Description

At the end of the course trainees will be able to:
•    Cook professionally various types of culinary.
•    To make a well internal supervision and professional customer services that meets clients’ satisfaction.
Course Outlines:
•    Identifying the principals of safety and security in culinary.
•    Identifying the principals of bakeries and desserts arts.
•    Mastering the methods and techniques of eastern desserts arts.
•    Mastering the methods and techniques of western desserts arts.
•    Mastering the methods and techniques of bakeries.
•    Identifying cooking art principals.
•    Mastering the specialized cooking art.
•    Identifying the hospitality services.
•    Identifying the techniques of managing the front offices.
•    Identifying how to organize events and conferences.
•    The internal supervision on hotels.
•    Identifying the techniques of customer services.
•    Identifying the ethics of behavior and hotels cooperation protocols 
•    Soft skills.
Course Duration:
•    240 hour
•    12 weeks
•    5 days / week
•    4 hours / day