Entrepreneurship-Intake 6.1

Description: This fully immersive course is offered in a flipped classroom way as an experiential learning activity that requires building business teams with members from many disciplines of engineering, sciences and business. Students must end the course by developing the business models based on true customers' feedback. Objective: The objective of this course is to provide a real world hands-on learning experience by giving the students an opportunity to develop business models based on their own ideas.

Saudi Cuisine Fusion-Intake 6.1

Saudi Arabia food culture has developed largely from surrounding regions, so visitors to the Kingdom have a pleasant variety of both local dishes and international cuisine to explore. While traditional culinary experiences are best enjoyed with locals, popular tourist destinations like Riyadh and Jeddah ensure that guests to the Kingdom can dine on authentic Saudi food yet still have international restaurants and fast food favorites around every corner.

Advanced Pastry & Bakery-Intake 6.1

What is advanced baking and pastry? The main goal of Advanced Baking and Pastry is to present the right balance of topics and depth of coverage, encompassing items produced in the bakeshop, including breads, Viennoiserie, creams, pies, tarts, cakes, and decorative work in a professional manner that is easily approachable for the advanced baking

Garde Manger 2-Intake 6.1

What does Garde mean in kitchen? A garde manger is a French term that can mean an area of a restaurant kitchen or person responsible for preparing cold foods. A garde manger typically includes a refrigerator, freezer, and other storage facilities for keeping food chilled or frozen.

Cuisine of the World -2-Intake 6.1

In this module students will gain an understanding of the importance that many European countries place on their national dishes and cultural traditions. The course groups together distinctive regional cuisine styles from Europe with their rich cultural backgrounds. Students are exposed to European cultural and ethnic cuisines and learn to understand the role and importance of these cultures in today’s cuisines. Students are required to research and present on a wide variety of these topics. Students combine the competencies gained in their first two terms to create menus with a European influence. Through a ‘live’ kitchen environment, students are exposed to practical situations involving the necessity to solve problems on the spot’. Students are required to work with a kitchen team on a themed day and will be exposed to direct customer contact as a part of the feedback process. Students reflect on their performance through the management processes of recognition, analysis and implementation

English4-IELTS-Intake 6.1

Sustainability-Intake 6.1

This module is designed for students to gain an understanding of Sustainability and Corporate Social Responsibility, it’s role within, and impact on the culinary industry and individual organisations. They will plan, develop and implement a project which delivers identified sustainable and/or corporate values within a professional business environment. In-class activities and formal and informal assignments are designed to develop decision making, research, and written and verbal communication skills. Emphasis is placed on successful interaction with others, including customers, colleagues and stakeholders, whether that interaction is via technology, written, or spoken. Students will also develop project management skills, and be able to communicate clearly with a range of stakeholders