You are logged out -> Log in

Academic Programs

The Holy Land is of historical and religious importance to the three monotheistic religions and thus attracts pilgrims and tourists from all over the globe. Tourism and its related enterprises form the largest industry in this region. Therefore, tourism plays a crucial role in developing the local economy.
The Institute of Hotel Management and Tourism has been an integral part of Bethlehem University since the opening of the University in October 1973. The Institute clearly fulfills three of the principle goals of the University:

  • It provides the only higher educational training center for Palestinian youth interested in preparing themselves for the Hotel and Tourism Industry without going abroad.
  • It responds to an important local community need by providing professionally trained graduates to maintain and expand the hospitality industry, especially in Bethlehem and Jerusalem.
  • It helps young people remain in their homeland by training them for careers with excellent employment opportunities.

The Institute of Hotel Management and Tourism is a member of the International Hotel Association and the European Hotel School Directors, and is the only accredited International Air Transport Association/Universal Federation of Travel Agent Association (IATA/UFTAA) authorized training center in Palestine.

The Institute offers:

  1. A Baccalaureate degree in Hotel Management,
  2. Diploma degree in Hotel Management, after successful completion of a two-year program,
  3. A Diploma in Travel Agency Management and the International Air Transport Association (IATA) Foundation Course Diploma, after successful completion of a two-year program,
  4. A Diploma for Tour Guides after the successful completion of a three-semester program.

The curricula are designed to prepare students to cope with changing business conditions. It is the belief of the Institute that professional preparation should include both theoretical and practical approaches to the diverse needs of the tourism and hospitality industry.

Admission to the Institute

The admission process is similar to that for other university programs. (See page 14.) However, in addition, the applicant must give evidence of a good knowledge of spoken and written English and must sit for an interview with the Institute staff.

Clothing

Students in the Institute must be conscious that dressing properly is a requirement for anyone interested in one of the hospitality professions. Students are required to provide professional attire during practical training.

Internships

Some Institute students have the opportunity to participate in internships during the summer, either in the local region or abroad. The Institute, in cooperation with the sponsor, chooses the candidates for such training. Scholarships to study foreign languages in Europe are sometimes available and are awarded on a competitive basis.

Dismissal

Students in the Travel Agency Management and the Diploma in Hotel Management programs who fail to maintain a Grade Point Average (GPA) of 2.00 will be placed on probation for the following semester. Students who merit probation for a second consecutive semester will be dismissed.

Bachelor of Science in Hotel Management

Credits needed for the degree

A student majoring in Hotel Management needs to earn a total of 131 hours distributed as follows:

 

Category
Major
Foreign Language University Requirements

Credits
79
18
34

Total

131

 

The Major in Hotel Management consists of a total of 79 credits as in the following table.

 

HOTM 101

Intro. to Hospitality Mgmt. (2)

HOTM 303

Kitchen Practice II (1)

HOTM 103

Theo. & Prac. Kit. & Pastry I (3)

HOTM 304

Pastry Practice II (1)

HOTM 104

Theo. & Prac. Kit. & Pastry II (3)

HOTM 305

Food & Bev. Internship I (1)

HOTM 105

Theo. & Prac. of F & B Serv I. (2)

HOTM 306

Food & Bev. Internship II (1)

HOTM 106

Theo. & Prac. of F & B Serv.II (2)

HOTM 311

Marketing (3)

HOTM 108

Computers and Info. Systems (2)

HOTM 313

Reception Practice I (1)

HOTM 123

Sociology of Tourism (3)

HOTM 314

Reception Practice II (1)

HOTM 201

Front Office Operations (2)

HOTM 316

Principles of Mgmt. (3)

HOTM 202

Theo. & Pract. Housekeeping (2)

HOTM 318

Food Microbiology (3)

HOTM 203

Kitchen Practice I (1)

HOTM 389

Senior Seminar (1)

HOTM 204

Pastry Practice I (1)

HOTM 402

Hospitality Law (2)

HOTM 205

Princ. of Hospitality Acc. I (3)

HOTM 405

Food & Beverage Mgmt (3)

HOTM 206

Princ. of Hospitality Acc. I I (3)

HOTM 407

Financial Management (3)

HOTM 208

Fr. Off. Pract. & Comp. Appl. (3)

HOTM 409

Tour. & Cult. Heritage (3)

HOTM 209

Food & Beverage Pract. I (1)

