What's Inside?

Message From the Principal

Message From the Board Chairperson
About Carnegie School of Home Economics
Meet the Staff

List of Programmes & Certifcation

Carnegie's Hibiscus Restaurant
What's Cooking in Guyana
MESSAGE FROM THE
PRINCIPAL
MRS. SHARMAINE MARSHALL
It gives me great pleasure to welcome you to the Carnegie School of Home
Economics. We have already stepped into the era of learning, and we fully
understand that the change is the only constant.

We believe in the philosophy of learning, unlearning, and relearning. This philosophy inspires us to reinvent and
innovate to be relevant to keep pace with the ever-evolving Hospitality and other related Industries.

We at CSHE firmly believe that education plays a vital role in the overall improvement of society. The role of
education is not limited to giving and grasping knowledge and theory. Our motto “Skill is Wealth” confirms that
CSHE not only focuses on the theoretical and practical curriculum but also help in the development of a student
character, extra-curricular activities and overall perspective.

The objective of training at CSHE is associated with employment as it ensures a positive attitude to see the world
of work from a better standpoint and to analyse, define and apply an individual’s idea in a constructive
advancement of society.

I firmly believe that CSHE is more than just a place to learn. Pursuing studies at CSHE gives students a chance to
grow by equipping with everything they need to achieve excellence. At CSHE, we ensure students are given the
best start to their future career.
“Skill is wealth”. Each individual will achieve as they uniquely connect their efforts in their attendance, punctuality,
meeting deadlines and giving their best.

I wish all the students a grand success in their career and prosperity in their future life. Thank you for choosing
the Carnegie School of Home Economics as your institution for your career development!

Stay Safe!

Sharmaine Marshall
Sharmaine Marshall, MS., BEd., CDHT
Principal (ag)
MESSAGE FROM THE
BOARD CHAIRMAN,
MS. PATRICIA DAVID
With a current enrollment of some three thousand (fulltime and part-time)
students, the Carnegie School of Home Economics has certified more than
twenty thousand students who have advanced to successful careers locally,
regionally and internationally.

This institution is also a significant contributor to business and industry. The institution aims to provide a place
for learning, creativity and research of a required standard and to secure the advancement of knowledge and
diffusion and extension of arts, sciences and learning throughout Guyana. This booklet will provide you with all
the information you need in your choice or area of specialization.

Regards,

Patricia David
Patricia David, MS
Board Chairman
ABOUT CARNEGIE
The Carnegie School of Home Economics (CSHE) is at an important juncture in the history of the school. It is with
great anticipation that we embrace the major upgrade of the programmes offered and future development of the
institution.

Formerly known as the Carnegie Trade School, the CSHE was founded on a grant by the Carnegie Trustee in 1933.
The First Principal, Ms. Beatrix Briant, was entrusted with the task of establishing the school. Thanks to her careful
management and zeal, the Government assumed full responsibility for the school in 1937.

During this time, a trading section was developed. This section produced custom made ladies’ garments and
uniforms for government messengers. Large scale catering was also undertaken on request.

In 1958, the school was renamed the Carnegie School of Home Economics. The curriculum, then, was aimed at
improving the skills and attitudes essential for a good family and community life. Women were trained to fill roles as
domestic helpers overseas and many of our graduates migrated to Canada and other countries. Some were sent as
domestic helpers to Guyanese ambassador on their postings in this period.

In the 1960s training of Teachers in Home Economics was conducted at the school.

In 1971, a separate catering section was established to give more specialised training in Food Preparation and
Service. Consequently, the public was offered economic and attractive meals of high standards in a delightful
atmosphere.
During the period 1988 to 1990, financial and technical assistance were given by the Association of Canadian
Community Colleges and the International Development Agency to enhance the Catering Programme. In the year
2000, the General Cosmetology Programme and the Garment Construction Programme were developed with the
help of the Social Impact Amelioration Project.

Our objective is to offer services that continuously improves the lives of individuals and families. The programmes
and services that are offered are continually upgraded and as we embrace our achievements, we anticipate new
programmes to meet the ever-increasing demands of the Tourism & Hospitality and other related Industries. With
this vision comes rebranding, retooling and expansion. Hence, in spite of the adversity of COVID 19, we remain
committed to our primary goals of delivering high standards in teaching/learning for our full time programmes and
Part-time CareGivers programme.

We do anticipate the recommencing of the other part-time courses when it is safe to do so.
 ABOUT US
OUR PHILOSOPHY
We believe that training and developing positive attitudes in Home Economics and
Hospitality sector will contirbute to a better quality of life for the Guyanese society.

