D.III Food Production

Food production management program is designed to train students to be professional personnel at middle management level in position of favorable personality, thorough knowledge and skills dealing with food production management and operations.

The students learn from the basic skills of a cook, producing quality foods with the highest standard of sanitation and hygiene, cleaning and maintaining kitchen equipment and premises, managing human resources, menu planning and analysis, until managing food costs and expenses.

The program enables the students to reach managerial positions such as: a chef in restaurant, bar and catering businesses, hotels, airlines and cruiseships….