BT
Hotel Arts
Objectives:
The student must be able, after three years of studing,to do the following:
- Checking quality and supervision
- Making many types of sweets for various events.
- Carry out receipts from the data sheets related to the design of the menus and charts.
- Prepare the basic receipts of the kitchen
- Calculate the cost and use the management software of stocks, if necessary.
- Write down goods purchased, to evaluate quality, to control the reception and to organize the storage of the products.
- Organize the work station. Maintain and use the equipment.
- Prepare desserts for people on diet
- Apply Strictly the standards of hygiene and safety.
- Work in a team and adapt various work conditions
- Use French, English and Arabic to communicate with clients
- Write a letter, a report, and a C.V
- Understanding the hotel managment principles and laws
- Adapt to the laws of the restaurant that he /she works in
- Adapt to the advanced technologies in his/her field
- Practice the basic activities in other departments
Courses:
| Courses | First year | Second year | Third year |
| Informatics | 60 | 60 | 60 |
| Arabic language | 60 | 60 | 60 |
| 1st foreign language | 120 | 90 | 90 |
| 2nd foreign language | 120 | 60 | 60 |
| General mathematics | 60 | 60 | 60 |
| Tourist geography | 30 | 30 | 30 |
| Social Sciences | 30 | 30 | 30 |
| science | 30 | 30 | 30 |
| Financial mathematics | 60 | 60 | 60 |
| Introduction to management | – | 60 | 60 |
| Food technology | 30 | 30 | 30 |
| Oenology and Drinks | – | 30 | 30 |
| Hotel technology | 30 | 30 | 30 |
| Hotel organization | 30 | 30 | 30 |
| Hygiene | 30 | 30 | 30 |
| Hotel law and legislation | – | 30 | 30 |
| Technology and laboratory | 120 | 120 | 120 |
| Practical work | 300 | 270 | 270 |
| Total | 1110 | 1110 | 1110 |
The workshop sessions include several domains:
- Producing sweets
- Cooking
- Service Lab
- Producing beverages and juices
- Selection of consumables