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General Entry Criteria

• 2 passes in A Level/HSC (At GCE A/L, a pass is considered E and above. HSSC pass is considered C and above.) OR

• Attainment of a Level 4 qualification in a related field OR

• Attainment of a Level 4 Foundation Study Program approved for the specific Diploma program.

Alternative Entry Criteria

• 20 years old, completion of a Level 4 qualification (unrelated), and successful completion of an MQA-approved University Preparation Program OR

• 20 years old, completion of secondary school, 2 years of relevant work experience, and successful completion of an MQA-approved University Preparation Program

Year 1

1. Introduction to Hospitality and Tourism Management

2. Front Office Operations

3. Entrepreneurship

4. Leadership and Organizational Behaviour

5. Housekeeping Operations

6. Communication and Public Relations

7. Food and Beverage Management

8. Introduction to Accounting and Financial Management Award Diploma in Tourism and Hotel Management

Year 2

1. Events Management

2. Wellness and Spa Management

3. Cross Cultural Awareness

4. Introduction to Marketing

5. Managing Service Experience

6. Destination Management

7. Managerial Economics

8. Maldivian Language and Culture in Time

Year 3

1. Tourism Venture Project (year-long module) OR

2. Business Research Project (year-long module)

3. Industrial Placement

4. Hospitality Facilities Management

5. Legal Aspects of Tourism

6. Business Research Methods

7. Management Information Systems

8. Sustainable Tourism Development

9. Strategic Human Resource Management

MVR 3,750 per month x 36 months

The broader goals of the programme are as follows:

• Prepare individuals for managerial and leadership positions in the tourism sector;

• Develop the capacity to understand the complex and holistic correlations of the service processes;

• Inculcate professionalism in the tourism service providers;

• Become aware of the complexity of individual service aspects and understands the holistic view of the tourism business both from policy and operational perspective;

• Develop potential to identify opportunities and problems in the industry. These opportunities and problems are in turn converted into sustainable and viable tourism concepts.