JR School

WIN A COURSE

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Basic Course in Hospitality

ELIGIBILITY

Form 3

Duration: 396 hrs

SCHEME OF MODULES

  • Basic Food Production - Introduction to cookery, The Kitchen: organisation/layout, Equipment in kitchen, Basic menu planning, Basic Principles of Food Production.

  • Basic Pastry - Knowledge and safe use of equipments, Basic Dough, Traditional desserts and cakes, Masking and glacage, Introduction to chocolate, Introduction to yeast dough(croissants & brioches).

  • Restaurant & Bar Services - Definition of different “ formules de restauration”, Materials and equipment used in restaurants, Set up of restaurant( M.E.P), Beverage service, Basic product used in restaurant, Alcoholics beverage, Non-Alcoholics beverage, Welcoming and greeting of guest, Breakfast service.

  • Front Office - Introduction to Tourism, Hospitality and Hotel, Front Office, Reception at hotel, Reservation of rooms, Concierge service, Porter service, Telephone handling.

  • Housekeeping - Introduction to Tourism, The room division organization, The housekeeping department, Hotel rooms, The cleaning techniques, The cleaning products, The materials for cleaning, Methods of cleaning, The laundry service, The dry cleaning service.

Hairdressing

Patisserie

Disc Jockey



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