The students will learn theoretical knowledge and demonstrate practical skills in basic culinary tasks, basic food preparation and food presentation in a commercial establishment. topics will include the following: Application of basic techniques of commercial cookery; Application of kitchen equipment and utensils; Organize and prepare food products and meals; Prepare and store food in a safe and hygienic manner; Prepare appetizers and salads; Prepare soups, stocks and sauces; Prepare vegetables, eggs and farinaceous dishes; Present and display food products.
This course will cover workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations, it provides an in-depth study of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on the management, organization, and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the business impacts of external factors and trends on the different tourism industry sectors as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the job.
