Year 3

This module presents a systematic approach to the effective management of a professional kitchen. It includes issues such as management functions, staffing, training and development of employees, proper food handling techniques, standard safety and sanitary procedures at the workplace, laying out and operating a kitchen, writing, developing and analysing menus as well as selecting and maintaining kitchen tools and equipment.

It aims to assist students to develop high quality kitchen standards in the food service industry. It also aims to enable students to assimilate management principles leading to the production of the right quantity and quality of food, for the required number of people, on time, through the most effective use of staff, equipment and materials.

This module is designed to provide students with advanced pastry arts knowledge, with emphasis on the development of the techniques and skills required to produce a variety of restaurant plated dessert novelties. It provides students with the technical knowledge and skills to properly use key pastry ingredients such as chocolate and caramel, and produce an assortment of classical and contemporary “petits fours”. Emphasis is placed on the ability to use the plated dessert elements to design and produce innovative, upscale restaurant plated desserts.

This module intends to provide the students with knowledge of the origins of specific international cuisines as well as the cultural and socio-economic elements that have influenced and shaped their evolution.

This course introduces students to the culinary heritage of international cuisines and their associated classical and traditional specialties. Emphasis is placed on the factors that resulted in the evolution of contemporary, trendy representations of these dishes. It also focuses on applying effective kitchen strategies, organisation and time management skills towards the fulfillment of these assigned cuisines.

This module, as all language modules, is aligned with the Common European Framework of References (CEFR) for Languages. It aims to further extend the basic language skills in English focusing on communication in culinary professions. By the end of the semester, students are expected to further develop the language to the B2-B3 Levels.

This is the fifth level in a sequential series of French Language courses for professional purposes. The module, as all language modules, is aligned with the Common European Framework of References for Languages (CEFR) and intends to enable students to strengthen and enrich their knowledge on the world of catering and tourism industry, while developing enhanced language, communication and professional skills in the French language. The course includes topics mainly related to the organizational structure of a hotel and staff functions, the main features of a hotel, the procedures followed for making a reservation at a hotel/restaurant, welcoming, serving and informing the customers at a restaurant (present the menu, help the customer to choose, explain the composition of a dish, take an order, dealing with customer complaints) as well as vocabulary related to types of restaurant menu, tableware and the restaurant cloakroom. At this level, students will acquire enhanced language skills and grammatical structure of the French language in order to communicate in their professional environment while providing high quality services. Students will be able to understand the main points of written or oral documents dealing with familiar professional tasks and will interact in most situations of their professional field. Students are expected to function close to the A2+/B1 level of the CEFR.

The module aims at enabling students to understand the laws and regulations governing the operation and catering establishments, where catering and accommodation services are provided. It also aims at introducing students to the basic principles of the laws and regulations governing guests and employee relationships, contracts, guests and tourist rights, safety and product liability.

This module intends to educate students on current food concepts to meet the needs of today’s market. Emphasis will be placed on planning, organisation and implementation of selected catering events.

This module has been designed to deliver knowledge on the environmental, social and economic challenges facing the food and beverage industry, and to help students gain an understanding of the measures that have been implemented by the hospitality industry to manage these challenges. Students will be able to identify environmental and sustainability impacts arising from hospitality operations and suggest ways in which these impacts can be managed, mitigated and eradicated. They will be able to identify the environmental, economic and social implications of the decisions that they make on the environment and the strategies that they can use to develop and comprehend useful tools to find sustainable solutions to environmental problems. The module aims to provide students with theoretical, practical and professional understanding of how hospitality operations can adopt and benefit from principles and practices of environmental conservation, economic stability, and social responsibility. It aims to achieve embedding of sustainable and environmental management principles in the food and beverage industry and to promote an understanding of the contribution of quality and environmental management systems to the achievement of organisational effectiveness. At the end of the module students will be familiar with different environmental management systems that they can apply on their working environment.

This module provides students with an understanding of what marketing is, distinguish the difference in between marketing for services and products and give the students the ability to market their own hospitality business with emphasis on food outlets.