Programme Objectives and Courses

  • Will be able to master etiquette rules concerning special foods, will be able to describe the different types of menus, recipes, will be able to master proper meal service and clearing for banquets, proper setting of tables, proper meal service.
  • Occupations: Guest Relations, reservation, food service, restaurant assistant Host.

Programme Details

This course focuses on the knowledge and skills used in food & beverage services as well as the duties and responsibilities of a staff, participants will gain practical knowledge relating to the preparation, presentation and serving of hot and cold food & beverage. It offers also knowledge of beverage, types the ways of service and handling and matching with food.

  • 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: 50%.
  • Total contact hours: 400 - 500 hours full-time.
  • Duration of program: Academic Study: 3 Months and Work Placement / Internship: 1 Month.

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

  • Restaurants and Kitchens Equipment English Language.
  • Professional Food Safety in Kitchen.
  • Communication Skills.
  • Computer System.
  • Food Service 1 – Theoretical.
  • Food Service 2- Practical.
  • Food Service 3- Occasions and Room Services.
  • Field Training – Food & Beverage Services.

Course will be completed in 4 Months, total hours for delivery are 432

Graduates build applicable skills through knowledge in restaurants, fine dining and fast food restaurants coupled with a broad education and awareness of skills and attitudes which will prepare students for responsible leadership roles in service field.