DIPLOMA IN TOURISM MANAGEMENT

The 3-year Diploma Program in TOURISM MANAGEMENT TECHNOLOGY prepares students for careers in the dynamic tourism business, including hospitality, travel, and tourism. The course will provide you with information and an understanding of how tourism firms function, how visitors behave, and how tourism affects nations, cultures, and the environment. It also helps to acquire a diverse set of abilities that may be used in a number of management and entrepreneurial jobs in the growing tourist sector. The curriculum focuses on the cultural and political dimensions of tourism, its unique models in many civilizations, and its influence on the regional and worldwide economies. It also teaches students to organize a variety of tourism events and manage tourist products.


CONTACT CENTER SERVICES NCII


The CONTACT CENTER SERVICES NC II Qualification consists of competencies that a person must achieve to interact with customers to provide information about products and services. It also covers handling of customer’s complaints, inbound customer service, order taking and inquiry response handling, and outbound telemarketing

TOURISM PROMOTION SERVICES NC II

This course is designed to enhance the knowledge, skills, behavior and motivations in accordance with industry standards. To advocate and sell tourism destination, products and services through technology-based information gathering and application of sales and promotions principles and techniques

2024 BREAD AND PASTRY PRODUCTION NC II - Sir RC and Ma'am Len CLASS

This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits fours in accordance with industry standards. It covers the basic, common and core competencies.

EVENTS MANAGEMENT SERVICES NCIII

This course is designed to enhance the knowledge, skills, behavior and motivations in accordance with industry standards.  It covers the basic, common and core competencies required for the NCIII level in coordinating events. The competencies for event planning include planning and developing an event proposal, bid, concept, and program, selecting event venue and site, and developing and updating event industry knowledge.  The competencies for onsite management include providing onsite management services, managing contractors for indoor events, and developing and updating knowledge on protocol.  It also includes competencies on leading workplace communication and small teams, controlling and ordering stock, and establishing business relationships


BREAD AND PASTRY PRODUCTION NC II

This course is designed to enhance the knowledge, skills and attitude in bread and pastry production to prepare and present desserts; prepare and display petits fours in accordance with industry standards. It covers the basic, common and core competencies.