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Culinary Techniques (Practical & Theory)
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Culinary Techniques (Practical & Theory)
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Culinary Techniques (Practical & Theory)
At the conclusion of the program, students will be able to:
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Demonstrate knowledge and practical skills and competencies required for successful operational roles within Food and Beverage areas of an international hotel and tourism organisation.
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Understand the nature of tourism, the fundamentals of the commercial hospitality enterprise and the key financial issues.
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Use English language skills in an operational setting.
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Demonstrate information technology and study skills at the appropriate level.
Modules:
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Academic Writing (EAP I)
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Introduction to Hospitality Management
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Food and Beverages Service
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Art of Employability
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UAE & Tourism Services
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F&B Cost Control
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Information Technology
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Culinary Techniques (Practical & Theory)
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Personal Development I