This course will train students to identify and analyse specific literary genres and their related backgrounds through studying and researching selected extracts from representative works. Emphasis will be placed on the development of skills in critical thinking.
This course facilitates the development of aural and reading comprehension skills using material from varied sources on topics related to the culture of the languages being studied. Emphasis will be placed on the reinforcement of language structures, vocabulary and idiom.
This zero-credit course introduces language structure and grammatical skills needed to ensure a good foundation before undertaking the more specialized aspects of the Business Communication modules. The emphasis is placed on task-based language learning to develop written proficiency in areas of personal interest and in familiar contexts relevant both to countries of the target language and the Caribbean.
This course introduces additional language structure and grammatical skills needed to ensure a good foundation before undertaking the more specialized aspects of the Business Communication modules. The emphasis is placed on task-based language learning to develop written proficiency in areas of personal interest and in familiar contexts relevant both to countries of the target language and the Caribbean.
This course is a follow-up to ITLN 120 to ensure a good foundation before undertaking the more specialized aspects of the Business and Tourism Programme. Emphasis is placed on the development and reinforcement of oral proficiency in matters of personal interest and in familiar situations in contexts relevant both to countries of the target language and the Caribbean.
This course further develops oral skills for communication in the various sectors of the Hospitality/Tourism Industry. The course also includes a fieldwork component in tour guiding.
The study of the relationship of gross anatomy to the study of movement of the body parts with emphasis on understanding the interrelated internal and external forces which produce, modify or affect movement of the body’s musculoskeletal system.
This course provides the student with knowledge and skills used in designing the layout of a commercial kitchen. Emphasis will be placed on the planning and the selection of equipment.