HOTM 415

Tourism & Environment (3)

HOTM 210

Food & Beverage Pract. II (1)

BUSA 314

Human Resource Mgmt. (3)

HOTM 212

Food & Beverage Cost Cont (3)

BUSA 350

Strategic Management (3)

HOTM 220

Food Science (3)

BUSM 101

Business Mathematics I (3)

 

Students majoring in Hotel Management are expected to select one foreign language (French or Spanish) and to complete 18 credit hours in that language from the following table:

 

FREN 131

Elementary French I (3)

FREN 232

Intermediate French II (3)

FREN 132

Elementary French II (3)

FREN 331

Advanced French I (3)

FREN 231

Intermediate French I (3)

FREN 332

Advanced French II (3)

 

OR

 

 

SPAN 101

Elementary Spanish I (3)

SPAN 104

Intermediate Spanish II (3)

SPAN 102

Elementary Spanish II (3)

SPAN 201

Advanced Spanish I (3)

SPAN 103

Intermediate Spanish I (3)

SPAN 202

Advanced Spanish II (3)

 

For Acceptance to Major refer to #9 under Academic Regulations.

Paradigm of courses

First Year

FALL SEMESTER

 CR

SPRING SEMESTER

 CR

ARAB 120

Arabic Language Skills I

3

ARAB 121

Arabic Language Skills II

3

ENGL 120

English Language Skill I

3

ENGL 121

English Language Skills II

3

HOTM 101

Introd. to Hosp. Mgmt.

2

HOTM 104

Theo. & Prac. Kit. & Pastry II

3

HOTM 103

The. & Prac. Kit. & Pastry I

3

HOTM 106

Theo. & Prac. F & B Service II

2

HOTM 105

Theo. & Prac. F & B Serv. I

2

HOTM 108

Computers & Info. Systems

2

BUSM 101

Business Mathematics I

3

HOTM 123

Sociology of Tourism

3

 

 

 

LIBR 101

Library Skills

R

 

 

16

 

 

16

 

 

Second Year

FALL SEMESTER

CR

SPRING SEMESTER

CR

HOTM 201

Front Office Operations

2

 ENGL 213

English Language Skills III

3

HOTM 202

Theo. & Prac. of Housekeep.

2

HOTM 204

Pastry Practice I

1

HOTM 203

Kitchen Practice I

1

HOTM 206

Princ. of Hosp. Acc. II

3

HOTM 205

Princ. of Hosp. Acc. I

3

HOTM 208

Front Off. Prac. & Comp. App.

3

HOTM 209

F & B Practice I

1

HOTM 210

F & B Practice II

1

HOTM 220

Food Science

3

HOTM 212

F & B Cost Controls

3

PSED 101

Physical Education

1

 

Foreign Language

3

 

Foreign Language

3

 

 

 

 

 

16

 

 

17

 

Third Year

 FALL SEMESTER

CR

 SPRING SEMESTER

CR

CMSR 101

Community Service

1

ARTI 101

Arts Appreciation

2

ECON 300

Economics

 3

HOTM 304

Pastry Practice II

1

HIST 120

History of Modern Palestine

 3

HOTM 306

F & B Internship II

1

HOTM 303

Kitchen Practice II

1

HOTM 311

Marketing

3

HOTM 305

F & B Internship I

1

HOTM 314

Reception Practice II

1

HOTM 313

Reception Practice I

1

HOTM 318

Food Microbiology

3

HOTM 316

Principles of Management

3

POLS 300

Themes in Political Science

3

 

Foreign Language

3

 

Foreign Language

3

 

 

16

 

 

17

 

Fourth Year

 FALL SEMESTER

 CR

SPRING SEMESTER

CR

BUSA 314

Human Resource Mgmt

3

BUSA 350

Strategic Management

3

HOTM 402

Hospitality Law

2

HOTM 389

Senior Seminar

1

HOTM 405

Food & Beverage Mgmt

3

HOTM 409

Tourism & Cultural Heritage

3

HOTM 407

Financial Management

3

HOTM 415

Tourism & Environment

3

RELS 300

Religious Studies

3

PHIL 302

Issues in Phil. & Ethics

3

 

Foreign Language

3

 

Foreign Language

3

 

 

17

 

 

16

 

Diploma in Hotel Management

Credits needed for the degree

A student accepted for the Diploma in Hotel Management needs to earn a total of 65 credits distributed as follows:

 

Category
Major

Credits
65

Total

65

 

The Hotel Management Major for the Diploma consists of 65 credits as in the following table.

