Programme Objectives and Courses

  • Will be able to demonstrate the use of different cooking methods.
  • will be able to describe the different types of menus, recipes.
  • will be able to prepare and cook in different types of cooking.
  • Occupations: Chef, Banqueting supervisor, Head waiter, Chef de Partie, demi chef, Sous Chef, Pastry Chef, Assistant F&B Manager, kitchen manager.

Programme Details

Addresses menu engineering including food handling and safety techniques, planning and production, personnel management, cost control methods, and nutritional menu planning. Also, Trainees will be familiar with stresses on food and beverage production, service, and safety issues with a focus on operation design and equipment. This course provides standards for understanding the various challenges and responsibilities involved in managing F&B operations.

  • Age “ 18 – 40 “.
  • High School graduates.
  • Aptitude Test “ HRDF “.
  • Gosi Clearance Proof .
  • Proof of not receiving any subsidy from HRDF.
  • Health fitness.
  • English entry level.

  • Mode of delivery: Face-to-face, blended learning platforms, online, research, student centered learning, tutorials, lecture, presentations, assessments, project-based assignments, and applied learning.
  • Final assessment: Written/Practical exams and final projects.
  • Graduation requirements: 60%.
  • Total contact hours: 1200 - 1300 hours full-time.
  • Duration of program: Academic Study: 9 Months and Work Placement / Internship: 3 Months.

Students who successfully complete the program (academic study and work placement/internship) will be awarded with the Certificate in Food Production & Service Associate Diploma by HTMi. Saudi Arabia – Higher Institute for Tourism & Hospitality.

  • Professional Culinary Arts.
  • English Language in F&B Department.
  • Concepts of food Industry.
  • Professional F&B Service.
  • Food Safety & Hygiene.
  • Professional Behaviour.
  • Cost Control.
  • Cold & Hot Kitchen.
  • Flavour Development.
  • Career Development.
  • Culture and Cuisine.
  • On job Training.

Course will be completed in 1 Year, total hours for delivery are 1176

Graduates build applicable skills through knowledge in culinary arts and F&B division coupled with a broad education and awareness of skills and attitudes which will prepare them for the responsibilities of leadership roles in the culinary and F&B industry.