BT1 HOTP Program Catalogue and Course Descriptions 2025–2026
General Program Description:
The first year of the Technical Baccalaureate in Hospitality (BT1) introduces students to guest reception, service, and hotel operations. It establishes the essential foundations for working in a hotel by introducing service techniques, hygiene rules, workspace organization, and professional communication.
The program combines general subjects that strengthen students’ language, scientific, and social skills with specialized subjects that introduce the fundamentals of hospitality and food service. Practical work allows students to apply what they learn in class while developing precision, cleanliness, discipline, and a commitment to service.
By the end of BT1, students have mastered the basics of service and hygiene, gained an initial understanding of hotel organization, and begun to develop the professional attitudes needed in the hospitality sector.
General Subjects – BT1 Hospitality
Arabic
Development of written and spoken communication in general and professional situations. Students learn to write and understand simple texts useful in hospitality professions.
French
Introduction to professional vocabulary, comprehension of basic documents, and communication suited to service and guest reception.
English
Students learn the basics of English for hospitality: simple expressions, introductions, welcoming guests, and communicating with international customers.
Mathematics
Development of mathematical skills useful in the sector: percentages, fractions, proportional relationships, and simple conversions.
Physics (Science)
Introduction to scientific concepts needed to understand temperature, energy, the states of matter, and phenomena related to food preparation.
Computer Science
Introduction to computers, basic software, and the use of digital tools in a professional environment.
Social Sciences
Study of the fundamentals of human behavior, communication, and teamwork in a professional context.
Physical Education
Development of physical fitness, coordination, and responsiveness for professions that require stamina and energy.
Pastoral Education
Moral and personal guidance that encourages respect, mutual support, and personal responsibility.
Specialized Subjects – BT1 Hospitality
Tourism Geography
Introduction to tourism regions, places of interest, and popular destinations locally and internationally.
Service Principles and Practice
Introduction to basic service techniques: carrying a tray, setting a table, welcoming a guest, and taking an order.
Financial Mathematics
Fundamental calculations used in hospitality: prices, basic costs, tips, discounts, and simple billing.
Food Product Technology
Introduction to food products: classification, basic storage, freshness, and fundamental properties.
Hospitality Technology
Overview of a hotel’s departments: reception, housekeeping, food service, maintenance, and internal organization.
Technology and Laboratory
Basic practical work in the dining area and kitchen: handling equipment, following hygiene rules, and organizing the workstation.
Hotel Organization
Introduction to hotel operations, staff roles, and basic organizational rules.
Hygiene
Learning the fundamental rules of personal, food, and environmental hygiene.
Practical Work – BT1 Hospitality
Kitchen Practical Work
Application of basic culinary techniques: preparing simple recipes, maintaining kitchen hygiene, organizing the workstation, and working as a team.
BT2 HOTP Program Catalogue and Course Descriptions 2025–2026
General Program Description:
The second year of the Technical Baccalaureate in Hospitality (BT2) builds on the first year and strengthens the professional skills essential to guest reception, service, and food service. Students develop greater independence, care, and precision in carrying out hospitality and restaurant tasks.
The program consolidates language, scientific, and social skills while introducing specialized courses that develop an understanding of how a hotel operates as a whole. Emphasis is placed on organization, management, service techniques, and knowledge of food products, beverages, and administrative procedures.
By the end of BT2, students can work more responsibly, carry out more complex service tasks, understand internal organizational procedures, and prepare for their summer internship.
General Subjects – BT2 Hospitality
Arabic
Strengthening written and spoken expression in a professional context. Students develop their ability to write simple documents, understand instructions, and communicate clearly in a hotel setting.
French –
Development of hospitality vocabulary, comprehension of professional documents, writing of practical texts, and improvement of customer communication.
English
Improvement of practical English communication: welcoming guests, taking orders, giving directions, handling specific requests, and managing common hospitality situations.
Mathematics
Further study of concepts needed in management: percentages, commercial calculations, measurement conversions, proportional relationships, and organization of numerical data.
Physics (Science)
Study of phenomena related to heat, food preservation, the states of matter, and scientific principles useful in cooking and service.
Computer Science
Development of digital skills: spreadsheets, preparation of professional documents, digital organization of work, and an introduction to hospitality software.
Social Sciences
Further study of human behavior, customer psychology, teamwork, and the values essential to a service environment.
Physical Education
Development of the stamina, coordination, and physical endurance needed for the pace of work in hospitality.
Pastoral Education
Personal and moral development, with an emphasis on respect, solidarity, trust, and responsibility in personal and professional life.
Specialized Subjects – BT2 Hospitality
Tourism Geography
Study of tourism regions, major attractions, and their importance to hospitality and travel.
