Dubai is home to some of the world's most iconic hotels and is fast developing a reputation for luxury and service excellence. These factors have contributed to
Dubai's globally renowned hospitality industry.
Our mission at DCT is to ensure that
this continues and you have the opportunity to be a part of it. This sector provides
incredible opportunities for those with an eye for detail and a flair for service.
Home to the world's most luxurious hotel brands, Dubai is a top-10 global destination with more than 100,000 hotel rooms available in 2016*. With 20 million tourists expected in 2020*, our globally renowned hospitality industry offers incredible opportunities for growth and career progression.
The one-year Certificate programme combines theory and practical education to cover subjects such as Conflict Management, Beverage Preparation, Front Office Operations, In-House Functions and Event Planning and Environmental Sustainability.
The Diploma programme, which is an additional six months after the certificate, builds on these skills, allowing graduates to master Hospitality Management.
Following this, students can then pursue the Applied Bachelors for another year, enabling them to complete their degree in only two years and six months.
* DTCM Report: Strategy and Tourism Sector Development, Dubai's Hotel Industry, August 2016
Introduction to the Hospitality Industry
This unit provides an introduction to the Hospitality industry in Dubai and includes an overview of the various departments and key sectors within the industry. The structures, functions and opportunities within hospitality will also be explored. The hospitality industry often supports and enhances other offerings for tourism, events and retail; and this relationship will be briefly introduced.
Conflict Management will equip students with the skills and knowledge required to resolve situations of conflict with colleagues and customers. This includes an exploration of culturally appropriate conflict resolution techniques, effective communication skills to manage conflict and the development and implementation of appropriate solutions.
Hospitality Stock Management
The stock control procedures implemented in hospitality establishments assist in controlling one of the largest hospitality expenses. This unit details the skills and knowledge required to understand the stock control process, to calculate basic order quantities, check and take delivery of stock and appropriately store, rotate and maintain the quality of stock items.
The Internship Programme is a unique on the job training opportunity for students to gain work experience and insights into the industry they are studying. Students will be placed with a related employer for a four week period over which time they will keep a log of activities and progress that will be subject to feedback and assessment.
This unit describes the skills and knowledge required to effectively measure current resource use in Dubai's Hospitality organisations. It will teach learners a range of techniques to carry out improvements and reduce the negative environmental impact of common work practices within the sector.
Workplace Communication and Supervision
A successful career in the Hospitality industry requires individuals to communicate successfully with people at all levels, both work colleagues and customers. This unit will cover effective communication skills, how to lead a frontline team and the skills and knowledge required to deliver workplace coaching.
Preparing for a career in hospitality
The purpose of the unit is to prepare learners to work in the Hospitality industry in Dubai. Learners will gain an understanding of the importance of personal branding and presenting a professional image as well as the practical skills required to prepare for job interviews using recognized interview skills techniques.
The purpose of this unit is to provide students with the skills and knowledge required to produce and serve a variety of beverages including espresso coffee, tea and other hot and cold beverages within any Hospitality establishment including hotels, cafes, restaurants, clubs, functions and event venues. It also covers how to prepare and serve other traditional and non-traditional beverages in the Dubai culture.
Food and Beverage Service
Food and Beverage Service will introduce learners to the fundamental skills and knowledge required to provide quality food and beverage service in a range of settings. Students will prepare the restaurant for service, apply techniques for food and beverage service to customers and complete end of service tasks. This unit applies to hospitality organisations that operate food and beverage outlets, including hotels, clubs, cafes, and coffee shops.
This unit introduces a range of front office procedures and activities for a commercial accommodation establishment. Students will gain knowledge on various functions of the front office such as processing reservations and guest check-in and check-out procedures. In addition, students will develop the supporting skills and knowledge required to effectively process office documents and reports to complement the above tasks.
Concierge and porter services
Through studying this unit, students will acquire the skills and knowledge required to provide concierge and porter services. For a concierge role, students will learn to source and access general information on facilities, products and services available in the local area. They will be able to provide this information to guests when arranging personalised services and responding to guest requests. For porter services, students will learn how to prepare for and welcome guests on arrival, provide luggage services and assist guests at departure.
Housekeeping provides students with the skills and knowledge required to provide a range of general housekeeping services. This includes cleaning and preparing rooms and how to respond to a range of housekeeping requests in a variety of different Hospitality establishments. Dubai culture and guest sensitvity will be taken into consideration throughout this unit.
Food Safety and Hygiene Practices
This unit focuses on the key requirements of service personnel to follow strict hygiene guidelines and practices within the operational aspects of the Hospitality industry where food is handled, either for consumption on premise or for consumption off-site. Ensuring that food is maintained and handled correctly so that it does not become spoiled or contaminated is key to providing a safe and quality product offering.
The International Computer Driving License (ICDL) is a qualification that enables people to demonstrate their competence in computer skills. In this course we will cover the base modules that provide learners with essential skills that are fundamental to all professional job functions. The certificate combines four ICDL module tests, leading to the base modules qualification.
Social and Cultural Awareness
This unit describes the skills and knowledge required to be socially aware when serving customers and working with colleagues. Learners will gain the basic skills and knowledge needed to communicate effectively with people from different cultures and social backgrounds and to deal sensitively with misunderstandings.
Through studying this unit, students will be equiped with the skills and knowledge required to provide professional and personalised customer service experiences. It develops the ability to determine and meet customer preferences, develop customer relationships, respond to difficult service situations and take responsibility for resolving complaints.
This unit introduces students to marketing concepts and methods within the Hospitality industry. It describes the skills and knowledge required to plan and coordinate a range of marketing and promotional activities at an operational level. The unit incorporates knowledge of marketing principles and also teaches students how to deliver high quality presentations.
Safety and Risk Control
Through Safety and Risk Control, students will learn about the processes necessary to control specific workplace safety risks. The risk management approach is central to compliance with Occupational Safety & Health (OSH) legislation, which imposes obligations on businesses to manage the safety of their workers and anyone else in the workplace.
Students studying this unit will gain an understanding of key Hospitality business metrics and finance methods used to operate Hospitality businesses. This will be taught through a wide range of topics including financial statements and reports, budgeting, risk and audit. Students will have the opportunity to practice their new skills using real life Hospitality scenarios.