 

HOTM 101

Intro. To Hospitality Mgmt.(2)

HOTM 209

F & B Practice I (1)

HOTM 103

Theo. & P. of Kit. & Past. I (3)

HOTM 210

F & B. Practice II (1)

HOTM 104

Theo. & P. of Kit. & Past. II (3)

HOTM 212

F & B Cost Controls. (3)

HOTM 105

Theo. & P. of F&B Serv. I (2)

HOTM 220

Food Science (3)

HOTM 106

Theo. & P. of F & B Serv. II (2)

ARAB120

Arabic Language Skills I (3)

HOTM 108

Computers and Info. Systems (2)

ARAB 121

Arabic Language Skills II (3)

HOTM 123

Sociology of Tourism (3)

BUSM 101

Business Mathematics (3)

HOTM 201

Front Office Operations (2)

ENGL 120

English Language Skills I (3)

HOTM 202

Theo. & P. of Housekeeping (2)

ENGL 121

English Language Skills II (3)

HOTM203

Kitchen Practice I (1)

ENGL 213

English Language Skills III (3)

HOTM204

Pastry Practice I (1)

PSED 101

Physical Education (1)

HOTM205

Prin. of Hosp. Acct. I (3 )

LIBR 101

Library Skills (R)

HOTM206

Prin. of Hosp. Acct. II (3)

 

Elem. Foreign Lang. I (3)

HOTM208

Front Off. P.& C. App. (3)

 

Elem. Foreign Lang. II (3)

 

Paradigm of courses

First Year

FALL SEMESTER

CR

SPRING SEMESTER

CR

ARAB 120

Arabic Language Skills I

3

ARAB 121

Arabic Language Skills II

3

ENGL 120

English Language Skill I

3

ENGL 121

English Language Skills II

3

HOTM 101

Introd. to Hosp. Mgmt.

2

HOTM 104

Theo. & Prac. Kit.& PastryII

3

HOTM 103

The. & Prac. Kit. & Pastry I

3

HOTM 106

Theo. & Prac. F&B ServiceII

2

HOTM 105

Theo.& Prac. F & B Serv. II

2

HOTM 108

Computers & Info. Systems

2

BUSM 101

Business Mathematics I

3

HOTM 123

Sociology of Tourism

3

 

 

 

LIBR 101

Library Skills

R

 

Second Year

FALL SEMESTER

CR

SPRING SEMESTER

CR

HOTM 201

Front Office Operations

2

HOTM 204

Pastry Practice I

1

HOTM 202

Theo. & Prac. of Housek.

2

HOTM 206

Princ. of Hosp. Acc. II

3

HOTM 203

Kitchen Practice I

1

HOTM 208

Fr. Off. Prac. & Comp. App

3

HOTM 205

Princ. of Hosp. Acc. I

3

HOTM 210

Food & Beverage Practice II

1

HOTM 209

F & B Practice I

1

HOTM 212

F & B Cost Controls

3

HOTM 220

Food Science

3

 ENGL 213

English Language Skills III

3

PSED 101

Physical Education

1

 

Elem Foreign Language

3

 

Elem Foreign Language

3

 

 

 


Description of courses

HOTM 101 Introduction to Hospitality Management (Cr. 2)

Basic principles of planning, organizing, directing, and controlling human and physical resources are addressed. Students also learn how these principles are applied to maximize the organizational effectiveness of hospitality and tourism businesses.

HOTM 103, 104 Theory & Practice of Kitchen & Pastry I, II (Cr. 3,3)

These courses cover the basics of quality food production, innovative cooking ideas and advice on technical details of food production equipment and styles.

HOTM 105,106 Theory & Practice of Food & Beverage Service I, II (Cr. 2,2)

These courses concentrate on basic principles involved in food and beverage service leading to the more advanced food service techniques, with major emphasis on the work and responsibilities of employees working in the food service industry.

HOTM 108 Computers & Information Systems (Cr. 2)

The aim of this course is to provide a good grounding in the basic packages most used in the industry, an introduction to specialized packages and to the microcomputer and its component parts.

HOTM 123 Sociology of Tourism (Cr. 3)

This course teaches the main movements of tourists at international and national levels, how they develop, the aspirations and ways of life of tourists.