Financial Mathematics
Calculations related to hotel management: taxes, discounts, billing, quotations, and cost and profit analysis.
Introduction to Management
Introduction to basic management concepts: organization, decision-making, staff management, simple planning, and administrative procedures.
Food Product Technology
In-depth study of foods, their classification and properties, storage conditions, and handling techniques.
Oenology and Beverages
Introduction to alcoholic and non-alcoholic beverages, service techniques, presentation, storage, and basic food and beverage pairing.
Hospitality Technology
Further study of hotel departments: rooms, reception, food service, maintenance, and internal management.
Technology and Laboratory
Practical and theoretical work: equipment organization, hygiene, setup, basic dining-room techniques, and understanding how equipment operates.
Hotel Organization
Study of each department’s role, the organizational structure, and coordination procedures within a hotel.
Law and Legislation
Introduction to legal rules concerning employment, hotels, food hygiene, and professional responsibility.
Hygiene
Further study of safety and food, personal, and environmental hygiene. Risk prevention and application of standards.
Practical Work – BT2 Hospitality
Kitchen Practical Work
Application of advanced culinary techniques, preparation of a variety of dishes, workstation organization, and strict observance of hygiene rules. Students carry out more complex tasks and develop precision, speed, and independence.
Additional Subject – DBT
Summer Internship
Experience in a professional setting where students apply the skills they have acquired in service, cooking, organization, guest reception, and customer communication. The internship gives students practical experience in a hotel.
BT3 HOTP Program Catalogue and Course Descriptions 2025–2026
General Program Description:
The third year of the Technical Baccalaureate in Hospitality (BT3) is the final stage of training before entering the workforce or pursuing specialized studies. It develops students’ skills in hospitality, cooking, service, and management while strengthening their independence, professional precision, and command of technical tools.
Students take on greater responsibility, coordinate tasks, manage complex situations, and understand the overall structure of a hotel. General subjects support professional communication, logical thinking, and general knowledge, while specialized subjects deepen students’ knowledge of hospitality practices, management, organization, oenology, and hygiene.
BT3 prepares students to become well-rounded professionals capable of working in restaurant service, kitchens, housekeeping, reception, and hotel administrative departments.
General Subjects – BT3 Hospitality
Arabic
Strengthening written and spoken proficiency through the writing of professional texts, document analysis, and clear expression in a hotel setting.
French
Advanced development of hospitality vocabulary, writing professional correspondence, understanding procedures, and communicating fluently with customers.
English
Practice in advanced hospitality English: welcoming guests, handling reservations, providing service, solving problems, and communicating professionally with international customers.
Mathematics
Calculations applied to hotel management: costs, margins, revenue, budgets, data analysis, and splitting bills.
Physics (Science)
Study of phenomena related to food preservation, heat, household electricity, and systems used in kitchens and food service.
Computer Science
Advanced use of digital tools: document management, spreadsheets, hospitality software, reservations, and digital organization of work.
Social Sciences
In-depth understanding of human behavior, professional communication, teamwork, and customer service.
Physical Education
Maintaining the physical fitness needed for demanding hospitality professions.
Pastoral Education
Personal and moral development, reflection on human values, and the cultivation of responsibility and solidarity.
Specialized Subjects – BT3 Hospitality
Tourism Geography
Exploration of local and international tourism destinations, tourism flows, and their impact on hospitality.
Financial Mathematics
Advanced calculations related to management operations: interest rates, depreciation, cost assessment, and revenue management.
Introduction to Management
Introduction to managing an establishment: administrative organization, human resources management, operations monitoring, and control.
Food Product Technology
In-depth study of food characteristics, safety standards, preservation methods, and food labels.
Oenology and Beverages
In-depth study of alcoholic and non-alcoholic beverages, service techniques, storage, food and beverage pairing, and legal standards.
Hospitality Technology
Detailed analysis of hotel departments: reception, housekeeping, back office, food service, maintenance, and internal communication.
Technology and Laboratory
Practical application of service techniques, setup, dining-room organization, and hospitality laboratory work, carried out with precision and professionalism.
Hotel Organization
Study of organizational structure, team management, internal operations, and the responsibilities of each hotel department.
Law and Legislation
Introduction to hospitality regulations: customer rights, labor law, hygiene standards, and the legal responsibilities of establishments.
Hygiene
Thorough application of hygiene and food and personal safety standards, risk prevention, and HACCP procedures.
Practical Work – BT3 Hospitality
Kitchen Practical Work
Preparation of complex dishes, efficient organization of kitchen work, compliance with safety standards, creativity, and professional presentation. Students gain precision, speed, and independence.