| Course Code |
Course Name |
Credit hours |
Description |
| A0161201 |
English Communication Skills |
3 |
Grammar: question tags, modals, future forms, articles, adjectives, adverbs, if structures; vocabulary: relationships, work, activities, media, war, sport; writing skills: essay, notes, messages, application letters; basic and advanced reading skills; basic and advanced listening skills; verbal skills: oral presentations, arguments. |
| A0161101 |
Arabic Communication Skills |
3 |
Language levels: phonological level, grammatical level, rhetorical level, orthographic level, comprehension and speaking; grammar exercises, nominal sentences, verbal sentences, kana and its sisters, Inna and its sisters, dual, masculine plural, feminine plural, indeclinable nouns, vocative, appositives; exercises in morphology, present participle, and past participle; spelling and punctuation, dictionaries, listening and speaking. |
| A0161301 |
National Education |
3 |
Concepts and terms; Geography of Jordan; contemporary political history of Jordan; Jordanian Society; Jordanian constitutional and democratic life; Jordanian national institutions; challenges facing Jordan; threats to civic life: fanaticism, extremism, terrorism, violence; corruption: definitions, types, causes, impact, and prevention. |
| A0161112 |
Leadership and Societal Responsibility |
1 |
This course deals with prominent titles related to leadership, such as: the meaning of leadership, the vocabulary that falls under the term, leadership styles, leadership and social responsibility, change management and strategies, building an effective team, the leader and managing diversity, how to discover future leaders and support them, and women leaders. |
| A0161401 |
Military Sciences |
3 |
The establishment and development of the Hashemite Kingdom of Jordan; the history of the Arab Legion; peacekeeping troops; preparing the nation for defense and liberation. |
| A0161113 |
Life Skills |
1 |
This course deals with the vital interest of the individual on the individual and collective level. It is like a passport to the success of individuals and helps them understand their personal competencies. It discusses the meaning of skills, their levels, characteristics and importance, communication skill and communication, and trains them on self-skills such as the skill of time management, organizing and defining it, and providing examples of its fields of application and activities. carried out by the students themselves. It also deals with thinking skills, its importance, education, and forms such as problem-solving and decision-making as forms of complex thinking or its strategies. The course also deals with training students on methods of dialogue and exchange of views as an entry point to resolving differences and mitigating frictions when we witness the openness of societies, correct study skills, family success and conservatism. |
| A0161111 |
Entrepreneurship and Innovation |
1 |
Economic science definition: its objectives and the economic problem; The relation between the economic science and other sciences; Economic analysis methods; Production possibilities curve; National income accounts; Consumption; Investment; Saving; Unemployment; Inflation; Money and Banking; Financial and monetary policy and its role in dealing with the imbalanced economy through these policies; Economic development in terms of importance and objectives and economic planning to achieve such objectives; Demand and supply theory and consumer equilibrium; Cost and production theory; Producer equilibrium in different markets. |
| Course Code |
Course Name |
Credit hours |
Description |
| A0161501 |
Islamic Culture |
3 |
Definition of the culture, characteristics of the Islamic culture, Islamic culture and other cultures; the sources of Islamic culture: The Holy Quran, Sunna, the Arabic language, history of Islam; fields of Islamic culture: faith, worship, morals; challenges facing the Islamic culture: orientalism, globalization, secularism; young people and the impacts of foreign cultures, women and Islam, Islam and terrorism. |
| A0161701 |
History of Jordan and Palestine |
3 |
The geography of Jordan and Palestine, Jordan and Palestine in ancient times, general historical look, Jordan, and Palestine in the Mamluk era, Jordan, and Palestine during the First World War (1914- 1918), Emirate of East Jordan (Transjordan), constitutional and legislative life in Jordan, Palestine under the British Mandate, and Jordanian-Palestinian relations, Jerusalem, historical status. |
| A0161703 |
Archaeology and Tourism in Jordan |
3 |
Tourism definition; Classification of Tourism; The difference between tourist and other traveler?s concepts, Travel types, The definition of Archaeology and archaeological sites: Archaeological surveys and excavations; Documentation; Jordan through the ages; Components of tourism in Jordan; Elements of tourist attractions in Jordan: Archeological sites, Natural sites, Natural reserves, Forests; Tourist movement and types in Jordan; Economical impact of tourism in Jordan. |
| A0161601 |
Contemporary Issues |
3 |
Identify the most important contemporary local, national and regional issues, the most prominent contemporary challenges and their questions from development, youth, extremism, globalization, culture and identity; Jerusalem and its central position, the Arab-Israeli conflict |
| A0161802 |
Development and Environment |
3 |
The course provides awareness and insight into the environmental issue, its vocabulary, the human relationship with the ecosystem, and environmental hazards to avoid. It also works to develop students' understanding and awareness of basic ecological concepts, and to reinforce their attitudes and values, in order to practice solving environmental problems. And linking it to comprehensive development and its relationship to water, food and energy security. |
| A0411601 |
Legal Education and Human Rights |
3 |
This course identifying the basic concepts of human rights in an analytical way, and then realistic clarify of the international & regional means dealing with human rights such as treaties, recommendations and international means that are in the process of formation, such imperative rules & customs, this course also address realistically the content of human rights and the rights of the first generation such as right of living. The second-generation rights such as the right to work and third-generation rights such as the right of environment. International ways to protect human rights in general. In addition, the extent to which the Jordanian constitution is compatible with international human rights standards. |
| A0161901 |
Media and Public Relations |
3 |