HOTM 201 Front Office Operations (Cr. 2)

This course emphasizes the important area of human and public relations and the responsibilities of the Front Office Staff. Consideration is given to human relations as they relate to communication in Front Office, hotel organization and its services, salesmanship and legal aspects of inn keeping.

HOTM 202 Theory & Practice of Housekeeping (Cr. 2)

This course is designed to introduce the students to the basic principles of hotel housekeeping management.

HOTM 203 Kitchen Practice I (Cr. 1)

This practicum food production course allows students to experience culinary art of various international cuisines through demonstration and practical applications.

HOTM 204 Pastry Practice I (Cr. 1)

This practicum course is designed to provide a foundation of basic "Patisserie" production.

HOTM 205, 206 Principles of Hospitality Accounting I, II (Cr. 3,3)

These courses cover in detail the steps in the accounting cycle including basic rules, procedures and concepts of a variety of business situations.

HOTM 208 Front Office Practical & Computer Applications (Cr. 3)

This course provides information about micro management systems for the hospitality industry.

HOTM 209 Food & Beverage Practice I (Cr. 1)

This course equips student with a foundation in basic service skills, communication skills, hygiene and safety at work.

HOTM 210 Food & Beverage Practice II (Cr. 1)

This is a more advanced restaurant service practicum course. Areas covered include total customer satisfaction, reservations, protocol and service excellence.

HOTM 212 Food and Beverage Cost Controls (Cr. 3 )

This course covers essential principles and procedures of effective food and beverage control from both operational and accounting standpoints. Study is divided into two major sections: a) Food Control Principles and Procedures; b) Beverage Control Principles and Procedures.

HOTM 220 Food Science (Cr. 3 )

The relationship between food and disease is studied. Theory and practice in sanitary control in handling food and processing dairy products and meat are also studied. Other areas incorporated in this course include sanitation and the construction and layout of food establishments.

HOTM 303 Kitchen Practice II (Cr. 1)

This practicum course is designed to provide more advanced experience in quality culinary art.

HOTM 304 Pastry Practice II (Cr. 1)

This practicum course allows students to produce different types of cakes, breads, cookies, tarts, mousses and various other desserts.

HOTM 305, 306 Food & Beverage Internship I, II (Cr. 1,1)

These are industry internship courses. Students are required to participate in internships at local hotels for sixteen full working days each course. This provides students the opportunity to practice their learning skills and hospitality techniques.

HOTM 311 Marketing (Cr. 3)

This course emphasizes the importance of marketing strategies, with a focus on the marketing of services and consumer goods, the concepts of marketing environment, marketing research and consumer buyer behavior.

HOTM 313, 314 Reception Practice I, II (Cr. 1,1)

These practicum courses provide students with an understanding of the important role of the front office operation. Students learn how to establish good relationships with customers, how to handle enquiries and guest complaints effectively. Students also participate in group exercises, role plays and video film analysis.

HOTM 316 Principles of Management (Cr. 3)

This course involves a review of the principles of management. It aims to provide a framework for the orderly presentation of basic facts in business management, utilizing the functions of the manager with respect to planning, organizing, staffing, directing and controlling.

HOTM 318 Food Microbiology (Cr. 3)

This course examines the relationship between food hygiene and microbiology. It introduces students to different types of microorganisms which exist in food. The main sources of microorganisms are described and the main routes by which our food is contaminated are outlined.

HOTM 389 Senior Seminar (Cr. 1)

This seminar is designed to provide the students with an opportunity to review organize and integrate materials from previous and present courses. Students select and prepare a particular subject in Tourism chosen from a selected list of approved topics. Students present their subjects for discussion at seminar meetings with faculty members assisting as coordinators.

HOTM 402 Hospitality Law (Cr. 2)

This course gives an understanding of potential legal problems and how legal consideration helps hotel managers make the correct legal decisions.

HOTM 405 Food and Beverage Management (Cr. 3)

This course defines the fundamentals of food and beverage, as well as short and long term planning for better profits.

HOTM 407 Financial Management (Cr. 3)

This course includes the uniform system of accounts and features case studies of actual properties. It also includes a thorough understanding of financial statement analysis, budgeting and cash flow.

HOTM 409 Tourism & Cultural Heritage (Cr. 3)

The purpose of this course is to identify which factors play a role in determining a vision of others cultures. The following areas are developed: intercultural perceptions, cultural bias, cultural shock, and understandings with which to distinguish cultures. In addition students study intercultural management and marketing and cross cultural communication.

