THEORETICAL COURSES

UNIT 1 - Introduction to Tourism Industry
UNIT 2 - Introduction to the Hotel
UNIT 3 - Food and Beverage Department
UNIT 4 - Restaurant Areas and Equipment
UNIT 5 - Health and Safety in the Restaurant
UNIT 6 - Organisation and Preparation of Restaurant for serving meals
UNIT 7 - Composition of Menu
UNIT 8 - Food and Drinks Order
UNIT 9 - Methods of Food Service
UNIT 10 - Methods of Serving Breakfast
UNIT 11 - Room Service
UNIT 12 - Banqueting
UNIT 13 - Conference Organising
UNIT 14 - Outside Catering Events
UNIT 15 - Professional Conduct
UNIT 16 - Current Trends in the Catering Industry

PRACTICAL COURSES

UNIT 1 - Introduction to the Restaurant
UNIT 2 - Introduction to Restaurant Art
UNIT 3 - Food and Wine Combination
UNIT 4 - Wine Service
UNIT 5 - Queridon Service
UNIT 6 - Carving Service
UNIT 7 - Serving Special Dishes
UNIT 8 - Dressings Serving
UNIT 9 - Flambe: Dishes Prepared in the Restaurant
UNIT 10 - Serving Cheeses
UNIT 11 - Serving Desserts
UNIT 12 - Serving Afterrnoon Tea