Saudi Cuisine Level 1-Intake 9.1

The Module is designed to allow students to perform in a kitchen environment to produce a range of Saudi cuisine dishes and to use the knowledge and skills gained in Classical Cuisine in creating traditional and innovative Saudi dishes . This module is a mix of practical and theory classes the students will need to understand the different processes and techniques involved. Demonstrations with practical hands-on classes ensure the students can produce a wide range of dishes. This program will also enable the student to have a good understanding of the multiple regions in Saudi Arabia.

Business Communications-Intake 9.1

This module is designed for students to gain an understanding of how to communicate 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 business partners, whether that interaction is via technology, written, or spoken. Students will also develop research skills and be able to communicate the results of their research clearly.

Pastry & Bakery Level2-Intake 9.1

Basic Principals In professional baking, certain principals need to be respected and being aware of during the entire process of production, regardless of the range, volume, or standards of the business environment. These principals are: I. Leavening Techniques / Developing Processes II. Controlling Gluten III. Baking Procedure IV. Staling

Organization and Operational Concepts-Intake 9.1

English 2-Intake 9.1

Kitchen Management-Intake 9.1

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. Control tools typically used in the industry are introduced. The emphasis of this module is on the practical activities that managers of all sizes of food operations can use to plan and control their business. The focus of the course will be on menu planning, designing, analysis, costing, pricing and budgeting, preventing theft and implementing systematic control strategies.