Master the Internal Audit depending on ISO 9001 & ISO 19011.

This course helps in teaching chefs how to professionally cost, price & develop menu.

This course covers the basic skills that must be possessed by hospitality employees - waiters.

A course that focuses on marketing strategies, sales techniques, and customer relationship management in the hospitality industry.

These short courses aim to teach chefs and those interested in cooking, recipes from different international cuisines by international chefs.

This course was developed to enable workers in various food establishments to reduce food waste and reduce losses, as Food waste is a current global priority.

This course aims to teach chefs and marketing staff in food establishments how to film food videos professionally, whether with a mobile phone or a professional camera.

This course aims to teach chefs and marketing staff in food establishments how to style food and photograph it professionally, whether with a mobile phone or a professional camera.

This professional intensive course covers coffee science, equipment, preparing a menu of hot and cold drinks, calibrating and cleaning machines, steaming and grinding, types of brewing, in addition to costing drinks and latte art.

This course is developed to enable employees at food establishments to understand how to label their food products as per the regulations and legal requirements (mandatory & non-mandatory) for both local markets and international export.

This course is developed to provide employees at Food establishments with Knowledge & skills to understand FSMS & ISO 22000 rules & regulations and to know how to perform an effective internal auditing based on FSMS + ISO 22000 + ISO19011

This course is developed to enable employees at different establishments to understand the requirements & implement the international standard for Occupational Health and Safety Management Systems (OH&SMS) & acquire the necessary methodologies and tools.

A course that teaches employees how to provide excellent customer service in a hospitality setting, developing effective time management and organizational skills, focusing on effective communication skills, including verbal and non-verbal communication, teaching how to resolve conflicts in a hospitality setting.

This course is developed to enable employees at food establishments to understand and practice Quality Control by planning, implementing & processing the audit. This will enable trainees to apply QC system utilizing QC tools and techniques. Helping them to be sure about the quality, reducing wastage, errors & defects.

This course is developed to enable employees at food establishments to prevent or minimize exposure of the food produced to pathogens, providing participants with advanced food safety information, tools & techniques & updating them with information regarding food regulations & standards, enabling them to control hazards at their business.

This course is developed to enable employees at food establishments to understand the need for proper shelf-life determination, setting and improving shelf life for food products and to understand the factors that may influence or affect determination of shelf life, introducing to them the testing methodologies used to validate and verify shelf-life estimates. Accordingly, being able to plan and execute a shelf-life study considering safety, quality & spoilage.