OUR VISION
Carnegie is the leading Institution and authentic voice, providing quality training in
Home Economics and Hospitality in Guyana and is seen as the place of world class
service in the preparation for employment.

CORE VALUES
Etiquette - Attitude, Respect, Confidentiality & Impartiality
Discipline - Appropriate Dress, Punctuality & Sanitation
Service - Commitment to Enhancing the Quality of Life for the Community
Creativity - Capturing, Nurturing & Development of Skills
Quality - Adherence to National & International Standards

OUR MISSION
Carnegie is in the business of creating, providing and developing international quality
and excellence in the area of Home Economics and Hospitality Services through
education, training, information sharing, collaboration and networkng.

OUR MOTTO
Excellence Through Creativity
STAFF-
MEET THE TEAM

At the CSHE, we believe that your business is our business and that if you succeed, we
succeed. This philosophy is at the center of everything we do. It is why we work hard to deliver
the highest quality products and services on time. This is also why we strive to provide all our
customers with first-class service each day.

We love what we do. There is no greater satisfaction than delivering service that helps our
clients reach their goals and objectives. It is an exciting and rewarding experience.If there is
one thing we have learnt over the years, it is that no amount of technology can replace the
human touch. This is why we have a qualified and experienced team who share our
philosophy.

The Carnegie's Team is comprised of our Principal, Vice Principal, Academic Staff and Support
Staff. We are diversely skilled professionals who continually apply ourselves to learn and evolve
so that we may help you conquer each new challenge on the road to success. Every person on
our staff is committed to providing you with the best possible customer service.
Carnegie School of Home Economics Staff
CARNEGIE SCHOOL OF HOME ECONOMICS

DIPLOMA IN CATERING &

HOSPITALITY
CARNEGIE SCHOOL OF HOME ECONOMICS

DIPLOMA IN CATERING &

HOSPITALITY Programme Description
The first year of Diploma in Catering and Hospitality
offers training in the technical, professional and skills
General Information: necessary to secure career-ladder jobs in the culinary
Duration: Two years industry through the termly intensive Culinary
Days: Monday – Friday Training Programme.
Time: 08:00 hours - 17:00 hours
Certification: Diploma in Catering and Hospitality The CSHE first-year programme offers 15 subjects,
inclusive of its three core subjects, across three terms
(see below). During this period of training, students
Entry Requirements: will develop professional skills which will prepare them
A sound secondary education. Four CXC subjects, for bulk production.
including Food and Nutrition, would be an asset.
Two recent passport sized photographs In their second year, students learn uncompromising
One recent recommendation from the Principal of hospitality. Hands-on experiences from facilitating
the last school you attended, a Justice of Peace or exceptional events, menu development, and guest
Clergyman. service, students will master the latest industry
Applicant must be 18 years or older. Applicant must standards through comprehensive training in all
attain the age of 18 before August 31 of the aspects of culinary arts. Students will be exposed to
academic year he/she is applying to gain entry. the full-time, hands-on bulk production and the
Persons who are 28 years and older are considered preparation of meals for the Hibiscus Training
mature applicants. If a mature applicant does not Restaurant through the introduction of the new al a
have traditional qualifications, the institution will carte menu.
consider the relevant experience as well as their
educational background. The mandatory Industry exposure provides the
A mature student is someone who will be aged 28 student with valuable 'hands-on' involvement in the
years or over at the start of their course. industry working environment. Work attachment
As a mature student, your application is guaranteed placement follows two sets of 3 months (300 hours)
to be given additional consideration, relating to your of in - house intensive learning and training and three
relevant academic, professional and life experiences. months (300 hours) of industrial attachment.
Core Subjects

Food and Beverage Service: Students will develop the applied knowledge and skills required to work as a
professional team member in a full service, licensed restaurant operation. Various food and beverage
service techniques and effective customer service skills and attitudes will be developed and practiced.

Bake Shop/Garde Manger: preparation of appetizers, hors d' oeuvres, salads, desserts and all baked goods
products, e.g. cakes, bread and pastries.

Hot Meats Preparation: preparation of soups, sauces, meats and starches, e.g. rice dishes.

