Hospitality Training Courses

Short courses:

• Culinary studies and Menu planning (theory and Skills)
• Wine Theory, Tasting Pairing Food and Wine
• Liquor Studies (bar service and Cocktail preparation)
• Waiter training (Theory and Skills)
• Hygiene, Health and Safety

The training length is from 45-60 hours.

The trainings are divided in three global parts as:

1. Information and practice for personal introduction (preparation for interviews and forms of presentation) (10 hours).


2. Professional terminology, determination and upgrading of their knowledge in the area of application. Putting a special mark on the terminology for communication in English language (35 hours)


3. Practical and team work (20 hours)

WAITER POSITION

1. Waiter Training (theory and Skills)
   Menu structure, approaching the quests
   
   
2. Wine theory, Wine tasting and pairing food with Wine
   The training includes: wine regions, types of grapes, types of wine, and international and domestic wines from the wine list of our world-famous Cruise Ships and Hotels
   
   
3. Food Handler‘s Safety Course:
   including USPH, HASPP..
   
   By the time you have finished this course you should have a better understanding of what food borne illness are, how they are caused , and what you can do to help prevent them.

BAR

1. Responsible Alcohol Server Training
   Learn to serve –This course provides you with all the necessary knowledge and techniques you need to be responsible server of alcohol.
   Learn to serve –responsible Alcohol Server Training
   he ‘learn to serve’ course is focused on the issues surrounding responsible practices in selling and serving alcoholic beverages. This is approximately 10 hours.
   
   
2. Liquor Studies (bar Service and cocktail Preparation)
   including bar service, popular beverage knowledge and international world famous cocktails
   
   
3. Selling
   including ‘up selling’ (selling drinks from the top shelf)
   

This course is created to give knowledge in up selling in order to improve the beverage sale.

COOK

Trainees learn in hands- on, real work environment –from back –of-the-house fundamentals in cooking, food preparation ,knife skills , sanitation and serving. Safe food safety to front –of-the-house fundamentals in dining room and catering set-up and service.

Our trainings are for all the position for the job in the kitchen as the following:

1. Cooks


2. Bakers


3. Pastry cooks


4. Pizza cooks


5. Butcher s


6. Menu Planning (theory and Skills in National restaurant)
   This includes food preparation, basic knowledge of food supply, cooking and methods of cooking, different types of food, different types of cuisine (domestic, international, Italian, Mexican, Arabic, Greek, Chinese and menu other) according to the most famous gastronomy schools in Europe.