 12’’
1 - Halco Vegetable & Fruit Scoop (Melon Baller)
1 - Mundial Knife Roll Bag
1 - Candy Thermometer
1 - Halco Serrated Slicer 12’’
1 - Small Silicone Mat
1 - Portion Scale
1 - Pastry Comb
1 - Bench Cutter
1 - Pastry Wheel
1 - Zester
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Nouvelle Cuisine Practical Lab.
2 - Each Tasting Spoons
1 - Halco Pastry Bag – 9’’ x 15”
1 - Ateco Plain Tube
1 - Ateco Star Tube
1 - Ateco Coupler
1 - Halco Icing Spatula
1 - Rubbermaid Spatula – Large
1 - Halco Pastry Brush 4”
1 - Halco Bread Knife 10’’
1 - Halco Chef Knife 10’’
1 - Halco Slicer Knife 10’’
1 - Halco Boning Knife
1 - Halco Paring Knife
1 - Halco Butcher’s Steel 12’’
1 - Halco Measuring Spoon Set
2 - Wooden Spoons – Medium
1 - Measuring Cup
1 - Halco Rolling Pin 13’’
1 - Adcraft Vegetable Peeler
1 - Halco Piano Whip 12’’
1 - Halco Vegetable & Fruit Scoop (Melon Baller)
1 - Mundial Knife Roll Bag
1 - Thunder Pocket Thermometer
1 - Halco Serrated Slicer 12’’
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Appendix D
INTERNSHIP
What is Internship?
Internship is a carefully monitored, work-related learning experience with intentional learning goals for
individuals who wish to develop hands on work experience in a certain occupational field. For students of
TTHTI, this refers to the hospitality and tourism industry.
What are the benefits of internship?
 REAL WORLD EXPERIENCE. Participating in an internship allows you to gain a better perspective of
post graduation employment by applying the principles and theories you have developed in the
classroom. This practical application creates an easier transition for you from the classroom to the
working world.
 PERSONAL DEVELOPMENT. You will further develop a personal work ethic and be able to
investigate your career interests and prospective career goals. Additionally, an internship enables you
to develop specific skills and knowledge related to your potential career.
 NETWORKING. An internship facilitates the development of professional contacts. These contacts
may be able to help you in the future by acting as a reference for another company, or assist you in
securing full-time employment within their company – many employers consider internship experience
in the hiring process and often look to their own interns as the best potential candidates for full-time
positions.
 CHOICES. Maybe you learned that you work well with computers, or maybe you discovered a passion
for product development. With the knowledge and experience you gain from your internship, you will be
in a better position to make choices about your future career.
 ATTITUDES. You will have an opportunity to develop a further understanding about the demands of
the industry. In that way, you will improve your expectations of what will be asked of you.
What are TTHTI’s internship requirements?
ALL students pursuing the Institute’s Diploma and Associate Degree programmes MUST successfully
complete a period of internship in order to be eligible to graduate. The requirements are as follows:
Diploma
320 hours
-
Associate Degree
640 hours
-
120 Internal Internship, 200 Externship ** (see pg.103)
160 Internal Internship, 480 Externship ** (see pg.103)
When is Internship conducted?
Internal Internship
For Diploma students, the Internal Internship is scheduled for the January following the commencement
date of your programme (e.g. if you commenced in January 2010 as a part-time student, you are expected
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to complete Internal Internship in January 2011. For full-time students with a commencement date of
August 2010, you are also required to complete the Internal Internship in January 2011).
For Associate Degree students, full-time, the Internal Internship is scheduled for the June following the
commencement date of your programme (e.g. if you begin your programme in August 2010 as a full-time
student; you are expected to complete Internal Internship in June 2011). However, as a part-time student,
the Internal Internship is scheduled for the January following the commencement date of your programme
(e.g. if you begin your programme in January 2010, you are expected to complete your Internal Internship
in January 2011).
Externship
Once Internal Internship has been completed, full time students can complete their Externship in the June –
August and December – January period, in between the semester breaks.
Part-time students can choose when to complete their Externship based on their class schedule and work
commitments. For both full-time and part-time, Internship should be completed and reports handed inby
mid-September of the year in which you intend to graduate to facilitate timely academic clearance.
What is the difference between Internal Internship and Externship?
Internal Internship is conducted on the Institute’s campus in a controlled, structured environment that
closely emulates the industry work environment. Industry personnel are engaged to facilitate the
programme and act as supervisors would in a real work environment. This was established to ensure that
students with no industry work experience are given an initiation into the world of work so that they are
equipped to perform at the required standard for the Externship.
For Externship, student interns are placed at various industry organizations nationally, regionally or
internationally, in a real world work environment. Employers are provided with the learning objectives
specific to each student’s programme of study and they conduct assessments of the interns based on set
criteria.