Support Subjects Medical Requirement: All students MUST have a valid

Catering Mathematics Food Handlers’ Certificate.
Language and Communication
Customer Care Career Paths: Cook, Pastry Maker, Sauce Maker,
Food and Nutrition Waiter/Waitress, Receptionist, Front Desk Operator,
Food Science Front Desk Manager, Pastry Chef, Caterer, Sous Chef,
Food Safety and Hygiene Executive Chef, Food and Beverage Manager
Food and Beverage Cost Control
Marketing
Entrepreneurial Studies
Event Planning
Introduction to Hospitality
Management
Introduction to Tourism and Hospitality.
 CARNEGIE SCHOOL OF HOME ECONOMICS

DIPLOMA IN NUTRITION
FOR DIETARY TECHNICIAN
CARNEGIE SCHOOL OF HOME ECONOMICS

DIPLOMA IN NUTRITION FOR DIETARY

TECHNICIAN
Programme Description
General Information: This programme was introduced into our curriculum
Duration: Two years to fulfil the need for more trained Dietary and
Days: Monday – Friday Nutrition professionals. Students upon successful
Time: 09:00 hours - 15:00 hours completion of this programme will work along with
Certification: Diploma in Nutrition for Dietary Technician
Registered Dietitian to plan, prepare and serve meals
Entry Requirements: to patients with specific Dietary and Nutritional needs
Four CXC subjects, Grades 1-4 including Food and (Dr Karen Cummings, Minister within the Ministry of
Nutrition, Mathematics, English Language and a science Public Health, 2018)
subject (Chemistry, Biology, Integrated Science or Human
and Social Biology) Dietary Technicians can work in a variety of settings,
.Successful completion of the First year Household
such as Hospitals, Assisted Living Facilities, Schools,
Management Programme or CVQ Level One in
Commercial Food Preparation. Geriatric Homes, Childcare Centre, Health & Sports
Two recent passport sized photographs Clubs, to name a few. Working with people of all ages,
One recent recommendation from the Principal of the last nutrition assisted design meal plans and educate
school you attended, a Justice of Peace or Clergyman. clients on proper nutrition. They may work
Applicant must be 18 years or older. Applicant must independently or under the supervision of a
attain the age of 18 before August 31 of the academic
Registered Dietitian, Nutritionist or Registered Nurse.
year he/she is applying to gain entry.
Persons who are 28 years and older are considered
mature applicants. If a mature applicant does not have Students spend the first three semesters mastering
traditional qualifications, the institution will consider the the concepts related to the programme. In the last
relevant experience as well as their educational semester, mandatory three month work attachment
background. exposes them to hands-on experience before
A mature student is someone who will be aged 28 years
entering the work of work.
or over at the start of their course. As a mature student,
your application is guaranteed to be given additional
consideration, relating to your relevant academic,
professional and life experiences..
Core Subjects

Food Safety and Hygiene Nutrition | Nutrition for the Life Cycle | Food Preparation 1& 2 | Food, Animal and
Raw Materials | General Chemistry | Food Science | Meal Management & Catering | Community Nutrition
Microbiology | Anatomy & Physiology | Plants, Animals and Raw Materials | Food Science

Support Subjects Career Paths: Clinical Dietetics, Food and Nutrition Manager,
Culinary Maths Public Health Nutrition, Education and Research, Consultant.
Language and Communication
Small Business Entrepreneurial
Health and Fitness
First Aid
Community Studies
Research Methods
Information Technology

Medical Requirement: All students MUST have a valid Food

Handlers’ Certificate
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN
COMMERCIAL FOOD
PREPARATION
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN COMMERCIAL FOOD

PREPARATION Programme Description
With an emphasis on occupational health and
General Information:
safety standards and practices, this programme
Duration: Two years
Days: Monday – Friday will teach students safe and sanitary procedures
Time: 09:00 hours - 15:00 hours for maintaining a healthy environment as well as
Certification: Certificate in Household Management - to safely produce a variety of flour-based
Commercial Food Preparation products, stocks, soups, sauces, meat, poultry
dishes, fish dishes, rice and pasta dishes, appetizers
Entry Requirements: and salads, breakfast items and desserts.
Applicant should have completed the Basic Secondary
School programme or successfully completed SCCP
examinations in the relevant courses.
Students will plan and prepare delectable meals
Two recent passport sized photographs
One recent recommendation the Principal of the last for different occasions, showing an understanding
school you attended, a Justice of Peace or Clergyman. of the fundamentals of nutrition and the
Applicant must be 17 years or older. Applicant must importance of a balanced diet, following recipes
attain the age of 17 before August 31 of the academic using the stipulated weights, measures and
year he/she is applying to gain entry. procedures. Additionally, the course will allow
students to explore new and emerging trends in
culinary arts. Students are sent on a mandatory 3
month work attachment to related industries.