HOTM 415 Tourism Environment (Cr. 3)

This course aims to analyze in what ways tourism is a factor of economic development at the local level and how to reinforce the role of tourism as a factor of sustainable development where it appears to be a source of almost unbearable tension for certain countries and certain populations.

 

Diploma in Travel Agency Management

This program is designed to provide a basic training for those who wish to pursue a career in tourism, and/or the travel business. The courses are concerned with management in the tourism industry in the context of rapid growth and change. The courses aim to meet the industry’s needs for well qualified managers who have a broad understanding of tourism management. The program uses an integrative approach to tourism management which recognizes the diversity of management roles and careers within the industry.

Bethlehem University is an authorized Training Center for the International Air Transport Association (IATA). Students of this program are also prepared to sit for the IATA/UFTAA Standard Diploma examinations.

Note: IATA examination fees are payable by the students.

Credits needed for the Diploma

A student accepted for the Diploma Program in Travel Agency Management needs to earn a total of 65 credits.

Paradigm of courses

First Year

FALL SEMESTER

CR

SPRING SEMESTER

CR

TOUR 113

Travel Agency Mgmt. I

3

TOUR 107

Comp Reservation Systems I

 2

TOUR 117

Outgoing Tourism I

2

TOUR 118

Outgoing Tourism II

2

TOUR 121

Air Transport Ticketing I

3

TOUR 122

Air Transport Ticketing II

3

TOUR 125

Incoming Tourism I

2

TOUR 127

Incoming Tourism II

2

TOUR 133

Geography of Palestine

3

TOUR 152

Geography in Travel Planning

3

TOUR 151

Customer Services Mgmt.

3

TOUR 211

Travel Agency Management II

3

TOUR 201

Field Trips I

R

TOUR 202

Field Trips II

R

 

 

 

LIBR 101

Library Skills

R


Second Year

FALL SEMESTER

CR

SPRING SEMESTER

CR

TOUR 153

Transport in Travel Industry

3

TOUR 154

 Hotels and Tour Packages

3

TOUR 203

Field Trips III

R

TOUR 204

 Field Trips IV

R

TOUR 207

Comp Reservations Syst. II

2

TOUR 218

 Outgoing Tourism IV

2

TOUR 212

Travel Agency Mgmt. III

3

TOUR 228

 Incoming Tourism IV

2

TOUR 217

Outgoing Tourism III

2

TOUR 252

 Travel Agency Mgmt. IV

3

TOUR 222

Air Transport Ticketing III

3

TOUR 237

Air Transport Ticketing IV

3

TOUR 227

Incoming Tourism III

2

TOUR 244

 Tourism Marketing

3

TOUR 243

Human Resource Mgmt.

3

 

 

 


Description of courses

TOUR 107 Computer Reservation Systems I (Cr. 2)

This course introduces students to the global distribution systems used by most of the local and regional travel and hospitality industry.

TOUR 113 Travel Agency Management I (Cr. 3)

This course is designed to provide students with the basic skills and procedures required by professional travel agency managers.

TOUR 117 Outgoing Tourism I (Cr. 2)

In this course detailed guidance is prepared in order to acquaint students with outgoing tourism and means of transportation on land and sea.

TOUR 118 Outgoing Tourism II (Cr. 2)

This course covers in brief, information about world hotels, main tourist sites and attractions in different countries. Moreover, it covers a brief analysis of regional framework and specific regions of the world.

TOUR 121, 122 Air Transport Ticketing I, II (Cr. 3,3)

These introductory courses provide students with the basic knowledge relating to the role and functions of international bodies, travel terminology and airline guides.

TOUR 125, 127 Incoming Tourism I, II (Cr. 2,2)

These courses cover in brief tour brochures including costs, itinerary, group size, pace, single supplements, terms and conditions and consumer protection.

TOUR 133 Geography of Palestine (Cr. 3)

The physical, political and economic Geography of Palestine is covered.

TOUR 151 Customer Services Management (Cr. 3)

This course prepares students in the two areas of Travel Formalities and Customers Services and Selling Techniques. Students study the types of customers, their needs and expectations, how to create good customer relations, the selling process, making recommendations and closing the sale. Travel formalities include passport and health certificates, taxes, customs and currency, insurance.

