COM-110 Module: Cross-Cultural Communication Skills Module Description & Objectives: In this module, students will be familiarized with the core intercultural communication competencies necessary to deliver exceptional service in the hospitality industry. Students will assess their individual cross-cultural knowledge and skill and learn techniques for recognizing and accommodating for cultural differences in communication styles. Through in-class […]
COM-101 Module: Communication in the Hospitality Industry Module Description & Objectives: This module is designed to introduce the student to the primary skills needed to be successful in the hospitality industry with a focus on communication. Students will gain knowledge of the fundamentals of delivering exceptional customer service and develop valuable skills for reducing stress while fulfilling the […]
CUL-200 Applied Food Science Principles Module Description & Objectives: This module is designed to introduce the student to the basics of applied food science in culinary arts. The fundamentals of the scientific method and experimental design are used to demonstrate the chemical and physical change that occurs during food preparation and storage. In this course, students […]
CUL-170 Module: Flavorful and Nutritional Cooking Module Description & Objectives: Nutritional food does not have to be boring! In this module, students will learn how to do a nutritional analysis of menus and recipes while discovering the sensory properties of food. This hands-on module reinforces the healthiest cooking techniques, namely steaming and poaching. Using these […]
CUL-160 Module: Pastries and cake decorations Module Description & Objectives: This module is designed to introduce students to basic baking and pastry principles and ingredients. Production includes commonly served quick breads, pies, desserts and cookies. Students will also be introduced to yeasted items, cakes and plated desserts and garnishes. Proper use of the bakers scale, […]
CUL-150 Module: Introduction to cost controls Module Description & Objectives: This module is designed to complete a student’s foundation in purchasing and food and beverage controls. Students learn how to establish standards and standard operating procedures to purchasing, receiving, storing, issuing, production, menu design, sales and service with the goal of maximizing revenue and profit potential […]
CUL-140 Module: Menu planning Module Description & Objectives: This module discusses the factors involved in planning effective menus for a variety of food service operations. Students will learn and apply skills of professional menu development while learning how to properly document and control Food & Beverage costs and analyze sales. Course content includes basic menu […]
CUL-130 Module: Soups, Sauces and Stocks Module Description & Objectives: Stocks are the backbone of any cuisine on which much of the kitchen depends. Students are introduced to simmering, emulsifications and knife skills and engage in the production of basic stocks while learning classical vegetable cuts. Students will practice production of leading sauces, emulsion, compound, […]
CUL-120 Module: Protein Fabrication Module Description & Objectives: Students are introduced to proper portioning of various meats and fish. Emphasis on identification of primal cuts and sub-primal cuts of meat, poultry, and fish items. Lab activities include proper packaging, labeling and storage of meats, poultry and fish. Emphasis is placed on portion cuts of meat […]
CUL-110 Module: Garde Marge (Garde Manger) Module Description & Objectives: This module introduces the modern and traditional techniques of preparing cold entrees, hors d’oeuvres, antipasti, basic garnishes, buffet presentations, cold sandwiches, salads and dressings, molds, garnishes. The principles of basic pantry operation and management, product utilization, preparation and integration into other kitchen stations is discussed. […]
CUL-102 Module: Introduction to culinary arts: Europe and the Middle East Module Description & Objectives: This module is designed to build on basic culinary arts skills and attributes necessary for entry-level kitchen employees. Students practice their food safety and knife skills. Emphasis is given to combination cooking (braising and stewing), dry cooking methods (baking) with a […]
CUL-101 Module: Introduction to culinary arts: New World and Asia Module Description & Objectives: This module is designed to introduce the student to basic culinary arts skills and attributes necessary for entry-level kitchen employees. Emphasis is given to food safety and knife skills. Through the introduction and practice of dry cooking methods (grilling, broiling, baking), stir-frying, and […]
F&B-202 Module: Beverage Basics-Alcoholic Beverages Appreciation Module Description & Objectives: This module will provide the participants with practical applications and information about bar operations in today’s market. The skills and knowledge gained will serve as a handy tool for participants to quickly and efficiently learn the rudiments behind bar management and bartending. Module Learning Outcomes: Upon […]
F&B-201 Module: Beverage Basics: Non-Alcoholic Beverages Module Description & Objectives: This module will provide the participants with practical knowledge on how to prepare basic non-alcoholic drinks from smoothies, punch, mocktails, tea and coffee. The skills and knowledge gained will serve as a handy tool for participants to quickly and efficiently learn the basics behind Barista […]
F&B-120 Module: Performing Room Service, Banquet Service and Special Service Module Description & Objectives: This module covers the rudiments of hotel room service, banquet service and special Food & Beverage (F&B) service styles such as flambéing or deboning tableside. It will include theoretical and practical training that will enable the participants to start a career […]
F&B-110: Professional Restaurant Service Module Description & Objectives: This module begins with an introduction to the various styles of Food & Beverage (F&B) service and will later focus on table service for restaurant operations. It will include practical applications and hands-on training on specific F&B Service Skills needed to launch a career in F&B Service. Module […]
F&B-101 Module: Welcome to Professional Food & Beverage Service! Module Description & Objectives: This module introduces the participants to the fundamentals of Professional Food & Beverage (F&B) Service. It begins with how job positions and departments are organized and the vital role of the F&B (Service) Department in such organizations. It will also cover the essentials required […]
FSS-120 Module: Advanced Food Safety Module Description & Objectives: This capstone Food Safety course will identify and explain HACCP principles and provide students the skills to create a complete HACCP plan and self-inspection. Students will be prepared to pass an international food safety manager certification exam. Module Learning Outcomes: Upon satisfactory completion of this module, […]
FSS-110 Module: Intermediate Food Safety Module Description & Objectives: Students will identify methods of food preservation, the importance of temperature control and the causes of food-borne illnesses while recognizing proper food safety practices. The skills gained through this course will allow all food service professionals in both the front and back of the house to […]
FSS-101 Module: Introduction to Food Safety Module Description and Objectives: Students explore the fundamentals of food safety and environmental sanitation. In this session, they will identify the types of food contamination, the importance of personal hygiene, workplace cleanliness, and the issues of cross-contamination. This module is a basic course required for all kitchen and food […]
FOM-140 Module: The Last Impression – Check-out and Settlement Module Description & Objectives: This module covers the steps of hotel check-out and account settlement process. Upon completion of the module, the participants should be able to process a guest’s request for account settlement as quickly and efficiently as possible while maintaining a control system for both […]
FOM-130 Module: The Guest Stay Module Description & Objectives: This module revolves around the key functions of the Front Office Department throughout the duration of the guest’s stay. Upon completion of this module, the participants should be able to identify key responsibilities of a Front Office Agent responsibilities and inter-departmental communications & coordination with other departments during […]
FOM-120 Module: The First Impression-Registration/Check-in Process Module Description & Objectives: This module covers the hotel registration or check-in process. Upon completion of this module, the participants should have the ability to handle the requirements and processes in guest registration given the different reservation set-ups. Module Learning Outcomes: Upon satisfactory completion of this module, a participant […]
FOM-110 Module: The Hotel Reservation Process Module Description & Objectives: This module will cover the basic procedures in a hotel reservation process. Through lecture-discussions and hands-on activities, each participant will learn how to manually handle the reservation function. Module Learning Outcomes: Upon satisfactory completion of this module, a participant should have the ability to: Identify the […]
FOM-101 Module: Welcome to the Front Office Department! Module Description & Objectives: This is an introductory module focused on Hotel Front Office Operations. It starts with how hotel job positions and departments are organized and the role of the Front Office Department in such organizations. It will also cover hotel room types and features based on hotel […]