Organization and Operational Concepts-Intake 8.1

A Concept of Operations is developed when an organization must change how it operates to meet its goals. The organization must decide what configuration of staff, organizational structure, business processes, and technology must be implemented to meet the goals of the organization.

Saudi Cuisine Level 1-Intake 8.1

Saudi Arabian cuisine ( المطبخ السعودي) encompasses the cuisines and foods of Saudi Arabia. In spite of the existence of many common dishes, Saudi Arabian dishes vary from a region to another as the culture itself varies.

Pastry & Bakery Level2-Intake 8.1

This is a practical module but students will need
to understand the different processes and techniques involved during theory
classes. Demonstrations with practical hands-on classes ensure the students can
reproduce a variety of dough, bread, pastries, pies, creams, special occasion
cakes suitable for a dessert buffet or for a pastry boutique. This will enable
the student to have a good understanding of the multiple facets of this
specialty area.

Business Communications-Intake 8.1

English 2-Intake 8.1

Kitchen Management-Intake 8.1

This module is designed to
provide students with an introduction to the management of a kitchen including
the wide range of skills needed to manage in today’s environment. It introduces
the general idea of systems management illustrating how a food and beverage
operation’s menu impacts the need for the physical, human, and financial
resources of the operation as well as the transformation of such to reach
operational goals.