TOUR 152 Geography in Travel Planning (Cr. 3)

This course gives students a broad image about destination geography, including factors that determine a destination's appeal such as attractions, accessibility, costs and standards of living, culture and climate. Cultural geography and patterns of tourism are included.

TOUR 153 Transportation in the Travel Industry (Cr. 3)

Students study airline codes and definitions, aircraft and in-flight services, airport facilities and special passengers, automations, baggage, international regulations, and travel guides.

TOUR 154 Hotels and Tour Packages (Cr. 3)

This course gives details about administrative and accounting procedures, tour packages and hotel reservations.

TOUR 201 Field Trips I

Jerusalem, Bethlehem area and surroundings are visited.

TOUR 202 Field Trips II

Nazareth and Tiberias are visited.

TOUR 203 Field Trips III

Galilee is visited.

TOUR 204 Field Trips IV

Dead Sea and Qumran are visited.

Selected field trips cover a wide variety of interesting places for tourists.

TOUR 207 Computer Reservation Systems II (Cr. 2)

This is a continuation of TOUR 107 involving airline distribution, pricing, ticketing, and transaction processing.

TOUR 211 Travel Agency Management II (Cr. 3)

This course deals with selling practices, commercial skills, requirements and fundamental skills to all business operations.

TOUR 212, 252 Travel Agency Management III, IV (Cr. 3,3)

These courses are a continuation of Tour-113 and Tour-211 as required by the IATA/UFTAA International Certification Program. Areas covered include: travel business environment, major international travel and tourism organizations, employment in the travel and tourism industry.

TOUR 217 Outgoing Tourism III (Cr. 2)

This course introduces students to the fundamentals of escorted guided tours, round-trip transport to the destinations, airport transfers and hotel accommodations.

TOUR 218 Outgoing Tourism IV (Cr. 2)

This course gives an overview of important international destinations and world attractions.

TOUR 222, 237 Air Transport Ticketing III, IV (Cr. 3,3)

These courses offer a broader view of reservations procedures, fare calculations, billing and methods of payments as well as travel taxation.

TOUR 227, 228 Incoming Tourism III,IV (Cr. 2,2)

These courses give a general overview of important historical and archaeological sites in the Holy Land.

TOUR 243 Human Resource Management (Cr. 3)

This course provides an understanding of the role of the management of people at work in theory and practice. It also provides a specific body of knowledge in human resource management. It provides students with the skills to manage themselves during their supervised work experience and to understand and appreciate particular management styles, structures, and culture which they experience.

TOUR 244 Tourism Marketing (Cr. 3)

This course applies the theory of direct marketing and service marketing for practical use in the Tourism Industry. Concepts analyzed include marketing mix components of products - presentation communication and distribution - customer retention, service deliveries, systems and Internet-based strategic marketing applications. Case studies show how direct marketing and service marketing are used by a variety of travel and tourism related service suppliers and vendors.

 

Diploma in Tour Guiding

The overall philosophy of this three semester program is to provide individual participants with the necessary expertise and skills to operate as a professional in the tourism and tour guide industry. The overall aim of the Tour Guide Program is the formation of tour guides for pilgrim and tourist visitors to the Holy Land through appropriate theoretical and practical vocational training activities.

Credits Needed

Students accepted for the Diploma Program in Tour Guiding needs to earn 48 credits.

Paradigm of courses

FIRST SEMESTER

CR

SECOND SEMESTER

CR

TRGD 102

Archeology of Holy Land I

3

TRGD 202

Archeology of H. Land II

3

TRGD 103

Introduction to Christianity

3

TRGD 203

Introduction to Islam

3

TRGD 104

Geog. of the Holy Land

3

TRGD 206

The Art of Tour Guiding II

3

TRGD 106

The Art of Tour Guiding I

3

TRGD 207

History of the Holy Land II

3

TRGD 107

History of the Holy Land I

3

TRGD 209

Introduction to Judaism

3

 

THIRD SEMESTER

CR

TRGD 301

Botanical & Animal Life

3

TRGD 302

Archeology of H. Land III

3

TRGD 305

History of the H. Land III

3

TRGD 306

Art of Tour Guiding III

3

TRGD 307

Prac. Aspects of T. Guid.

3

TRGD 310

Comprehensive Seminar

3


Description of Courses

TRGD 102 Archeology of the Holy Land I (Cr. 3)

Students receive an introduction to the archeology of the Holy Land and study the material culture of Palestine. The course concentrates on the major periods and sites from the Paleolithic (Early Stone Age) to the Ottoman period.

