Bachelor of Education Degree in Technical & Vocational Education & Training (TVET)
Food Service Production & Management Option
Programme Code: UBTFSPMFXU1A
Programme Design
The programme is designed to enable the graduates to:
- apply established principles, standards and techniques to produce and manage food in large quantity.
- assist students/trainees in understanding principles and techniques related food service operations
- plan institutional layout and equipment maintenance for efficiency in quantity food service
- develop safe habits to prevent injuries/contamination/hazards in food service operations.
- utilize appropriate teaching skills in delivering courses to the upper secondary and tertiary levels of the education system and in industrial training organization
Entry Requirements
The successful applicant should:- Possess the following or equivalent qualifications: five CXC (General or Technical Proficiency level grades 1,2, or 3* OR GCE ‘O’ Level (Grades A, B or C including English Language, Mathematics and three other approved subjects. * As of June 1998
- Pass a selection interview
Note: Applicant may be eligible for advanced standing and/or credit transfer.
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 Counseling | 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 | |||