Medical Requirement: All students MUST have a

valid Food Handlers’ Certificate
Core Subjects
Commercial Food Preparation

Support Subjects
Visual Arts
Community Studies
Language and Communication
Business Maths
Entrepreneurial Studies

Career Paths:
Cooks, Food and Beverage Serving and Related Workers, Food Preparation Workers, Catering Manager,
Baker.. Cook, Pastry Maker, Sauce Maker, Waiter/Waitress, Receptionist, Front Desk Operator, Front Desk
Manager, Pastry Chef, Caterer, Sous Chef, Executive Chef, Food and Beverage Manager
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN GENERAL
COSMETOLOGY
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN GENERAL
COSMETOLOGY With a gradual progression from mannequins to clients,
the programme builds both confidence and technical
General Information: ability.
Duration: One Year
Days: Monday – Friday The General Cosmetology programme is designed to
Time: 09:00 hours - 15:00 hours train the student by instilling a sense of professionalism.
Certification: Certificate in General Cosmetology It will prepare students to enter the field of
Cosmetology as an entry-level designer, colorist, or
permist and will have the tools necessary to expand
Entry Requirements:
into the area of salon owner/manager, or platform
Applicant should have completed the basic
artist.
secondary school programme or completed SCCP
examinations in the relevant courses.
Upon completion of the course requirements,
Two recent passport sized photographs determined graduates will be able to project an attitude
One recent recommendation from the Principal of of poise, professionalism and self-confidence; would
the last school you attended, a Justice of Peace or have learned how to communicate effectively and
Clergyman. interact appropriately with colleagues, supervisors and
Applicant must be 17 years or older. Applicant must clients. The graduate will understand the need to deliver
attain the age of 17 before August 31 of the excellent service in an employment environment and
academic year he/she is applying to gain entry.. acquire the ability to perform the skills necessary to
practice cosmetology as a professional and to apply
their academic learning and technical information to
Programme Description
assure good judgments, decisions and procedures.
The Cosmetology Course includes the fundamentals of
hair, facials, and nails. The course includes instruction in To ensure continued career success, the graduate will
all safety and sanitary measures related to patron continue to learn new and current information related
protection, job training, ethics and self-assurance. The to skills, trends, and methods for career development in
General Cosmetology programme consists of all cosmetology and related fields.The mandatory three
aspects of the beauty culture. Students will learn month Industry exposure provides the student with
manicures, pedicures, facials, makeup and chemical valuable 'hands-on' involvement in the industry working
services. environment.
Core Subjects
Body Massage
General Cosmetology (Hair, Skin and Nail Care)

Support Subjects
Entrepreneurial Studies
Visual Arts
Language and Communication
Business Mathematics
Community Studies

Career Paths:
Cosmetologist, Cosmetology Instructor, Aesthetician,
Hair Braider, Makeup Artist, Nail Technician/Manicurist,
Salon Manager.
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN GARMENT
MAKING LEVEL 1
 CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN GARMENT
MAKING LEVEL 1
General Information: Programme Description:
Duration: One year This course is geared to meet the needs of the
Days: Monday - Friday Garment Industry. This intensive training programme
Time: 09:00 hours - 15:00 hours teaches students to operate and use sewing
Certification: Certificate in Household Management – equipment, tools and construction techniques.
Garment Making Level 2 Student will be trained in the areas of designing,
drafting, cutting and sewing of garments using
Entry Requirements: industrial machines and equipment. Areas such as
Applicant should have completed the Basic Secondary quality control, effective displaying and
School programme or completed SCCP examinations in entrepreneurial skills are taught. The programme
the relevant courses. Clothing and Textiles at CXC is an includes instruction and ‘hands on’ experience in all
asset. Successful completion of the First-year Household aspects of apparel construction.
Management Programme
Two recent passport sized photographs. Students will understand and solve fitting and pattern
One recent recommendation from the Principal of the last problems, learn and experiment with specialty fabrics.
school you attended, a Justice of Peace or Clergyman. Graduates of this programme may be employed in
Applicant must be 17 years or older. Applicant must attain the apparel industry or may choose to work for
the age of 17 before August 31 of the academic year her/himself. Graduates may specialise in garment
he/she is applying to gain entry. repair or custom tailoring for women's garments,
Persons who are 28 years and older are considered such as dresses, blouses or pants.
mature applicants. If a mature applicant does not have
traditional qualifications, the institution will consider the The mandatory three month Industry exposure
relevant experience as well as their educational provides the student with valuable 'hands-on'
background. involvement in the industry working environment.
A mature student is someone who will be aged 28 years
or over at the start of the course. As a mature student,
your application is guaranteed to be given additional
consideration, relating to your relevant academic,
professional and life experiences.
Core Subjects
Garment Making

