Module 1: Introduction to Hospitality & Culinary Arts
- Overview of the global hospitality and tourism industry
- Culinary arts and hotel management
- Professional ethics and workplace behavior
- Basics of hospitality operations
Module 2: Culinary Fundamentals
- Kitchen organization, hygiene & safety standards
- Cooking methods: boiling, roasting, grilling, sautéing, baking
- Knife skills & equipment handling
- Stocks, sauces, soups, seasoning basics
Module 3: International & Regional Cuisine
- European, Mediterranean, Asian cuisine essentials
- Fusion cooking and modern trends
- Menu planning & recipe development
- Food plating & culinary aesthetics
Module 4: Baking & Pastry Arts
- Bread, pastries & dessert fundamentals
- Cakes, cookies & confectionery
- Chocolate work & sugar artistry
- Modern dessert plating techniques
Module 5: Food & Beverage Management
- Restaurant & catering operations
- Wine, spirits, coffee & tea service
- Bar operations & mixology intro
- Food cost control & menu pricing
Module 6: Hotel Operations & Front Office
- Structure of hotel departments
- Guest relations & customer service
- Reservation systems & PMS software
- Handling complaints & service recovery
Module 7: Housekeeping & Facility Management
- Housekeeping operations & standards
- Room preparation & hygiene protocols
- Facility maintenance & safety
- Sustainability practices in hospitality
Module 8: Hospitality Marketing & Digital Strategies
- Branding & positioning for hotels
- Social media & digital marketing
- Event planning & banquet management
- Revenue management & sales strategies
Module 9: Financial & HR Management
- Budgeting, forecasting & cost control
- Leadership & team management
- Recruitment, training & staff retention
- Legal aspects of hospitality
Module 10: Internship / Practical Training
- Hands-on kitchen & hotel training
- Rotational department experience
- Real-world exposure & standards
- Customer service excellence
