Community Service/Work Experience/Practicum

Service to the community is something we as a college encourage our students to do, not just because they are required to do it, but just because someone else “needs” them. There is a plethora of experiences waiting in the local community that do not require previous qualifications and offer a wealth of training, transferable skills, and networking opportunities. All first year students are required to complete 3

0 hours of community service at a government facility. These include but are not limited to, schools, library, health facilities, tax offices, etc. Community service is beneficial to all as it is good for resume building, transferring of skills and career path connections. 

Students are required to complete six (6) weeks (240 hours minimum) of industry attachment/practicum or work experience during the training. The hands-on nature of the teaching and learning process ensures that learners complement their knowledge with practical skills. This will provide an opportunity for them to apply and strengthen the knowledge, skills and attitudes acquired during their training in the programme.

N.B. Community Service and Working experience is mandatory for all students as credits are associated and it goes to the rewarding of your certification.

 

Co-curricular Opportunities

Co-curricular activities can provide students with a lot of interesting and important experiences outside the traditional classroom. It allowing students to explore strengths and talents outside of academics, helping to build confidence and self-esteem and build skills at which are not necessarily taught in class but are important for the future. The School of Hospitality and Tourism has a club for all its students therefore we introduce the “TOURISM ACTION CLUB”. The tourism action club consists of bodies of students in secondary and tertiary institutions who meet to participate in activities that are designed to encourage a greater awareness of tourism-related issues. The Club is run by you, the students. The Club grew out of the annual Jamaica Tourist Board (JTB) summer programme for schools and is managed by the agency. Over the year the club have evolved in the school and have participate in a number of activities, such as international coastal clean-up, tourism awareness week, community clean up, and completions which we have be successful in participating. The Moneague College is filled with a number of other vibrant clubs and societies which we encourage our students to be involved in as these societies contribute to a holistic development.

 

 

Practical Attire and Requirements

Cooking is fun, but kitchen safety is a priority. There are many pieces of equipment and environmental hazards that can be extremely dangerous. Sharp objects like knives, open fire by the oven, electrical appliances, and even bacteria around the kitchen can cause ill-health. Observing basic rules of kitchen safety is a good habit to develop. Always pay attention to what you are doing in the kitchen because one slip can cause serious injury or accidents. To prevent serious injuries or accidents always pay attention to what you are doing, adopt a plan for kitchen cleanliness, and have necessary safety equipment at your disposal. It is also important to be aware of those who are working in the same space as you.

As a professional in training it is mandatory to dress, act and embrace the traditional standards of an industry chef. Therefore, it is compulsory that students dress as such. The attire is a chef jacket, chef pants/trousers, chef hat/toque, apron, neckerchief, kitchen towel and non-stick shoes.

​

Chef Jacket

The acceptable chef jacket is white, double-breasted. It’s provided with two rows of buttons, a mandarin collar, long sleeve, breathable inserts to the arm and a pocket to the left.

Chef Pants/Trousers

The classical and acceptable chef pants are black and white hound's-tooth check trousers. A total black pants/trousers is also acceptable as they are modern and nicer from an aesthetical point. Your pants/trousers should be very comfortable with wearability, which makes  movement easier. The waist can be elastic band and/or an adjustable waist, to ensure the maximum comfort. Your pants should not be tight! No skirt with stocking will be acceptable.

Apron

The apron is an essential accessory for a chef and makes the uniform complete. The acceptable apron is long white and reaches the ankle.

Kitchen Towel

The kitchen towel is a sort of heavy herringbone cloth which should be made of linen this is affixed to your apron by putting it into the laces and use without taking it out. This cloth is to clean your hands, to take pots and pans from the stove. This cloth is not to be used for the cleaning of your work area, drying of dishes and covering of tools and equipment.

 

 

 

Chef shoes/clogs

To complete your professional attire an anti-slip kitchen shoes is required. Your shoe should be comfortable and supportive. The material is suggested to be thick rubber or of such quality (leather) which prevents accidents in case a pan, a knife or other heavy tools should fall. We recommend your shoes being half size for full collection of supportive. Your shoes should be clean at all times before your labs.

Neckerchief

The neckerchief. This is a triangular handkerchief made of very light cotton. This is wrapped around your neck, over the jacket or tucked inside. This is not mandatory to have or wear.