Support Subjects
Visual Arts
Language and Communication
Business Maths
Community Studies
Life Skills
Entrepreneurial Studies

Career Paths:
Machine Operator, Pattern, Makers, Sales Person, Drapery
Maker, Dress Maker, Tailor, Samples Maker, Fashion
Illustrator, Textiles Designer, Fashion Designer, Consultant.
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN INTERIOR
DECORATION
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN INTERIOR
DECORATION
General Information: Programme Description:
Duration: One year Anyone with an eye for good aesthetics and a
Days Monday – Friday passion for beautiful spaces would benefit from this
Time: 09:00 hours - 15:00 hours Interior Decoration programme. With a specialised
Certification: Certificate in Household Management - focus on the creation of intelligently designed living
Interior Decoration spaces, an interior decoration programme will allow
students to advance their careers or get a foot in
Entry Requirements: the door in this fun and creative field.
Applicant should have completed the Basic Secondary
School Programme or completed SCCP examinations in the This Interior Decoration programme teaches
relevant courses. participants how to successfully implement the basic
Successful completion of the First year Household principles of design into the homes or businesses of
Management Programme clients. Courses are available with focuses in
Two recent passport-sized photographs commercial and residential design, giving students
One recent recommendation from the Principal of the last the option to choose their desired path. These
school you attended, a Justice of Peace or Clergyman. classes provide technical direction, as well as real-
Applicant must be 17 years or older. Applicant must attain world preparation for those interested in pursuing a
the age of 17 before August 31 of the academic year career in interior decoration or enhancing a skill set.
he/she is applying to gain entry. The programme includes instruction regarding
Persons who are 28 years and older are considered mature industry demands, popular trends and furnishing
applicants. If a mature applicant does not have traditional options.
qualifications, the institution will consider the relevant
experience as well as their educational background. The mandatory three month Industry exposure
A mature student is someone who will be aged 28 years provides the student with valuable 'hands-on'
or over at the start of the course. involvement in the industry working environment.
As a mature student, your application is guaranteed to be
given additional consideration, relating to your relevant
academic, professional and life experiences.
Core Subjects
Interior Decoration
Soft Furnishings
Upholstery

Support Subjects
Language & Communication
Business Maths
Community Studies
Visual Arts
Entrepreneurial Studies

Career Paths:
Interior Designer, Furniture Designer, Exhibition Designer, Product
Designer, Design coordinator.
 CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN
CHILDCARE MANAGEMENT
LEVEL 2
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN CHILDCARE
MANAGEMENT LEVEL 2
General Information:
Duration: One year
Days Monday – Friday
Time: 09:00 hours - 15:00 hours
Certification: Certificate in Household Management –
Childcare Management Level 2

Entry Requirements:
Level 1 Certificate in Childcare Management
OR
Successful completion of the First year Household
Management Programme Core Subjects:
Two recent passport-sized photographs Childcare Management Level 2
One recent recommendation from the Principal of the Housekeeping Level 2
last school you attended, a Justice of Peace or Support
Clergyman.
Applicant must be 17 years or older. Applicant must
attain the age of 17 before August 31 of the academic
Subjects:
year he/she is applying to gain entry.
Dietary Needs of a Child
Persons who are 28 years and older are considered
Health and Wellness
mature applicants. If a mature applicant does not have
Meal Management
traditional qualifications, the institution will consider the
Food Safety & Hygiene
relevant experience as well as their educational
background.
Language and Communication
A mature student is someone who will be aged 28 Business Maths
years or over at the start of the course. Life Skills
As a mature student, your application is guaranteed to Small Business Management Level 2
be given additional consideration, relating to your
relevant academic, professional and life experiences. Career Paths: Caregiver, Manager, Nanny
Programme Description:
This programme provides a foundation for most Childcare Management.
Growth stages are studied with a focus on physical, social, intellectual
and emotional development. Students learn significant interaction and
teaching skills by recognising developmental markers in children

.Students learn how to set goals for implementing instructive

programmes for children. Learning theory is covered to gain knowledge
of various instructional strategies. Other course topics include designing
classroom curriculum and performing student assessments.

The roles and responsibilities of child care staff are introduced in this
programme. Students are given information on hiring and termination
procedures. The class explores management skills and procedures, such
as conducting background checks and handling staff meetings. Facility
financial issues, including fees and operational costs, are discussed to
assist students in running child care centres.

