As part of the Faculty of Tourism and Hotels’ – Fayoum University commitment to developing students’ applied skills and preparing them for the labor market, 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 fourth 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 24, 2026.

This Week’s Menu.. Practical Application with Professional Touches

Students prepared and executed the menu assigned for this week, which included:

• Orzo Chicken Soup
• Roast Duck with Orange Sauce
• Roqaq with Minced Meat
• Orange 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’ abilities in food preparation and processing, developing their skills in applying various culinary techniques, and adhering to quality and food safety standards, thereby contributing to preparing qualified hotel professionals capable of competing in the labor market.