TOUR LEADING TRAINING

Tour Leader Training is organized by the Centre of Tour Leader Training at the Higher School of Tourism and Hotel Industry in Gdansk. The training takes 3 months and classes are held twice a week in the afternoon hours (4.00 p.m. - 7.45 p.m.).

The aim of the Tour Leader Training is to equip the course participants with a comprehensive knowledge of guiding tourist events and practical skills in tour leading which will qualify them to escort tours on domestic and international tourism market.

Course structure:

The course comprises the following modules:
- Tourist industry in Poland and abroad,
- Tourist traffic services (inbound and outbound tourism),
- Tourist geography of Poland and Europe. The basics of heritage tourism,
- Political, social and economic structure of Poland and the world,
- Legal regulations in tourism,
- Safety and protection of health and property of tourists,
- Tour leader and the group,
- Practical classes,

The programme of the training includes:

- theoretical part  / lectures and seminars,
- practical part / practical exam (escorting a group to Prague and Karpacz). This part allows students to practically check their skills while using a microphone and co-organizing each stage of the tour.

There is a internal school exam at the end of the course, which helps to assess the knowledge the participants acquired during the course.

After the course there is a formal exam to obtain a Certificate of a Licensed Tour Leader.


CATERING INDUSTRY MANAGER

The course of Catering Industry Manager is organized for people running restaurants, hotels, motels, etc., students of hotel and catering industries, graduates of secondary hotel and catering schools and other people who want to raise their qualifications. The training consists of 52 hours of lectures and 12 hours of practical classes, which are held twice a week in the afternoon (4.00 p.m. - 7.45 p.m.).

The aim:

The course prepares the participants for running a gastronomy facility independently and offers further professional qualifications. The syllabus is consistent with the European Union requirements.

The syllabus includes:

- Catering industry marketing,
- Catering industry in tourism,
- Commodity science in gastronomy,
- Legal and administrative regulations in catering industry,
- Management system in catering industry,
- Food safety managing system - HACCP,
- Principles of feeding people,
- Catering services and their standards,
- Catering industry in UE,
- Finance (taxes) in catering industry,
- Safety and hygiene in group feeding facilities,
- Employment, systematic adaptation of catering industry to labour law and the requirements of the National Labour Inspectorate of Poland,
- Supervision of overall activity and staff recruitment policy,
- Functions, principles and techniques of catering industry,
- Practical classes.

The schedule consists of practical classes organized in a specially prepared and adequately equipped restaurant hall of Hotel Novotel "Marina" in Gdansk (20 Jelitkowska Street). The classes are held by experienced hotel and restaurant employers with excellent, practical qualifications (chefs, waiters, bartenders etc.).

Practical classes include the techniques of customer's support services:

1. Presentation of proper use of catering business equipment. Rules of choosing tableware.
2. Presentation, techniques, and rules of restaurant services.
3. Presentation, techniques, and rules of bar services.
4. Rules of staff behaviour.
5. Ways and rules of assessing catering services.

At the end of the course there is an internal exam checking the knowledge of the course participants. After the course graduates receive the Certificate.


BARTENDER

The course of Bartender is organised by the Higher School of Tourism and Hotel Industry in association with the Polish Bartenders Association. Lectures are led by bartenders who are the experts at this range. This vocational course includes 150 hours and takes 3 months, altogether in six 2-day sessions. There can be from 18 up to 23 participants in one group. It is a second degree course of mixology. After finishing this course the students take an exam before the Qualification Examination Board and are granted the title of professional bartender. Received certificate is accepted in 50 countries of the world.


BARISTA

The course of Barista is organized in association with the Polish Bartenders Association in the field of techniques and skills of making coffee.The course lasts 10-12 hours (2 days). There are 15-18 people in the group.

Training programme:

Theoretical part 5-6 hours:

THE CULTURE OF COFFEE

- History of coffee
- Coffee tree (planting a coffee tree, plantations, blooming of coffee tree, structure of  fruits and seeds, the enemies and diseases of the coffee tree)
- Kinds and types of seeds (Coffea Robusta  and others)
- Comparison of types and their characteristics
- Methods of collecting seeds: picking, striping and mechanical method of collecting coffee tree fruits
- Shaping the seed: dry and wet method
- Selection of seeds
- Storage and transport of coffee
- Divians and ways of parching coffee in the world
- Packing the coffee
- Export and main producers

THE 4M RULE

- La Macchina - Coffee machine
- La Macinadosatore - Coffee mill
- La Miscela - Mixture of coffee
- La Mano - Barista

ESPRESSO

- The phenomenon of espresso
- The art of creating mixture
- Features of ideal espresso
- Espresso - treat with pressure

The practical part 5-6 hours:

FUNDAMENTAL TECHNIQUES IN THE WORK OF BARISTA

- Tools
- Preparation of espresso
- Milk texturing (cappuccino, latte)
- Choice of cups
- Preparation of drinks on the basic of espresso with addition of other flavours

ART LATTE TECHNIQUE

- Choice of the right equipment
- Milk texturing
- Milk managing
- Art latte technique (rosetta, heart, apple), painting with chocolate