Join me for a dynamic and hands-on course combining the art of cooking with the fundamentals of hotel and hospitality management. Whether you're an aspiring chef, a future hotelier, or simply passionate about the food and hospitality industry, this class offers a unique blend of culinary skill-building and real-world business insight. What You’ll Learn: Culinary Training: - Knife skills, prep techniques, and kitchen safety - Classic and modern cooking methods - Menu planning and cost control - Plating, presentation, and flavor balancing - Farm-to-table and sustainable cooking principles Hotel Management Fundamentals: - Front-of-house and back-of-house operations - Guest service excellence - Staff management and scheduling - Inventory, budgeting, and supplier relations - Hospitality trends and leadership in a fast-paced environment Format: A mix of hands-on kitchen sessions, live demos, group discussions, and management case studies. Suitable for beginners and intermediate-level students.