Practical Exam in Food Production Techniques
The teaching kitchen at the Faculty of Tourism and Hotels, Pharos University in Alexandria, hosted the practical exam for the Food Preparation Techniques course. The exam was conducted under the supervision of an elite group of specialized judges from the hospitality sector, reflecting the faculty’s commitment to linking academic education with practical market demands.
The judging panel included Chef Mohamed Mostafa, Head of the Alexandria Chefs Club and a judge in the International Culinary Arts Competition and Chef Abdel Nasser Bastawy, Sous Chef at Grand Plaza Hotel.
Students were divided into four groups and presented a diverse range of creative dishes that showcased their acquired skills. Among the notable dishes were:
- Chicken Kabsa
- Baked Sea Bream with Butterfly Shrimp
- Chicken Roulade with Gravy Sauce
- Grilled Chicken with Pepper Sauce
- Creamy Chicken Soup
- Mashed Potatoes and Potato Wedges
- Mussels and Shallots
The judges expressed their admiration for the high professional level demonstrated by the students during the preparation and presentation stages. They highlighted the importance of this type of practical training in preparing the faculty’s students to become true professionals in the hospitality sector. This underscores the faculty’s endeavor to provide a comprehensive educational experience that combines theory and practice.