This programme advises students on the legal steps necessary in setting

up a child care facility, such as licensing and zoning requirements.
Proper nutrition and facility safety are also key topics in this
programme.

Students also learn how to help young children develop healthy

lifestyles. A fundamental course topic is nutrition, which can be relevant
for future child care managers working at facilities that provide snacks
and lunches with specific training in providing care for infants and
toddlers. Students gain an appreciation for the importance of the first
three years of life, and they study key developmental milestones.

The mandatory three month Industry exposure provides the student

with valuable 'hands-on' involvement in the industry working
environment..
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN CARE FOR

ELDERLY-LEVEL 2
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN CARE FOR ELDERLY-

LEVEL 2
General Information:
Programme Description:
Duration: One year
With the increase in demand for healthcare and
Days Monday – Friday
social services, the Care for the Elderly programme
Time: 09:00 hours - 15:00 hours
aims to equip learners with the necessary skills and
Certification: Certificate in Household Management – knowledge to help meet these challenges for
Care for the Elderly Level 2 seniors.

Entry Requirements: This programme is designed to assist students with

Level 1 Certificate in Care for the Elderly appropriate and fundamental skills, knowledge,
OR confidence and attitude to become a professional
Successful completion of the First year Household caregiver in a home environment or in the related
Management Programme industry.
Two recent passport-sized photographs
One recent recommendation from the Principal of the Care for the Elderly Level 2 programme will teach
last school you attended, a Justice of Peace or students how to interact with persons suffering from
Clergyman. various mental and physical health conditions.
Applicant must be 17 years or older. Applicant must
attain the age of 17 before August 31 of the academic Caregivers are highly valued and in-demand
year he/she is applying to gain entry. professionals who make a big difference to the
Persons who are 28 years and older are considered health organisations they work for. Hence, the
mature applicants. If a mature applicant does not have student will be able to provide quality care to older
traditional qualifications, the institution will consider the persons after completion.
relevant experience as well as their educational
background. The mandatory three month Industry exposure
A mature student is someone who will be aged 28 provides the student with valuable 'hands-on'
years or over at the start of the course. involvement in the industry working environment..
As a mature student, your application is guaranteed to
be given additional consideration, relating to your
relevant academic, professional and life experiences.
Core Subjects
Care for the Elderly Level 2
Housekeeping Level 2

Support Subjects
Dietary Needs of the Elderly
Health and Wellness
Meal Management
Food Safety & Hygiene
Language and Communication
Business Maths
Life Skills
Small Business Management Level 2

Career Paths:
Caregiver, Home Health Aide
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN
HOUSEKEEPING LEVEL 2
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN
HOUSEKEEPING LEVEL 2
General Information: Programme Description:
Duration: One year Housekeeping is a skill that is often understated. There
Days Monday – Friday is a marked difference between a cleaner and a
Time: 09:00 hours - 15:00 hours Housekeeper. At CSHE, we teach the very art of
Certification: Certificate in Household Management housekeeping, tailored to suit the needed of Private
- Housekeeping Level 2 households and the Hospitality Industry.

Students are trained in a hands-on environment to the

Entry Requirements:
very highest standard of keeping house, so the eye for
Level 1 Certificate in Housekeeping
detail and excellence is continually in place.
OR
Successful completion of the First year Household
The mandatory three month Industry exposure
Management Programme
provides the student with valuable 'hands-on'
Two recent passport-sized photographs
involvement in the industry working environment.
One recent recommendation from the Principal of the
last school you attended, a Justice of Peace or
Clergyman.
Applicant must be 17 years or older. Applicant must
attain the age of 17 before August 31 of the
academic year he/she is applying to gain entry.
Persons who are 28 years and older are considered
mature applicants. If a mature applicant does not have
traditional qualifications, the institution will consider
the relevant experience as well as their educational
background.
A mature student is someone who will be aged 28
years or over at the start of the course.
As a mature student, your application is guaranteed to
be given additional consideration, relating to your
relevant academic, professional and life experiences.
Core Subjects
Housekeeping Level 2
Laundry Work

Support Subjects
Visual Arts
Language and Communication
Business Maths
Community Studies
Life Skills
Entrepreneurial Studies

Career Paths:
Housekeeping Attendant, Room Attendant
 CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN HOUSEHOLD
MANAGEMENT
CARNEGIE SCHOOL OF HOME ECONOMICS

CERTIFICATE IN HOUSEHOLD
MANAGEMENT

General Information: The practical component includes maintenance, cooking

Duration: One year and cleaning. The philosophical delves into the
Days Monday – Friday appreciation of beauty, creating an atmosphere for
Time: 09:00 hours - 17:00 hours celebrations, fostering authentic relationships and family
Certification: Certificate in Household Management traditions.

