This course introduces students to the fundamental concepts of cost and management accounting theory and practice. It provides coverage of the objectives, principles, techniques, and methods of cost relating to the analysis and gathering of costs, cost ascertainment, and tools for managerial decision making. Topics covered include cost classifications, stock valuation and inventory control, labor and materials cost, overheads, job and batch costing, process costing, and standard costing and variance analysis. Cost and Management Accounting 1 prepares students for more advanced courses utilizing costing, managerial accounting, and financial accounting techniques.
Faculty: Business Administration (BSA)
Programme Type: Associate Degree
This course complements the semester one course, Cost and Management Accounting 1 (CMA2211). It places emphasis on the concepts and procedures of product costing techniques. The course is taught from a managerial perspective exploring topics such as cost behaviour, cost volume profit analysis, marginal and absorption costing, budgets planning and control, financial statements analysis, and capital investment appraisal. The course analysis will help students to understand and interpret cost and management accounting information. It also examines how managers use this information to perform key management functions and assist in decision making.
Faculty: Business Administration (BSA)
Programme Type: Associate Degree
The creative arts course is designed to explore the principles, methods, and materials for teaching young children music, movement, visual arts, and dramatic play through process-oriented experiences to support divergent thinking. This course will teach students how to design and implement creative activities to encourage positive social interactions, to encourage the development of problem solving techniques, and to encourage self-awareness and child-centered learning.
Faculty: Education & Training (EDT)
Programme Type: Associate Degree
Faculty: Humanities and Liberal Studies (HLS)
Programme Type: Associate Degree, Criminal Justice
The Associates Degree in Criminal Justice programme is designed to provide students with a well-rounded education by combining a core set of general education courses with specialised courses in criminal justice. The programme lays the foundation for a broad base of knowledge with education courses in a variety of subject areas. In addition, courses within the programme discipline, such as Criminal Law, Criminal Investigation, and Juvenile Justice, focus on preparing students for careers within the criminal justice field. What to Expect “This programme focuses on three core areas: the criminal justice system, law enforcement, and courts and corrections. Students gain a comprehensive understanding of how these components work together, preparing them for entry-level roles in local and state law enforcement, as well as support positions in juvenile justice, social services, corrections, private security, and legal settings. The curriculum also includes a Criminal Justice Practicum Experience, providing hands-on training and practical knowledge in real-world criminal justice environments. Outcomes of the Programme Graduates will be equipped with the skills and knowledge needed to pursue careers in law enforcement, corrections, legal support, and related fields. The programme’s blend of theoretical learning and practical experience ensures students are prepared to address the challenges of the criminal justice system effectively. Whether entering the workforce or continuing their education, graduates will have a strong foundation to contribute to public safety and justice.”
Faculty: Humanities and Liberal Studies (HLS)
Programme Type:
The Associate Degree in Culinary Arts prepares students for a career in the food and beverage industry, where students will be exposed to industry practices and experiences during the delivery of the programme. The programme applies dynamic methods of assessment that will be used throughout the programme. Students will be mentored by industry chefs as guest speakers and on site training. Students will also have opportunities to participate in islandwide food and beverage events, such as competitions and functions, as well as assignments and internships. What to Expect “This two-year programme offers industry-aligned courses designed to prepare students for roles as section leaders or supervisors in the culinary field. Through a blend of theoretical knowledge and hands-on training, students will develop the skills needed to oversee kitchen operations, manage teams, and enhance productivity. The curriculum focuses on mastering culinary techniques, understanding industry standards, and fostering creativity in food preparation and presentation. Outcomes of the Programme Graduates will be equipped to meet the demands of the culinary industry, with the ability to manage kitchen responsibilities, motivate staff, and deliver high-quality culinary experiences. The programme prepares students for entry-level supervisory roles in restaurants, hotels, and other food service establishments, while also providing a strong foundation for career advancement. With a focus on practical skills and industry readiness, graduates will be well-prepared to excel in the dynamic world of culinary arts.”
Faculty: Hospitality & Tourism Management
Programme Type:
This course examines the principles and practices of planning, implementing curriculum and developmentally appropriate practices for pre-schoolers (3-8 years) and lower primary grades 1 & 2). An integrated approach to holistic theme-based programmes, which demonstrate sound educational philosophy and research, is emphasized. It will enable students to interpret and use the national Early childhood curriculum (TCI) for 3-8 year olds, plan and present lessons that support an integrated approach to teaching and learning. Students will learn to incorporate developmentally appropriate strategies and methodologies for young children. The course also places emphasis on deepening student-teachers’ understanding of the 3-8-year-old curriculum and the implications for practice in early childhood classrooms.
Faculty: Education & Training (EDT)
Programme Type: Associate Degree
This course is designed to bring more understanding to biological building blocks. All living entity have cells and the course will review the cell from a Transmission Electron Microscope (TEM) view to highlight all the functions of organelles. This course introduces biology majors to the structures and functions of cells and their organelles. Topics include: cell theory; ultra structure of prokaryotic and eukaryotic cells; structure and functions of cell organelles and inclusions; cell division; DNA replication; transcription; and translation. Videos, permanent slides and reference text will be some of the main learning activities that students can expect from this course.
Faculty: Natural & Applied Sciences (NAS)
Programme Type: Associate Degree
This course is an introduction to the fundamentals of data communications technologies and with reference to Local Area Networks: the concepts, the equipment, and protocols as well as operational issues of performance, reliability, and security. The course covers a balanced mix of data communications fundamentals, emerging data communications technologies, and business and IT management concepts. The first part aims to develop a coherent understanding of the fundamental data communications concepts and technologies. Students will have a chance to apply their learning through team projects on business implications of an emerging data communications technology of their choice.
Faculty: Computing, Engineering and Mathematics (CEM)
Programme Type:
Faculty: Computing, Engineering and Mathematics (CEM)
Programme Type: Associate Degree
