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Hospitality and Tourism Certificate

Hospitality & Tourism Certificate Programme

This programme is a partnership between UCCI and the Cayman Islands Government through the Department of Tourism to prepare Caymanians with Hospitality & Tourism related Education, Training, Certification and Career guidance for long-term hospitality success and industry leadership.

The programme follows a corporative learning model where students follow pre- scribed theoretical elements combined with on-the-job training and shadowing for the duration of the programme.

Students who successfully complete the Hospitality and Tourism Certificate Programme will receive:

  • UCCI Certificate in Hospitality and Tourism
  • City & Guilds Diploma in at least one of the following areas: 
    • Food Preparation and Cooking
    • Food & Beverage Services
    • Receptions Services

Certificate Programme Objectives:

  • Provide students with the fundamental knowledge of the hospitality industry operations and the required management skills necessary to be successfully employed in entry or supervisory positions
  • Enhance the students’ understanding of the opportunities and challenges present in the hospitality industry
  • Assist the student in developing the high level personal and professional performance standards required by the hospitality industry.

Programme Length

For full-time students, this programme should last three semesters.

Programme Entry Requirements

  • Must be Caymanian
  • At least 17 years old
  • Interview 
  • Resume
  • Police Record

Programme Requirements

 

FALL

CODE

COURSE NAME

CREDIT HOURS

WEEKS

ENG 001   Vocational English I

3

14

MAT 001   Numeracy Skills 1

3

14

COL 001   

 

Intro to College & Employability Skills

3

14

HOS 045   Hospitality and Tourism

3

14

HOS 086 Food Safety & Sanitation I

3

14


SPRING

Students have the option to specialized in one of the three tracks

  • Food Preparation and Cooking
  • Food & Beverage Services
  • Receptions Services

1. FOOD PREPARATION AND COOKING - CULINARY

  FALL I

SPRING I 

COURSE  

Lecture 

Lab 

COURSE  

Lecture 

Lab 

ENG 001   Vocational English I

42

 

HOS 074 Food Preparation 1

42 

 64

MAT 001   Numeracy Skills 1

42  

 

HOS 051 Knife Skills

21

 21 

COL 001   Intro to College &     

Employability Skills

42

 

HOS 078 Hospitality Specialized Rotation I

12

 72

HOS 045   Hospitality and Tourism

21

 

ENG 002   Vocational English II

42

 

HOS 086 Food Safety & Sanitation I

21

 

HOS XXX Food Safety & Sanitation II

21

 

COM 003 Computer Literacy 

42  

 

 

 

 

SUMMER I

COURSE  

Lecture 

Lab 

HOS 074 Food Preparation 2

42  

42  

HOS 079 Hospitality Specialized Rotation II 

 

126

 

2. FOOD & BEVERAGE SERVICES

  FALL I

SPRING I 

COURSE  

Lecture 

Lab 

COURSE  

Lecture 

Lab 

ENG 001   Vocational English I

42  

 

HOS 073 Food & Beverage Service 1

42

 84

MAT 001   Numeracy Skills 

42  

 

HOS 078 Hospitality Specialized Rotation I

12

72

COL 001   Intro to College &     

Employability Skills

42

 

ENG 002   Vocational English II

42

 

HOS 045   Hospitality and Tourism

21

   

HOS XXX Food Safety & Sanitation II

21

 

HOS 086   Food Safety & Sanitation

21

 

 

 

 

COM 003 Computer Literacy 

42

 

 

 

 

SUMMER I

COURSE  

Lecture 

  Lab 

HOS 075   Food & Beverage Service 2

42  

42  

HOS 079   Hospitality Specialized Rotation II 

 

   126 

 

3. RECEPTION SERVICES

  FALL I

SPRING I 

COURSE  

Lecture 

Lab 

COURSE  

Lecture 

Lab 

ENG 001   Vocational English I

42  

 

HOS 072 Reception Services 1

42

   84 
MAT 001   Numeracy Skills 

42  

 

HOS 078 Hospitality Specialized Rotation I

12

 72 

COL 001   Intro to College &     

Employability Skills

42

 

ENG 002   Vocational English II

42

 

HOS 045   Hospitality and Tourism

21

    

 

 
HOS 086 Food Safety & Sanitation

21

  

 

 

COM 003 Computer Literacy 

42  

 

 

 

 

SUMMER I

COURSE  

Lecture 

  Lab 

HOS 076 Reception Services II

84

   

HOS 079 Hospitality Specialized Rotation II 

 

126 

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