Hotel Management

FOOD MICRO BIOLOGY/ FOOD SCIENCE

Explores the microbiological aspects of food safety and the scientific principles of food composition.

INTRODUCTION TO TURISM

Introduces the tourism industry

BAR RESTURANT MANAGEMENT

Focuses on the principles of managing bars and restaurants

MANAGEMENT OF ACCOMODATION ISTITUTION

Examines administrative practices in accommodation facilities

CULINARY TECHNOLOGY ABD FOOD PRODUCTION 1

Covers cooking techniques

BILINGUAL TRAIN

Enhances communication skills in both English and French tailored for the hospitality industry.

HOTEL ENGINEERING

MATHEMATICS AND STATISTICS

Covers foundational mathematical and statistical principles relevant to hospitality studies.

CULINARY ART AND PASTRIES TECHNIQUES

Teaches advanced pastry-making techniques and culinary arts for upscale food service.

BAR RESTURANT MANAGEMENT TECHNOLOGY 2

Advanced course on technology applications in bar and restaurant operations.

HOUSE KEEPING AND ACCOMODATION TECHNIQUES 1

Covers the theory and practice of housekeeping and accommodation services in hotels.

KNOWLEDGE OF CHEESE AND OENOLOGY

Provides insight into cheese varieties

CREATION OF ENTERPRISES GENERAL ACCOUNTING AND TAXATIN

Introduces entrepreneurship

LAW AND REGULATIONS

Outlines legal frameworks and regulatory standards affecting the hospitality sector.

HOTEL ACCOUNTANCY AND HOTEL MARKETING

Combines financial accounting principles with hotel-specific marketing strategies.