Table 1.

Modules and related courses.

Module	Courses	Activities	Gradings
Food & Beverage workshops I	Bakery and pastry making Catering Events: management and operations Fine dining cuisine Fine dining restaurant and lounge bar	90% practical (group exercises), 10% theory	MCQ, transferable skills1
Food & Beverage workshops II	Bar and restaurant outlets International cuisine R&D design lab Stewarding	90% practical (group exercises, shift work), 10% theory	MCQ, transferable skills1
Wine & spirits	Global spirits Oenology and wine-producing regions	90% practical (workshops, tastings), 10% theory	Written exams
Rooms division	Front office and spa Housekeeping	50% practical (operational tasks, service management), 50% theory	MCQ, transferable skills1
Introduction to business tools	Applied mathematics and Excel for business hospitality management	100% theory (autonomous study, online lessons)	PC-based assessment, quiz
Introduction to hospitality management	French2 Introduction to Business English2 Hospitality concept discovery Introduction to F&B management Rooms division operations Sustainable hospitality culture	100% theory (lectures, work in class, excursion)	Written exams

MCQ = multiple choice questionnaire.

¹Teachers evaluate the students’ attitude, teamwork and communication, self-development, and other course-specific criteria (e.g., development of versatility) by awarding points.

²Language courses were mandatory only for specific students (e.g., native French speakers did not have to take French); therefore, not all students received grades on these courses.