Professional English VI (CAEN_321.2)
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.
Professional French V (CAFR_321.2)
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.
Hospitality and Tourism Law (CAMM_362.2)
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.
Modern Food Concepts & Event Catering (CAPM_312.2)
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.
Environmental and Sustainability Management (CAMM_301.2)
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.
Marketing Management (CAMM_341.2)
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.