College of International Hospitality Management

Culinary Arts

Undergraduate Courses

Internship I (300 hours minimum)

KITCHEN INTERNSHIP for Culinary Students

Ideally taken before the 3rd Year after completion of the following PRE-REQUISITES:

Course Code Description
CA ADF 101 Introduction to Culinary Arts
CA ADF 202 Basic Culinary Arts
CA ADF 151 Basic Principles of Confectionary & Bakery
CA ADF 204 Regional French Cuisine
F&B 101 Hygiene and Sanitation
Certificate Courses

DUCASSE CULINARY CERTIFICATE PROGRAM

Internship 1 (300 hours)

  • Taken at the end of the program upon the completion of the ALL SUBJECTS given that all these have garnered passing marks.
  • GPA should be at least 2.00 for International Internship.

Hotel Administration

Undergraduate Courses

Internship I (300 hours minimum)

Entry level position in the student’s area of interest. Student has an option to choose from the following departments:

  • Food and Beverage
  • Housekeeping
  • Sales and Marketing
  • Human Resources
  • Front Office
  • F&B Service
  • Finance and Accounting
Course Code Description
TT 101 Principles of International Tourism & Hospitality
F&B 101 Hygiene & Sanitation
HA 210 Housekeeping Procedures
HA 201 Front Office Procedures
F&B 120 F&B Service Procedures
Certificate Courses

LES ROCHES CERTIFICATE PROGRAM 

Internship 1 (300 hours)

  • Taken at the end of the program upon the completion of the ALL SUBJECTS given that all these have garnered passing marks.
  • GPA should be at least 2.00 for International Internship.