Study Duration
Two years
Credit Hours
73 credit hours
Degree Type
Diploma
Language of Study
Arabic & English
Program Overview
Food and Beverage Management is an applied specialization that combines the art of food and beverage preparation with restaurant and hospitality operations management. It provides students with the professional knowledge and skills required to prepare and serve food, beverages, and desserts according to quality, health, and safety standards, while developing their ability to manage kitchens and restaurants and organize food and beverage service operations.
The program covers several areas, including:
Food, beverage, dessert, and bakery preparation.
Cooking methods and techniques.
Hygiene and food safety.
Food purchasing and inventory management.
Food and beverage menu planning and design.
Food presentation and plate decoration.
Restaurant and hospitality management.
Communication and teamwork skills in kitchen and restaurant environments.
Therefore, the program is not limited to learning how to prepare food and beverages; it also focuses on managing and organizing the operations associated with them. This qualifies graduates to work in restaurants, hotels, hospitality establishments, and food-service organizations, while contributing to the development of the sector and meeting labor-market needs.
Graduate Profile
Upon completion of the program, graduates will be able to:
1. Master culinary arts and food preparation techniques through both theoretical and practical training, with an emphasis on speed and accuracy.
2. Explore different cooking techniques and develop proficiency in food and beverage presentation, food tasting, identifying missing elements in dishes, creating new recipes, and combining ingredients to produce diverse and appealing dishes.
3. Prepare various types of Eastern and Western dishes, beverages, and desserts using high-quality ingredients and equipment.
4. Gain professional practical training through restaurants and training facilities within the College, preparing students to work professionally in the restaurant sector after graduation.
5. Combine practical culinary experience with theoretical knowledge of nutrition, health, and safety.
6. Develop language skills, particularly in English and Hebrew, to facilitate communication, access international resources, and expand opportunities for further study and employment.
7. Understand the precise ingredients of dishes in terms of quantities, components, and costs.
8. Use professional equipment that complies with international standards.
9. Master hospitality management and culinary skills in hotels and restaurants, including the management of related accounting processes.
10. Efficiently manage hospitality operations and provide distinguished hospitality experiences to guests and visitors.
11. Develop skills in planning and managing culinary tourism destinations.
12. Demonstrate competence and professionalism in cooking techniques used in different international cuisines.
13. Apply food safety, sanitation, and hygiene principles to ensure compliance with relevant standards and regulations.
14. Effectively manage kitchen operations, including inventory control, cost management, task scheduling, and delivery deadlines.
15. Develop and implement innovative menus that meet customers’ preferences and dietary requirements.
16. Lead and motivate culinary teams to achieve high standards of quality, consistency, and customer satisfaction.
17. Incorporate current culinary trends, sustainability practices, and ethical considerations into menu development and business decisions.
18. Communicate effectively with employees, suppliers, and customers to ensure smooth and efficient culinary operations.
19. Demonstrate professionalism, adaptability, and problem-solving skills in various culinary-management situations.
Graduate Career Fields
Graduates of the program can work in:
Government institutions related to the food and hospitality sector.
Culinary and pastry preparation.
Supervision of different kitchen departments.
Food safety supervision in hotels and hospitality establishments.
Food and beverage department supervision.
Restaurants and food and dessert retail businesses.
Food factories and food, dessert, and beverage production facilities.
Tourism, hotel, and hospitality establishments.
International tourism and hospitality.
Hospitality marketing and sales.
Restaurant, hotel, resort, and café management.
Culinary and hospitality entrepreneurship.
Admission Requirements
General Secondary Education Certificate (All Secondary Education Streams)
Study Plan
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