Curriculum - President University

discuss the development of health and safety programs, safety performance management and
measurement, techniques and responsibilities.
CONCENTRATION COURSES: HOTEL AND TOURISM MANAGEMENT
1. INTRODUCTION TO GLOBAL HOSPITALITY & TOURISM
Explores the concept and practice of hospitality management in the context of the global industry
and its environment at both a macro and micro level, examiningthe role, structure and size of the
hospitality industry as well as environmental factors and strategies that impact on the hospitality
industry.
2. ROOMS DIVISION MANAGEMENT
Familiarises students with the operations and procedures involved in managing the guest services,
front office and housekeeping operations in international hotels.
3. MANAGING & ORGANIZING CONFERENCES AND EXHIBITIONS
Explores the factors involved in the provision of quality conferences and exhibitions from the
marketing, management and organisation of facilities to the planning of the event.
4. TOUR & TRAVEL MANAGEMENT
Discover the travel intermediaries, business plan of travel and tour agencies, marketing and travel
sales distribution channels and also the ticketing
5. BASIC CUISINE
The Basic Cuisine program opens the door to the adventures of local/international dishes. From day
one, students begin to master the basic skills: from how to hold a knife properly, to how to peel
vegetables or how to truss a chicken. As the term progresses, techniques are layered on one
another,and become more complex. Demonstrations become more menu-oriented, incorporating
such elements as organisation, preparation, balance and timing. Students also learn how to use and
integrate condiments, herbs and spices into their recipes producing a variety of flavours which
complement the dishes prepared.
6. INTERMEDIATE CUISINE
The Intermediate Cuisine introduces students to classic local/international dishes through which
they will apply the techniques introduced in the Basic level program.Through practice and
repetition, students begin to perform tasks more easily and instinctively. Intermediate Cuisine
emphasises the importance of mise en place: understanding, organisation and production.
Demonstrations highlight various kinds of presentations from platter to plate.
7. SUPERIOR CUISINE
In the Superior Cuisine, students learn about the current evolution of French cuisine. Full menus,
demonstrated by the chefs, are inspired by trends from today’s top kitchens. Some recipes are
original;others are contemporary interpretations of the classics.The ingredients are richer and more
refined: exposing the students to working with such items as foie gras, truffles and lobster.Now
well-versed in culinary skills, students are encouraged in Superior Cuisine to be more creative in
both taste and presentation.
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