Professional English V (CAEN_311.2)
The module is the fifth 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 IV (CAFR_311.2)
This is the fourth 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 A2.2 level. The course 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 as to provide quality services. At this level students will deal with topics mainly related to the hygiene rules for the preparation and stock of fish and seafood, the hygiene rules for the preparation and stock of desserts, ice-creams and sweet mixtures, the presentation of a dish and its composition, the French wine, the traditional French cuisine, the types of restaurant menu, famous French chefs and gastronomy guides, as well as vocabulary referring to fish and seafood, desserts, ice-creams and sweet mixtures, types of restaurant menu and basic nutritional concept.
Kitchen Management (CAMM_311.2)
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.
Advanced Plated Desserts (CAPM_321.2)
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.
International Cuisines: From Classical to Fusion (CAPM_311.2)
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.