The CHP – Employability Skills provides hospitality students with broad-based learning on the tasks, knowledge, and skills required by anyone wishing to build a career within the hospitality industry. It introduces fundamental concepts within Employability Skills while focusing on customer service and essential “soft” skills that can transfer to any industry.
CHP – Employability Skills
Minimum 6 Months of Formal Hospitality Education or 1 Year of Hospitality Industry Experience
Jan - March - May - July - Sep - Nov
About this Course
The CHP delivers clear strategies and supports to help students move from acquiring core skills and credentials for job entry on through higher levels of responsibility and better-paying jobs. They can design a career pathway that best suits their interests, talents, and abilities.
The core objective is to prepare professionals and students for starting a promising career in hospitality by:
- Developing Strong Employability Skills for Students and Industry Professionals.
- Developing the Required Soft Skills in the International Hospitality Industry.
A critical part of the program is to prepare students to apply the skills they’ve learned in the classroom through work-based learning experiences.
The Art of Effective Communication
- How to Communicate Eﬀectively
- What is Non-Verbal Communication
- Learning 7 C’s of CommunicaƟon General Interview Questions
- Identifying Personality Types
- Social & Corporate Etiquette Facing Challenges Professional Grooming
- Work-Life Balance
9 Basic Soft Skills Required in The Hospitality Industry
- Self Conﬁdence
- Time Management
- Team Work
- Encouraging Team Work
- Stress Management
- Work Ethic
- Customer Service Skills
The CHP includes the following components:
- Student handbook
- Access to Online learning resource portal
The content features industry profiles, case studies, and real-world applications.
A certificate is awarded after passing a written exam and moc-interview
Students can pursue the following certification programs:
- Hospitality Today: An Introduction
- Managing Front Office Operations
- Managing Housekeeping Operations
- Managing Service in Food and Beverage Operations
- Hospitality Facilities Management and Design
- Leadership and Management in the Hospitality Industry