Accounting and Budget Management (CAMM_271.2)
This module examines basic accounting concepts to
enable students to appreciate the need and usefulness of book-keeping, the
financial statements and budgeting in their relevant prospective career
environment.
To provide students with a general understanding of
the money side of business. Students will learn the basic principles
underlying the recording of business transactions, by using examples from the
hospitality industry. They will learn the accounting cycle process, record
source documents in subsidiary books, post transactions in the ledger, extract
a trial balance and prepare final accounts. Also, it will enable students to
appreciate the importance of budgeting as a management tool.
Food and Beverage Controls & Systems (CAPM_231.2)
This module introduces students to the importance of
effective food and beverage control procedures and systems in the operation of
a food and beverage outlet. Students will acquire software computer skills and
knowledge in the procedures of purchasing, receiving, storing, issuing and
production methods used in food and beverage outlets. Furthermore, they will
learn how to calculate food and beverage costs and cost percentages as well as
how to apply effective methods to control these costs.
It aims to provide students with basic knowledge regarding the basic
principles and procedures involved in an effective food and beverage operation,
including all the stages of purchasing, receiving, storing, issuing and
producing of menu items in the food and beverage operation. It also aims to acquiring skills and
knowledge of software application systems and introduce students to modern
methods used to calculate food and beverage costs and cost percentages and to
the methods that can be used to control these costs.
Advanced Pastry and Baking (CAPM_221.2)
This module is designed to introduce the students in advanced skills and
techniques related to the production of an assortment of bakery and
confectionary goods.
This course aims to instruct the students to apply successfully and
productively the advanced pastry and baking principles, skills and techniques. Students explore pastry and baking ingredients
and their function in product formulation, preparation and sensory evaluation
of finished items. Emphasis will be placed on yeast-raised, enriched and
laminated doughs by producing international and local breads, sweet and savoury
baked goods.
Buffet Preparations and Contemporary Plating Techniques (CAPM_211.2)
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This course aims to familiarise the students with
buffet methodology and ideology. Emphasis is placed on the production of
upscale plated dishes focusing on the application of contemporary food
plating styles by using a variety of food commodities. This module is designed to provide the students with
the technical knowledge, skills and
competences to design, plan and
produce innovative dishes focusing on various food plating styles.
Additionally, it intends to introduce the students on the principles of
buffet preparation. |
Menu Planning (CAPM_232.2)
This module stresses the importance of effective menu
design. The student will realize that the menu is the heart of any food service
operation and determines everything else that happens in the operation.
Students will also understand the function of the menu, the correct sequence of
items listed on it and the various types of menus that can be created.
Furthermore, students will explore ways of building (or planning) and designing
a menu on their own
Statistical Analysis and Research Methods (CACM_201.2)
The course is designed to introduce the student to the basic principles of market research. To collect, process and analyse data, so that based on the results the student can be in a position to make the right decisions.
The course aims to make students able to properly conduct a market research. Through this, the students can use the data they have collected and analysed using statistical analysis, to interpret the results and take some important decisions. The student will learn how to perform statistical analysis using simple statistical software.
Professional English III (CAEN_211.2)
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 the hospitality and tourism industry. By the end of the
semester, students are expected to have gone half way through the B2 Level.
The module is the third course in a sequential
series, and provides students with basic language skills in listening,
speaking, reading and writing for effective communication in professional
situations.
Professional French II (CAFR_211.2)
This is the second 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 aims to prepare for the A1.2 level. The course intends to enable students to strengthen their knowledge on the world of catering and tourism industry while developing basic language, communication and professional skills in the French language. At this level students will deal with topics mainly related to the professional uniform, the restaurant organization chart and staff functions, the kitchen equipment, as well as vocabulary referring to fresh fruits, basic ingredients, pastry and viennoisseries.