Introduction to Entrepreneurial Design

This course will offer students insight into the approaches of an entrepreneurial mindset. The students will develop their observation, problem-solving and presentation skills, exploring how visual thinkers, strategists and storytellers confront problems. Working in small teams, they will design and evaluate solutions to real-world problems from ideation to formation and persuasion of stakeholders.

The World of Oenology

This course is a full immersion in the universe of wines. It will include historical factors and current tendencies, producing countries and best wine regions in the world. In addition, students will learn about the main grape varieties, and the traditions and cultures surrounding wine. Students will discover the importance of the environment, different aspects used in viticulture and the winemaking process. They will learn different ways to produce white, red, rosé, sparkling, sweet and fortified wines. Also, they will get basic knowledge about wine tasting and how to pair wine with food.

Numerical Skills for the Hospitality Professional

This course is designed to develop and solidify basic arithmetic and algebra skills that will be required for completing other business-related courses. The course content includes operations on whole numbers, integers, fractions, decimals, ratios and proportions and percentages, as well as simple algebraic concepts with geometric extensions. It also explores problems using these basic numeracy skills in the context and applications to the hospitality business. Essential functions and numerical relationships are reviewed and applied through exercise work and video tutorials.

Professional Communication Skills

Students develop the necessary communication skills for the attainment and completion of their first internship, as well as the Online Internship Course (OIC). Topics covered will include, but are not limited to, interviewing, teamwork collaboration, first impressions and basic written communication. Of equal importance will be language, vocabulary and register, both oral and written, used within the tourism and hospitality industry.

Essential English

This course aims to equip students with the English language skills necessary for further study through hospitality topics and related vocabulary. Reading strategies for more effective academic study are developed as well as students’ English skills in grammatical and vocabulary areas. The course develops accuracy in writing skills as well as builds confidence in presentation skills needed in academic and professional situations.



Fine Dining Service

During this course students will discover the service in a fine-dining and bistro-style restaurant, using local, ecological and seasonal products. Through this hands-on experience, students will progressively be able to accompany the whole guest experience, from the greeting to the farewell in a real-life environment, open to outside customers.

Fine Dining Kitchen

This course will immerse students in the unique universe of a fine-dining kitchen, with its focus on high-end products and attention to detail. During this course, students will have hands-on cooking experience in a bistro-style “à la carte” restaurant. Through this experience, they will learn how to prepare recipes with ecological and seasonal products from local suppliers in an establishment open to the public.



Front Office Practical and Property Management Systems

The Front Office practical course considers the role of customer care within the hotel and particularly within the Reception environment. The importance of close communication and co-operation between the Front Office and other hotel departments is stressed. In addition, students will have the opportunity to develop practical skills required of operational staff in the Front Office. These skills will be practised in the simulated reception area.

The students will be introduced to a Property Management System (PMS) to employ the system at the Front Office practical reception as well as for a possible Front Desk internship.

Concierge and Guest Relations

Concierge and guest relations play a key role in hospitality. During this course, students will gain a robust understanding of the different roles and responsibilities required to deliver an excellent guest experience. Students will have the opportunity to dive into a real-world working environment and will learn how to respond creatively while interacting with internal and external clients. This course will show also students how to meet specific guest requests and develop tailor-made itineraries through hands-on application.

Rooms Division in Hospitality

The Rooms Division in Hospitality course aims to provide students with a general introduction to the hospitality industry and various departments of a hotel, in particular, the Rooms Division Front Office, covering all aspects of the Guest Cycle. Students discover the importance of guest relations within the service industry as well as the necessary knowledge required to work in the Front Office department of a hospitality operation. Through these classes, they will learn of the various procedures which take place at the Front Desk and will be able to apply this theory in their Front Office practical classes.

Housekeeping Operations

This practical housekeeping course will provide a detailed analysis of the policies, security measures and procedures utilised in managing the housekeeping department of a deluxe modern hotel. The student will explore the daily housekeeping and cleaning service of a guestroom. Change of bed linen, how to make hospital corners and day and turndown service. The student focus on room set-up standards and customer care within the housekeeping environment. Each student will focus on the preparation for a VIP arrival and a detail inspection of the guestroom. These skills will be developed in the housekeeping mock-up rooms.



International Cuisine, Catering, Banqueting and Receptions

During this combined kitchen and service course, students will learn both the foundations of preparing quality fresh food in large volumes and how to be organised, communicative and observant in a large-scale self-service operation. Students will prepare food with a variety of ingredients and discover how to use them in a changing daily menu exploring world and vegetarian cuisines. They will evaluate and prepare dishes according to special dietary requirements and for clients with food allergies. In service, they will learn to manage queue flow in a high paced environment, to anticipate, observe and respond to guest needs and to serve at cocktail receptions.

Mixology, Bar and Barista

This course explores the world of beverages and managing bar operations. Students will have the opportunity to work in two different bar environments and discover various trends and methods in preparing hot and cold drinks and mixology. They will develop their knowledge and skills in presenting, promoting and serving wines, spirits, cocktails and other beverages. They will also discover how to interact with guests in a professional manner.



Innovative Restaurant Concepts

During this course, students will function as part of a team creating and delivering a new concept for a restaurant. Students will create a menu with corresponding recipes based on a basket of diverse food ingredients and organising their own work schedule guided by the instructor. Students will develop an understanding of specific concepts in kitchen and service operations, outfitting, organisation and control. They will devise their own mise-en-place according to menu and service style, analysing the processes and decisions made in creating an outlet. They will develop knowledge of revenue and select the appropriate equipment and service techniques.

Street Food

During this course, students will have hands-on cooking experience in a small street food-style kitchen. Using specialised equipment, students will discover how to optimise the process of production, storage and sales. They will work with a variety of ethnic produce and gain an understanding of how the workflow is organised rationally and hygienically. Throughout this complete sequence, students will prepare, cook, assemble and sell food, interacting with both co-workers and customers.

Cleaning Science and Stewarding in Sustainable Practice

During this week of professional activities, students will learn about the structure of the stewarding department, the importance of hygiene and how to operate and maintain cleaning equipment and tools. They will discover the key role played by sustainable practice in responsible management and its link to the reduction of costs. Moreover, they will have the opportunity to understand diversity in the international workplace in terms of cultural norms and practices.