Bachelor of Education Degree in Technical & Vocational Education & Training (TVET)
Business & Computer Studies Programme - Computing With Accounting
Programme Code:UBTBCSCFXU1A
Programme Design
The Business and Computer Studies Programme assumes a straight four-year model where upon completion of and graduation from the last year of the programme, the student earns a Bachelor of Education specializing in one of the following options.
Option
Computing with Accounting (CA)
Emphasis is placed on computing and accounting courses.
Entry Requirements
Passes in FIVE subjects (including English Language and Mathematics) at the Caribbean Examination Council General Proficiency level, GRADES 1, 2 and 3 (since 1998) or General Certificate Examination, GRADES A, B, AND C.
ALL SELECTED APPLICANTS MUST PASS A FINAL SELECTION INTERVIEW
Admission with Advanced Standing
Applicants at the University of Technology, Jamaica or other recognized tertiary educational institutions who have previously completed programmes that are relevant to the desired programme may be eligible for advanced standing/or credit transfers.
Detailed Programme Structure
| YEAR 1—SEMESTER 1 | Course Hours/Week | ||
| Theory | Lab/Pr | Cr. | |
| Introduction to Psychology | 3 | 0 | 3 |
| Foundations of Education | 3 | 0 | 3 |
| Fundamentals of Communication | 2 | 0 | 2 |
| Information Technology | 2 | 3 | 3 |
| School Observation | 0 | 0 | 0.5 |
| Introduction to Inorganic Chemistry | 2 | 3 | 3 |
| Introduction to Food & Nutrition | 3 | 3 | 4 |
| Total | 15 | 9 | 18 |
| YEAR 1—SEMESTER II | Course Hours/Week | ||
| Theory | Lab/Pr. | Cr. | |
| Oral Communication | 2 | 0 | 2 |
| Learning Theories and Practice | 3 | 0 | 3 |
| Adolescent & Adult Psychology | 3 | 0 | 3 |
| Mathematics (Pre-Calculus) | 4 | 0 | 4 |
| C.S.P. | 1 | 0 | 1 |
| Menu Planning | 3 | 0 | 3 |
| Occupational & Env’l Health & Safety | 3 | 0 | 3 |
| Total | 19 | 0 | 19 |
| YEAR 2—SEMESTER I | Course Hours/Week | ||
| Theory | Lab/Pr. | Cr. | |
| Advanced Communication | 2 | 0 | 2 |
| Instructional Technology | 2 | 3 | 3 |
| Physiology | 3 | 0 | 3 |
| Meal Management | 2 | 3 | 3 |
| Theory of Quantity Cooking | 3 | 0 | 3 |
| Organization & Management 1 | 3 | 0 | 3 |
| Total | 15 | 6 | 17 |
| YEAR 2– SEMESTER 2 | Course Hours/Week | ||
| Theory | Lab/Pr. | Cr. | |
| Business Communication | 2 | 0 | 2 |
| Classroom Behaviour & Management | 3 | 0 | 3 |
| Instructional Methods | 2 | 3 | 3 |
| Consumer Education | 3 | 0 | 3 |
| Food Microbiology | 2 | 3 | 3 |
| Principles of Purchasing | 3 | 0 | 3 |
| Total | 15 | 6 | 17 |
| YEAR 3 SEMESTER 1 | Course Hours/Week | ||
| Theory | Lab/Pr. | Cr. | |
| Assessment in Education | 3 | 0 | 3 |
| Teaching Practice 1 | 0 | 60hrs | 1 |
| Introduction to Counselling | 3 | 0 | 3 |
| Cultural Food Patterns | 1 | 6 | 3 |
| Principles of Baking | 2 | 3 | 3 |
| Customer Service | 3 | 0 | 3 |
| Bar & Beverage Management | 3 | 0 | 3 |
| Total | 15 | 9 | 19 |
| YEAR 3 SEMESTER 2 | Course Hours/Week | ||
| Theory | Lab/Pr. | Cr. | |
| Curriculum Planning & Development | 3 | 0 | 3 |
| Research Methodologies | 3 | 0 | 3 |
| University Elective | 3 | 0 | 3 |
| Principles of Economics | 3 | 0 | 3 |
| Advanced Principles of Baking | 1 | 6 | 3 |
| Food Product Development | 2 | 3 | 3 |
| Industrial Attachment | 0 | 240hrs | 3 |
| Total | 15 | 9 | 21 |
| YEAR 4—SEMESTER 1 | Course Hours/Week | ||
| Theory | Lab/Pr | Cr. | |
| Special Methods | 2 | 3 | 3 |
| University Elective | 3 | 0 | 3 |
| Entrepreneurship | 3 | 0 | 3 |
| Food Service Systems Management | 3 | 0 | 3 |
| Institutional Planning & Layout | 3 | 0 | 3 |
| Quantity Food Production & Service | 2 | 6 | 4 |
| Total | 16 | 9 | 19 |
| YEAR 4—SEMESTER 2 | Course Hours/Week | ||
| Theory | Lab/Pr. | Cr. | |
| Teaching Practice II | 0 | 320hrs | 4 |
| Integrative Study | 3 | 0 | 3 |
| Special Topics in FSPM | 2 | 0 | 2 |
| Total | 5 | 0 | 9 |
| Total Credit = 139 | |||