The significance of this course lies at the core of the

Entry Requirements:
school’s ethos. We believe that those providing this
Applicant should have completed the Basic Secondary
care are not just undertaking a series of material tasks,
School programme or completed SCCP examinations in
which may seem insurmountable at times. Instead, they
the relevant courses.
are affirming human dignity, humanising society and
Two recent passport sized photographs
shaping culture.
One recent recommendation from the Principal of the
last school you attended, a Justice of Peace or
This programme equips students to recognise the
Clergyman.
difference between housekeeping and homemaking.
Applicant must be 16 years or older. Applicant must
Students will learn home management and life skills
attain the age of 16 before August 31 of the academic
through daily activities, and weekly projects, and will
year he/she is applying to gain entry.
demonstrate skills such as completing laundry,
Programme Description: developing a household chores schedule, setting up and
CSHE Household Management Certificate is a unique and maintaining household equipment and tools, and
innovative programme which helps students re-discover identifying standard daily, weekly, monthly and yearly
the value and impact of the home and family. The course home maintenance routines.
focuses on creating happy, peaceful and fulfilled homes;
places where each family member feels comfortable and a The mandatory three month Industry exposure
sense of belonging. The programme aims to channel both provides the student with valuable 'hands-on'
the practical and philosophical aspects of managing a involvement in the industry working environment.
home..
 Domains include Home Living, Money Management, and Health and Safety.

Skill sets within the Home Living Domain include eating and food preparation, household maintenance, and outdoor
maintenance.
Skill sets within the Money Management Domain include: counting money, banking and credit, budgeting and
paying bills.
Skill sets within the Health and Safety Domain include physical fitness, healthy habits, personal safety, and
community safety.

Core Subjects Support Subjects

Food, Nutrition & Health Language and Communication
Textiles, Clothing and Fashion Business Maths
Home Economics Management Entrepreneurial Studies
Housekeeping Level 1 Visual Arts
Childcare Management Level 1 Community Studies
Care for the Elderly Level 1 Life Skills
Introduction to Commercial Food Preparation
Introduction to Garment Making

Career Paths:
Home Maker Assistant, Baby Sitter, Day Care Assistant, House Keeper, Nurse Aide/Elderly, Youth Counsellor,
Child Guidance Counsellor, Horticulturist, Home Economist, Home Economics Consultant, Care -Giver.

In the second year, students can specialize in one of the following areas:
Commercial Food Preparation
Garment Making Level 2
Interior Decoration
Housekeeping Level 2
Childcare Management Level 2
Care for the Elderly Level 2
Nutrition for Dietary Technicians
CARNEGIE SCHOOL OF HOME ECONOMICS

EVENING CLASSES
PROGRAMME
CARNEGIE SCHOOL OF HOME ECONOMICS

EVENING CLASSES PROGRAMME

Duration: 10 Weeks (one day per week from 17:00 hours to 19:00 hours. A total of 20 hrs.
Household Management Courses: 2 days per week/ 12 weeks/3 hours per session. Students are also required to
complete five days/40 hours of work attachment at the related industries—a total of 112 hours per course.

COURSES OFFERED:

Garment Making Culinary Courses Visual Arts Household Management

Childcare Management Levels 1 & 2

Tailoring 1 Elementary Cookery Fabric Decoration Care for the Elderly Levels 1 & 2
Tailoring 11 Advanced Cookery Crochet & Macramé Housekeeping Levels 1 & 2
Tailoring 111 Elementary Cakes & Pastries Floral Arrangement
Dressmaking 1 Advanced Cakes & Pastries Bridal Accessories
Intermediate Dressmaking 11 Cake Decoration Fabric Decoration
Advanced Dressmaking 11

NOTE: Persons who are desirous of registering for Advanced Courses MUST submit their original
Elementary Certificate in order to be qualified for the related Advanced Course.
 EVENING CLASS OF CSHE -2019

Ad HOC PROGRAMMES
CSHE provides tailored training for organisations to their specific needs. Training is customized for groups or
organisations unique requirements. Examples of a range of customised courses include but not limited to:

Housekeeping for the Office Etiquette and Table Manners

Food Service Supervision
Waiter/Waitress Service
Bar tending
Other programmes requested by organisations

CERTIFICATION
Upon completion of any of the courses offered by the CSHE, students will receive a certificate to be used as
recognition of professional training in that field.

