1.CULINARY INNOVATION –ADVANCED CULINARY TECHNIQUES
This course teaches students innovative culinary skills; sophisticated knife techniques, refined product knowledge, revolutionizing the culinary industry, and enhancing nutritional cooking in the development of recipes and menus. Students will learn about the wide variety of materials used in modern kitchens and kitchen management concepts. This course also trains students to work under high pressure and to put current trends, creativity and innovation into practice. Students will participate in a course that comes in forms of both demonstration and practical and will be inspired to learn the essentials of cooking practice and then extending to an excellence level. In order to reflect the current industry practices, students will conduct individual and group activities to develop their work skills in different environments.
2.WINE & BEVERAGES
This course explains and examines wine making, viticulture, sensory evaluation and wine service. The course also including food and wine pairing. Students will be presented with the theoretical, practical, scientific and cultural aspects of basic wine making. Through the structured notes-taking methods of wine tasting, students will experience and learn about sensory evaluation. As one of the core subjects of the DCM course, Managing of Wine and Beverages also concerning the purchasing, storage, and quality control in restaurant and hospitality industry environment.
- Managing of Wine and Beverages in restaurant industry
- Food and wine pairing
- Wine making process
- Storage control and management
- Design profitable wine and beverage menus
3.GASTRONOMY & FOOD TRENDS
This course explores gastronomy and food trends. Students will be able to evaluate global food trends, restaurants planning, design and arrangements, food and beverage menus design from cultural and social perspectives. The course contents includes impacts of social trends on diets, food purchasing and sustainability in the catering industry, evolution of food, and dietary habits and practices developed by different cultures, including nutrition. By studing current and past trends, students will better understand the concepts and principles of food quality and connect them with innovative food and beverage courses. Participants will obtain experience in developing and implementing service standards and managing customer relationships effectively.
- The cycle of gastronomy and food trends
- Nutrition for culinary professionals
- Food allergy
- Appropriate diet systems
- Food and culture
4.FOOD HYGIENE & SAFETY
Food safety is the primary principle in any food industry. This course outlines important standards for food handling and hygiene in the professional food and beverage industry. Proper food handling and safety procedures are essential elements of a successful food and beverage business.
- Three-level supervision system
- Food Safety in Catering Industry
- Franchised environmental health agent
5.MENU CONCEPTS AND MARKETING
This course introduces menu concepts and illustrates the influence and application of marketing promotion in catering industry. This course emphasizes the practical application of effective menu design and adapting of restaurant menus as a marketing tool. Students will evaluate the importance of marketing in restaurant industry and understand the planning and strategy making process. Through practical classes the students will have a profound understanding of integrated marketing, social media, network and advertisements, public relations and promotion, current consumer behavioral tendency. This course also includes brand promotion, advertising and public relations, market research, positioning, product portfolio and product lifecycle.
- Promotion in catering industry
- Marketing menus
- Menu design techniques
- Menus plan and design
- Advertising and consumer behavior
6.FOOD AND BEVERAGE COST CONTROL
The core concepts of food and beverage cost control focus on cost control, planning, resource utilization, menu management and menu engineering to enable the catering industry to operate effectively. Purchasing strategy and food control are essential to the success of any catering industry. The course emphasizes hands-on activities that enable kitchen managers to plan and manage their businesses in terms of revenue and expense management. This course focuses on menu planning, analysis, cost, pricing and budgeting. Students will learn about menu design and associated costs and pricing. At the same time, purchasing and storage management are the fundamental elements of food and beverage cost control.
- Cost control in kitchen
- Menu design
- Purchasing cycle
- Revenue and expenses management
- Advanced recipe management systems and techniques
7.PROFESSIONAL KITCHEN MANAGEMENT
This course is designed to provide students with the supervision and management skills they need to operate a professional kitchen. Effective kitchen management requires skills to build and develop a team. Students will learn about communicate and leading skills in a professional kitchen environment. This course enables the students to supervise and manage effectively with proper understanding and knowledge includes: personnel, scheduling, staff training, and management quality control systems.
- Teamwork and management
- Restaurant management skill
- Personnel regulations
- Human resources management
- Entrepreneurship and innovation in catering industry
- Restaurant simulation
- Team study: virtual restaurant internship
- Strategic decisions in food industry