FT Course
 DIPLOMA IN TOURISM MANAGEMENT
 FOOD PRODUCTION NC LEVEL 4
 FRONT OFFICE NC LEVEL 4
 HIGHER NATIONAL DIPLOMA (HND) IN HOSPITALITY MANAGEMENT
 HIGHER NATIONAL DIPLOMA (HND) IN HOSPITALITY MANAGEMENT – CULINARY ARTS
 HOUSEKEEPING NC4
 PASTRY NC LEVEL 4
 RESTAURANT & BAR SERVICE NC LEVEL 4
 TRAVEL AND TOURISM NC LEVEL 4

PT Course

 ACCOUNTING FOR ENTREPRENEUR IN THE HOTEL SECTOR
 BASIC BAR SERVICE
 BASIC BUTLER SERVICE TECHNIQUES
 BASIC FOOD PREPARATION
 BASIC FOOD SAFETY
 BASIC FOOD SERVICE
 BASIC FRONT OFFICE OPERATIONS
 BASIC FRUIT AND VEGETABLE CARVING
 BASIC GERMAN
 BASIC HOUSEKEEPING OPERATIONS
 BASIC ITALIAN
 BASIC PASTRY PREPARATION LEVEL 1
 BASIC PASTRY PREPARATION LEVEL 2
 BASIC SPANISH
 COMMUNICATION SKILLS FOR INTERVIEW
 COMMUNICATION TECHNIQUES IN THE CONTEMPORARY HOSPITALITY SECTOR
 CONCIERGERIE / GUEST RELATIONS
 CONNAISSANCE DES VINS
 CONNAISSANCE ET SERVICE DES BOISSONS ALCOOLISEES ET NON ALCOLISEES
 CUSTOMER CARE & COMMUNICATION SKILLS
 ECO-TOURISM MANAGEMENT
 ENGLISH FOR HOSPITALITY TRADES
 FRANCAIS DE L’HOTELLERIE
 FRONT DESK CUSTOMER SERVICE
 HOUSEHOLD OPERATIONS
 HOUSEKEEPING OPERATIONS
 INITIATION AUX SERVICES DES ETAGES
 INTERMEDIATE GERMAN
 INTERMEDIATE ITALIAN
 INTERMEDIATE SPANISH
 KNOWLEDGE OF MAURITIUS
 L’ART DE LA BOUCHERIE “LE BOEUF”
 L’ART DE LA BOUCHERIE “L’AGNEAU”
 L’ART DE LA VOLAILLE
 L’ ATELIER DES PATES FRAICHES
 L’ATELIER DES SALADES ET ENTREES
 L’ATELIER DES SAVEURS
 L’ATELIER DES SOUPES
 L’ATELIER DES VERRINES ET MOUSSES
 L’ART DE LA BOUCHERIE “LE CERF”
 MANAGING FOOD SAFETY
 MATCHING WINE WITH FOOD
 MAURITIAN CULTURE
 NATIONAL DIPLOMA IN HOTEL MANAGEMENT
 PERFECTIONNEMENT AUX SERVICES DES ETAGES
 PUBLIC AREA HYGIENE & CLEANLINESS
 RECEPTIONIST AND TELEPHONE SKILLS
 STARTING YOUR BUSINESS IN THE HOSPITALITY SECTOR
 SUPERVISORY SKILLS
 TECHNIQUE EN DANSE ET CHOREGRAPHIE
 TECHNIQUES DE SERVICE AU RESTAURANT
 TELEPHONE CUSTOMER SERVICE
 THE BASICS FOR HACCP IMPLEMENTATION
 VEGETABLE AND FRUIT JUICE MAKING
 WINE TASTING LEVEL 1
 WINE TASTING LEVEL 2

AS Mode
 BAKERY NC LEVEL 3
 BUTCHERY NC3
 FOOD PRODUCTION NC3
 FRONT OFFICE NC3
 HOUSEKEEPING NC3
 LAUNDRY NC3
 LEISURE AND ENTERTAINMENT NC LEVEL 3
 PASTRY NC LEVEL 3
 RESTAURANT AND BAR SERVICE NC3
 TOUR GUIDING NC LEVEL 3

Training Centre Manager

Ecole Hôtelière Sir Gaëtan Duval

Ebène,
Réduit
Tel: 404 7200
Fax: 465 8835/ 465 8564

Email:hsmsec@intnet.mu

hsmheb@intnet.mu