Educational Objectives

The number of business institutions involved in the service sector such as hotels and restaurants will increase. Thus, it is estimated that kitchen and service personnel at level 4 and 5 will be in need. Since the employment practices are included in the service sector, and the exertion is considerable, a decline in employment in the sector is not foreseen. On the contrary, there is an increasing need for qualified employees. Thus, the Programme aims to educate prospective graduates who are endowed with basic knowledge, skills, research techniques and qualifications, and ready to contribute to the food and beverage industry on a national and international scale. The Programme educates students enabling then to comprehend the basic principles of Catering Services, modern technologies in their field, the importance of the processes of research, development, and practice as an individual or a group, and their legal responsibilities as catering managers.