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Available courses

BAKING TECHNOLOGY

Baking Technology is a specialized course that focuses on the science, skills, and techniques involved in the preparation of baked products such as bread, cakes, pastries, cookies, and confectioneries. It combines both practical training and theoretical knowledge to help learners understand how ingredients, processes, and equipment work together to produce high-quality baked goods.

The course covers key areas such as ingredient functions (flour, yeast, sugar, fats), dough preparation, fermentation, mixing methods, baking processes, and decoration techniques. Students also learn about food safety, hygiene, quality control, and proper use of baking equipment.

In addition, Baking Technology emphasizes creativity, precision, time management, and presentation skills, which are essential in modern bakeries and pastry industries. Learners are trained to follow recipes accurately while also developing the ability to innovate and create new products.

Overall, the course prepares individuals for careers in bakeries, hotels, restaurants, and food production industries by equipping them with both technical baking skills and industry knowledge.

Teacher: beverlyen nelima

HOSPITALITY AND TOURISM MANAGEMENT

Hospitality and Tourism Management is the study and practice of managing services that cater to travelers, guests, and leisure seekers. It focuses on delivering quality customer experiences in industries such as hotels, restaurants, resorts, airlines, travel agencies, and event planning.

This field combines business management skills with customer service excellence, ensuring that guests receive comfort, satisfaction, and memorable experiences. It involves areas like front office operations, food and beverage management, housekeeping, marketing, tour operations, and event coordination.

Hospitality and Tourism Management also emphasizes communication skills, cultural awareness, problem-solving, and professionalism, as professionals often interact with people from diverse backgrounds. Additionally, it includes planning and promoting destinations, managing tourism resources sustainably, and ensuring safety and quality standards.

Overall, it prepares individuals for careers in the global tourism and service industry by equipping them with both practical skills and managerial knowledge needed to run and improve hospitality businesses

Teacher: beverlyen nelima

FOOD AND BEVERAGE PRODUCTION AND SERVICE

The Food and Beverage Production and Service Department at Beverly School of Hospitality focuses on developing skilled professionals in the preparation, presentation, and service of food and beverages. The department equips students with both practical culinary skills and professional service techniques required in hotels, restaurants, catering establishments, and other hospitality environments.

Students are trained in food preparation, menu planning, kitchen operations, food safety and hygiene, beverage preparation, table setting, and customer service. The program combines classroom learning with hands-on training in modern kitchens and simulated restaurant environments, allowing learners to gain real-world experience in culinary production and hospitality service.

The department emphasizes creativity, quality, teamwork, and professionalism, ensuring that students understand the importance of delivering excellent dining experiences to guests. Learners also develop skills in food presentation, restaurant service standards, and effective communication with customers.

Through this training, graduates become competent in both culinary production and front-of-house service, preparing them for careers as chefs, restaurant supervisors, food and beverage attendants, catering professionals, and hospitality managers.

At Beverly School of Hospitality, the Food and Beverage Production and Service Department is committed to nurturing talented professionals who uphold high standards of culinary excellence and exceptional guest service.