Duration: 2 years
Course description:
This program is designed to provide the students with the necessary skills and knowledge in the areas of service and operations in the hospitality industry. It will prepare students to be globally competitive as hospitality practitioners. Courses in the program provide the students with an understanding and appreciation of the different sectors in the hospitality industry such as culinary arts, and food and beverage services. The practicum will give exposure to the students as they apply the different theories and principles learned.
Competencies
• Clean and maintain kitchen premises
• Organize and prepare food
• Select, prepare and cook meat
• Receive and store kitchen supplies
• Prepare stocks, sauces and soups
• Prepare cook and serve foods for menus
• Prepare appetizers and salads
• Prepare sandwiches
• Prepare vegetables, fruits, eggs and starch products
• Prepare and cook poultry and game
• Prepare and portion controlled meat cuts
• Prepare and cook seafood
• Prepare hot and cold desserts
• Prepare pastry, cakes, and yeast-based products
• Present food
• Package prepared foodstuffs
• Provide Link between Kitchen and Service Area
• Provide Food and Beverage Service
• Provide Room Service
• Develop and Update Food and Beverage Knowledge
Career Opportunities
• Busboy
• Commis 1, 2, 3
• Food Attendant
• Food Server
• Hot or Cold Kitchen Cook
• Office Clerk/Assistant
• Pastry Cook
• Saucier
• Waiter
Admission requirements: