Gastronomy in Missions and Field Assignment (ATS 247 / ATS 248)

The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.

Music Interpretation Seminar and Field Assignment (ATS 175 / ATS 176)

This course is designed to give the student hands-on experience in producing and engineering music. It is a highly specialized program focused on all technical aspects of sound production for application in a variety of settings including the congregation in the church, worship and music events, concerts, YWAM bases, etc.

Live Music Events Production and Field Assignment (ATS 268 / ATS 269)

This course is designed to give the student hands-on experience in producing and engineering music. It is a highly specialized program focused on all technical aspects of sound production for application in a variety of settings including the congregation in the church, worship and music events, concerts, YWAM bases, etc.

Hospitality Operation Internship (ATS 207)

This 12-week internship focuses on the application of the practical operational skills gained during the operation courses. Students will be assigned or attached to a hospitality work environment. The focus of this internship is on hands on acquisition of operational skill.

Hotel Operations (ATS 206)

This course equips students with a comprehensive understanding of the various functions, systems and procedures in hotel front office and housekeeping operations. It presents a systematic approach to managing the guest cycle from the point of reservation to the stay, checkout, and account settlement. Aspects of key front office administration processes crucial to the success of front office operation will also be emphasized. The housekeeping training will equip students with a working knowledge of good housekeeping practices to achieve the standards expected by guests in the hotel and lodging industry.

Food and Beverage Operations (ATS 205)

The Food and Beverage Operations course consists of two parts. These are: Food and Beverage Service (front of house) and Food Production (back of house). In the Food & Beverage services, students will develop the applied knowledge and skills required to work as a food and beverage service professional in a full- service restaurant. Various food and beverage service techniques and effective guest service skills and attitudes will be taught and practiced. Students will also be introduced to the different types of beverages, and concept of revenue management and cost control. Food production covers key theoretical aspects of food production critical to the success of a full service restaurant. Students will learn the importance of kitchen workflow and the need for good coordination among the various divisions of the kitchen vis-à-vis service personnel. They will also learn how food product, basic food science and nutrition knowledge are essential in the application of menu planning and pricing.

Hospitality Administration II (ATS 202)

Prerequisites: ATS 201 Course credits: 11-12 Hospitality Administrative II covers hospitality marketing and human resource management. This course focuses on the key concepts and principles in marketing and how these concepts are applied, with an emphasis on the marketing process relating to the hospitality industry. The HR portion focuses on the theory and practice of […]

School of Culture and Art and Field Assignment (ATS 225 / ATS 226)

This specialized art school focuses on preparing the students to understand their personal and cultural identity. They learn how to incorporate cultural art forms in leading worship, sharing their faith, and teaching others in the context of the broader culture or society. Each course will include some general teaching about culture and the arts, and then focus on the culture and art expressions of the nation in which the course runs and/or the nation where outreach is focused.

Audio Production (ATS 267)

This course is designed to give the student hands-on experience in producing and engineering music. It is a highly specialized program focused on all technical aspects of sound production for application in a variety of settings including the congregation in the church, worship and music events, concerts, YWAM bases, etc.

Music Education and Missions II and Field Assignment (ATS 264 / ATS 265)

Music Education and Missions II is also an intensive leadership and teacher training course in instrumental music, ministry, and missions following on from Music Education and Missions I. This course is designed for the student who has a passion for reaching the orphaned, abandoned, refugee, and at-risk children and young people of the world through instrumental music education, evangelism, and discipleship – equipping them to be musical ambassadors with a life-changing message for their own people and the nations of the world. The main focus instrument of this course is the violin.

The Music Education and Missions I & II Field Assignment is the combined outreach Field Assignment for both Music Education and Missions I and Music Education and Missions II. The field assignment is designed as a practical outreach that will utilize all of the knowledge, skills, and attitudes learned in Music Education and Missions I & II.