اسماء المواد:

• Commissary and Knife Skills (Preparation Kitchen).
• Fundamentals in Cooking Methods.
• Bakery.
• Dessert & Pastry Making.
• Food & Beverage Service I.
• Beverage Science & Lounge Service (Bar Service).
• Food Safety & Nutrition.
• Stewarding & Hygiene.
• Introduction to F&B Management.
• International Business Protocol.
• Mathematics for Hospitality.
• Applied English I Or Foreign Language I.
• Computer Application I – Microsoft Suite.

اسماء المواد:

• Kitchen II – Individual Cooking (Fine Dining).
• Kitchen II – Cooking in Restaurant Operation (Top Restaurant).
• F&B Service Techniques in Restaurants Operation (Top Restaurant).
• F&B Service Techniques in Fine Dining (Fine Dining).
• F&B – Purchasing & Cost Control.
• Human Behavior & Performance in the Workplace.
• Recipe Development & Menu Analysis.
• Room Division – Theory & Practice.
• Room Division I – Front Office.
• Room Division I – Housekeeping.
• Room Division I – Laundry & Public Areas.
• Applied English II Or Foreign Language II.
• Computer Application II – PowerPoint, Publisher & Excel Level 2.

تدريب الميداني.

اسماء المواد:

• Principles of Marketing.
• Quality Management.
• Ethics & Law.
• F&B – Event Management and Operation.
• Sensory Evaluation & Flavor pairing.
• Modern Cooking Techniques Workshops.
• Small Business Management and Entrepreneurship.
• Sustainability in F&B and Environmental Awareness.
• CBL – Pastry and Bakery Craft-Based Learning Level 2.