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Carving Courses
Cruise Line Programs
Executive Diploma Courses
Short Term Courses
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0
4 Sections
22 Lessons
52 Weeks
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Semester 1 - Food Production
5
2.1
Aims & Objectives of Cooking
60 Minutes
2.2
Personal Hygiene
30 Minutes
2.3
Egg Cookery
120 Minutes
2.4
Layout of Kitchen Department
30 Minutes
2.5
Equipments used for Cooking
30 Minutes
Food and Beverage Service
5
3.1
Introduction to Hotel Industry
30 Minutes
3.2
Introduction about Restaurant
30 Minutes
3.3
F & B Service Equipments
30 Minutes
3.4
Ancillary Department
30 Minutes
3.5
Menu
30 Minutes
Semester 2 - Front Office
7
4.1
Introduction to Front Office
30 Minutes
4.2
Types of Rooms
30 Minutes
4.3
Tariff Rates – Meal Plans
30 Minutes
4.4
Organization Chart of Front Office Department
30 Minutes
4.5
Qualities of Front Office Staff
30 Minutes
4.6
Front Office Operations
30 Minutes
4.7
Bell Desk Operations
30 Minutes
Housekeeping
5
5.1
Introduction to Housekeeping
30 Minutes
5.2
Cleaning and Maintenance
30 Minutes
5.3
Managing Linen and Uniforms
30 Minutes
5.4
Types of Bed
30 Minutes
5.5
Laundry
30 Minutes
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