APPLICATION/REGISTRATION PROCESS
1. Application forms are available at our General Office.
2. The processing of applications and registration is conducted three times per year. The public is made
aware of these dates, once set, via social media, by contacting the school via telephone or in-person.
 CARNEGIE SCHOOL OF HOME ECONOMICS

RESTAURANT & CATERING

SERVICES
CARNEGIE SCHOOL OF HOME ECONOMICS

RESTAURANT & CATERING SERVICES

The Hibiscus Training Restaurant serves freshly prepared foods with flavourful, colourful ingredients of the
Caribbean. Located inside the main building of CSHE, the Hibiscus Cuisine is genuine and authentic.

Caribbean food is generously seasoned with distinct spices. Fresh meat and seafood are what embodies the
appeal of this unique cuisine. Popular desserts include Rum Flavoured bread pudding, traditional Guyanese
Black Cake and Cheesecakes. The Hibiscus Training Restaurant cuisine has been influenced by cultures from
Africa, British, French, Spanish, Indian and the Chinese.

It is a great honour to extend an invitation to you, your family, friends, colleagues and associates to
experience our restaurant service. Your patronage will significantly assist our students to practice and gain
mastery of skills needed in their field of study.

Days: Tuesdays, Wednesdays, Thursdays and Fridays

Time: 12:30 hours to 14:00 hours
Location: Carnegie’s Hibiscus Training Restaurant
Carnegie School of Home Economics.
Durban and High Streets.
Werk- en- Rust. Georgetown

We also offer small and large scale catering for various events and occasions. We take every precaution in
preparing foods under the strictest hygienic conditions.

For further information and reservation, call us on telephone numbers 592 223 8100 or 592 226 2441.

Payments are accepted by cash or cheque. Cheques should be made payable to the Carnegie School of
Home Economics.
WHAT'S COOKING IN

GUYANA
The What's Cooking in Guyana is a bestseller with over 30000 copies sold worldwide. The first edition of
the book was published in 1973 and it was a collaborative effort between the Carnegie School of Home
Economics and Ministry of National Development and Agriculture.

This project aimed to showcase the agricultural products of Guyana while utilising the skills of the Home
Economists to prepare local dishes thus, the use of cassava and the experimentation of different cassava
products were highlighted.

The 4th Edition of was produced 1994 to collaborate with the Diamond jubilee. Mr and Mrs Ovid Holder
Universal Book store and the then Principal, Mrs. Roxanne Benjamin-Hoppie initiated this venture.

Special mention must be made to

Past Deputy Principal, Ms. Norma Washington

Past lecturers, Ms. June Williams and Ms. Mary Savory, initiated a recipe competition among the
Catering & Hospitality Students.
Guyana Refrigerator Limited who contributed to the section on freezing and the several recipes that
are highlighted in the recipe book.
Ms. Bibi Rabbia for Indian Dishes
Ms. Gwennette Kellman, Ms. Aulene Killikelly – Farine Recipes
Ms. Rhonda Crawford - proofreader
Reprints of the book were done in 2004 to mark the institution’s 70th anniversary of CSHE.

The book “What’s Cooking in Guyana" is one of the many great success stories of the Carnegie School of
Home Economics. Each edition was modified to enrich the product offered. Each recipe was tested in
our labs and are proven authentic and delicious as they are prepared and served to our guest in the
Hibiscus Training Restaurant and to clients from the catering service we offer. The current edition adds
recipes formulated by our Catering Department, Indigenous Dishes and well known Indo Guyanese
dishes.

We are confident that when you use the What’s Cooking in Guyana to prepare meals, you will experience
a unique and enjoyable culinary experience of Guyanese Cuisine.

Copies of the book can be bought at the Carnegie School of Home Economics, 211 Durban & High
Streets, Werk-en-Rust, Georgetown

For further information, please call 223-8100/226-2441. Our staff are there to assist.
CARNEGIE SCHOOL OF HOME ECONOMICS

Motto: Excellence Through Creativity

211 Durban & High Streets, Werk-en-Rust, Georgetown

Email: cshe@moe.gov.gy

General Office: (592) 226-2441

Principal: (592) 223 - 8100

CREATED BY JEMUEL DANIEL PARASRAM

EXPRESSIVE DESIGNS & DOCUMENT SERVICES
EMAIL: JEMUELPARASRAM@GMAIL.COM | EXPRESSIVEDESIGNSGY@GMAIL.COM
CONTACT: +592 216 0524 | + 592 646 5598