Introduction to the Hospitality and Tourism Industry (CACM_101.2)
This
module is designed to introduce students to the hospitality and tourism
industry subjects, providing them with the basic understanding and knowledge of
the lodging and tourism industry by tracing the industry's growth and
development, both inland and internationally, reviewing the organization of
lodging and tourism operations, and
focusing on industry opportunities and future trends. It will raise
student awareness concerning issues within hospitality and tourism, help them
develop an interest in the field, and explore career opportunities.
Occupational Health and Safety (CACM_102.2)
This module is designed to
introduce students to the various environmental sanitation facilities, health
assessment and safety measures and works for the hospitality and tourism
industry. It aims to foster in students a critical approach to work as well as
its impact on physical and psychological health. Students will be able to
recognise danger, with the module enabling them to make the right decision and
act at the right moment.
Occupational Health and
Safety provides students with the knowledge of applying safe conditions at the
workplace while, at the same time, enabling them to familiarise with the basics
of first aid.
Computer Studies (CACM_103.2)
This module provides students with sufficient computing skills and knowledge to enable them to produce quality academic assignments, projects and presentations.
It aims to teach the students the fundamentals of
Word Processing, the use of Internet and presentation tools as well as the
basic concepts of spreadsheets.
Food Safety (Food Hygiene and HACCP) (CACM_161.2)
This module is designed to provide students with
essential knowledge of best practice for Food Safety and HACCP implementation
and operation in the hospitality industry.
This
module provides students with a
basic understanding of the relationship between food hygiene, food poisoning
and food spoilage, recognise the socio-economic costs of poor food hygiene and
acknowledge the important role of food hygiene and hazard analysis in ensuring
food safety.
Professional English I (CAEN_111.2)
This
module, as all language modules, is aligned with the Common European Framework
of References (CEFR) for Languages. The course intends to further extend the
basic language skills focusing on communication in in culinary professions. By
the end of the semester, students are expected to have gone half way through
the B1 Level.
Culinary Fundamentals (CAPM_111.2)
This module intends to introduce the students to the professional kitchen and to fundamental culinary theory, skills and techniques.
Meat and Seafood Fabrication & Garde Manger (CAPM_112.2)
This module is
designed to introduce students to meat and seafood fabrication and the basic
operation of the Garde Manger, applying theory and techniques to this end. Students will develop a broad understanding
of product handling and basic procedures of food production in the area of the
Garde Manger.
This course provides
a basic understanding, through theory and demonstration, of cold preparation
and cold display techniques. It includes product identification, purchasing and
storage of meat, poultry, fish and seafood products.
Product Identification, Purchasing and Storage (CAPM_113.2)
This module is indented to introduce the students to identification, purchasing, storing and handling of products.
This course provides
the students with a basic understanding of the key elements and procedures
related to the identification, purchasing, storing and handling of a wide range
of food commodities. Students will be able to identify the
characteristics and composition of various food groups, and familiarize
themselves with the quality factors associated with the shelf-life of food
produce.