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