**Students MUST complete Internal Internship prior to proceeding on Externship, unless they apply and are
approved for a Release from the Internal Internship.
What is meant by “a Release from Internal Internship”?
As previously mentioned, the purpose of the Internal Internship is to initiate students with no industry work
experience into the working world. However, the Institute recognizes that there may be students who do
have industry experience and that the Internal Internship would be of little benefit to them. We have
therefore introduced the option for those students who have one year’s continuous, recent practical industry
work experience to apply to be released from the Internal Internship.
The Internal Internship Release Form SSD005 can be obtained at the Student Services Department and
the completed form together with detailed evidence of the experience cited has to be submitted by the
given deadline to the Student Services Department who will forward this to the relevant Programme Head
for approval. If a student’s application for a Release is approved, the student will be contacted by the
Internship Officer and advised accordingly.
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What happens after I am approved for a Release?
It is important to note that the Release from Internal Internship does not relieve you of the requirement to
complete the total number of internship hours applicable to your programme.
In other words, as a Diploma student, even if you are released from Internal Internship, you are still
required to complete the required total of 320 hours of internship. This means that you may proceed to
complete 320 hours of Externship. Likewise for Associate Degree students – if released from Internal
Internship, you are to complete 640 hours of Externship.
How is Internship Graded?
Internal Internship
-
70% Facilitator’s Assessment
30% Student Report
Externship
-
70% Employer’s Assessment
30% Student Report
What do I put in my Report?
At the beginning of the Internship period, all students are given packages with all the information pertinent
to the exercise, including guidelines on how to develop the Student Report. Deadlines for the submission of
reports are also provided prior to the Internship period.
Will Internship affect my job?
Successful completion of Internship is a requirement to graduate from TTHTI’s programmes. While the
Institute applauds students who make the sacrifice to pursue studies while employed, special arrangements
cannot be made for each individual to suit their particular circumstances. Internal Internship is conducted
during the week, and students are often rostered in shifts. Externship requires that the student report to the
chosen industry organization as an employee reporting for work. Therefore, the student needs to assess
his/her individual situation in terms of work schedule, available vacation/study/no pay leave, employer
flexibility etc. to determine whether they can complete Internship as required in order to graduate.
Can I do my Externship where I am employed?
Many students are employed in the industry while pursuing their programmes with TTHTI, and therefore the
Institute allows students to utilize their current employment, once it is relevant to their programme of study,
towards a portion of their internship hours. It is important to note that your employment cannot be used for
your entire period of internship. This is to ensure that there is variety in the experience gained which adds
value to the training being received.
Can I source Externship placement for myself?
TTHTI has formed close partnerships with several industry organizations over the years who willingly
accept student interns and the Student Services Department makes contact with these organizations well in
advance of the Externship to request placement. Some students express an interest in sourcing their own
placement and this is allowed, however, the Institute MUST approve the choice of establishment. If the
approval is given, written confirmation must be forwarded to TTHTI by the property indicating its
acceptance of the intern. The Institute will then forward the necessary information to ensure that the
Externship is conducted according to the stipulated guidelines and that the goals and objectives are
achieved.
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Are there any other ways to earn Internship hours?
TTHTI is often asked by other organizations to provide students to work at various functions and events
throughout the year, and the Institute itself executes functions such as its major fundraiser, “A Taste of
Carnival”. This experience can also be applied to internship hours; however, there is a limit to the number
of hours that can be applied from functions, which is specific to your programme.
Is there a cost to Internship?
Internal Internship is covered by Government Assistance for Tertiary Education (GATE) for Trinidad and
Tobago nationals only. Non-nationals are required to pay the applicable fees, which will be provided to you
prior to registration.
Students completing Externship at local industry organizations face similar costs as those associated with
attending classes at the Institute i.e. transportation, professional wear/uniform, meals, etc. Those who
choose to complete Externship outside of Trinidad and Tobago are expected to stand the costs of airfare,
meals, accommodation, transportation etc. The Institute usually requests that the organization assist the
student with a stipend, meal allowance, or discounted/free accommodation, however, there is no guarantee
that they will agree to do so.
Will I get paid for Internship?
Internship forms part of the education and training offered by TTHTI towards assisting the students in
achieving their career and personal development goals and it should be considered as such rather than as
employment. Students are not paid stipends for Internal Internship. With Externship, as indicated above,
some industry organizations may agree to pay a stipend to the interns, however, this is entirely their choice.
Where can I get additional information on Internship?
The Internship Programme is administered by the Student Services Department so if you have any further
questions, feel free to come to the Department and speak with the Internship Officer who stands ready and
willing to assist you in any way you require.
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