Academic Courses

ACADEMIC COURSE

Restaurant Art Technology


PURPOSE OF THE LESSON

The aim of the course is to acquire the students the necessary knowledge, attitudes and skills of restaurant, so that they can apply them in the areas of preparation and service of food and beverages.


MODULES

16

HOURS

230

GENERAL OBJECTIVES OF THE LESSON

  • Define the Concepts Hotel – Restaurant.
  • They know the hierarchy and the duties of the staff.
  • They understand the importance of safety and hygiene in workplaces.
  • Know, use clean and properly maintain restaurant equipment.
  • Acquire basic knowledge and skills in Restaurant art.
  • They understand the operating framework of the hotel companies.
  • Distinguish the main service methods.
  • They develop attitudes that promote professional education.
  • They develop attitudes that promote collaboration and teamwork.
June 30, 2020
<em>MODULE 2</em> Intro to Hotel and its departments
MODULE 1 Introduction to Tourist Industry
June 30, 2020
<em>MODULE 2</em> Intro to Hotel and its departments
MODULE 2 Intro to Hotel and its departments
June 29, 2020
<em>MODULE 3</em> Restaurant Personnel
MODULE 3 Restaurant Personnel
June 14, 2020
<em>MODULE 4</em> Dining Room and its Equipment
MODULE 4 Dining Room and its Equipment
June 13, 2020
<em>MODULE 5</em> Hygiene and Safety in the Restaurant
MODULE 5 Hygiene and Safety in the Restaurant
June 12, 2020
<em>MODULE 6</em> Mise en Place for Restaurant
MODULE 6 Mise en Place for Restaurant
June 11, 2020
<em>MODULE 7</em> Menu Planning
MODULE 7 Menu Planning
June 11, 2020
<em>MODULE 8</em> Restaurant's Captain Order
MODULE 8 Restaurant’s Captain Order
June 10, 2020
<em>MODULE 9</em> Food Service Methods
MODULE 9 Food Service Methods
June 9, 2020
<em>MODULE 10</em> Breakfast Serving Methods
MODULE 10 Breakfast Serving Methods
June 8, 2020
<em>MODULE 11</em> Room Service
MODULE 11 Room Service
June 7, 2020
<em>MODULE 12</em>  Banquet
MODULE 12 Banquet
June 6, 2020
<em>MODULE 13</em>  Organize Conference
MODULE 13 Organize Conference
June 5, 2020
<em>MODULE 14</em>  Outside Catering
MODULE 14 Outside Catering
June 2, 2020
<em>MODULE 15</em>   Professional Ethics
MODULE 15 Professional Ethics
May 1, 2020
<em>MODULE 16</em>  Today’s Trends In Food Industry
MODULE 16 Today’s Trends In Food Industry