MODULES AND STUDY HOURS
1. FIRST COURSE.
- Control over supplies of raw materials, 99 hours
- Bar-cafeteria service procedures, 198 hours
- Restaurant service procedures, 264 hours
- Quality management and food safety and hygiene, 66 hours
- Business management and sales in catering, 99 hours
- English, 165 hours
- Training and career guidance, 99 hours
2. SECOND COURSE.
- Sommeliers, 100 hours
- Planning and management of catering services and events, 180 hours
- Gastronomy and nutrition, 60 hours
- Human resources and catering team management, 80 hours
- Second foreign language (French), 120 hours
- Kitchen management project, 50 hours
- Business and entrepreneurial initiatives, 60 hours
- Training in work centres, 340 hours
SERVICE MANAGEMENT IN THE CATERING BUSINESS
This is a Higher Level vocational training course from the Hotel and Catering professional family. The general skills learned in this course consist in organizing the prod[...]