BP
Hotel arts (selling)
Objectives:
The student acquires the following skills:
- Identify and select the types of vegetables required
- Define and select meat and food of all kinds
- Working on food production and determining the required quantities daily
- Determining the required supplies for the restaurant, including several consumables
- Training in practical applications in the restaurant
- Compliance with the required laws and regulations when doing business
- Acquire the computer skills to enter and remove the product and determine the stored and consumed quantities
- Compliance with health affairs at work
- Acquire how to deal with customers during their entrance, departure and when serving meals
Courses:
| Courses | First year | Second year |
| Arabic | 90 | 90 |
| English | 120 | 120 |
| French language | 90 | 90 |
| General Mathematics | 60 | 60 |
| Financial Mathematics | 30 | 30 |
| Informatics | 30 | 30 |
| Physical education | 30 | 30 |
| Food science | 30 | 30 |
| Law | 30 | 30 |
| Civic Education and Ethics | 30 | 30 |
| Principles of food production | 30 | 30 |
| Principles of service lab | 60 | 60 |
| Principles of bar service (خدمة المنهل) | 60 | 30 |
| Workshops | 300 | 330 |
| Total | 990 | 990 |
The workshop sessions include several domains:
- Food Production
- Service Lab
- Bar Service