100 Level Course Outline
FIRST SEMESTER (HARMATTAN) 100 LEVEL
THM 101: Introduction to Travel and Tourism 2 Credits (C)
Historical development of travel and tourism industry, motivation to travel, different type of tourism, attractions and facilities, principles and current knowledge of domestic and international tourism. The socio-economical and political impact of tourism and environmental development such as mass tourism, urban tourism etc.
THM 101 is pre-requisite course to THM 102.
THM 103: Introduction to Hospitality Industry 2 Credits (C)
To introduce students to the concept of the hospitality industry and the organizational structures within hospitality industry, such as problems of current importance, grading and classification
scheme and the future of the industry.
THM 105: Principles of Food Science 2 Credits (C)
Designed to acquaint students with the basic chemistry of fats, carbohydrates and protein in relation to food products and food production techniques. The uses of nutrients and nutrient interaction are emphasized. The role of additives in food processing, nutrition labelling, heat transfer and energy as they relate to food chemistry are studied. Food spoilages by specific microorganisms.
THM 107: Fundamental of Catering Craft Practice 2 credits (C)
An introductory course aimed at familiarizing the students with definition of catering examine basic concepts of catering services provide basic knowledge on the type of equipment/appliances used safety and hygiene of foods and analysis of various methods of cooking.
SECOND SEMESTER (RAIN) 100 LEVEL
THM 102: Fundamental of Tourism 2 Credits (C)
Study of component parts of tourism, goods and services including an examination of the present and future patterns of supply and demand. Examines critically the principles and practices and philosophy of the travel and tourism industry. The impact of Tourism in economy, political, social and environmental such as Mass Tourism, Urban Tourism Mass transit etc.
THM 101 is pre-requisite course to THM 102.
THM 104: Culinary Theory and Practice 2 Credits (C)
This course introduces the student to food and beverage operations through three major components: fundamental food composition and properties, food products and preparation food, safety and hygiene. The students will learn “WHY” food reacts as it does. The laboratory sessions serve to apply and demonstrate principles learned in lecture and also to develop skills in food preparation, selection and evaluation.
THM 106: Hospitality Housekeeping Operations 2 Credits (C)
This course introduces principles applied to the duties and responsibilities of the housekeeping in
hotels, motels, institutions and other hospitality enterprises; The organizational structure of the department and its various units, linen room, floors. Through the lecture, the students will learn about various floor covering, basic electricity supply, lighting systems in the hospitality, knowledge and principles of interior décor and floral arrangement, importance of soft furnishing and different types of fabrics, their suitability for use, care and laundry, knowledge of the techniques of sewing.
THM 108: Introduction to Food Service Operations 3 Credits (C)
Students are introduced to the principles of food service operations, beginning with an overview of the food service industry at large, the knowledge of waiting as a career an appreciation of personal environmental hygiene and safety, organizational structure for food and beverage production, different types of equipments and service methods, furniture and decor in the dining area. Care and cleaning of restaurant equipment and utensils, procedure and working practices in the food service environment.
GNS 101 Use of English I (Harmattan) 2 Credits
This course is designed to introduce the students to the basic concepts of communication in English Language since this is the language of communication to be used throughout the course of study of the students and perhaps in the course of doing business within the Nigerian Business Environment. The need to improve the understanding of the use of the language is basically the focus of attention of this course.
GNS 103 Computer Appreciation I (Harmattan) 1 Credits
This course is designed to introduce the students to the basic knowledge of computer which has become an invaluable companion to our daily life. It is impossible today to imagine any field of knowledge, discipline or profession where the use of computer and the knowledge of computer are not applicable. As a 21 Century University desirous of producing Global Entrepreneurs, the knowledge of information and communication technology is required to make the students be at home with the use and application of the computer, hence this early introduction.
GNS 102 Use of English II (Rain) 2 Credits
This course is a follow up to Basic English in Harmattan Semester. It is designed to complement the introduction of the students to the basic concepts of communication in English Language since this is the language of communication to be used throughout the course of study of the students. The need to improve the ability of the students to communicate effectively in writing is the focus of attention of this course.
GNS 104 Computer Appreciation II (Rain) 2 Credits
This course is designed as a follow up to Basic Computer Knowledge in the first semester. It is expected to make the students familiarize themselves with the computer through application of basic computer packages and relevance of the basic knowledge of computer to their various fields of study. This is based on the premise that one cannot imagine any field of knowledge, discipline or profession where the use of computer and the knowledge of computer is not applicable today. As a 21st Century University driven by the knowledge of information and communication technology every student is therefore required to be able to use and apply the computer knowledge.