Basic Housekeeping Operation course is designed to give students the skills and knowledge of the

Housekeeping department and the purpose is to develop and give birth to and nurture outstanding

students and candidates employees for the service role in the hospitality industry.

Teaching Methods

Our competent teachers are training the students by the following methods

• Teaching Practical and Theories that meet chapter outlines and learning outcomes.
• Providing clarity and concise explanation of core concepts for the course. 
• Providing Hand-outs/Study materials from the Teacher and the Training Center.

 

Learning Outcomes

• After studying this Diploma Course, students should be able to:
• Get knowledge of housekeeping operations.
• Improve communication and interpersonal skills, Grooming, Personal Hygiene .
• Job-ready within a housekeeping department in the Hotel Industry.

 

Bartender Course

The primary focus of the program is the development of bartending skills with additional coursework to improve basic business management skills. This program gives practical experience and allows graduates to work in all types of environments including bars, pubs, clubs, and restaurants.

Teaching Methods

 

Our competent teachers are training the students by the following methods:

• Teaching Practical and Theories that meet chapter outlines and learning outcomes.
• Providing clarity and concise explanation of core concepts for the course. 
• Discussions & guidance for individual assignments and presentations.
• Providing Hand-outs/Study materials from the Teacher and the Training Center.
• Inspection training to travel and catering company.

 

Learning Outcomes

Upon successful completion of the certificate program in bartending with a concentration, the student will be able to:

• Describe the essentials of the bar.
• Communicate effectively with customers and staff. 
• Prepare and implement promotional programs for a bar.
• Maintain a high standard of sanitation and safe food handling practices.
• Prepare and serve a wide assortment of mixed beverages.
• Develop knowledge of wines to advise customers regarding wine choices
• Compare various types of beer and make recommendations.
• Discuss bar equipment and design.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Course Objective

Diploma in Culinary Arts course is formed to deliver students the skill and knowledge of a professional chef and the purpose is to develop and support the

Myanmar Professional Chef Role and for the outstanding professional chefs to be born.

Requirements

A student must be able to read/understand mostly in English.

Course outlines

-Culinary Skills
-Personal Hygiene
-Food Safety
-Equipment
-Food Decoration
-Organization Chart
-Food Operation
-Food & Nutrients
-World Cuisines
-Menu Planning

Teaching Methods
Our competent teachers is training the students the following methods

- Teaching Practical and Theories meet chapter outlines.
- Clarity of explanation & concept courses to understand for students
- Discuss & guide for individual assignment and presentation.
- Provide Hand-outs/Study materials from Teacher and Training Center
- Inspection training to travel and Catering Company.

Learning Outcomes
After studying this Diploma Course, student should be able to:
- Get knowledge of a professional chef
- Know how much the food safety is important
- Know major trending dishes of Asian & European cuisines
- Know how the Commercial Kitchen Operates
- Can create Menus by themselves
 
Assessment process

As if students who must have fully school attendance rule by MHTM, can being allowed to taking their exam. Students’ attendance can be checked with students’ attendance record list.
There will be (2) parts for each course: 2 months time duration by each part. After the end of each part, the students will give the presentation, enter the exam and submit the project/assignment.

The total mark of the presentation/exam is 50/100 marks and the Diploma student is considered as the "PASS" when their mark is over 40% of Total mark. Their Grading system is specified as follow.

Grade A+ (50-46) Marks
Grade A (45-40) Marks
Grade B+ (39-36) Marks
Grade B (35-30) Marks
Grade C (29-20) Marks
Grade F (19-00) Marks

Grade A+ (100-96),  Grade A (95-90), Grade A- (89-86),
Grade B+ (85-80), Grade B (79-76), Grade B- (75-71),
Grade C+ (70-66), Grade C (65-60), Grade C- (59-56),
Grade D+ (55-51),Grade D (50-46), Grade D- (45-40),
Grade F (FAILED) (39-00)

Course Complete

Course Objective
Basic Food & Beverage Service Operation course is designed to give students the skills and knowledge to Food & Beverage Service sector and the purpose is to develop and support the service role to the outstanding students for hospitality industry.

Course outlines
  
1. Introduction to F & B Service Operations
2. Types of menu and service
3. Learning about restaurant equipment
4. F & B Service menu course
5. Practicing Table Set-up      
6. Food & Beverage Knowledge       
7. F & B Terminology      
8. Basic Wine Knowledge
9. Duties & Responsibilities of a waiter

Teaching Methods

• Our competent teachers is training the students the following methods
• Teaching Practical and Theories meet chapter outlines.
• Clarity of explanation & concept courses to understand for students 
• Provide Hand-outs/Study materials from Teacher and Training Center
 
Learning Outcomes
After studying this Diploma Course, student should be
able to:
• Get knowledge of Food & Beverage Service sector.
• Improve communication and interpersonal skills, Grooming, Personal Hygiene and Basic Food Safety.
• Can work as a server in Food & Beverage Service Industry.
        
 
Assessment Process
As if students who must have fully school attendance rule by MHTM, can being allowed to taking their exam. Students’ attendance can check with students’ attendance record list.  

Students will get certificate only if they make sure pass both the 50% Theories and 50% Practical exams as per related courses.