As part of the Faculty of Tourism and Hotels’ – Fayoum University commitment to strengthening students’ applied skills, and under the patronage of Prof. Nancy Mohamed Fawzy Gamal El-Din, Dean of the Faculty, and the supervision of Prof. Taher Hassan Mohamed, Acting Vice Dean of the Faculty for Education and Student Affairs, and Prof. Hisham Ezzat, Head of the Department of Hotel Studies, the third practical training session for the “Food Production (2) – Hot Kitchen” course was carried out for Fourth Level students in the Business Administration in Hospitality Program, on Saturday, October 17, 2026.
This Week’s Menu.. Practical Application with Professional Standards
Students prepared the menu assigned for this week, which included:
- Cream of Mushroom Soup
- Chicken Cordon Bleu
- Potato Gratin
- Sautéed Vegetables
- Mushroom Sauce
Practical Training Follow-up:
Ms. Raghda El-Shafei, Teaching Assistant at the Department of Hotel Studies.
Training Execution:
Chef Ali Ahmed.
This training comes within the framework of the Faculty’s commitment to developing students’ skills in food preparation and processing, applying modern culinary techniques, and adhering to quality and food safety standards, thereby contributing to preparing qualified hotel professionals capable of competing in the labor market.