TRGD 103 Introduction to Christianity (Cr. 3)

This course familiarizes students with the growth and development of Christianity in the Holy Land through two millennia. A historical approach is utilized to provide a logical presentation of Christianity in its Jewish background; prophecies, institutions, and moral and spiritual values, culminating in the study of Jesus, his spiritual and moral values, and his followers.

TRGD 104 Geography of the Holy Land (Cr. 3)

This course studies the location of Palestine, its historical geography, and the geological history and structure of rocks. In addition, students study the main physical geographical phenomena, demography, human settlement, structure of the economy, institutions, and touristic importance of the Holy Land. Students learn how to use and read various kinds of maps. A three day tour through Palestine enables students to experience the reality of what they have studied.

TRGD 106 The Art of Tour Guiding I (Cr. 3)

This course introduces students to the principles and fundamentals of tour guiding. Field trips are included and the sites are announced at the beginning of the semester.

TRGD 107 History of the Holy Land I (Cr. 3)

This course is an introduction to the history of the Holy Land beginning with the period of the Hebrews and the Land of Canaan to Christ and his times, to modern times. Students study notable developmental stages of the Holy Land including the various religions and States which ruled over it by reading important sections of the Old and New Testaments and the Qur’an.

TRGD 202 Archeology of Holy Land II (Cr. 3)

This course is a continuation of TRGD-102, Archeology of Holy Land I.

TRGD 203 Introduction to Islam (Cr. 3)

This course is an introduction to the principal elements of Islamic life, its beliefs, holy book, festivals, symbols, holy sites, and traditions. It is intended to enable future guides to communicate this basic knowledge accurately and clearly to pilgrims and tourists.

TRGD 206 The Art of Tour Guiding II (Cr. 3)

This course is a continuation of TRGD-106, Holy Land Guide I. Students study the duties of tour guides, including the ethical, social, legal, and economical aspects of guiding. The sites to visit are announced at the beginning of the semester.

TRGD 207 History of the Holy Land II (Cr. 3)

This course is a continuation of TRGD-105, History of the Holy Land I.

TRGD 209 Introduction to Judaism (Cr. 3)

This course is an introduction to the principal elements of Jewish life, its holy sites, festivals, symbols, and traditions. It is intended to enable future guides to communicate this basic knowledge accurately and clearly to pilgrims and tourists.

TRGD 301 Botanical and Animal Life (Cr. 3)

This course will acquaint the students with knowledge and appreciation about plants and animals of Palestine and those which are common in Palestinian folklore.

TRGD 302 Archeology of Holy Land III (Cr. 3)

This course is a continuation of TRGD-202, Archaeology of Holy Land II.

TRGD 305 History of the Holy Land III (Cr. 3)

This course is a continuation of TRGD-207, History of the Holy Land II.

TRGD 306 The Art of Tour Guiding III (Cr. 3)

This course is a continuation of TRGD-206 Holy Land Guide II and includes theoretical and practical work related to specific methods of planning, presenting, and evaluating guides and guiding activities. The sites to visit are announced at the beginning of the semester.

TRGD 307 Practical Aspects of Tour Guiding (Cr. 3)

This course allows students to review, organize, integrate and refine material they studied in previous tour guide courses. The following areas are studied: public speaking, maps, planning tours and excursions, specialized tours, coach tours, guiding in churches and mosques, town walkabouts. Other topics include, but are not limited to, problems confronting guides, working conditions, speech training, handicapped clients, guide’s appearance and mannerisms, guiding in museums, archeological sites, and public buildings. Students continue to deepen their experiences through active participation in field trips.

TRGD 310 Comprehensive Seminar (Cr. 3)

This seminar provides students with an opportunity to review organize and integrate materials from previous and present courses. Students select and prepare a particular subject in tourism chosen from a selected list of departmental approved topics. Students present their subjects for discussion at seminar meetings with faculty members assisting as coordinators.

Bethlehem University Foundation
Email: brds@bufusa.org
Phone: +1-240-241-4381
Fax: +1-240-553-7691
Beltsville, MD USA
Bethlehem University in the Holy Land
E-mail: info@bethlehem.edu
Phone: +972-2-274-1241
Fax: +972-2-274-4440
Bethlehem, Palestine