$18,000
TTC
Ce que vous apprendrez
Semester 1:
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.
Semester 2:
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.
Semester 3:
Industry Internship.
Semester 4:
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.