Tawjihi Vocational Hospitality study plan
Tawjihi Vocational Hospitality · Give each week a clear focus.
8 weeks · About 7 hours per week
Food and Beverage Service & Food Production and Culinary Fundamentals
Map the full sequence of a table-service meal and label each step with the correct service style (plate, silver, family, buffet).
Build a one-page glossary of 40 F&B service terms in English and Arabic, including covers, couvert, mise en place, and upselling.
Demonstrate the correct tray-carry, plate-carry, and cutlery placement rules by writing step-by-step procedures from memory.
Explain the five mother sauces and give two derivative sauces for each, noting the thickening agent used.
Your checkpoint
A handwritten 2-page service-sequence and mother-sauce reference sheet, self-checked against a textbook with corrections in a different colour.
Food and Beverage Service & Food Production and Culinary Fundamentals
Sequence a three-course à la carte order from greeting to bill presentation, listing who does what and when.
Classify 30 common menu items by course, cooking method, and appropriate glassware or cutlery.
Describe standard recipes for five foundational preparations (stock, consommé, roux, mayonnaise, vinaigrette) with ratios and failure points.
Practise wine and beverage service order: present, open, decant, pour, and describe two pairing rules.
Your checkpoint
A timed 20-question self-quiz on service sequence and culinary ratios, scored and error-logged.
Food Production and Culinary Fundamentals & Food and Beverage Service
Compare dry-heat and moist-heat cooking methods and match each to at least three menu items.
Calculate yield and portion cost for three recipes using a standard recipe card format.
Explain the role of gluten, starch gelatinisation, and emulsification in three common preparations.
Draft a mise en place list for a 40-cover lunch service, ordered by station.
Your checkpoint
Three completed standard recipe cards with ingredient quantities, method, portion count, and a labelled station mise en place list.
Front Office and Housekeeping Operations & Customer Service and Guest Relations
Trace the guest cycle from reservation to check-out and list the front-office task at each stage.
Describe the seven-step housekeeping room-cleaning procedure and the order in which rooms are cleaned.
Handle three guest-complaint scenarios in writing using the listen-apologise-solve-follow-up model.
Explain room-status codes and how they affect front-office and housekeeping coordination.
Your checkpoint
A written role-play script of two complaint scenarios plus a one-page room-status and guest-cycle flow diagram.
Food Safety, Hygiene, and Sanitation & Occupational Health and Safety in Hospitality
Identify biological, chemical, and physical hazards and give one control for each in a kitchen setting.
State the temperature danger zone and correct holding, cooling, and reheating temperatures with time limits.
Sequence the correct handwashing procedure and list when staff must wash hands.
List the main occupational hazards in a kitchen and hotel (slips, burns, manual handling, chemicals) with one prevention measure each.
Your checkpoint
A one-page HACCP-style flow chart for one dish, marking each critical control point with its limit and corrective action.
Hospitality Business and Cost Control & Customer Service and Guest Relations
Calculate food cost percentage, gross profit, and selling price using the markup and margin methods.
Explain the difference between fixed and variable costs in a hotel department and give three examples of each.
Describe how to read a simple profit-and-loss statement for a food and beverage outlet.
Link service quality to revenue by explaining upselling, average check, and repeat business.
Your checkpoint
A costing worksheet for a three-item menu showing ingredient cost, selling price, food cost percentage, and gross profit per item.
Professional Communication and English for Hospitality & Practical Skills and Workplace Practice
Write a professional email confirming a reservation and a short telephone script for taking a booking.
Use correct hospitality vocabulary in five written guest-facing sentences, avoiding slang and ambiguity.
Describe the correct grooming, uniform, and personal-hygiene standards for front-of-house and kitchen staff.
Explain workplace teamwork and reporting lines in a hotel department.
Your checkpoint
A portfolio of one reservation email, one phone script, and one grooming checklist, all in English.
Food and Beverage Service & Food Production and Culinary Fundamentals & Front Office and Housekeeping Operations & Food Safety, Hygiene, and Sanitation & Occupational Health and Safety in Hospitality & Customer Service and Guest Relations & Hospitality Business and Cost Control & Professional Communication and English for Hospitality & Practical Skills and Workplace Practice
Review every domain using a weighted checklist and mark each topic as confident, shaky, or unknown.
Complete two full-length timed practice papers under exam conditions.
Re-study only the shaky and unknown topics and rewrite weak notes into summary cards.
Recite key figures (temperatures, ratios, cost formulas) from memory without notes.
Your checkpoint
A completed two-paper score log with a revised one-page master summary sheet covering all nine domains.
Milestones
Week 2: Score at least 70% on the service-sequence and culinary-ratio self-quiz and show an error log with corrections.
Week 4: Produce the guest-cycle flow diagram and complaint scripts unaided, covering all stages and all four complaint steps.
Week 6: Calculate food cost percentage and selling price correctly on all three menu items without referring to the formula sheet.
Week 8: Score at least 75% on both timed practice papers and show that every previously 'unknown' topic is now marked 'confident' or 'shaky'.