The program emphasizes a practical and theoretical approach to learning, rooted in the knowledge that a combination of the two produces the best outcome for working professionals. The first part of the program is a foundation phase, followed by the more practical post-foundational phases. The modules are designed to achieve the following:

a) Prepare students for professional life by presenting real-life scenarios and problems.

b) Actively aid students in problem-based learning by giving students the opportunity to test theories and techniques in real life situations.

c) Provide students with a cohort of peers and working professionals from whom they can learn inside and outside the classroom.

The main modules in the program cover the following:

Module 1:  (Introduction & Guest Interface)

• Food and Beverage (F&B) and Rooms Division (RD):
  
  • Here students start at an operational level, learning about the kitchen production process, familiarizing themselves with essential practical skills such as the basics of hygiene; cooking and cutting techniques; waiting techniques; alcoholic beverages; wine selection; nutrition and wellness, amongst others.
• Guest Experience (GE) and Resources
  • This part of the course focuses students on the operational elements of the reception and housekeeping departments, as well as the cost elements associated with these operations.

 Module II: (Physical Plant & The Built Environment)

• The Managed Development Process
• Hotel Conceptual Design Tenets
• Site Design Considerations
• Programming & Organization
• Lobby Design & Programming
• Food & Beverage Design & Programming
• Guestroom Design
• Guestroom Floor Design
• Functional Space Programming & Designs
• Back of House Planning & Design
• Plan Critique Techniques

 Module III: (Operations & Quality Management)

• Hospitality Operations Management
• Controlling, Evaluating & Performing Daily Operations (PDO)
• Planning and Implementing Business Communication (IBC)
• Quality & Productivity Management in Hospitality Operations

 Module IV: (Strategic & Human Capital Management)

• Strategic Hospitality Management (SHM)
• Hospitality Career Paths & Professional Development
• Human Capital and Professional Career Development