The nexus between media and society in terms of the social, political, economic and cultural power of the media, the role of the media in giving people the opportunity to express their opinions and promote international relations. Communication and public relations, communication and its types, levels, forms, properties, fields, activities, physical and nonphysical (symbolic) environment, and obstacles to the communicative process. Public relations: its beginnings, development, principles, bases, importance, functions, planning, activities. |
| Course Code |
Course Name |
Credit hours |
Description |
| A0871103 |
Principles of Renewable Energy |
3 |
Introduction to renewable Energy include Photovoltaic, Wind power, Micro hydropower, Biomass energy, Waste power, Solar thermal power, Geothermal power, Ocean energy (tidal, tide-flow and wave), Ocean energy (OTEC), , Comparison of characteristics and cost of renewables. How we can use the sun, wind, biomass, geothermal resources, and water to generate more sustainable energy. It explains the fundamentals of energy, including the transfer of energy, as well as the limitations of natural resources. Starting with solar power, the text illustrates how energy from the sun is transferred and stored; used for heating, cooling, and lighting; collected and concentrated; and converted into electricity |
| A0591111 |
Digital Literacy |
3 |
Digital Literacy is a concept that describes how technology and the Internet are shaping the way people interact and how they affect us as individuals and as a society. This course educate students on the uses of digital technologies, the dangers of digital technology and the need to build a culture of ethical use of the Internet and introduce the concept of responsible freedom. |
| A1321100 |
Sport and Health |
3 |
Defining health and fitness: physical education, health education; the cognitive, emotional, skill-oriented, and social goals of physical education; the history of physical education: ancient, medieval, and modern ages, the Olympics, Athletics in Jordan: nutrition and exercising; athletic injuries: bone, joint , muscle, skin injuries; special exercises for figure deformation; diseases related to lack of exercise: diabetes, obesity, being underweight, back pain, cancer; hooliganism: causes and recommended solutions for hooliganism. |
| A0612303 |
Society Health |
3 |
The course aims to provide students with the basic principles that enhance the concept of health and health prevention in its various physical, psychological and social aspects. The student will also be provided with information that helps individuals realize their health needs in the context of the culture and values ??systems they live in and how to meet these needs, which is known as improving health and quality of life. |
| A0161602 |
Critical Thinking Skills |
3 |
The concept of critical thinking, its components; characteristics of critical thinking individuals; Critical thinking skills: the skill of interpretation, analysis, evaluation, inference, expectation, prediction; Stages of critical thinking: Motivation, searching for information, linking information, evaluation, expression, and integration |
| Course Code |
Course Name |
Credit hours |
Description |
| A0551201 |
Microeconomics |
3 |
The course provides the basic knowledge of economics that is essential for all business major students to know. Topics covered in microeconomics include equilibrium models used by consumers and producers to satisfy needs under scarce resources, the theory of demand and supply, shifts in supply and demand, elasticity of demand and supply, consumer equilibrium, producer equilibrium, and markets under perfect competition. |
| A0571101 |
Principles of Marketing (1) |
3 |
This course aim to describe the Marketing Concepts, the importance of understanding the marketplace and build customer engagement, and marketing mix; Analyzing the Marketing Environment: Marketing Environment Definition, The Micro-Environment, The Macro Environment, Responding to the Marketing Environment; Products: Product Definition, Product Dimensions, Product Classification, Product life cycle and its strategy;? pricing: pricing concept, pricing strategies and tactics; marketing channels: Understand the importance of marketing channels, Understand what value channel members create; marketing communications: define the promotion mix tools, the integrated marketing communications. Include planning and execution of promotional program. |
| A0551101 |
Principles of Financial Management |
3 |
This is an introductory finance course which assumes no prior knowledge of financial management. It introduces students to the fundamental concepts of financial management and the tools of financial decision making. These concepts relate primarily to the financial statement analysis, financial ratios analysis, time value of money, and capital budget techniques. |
| A0111104 |
Statistics For Business |
3 |
Elementary principles and applications of descriptive statistics;
counting principles; linear regression and correlation
and ANOVA; elementary probability principles;
probability distributions; test of hypothesis
and confidence interval. |
| A0511101 |
Principles of Business Administration |
3 |
This course aims to provide students with the basic knowledge of management functions. Students will learn the fundamental principles of business administration, which include: Introduction to management and organizations, management history, planning, organizing, leading, and controlling |
| A0531101 |
Principles of Accounting (1) |
3 |
This course aims to prepare students to understand the definition and objectives of Accounting, and its Principles and Assumptions. As well, this course helps students to use the accounting equation in order to analyze the economic transactions, prepare the journal entries, posting, and prepare financial statements. Moreover, this course illustrates all of the following ( event, transaction, entry, journal, posting, ledger, trail balance, adjusting entries, correcting entries, closing entries, financial statement). |
| A0581401 |
Management Information Systems (1) |
3 |
his course aims to equip students with the basic knowledge of management information systems (MIS) fundamentals.
Accordingly, this course is formulated to cover key topics of MIS include: Information systems basic concepts,
the role of information systems in business environments complementary assets of information systems,
types of information systems and their functions in an organization, foundations of business intelligence,
foundations of telecommunication and Internet technologies, and the principles of e-commerce
business and revenue models. |
| A0331701 |
Computer Skills (Humanities) |
3 |
The course introduces students to a range of advanced topics in Microsoft Office 2016 Applications; these applications include Microsoft Outlook 2016, Microsoft Word 2016 and Microsoft Excel 2016. The course is designed to enhance the students? skills in advanced topics of Microsoft, it explains how to manage Emails using MS-Outlook 2016, also it introduces the students to create, format and design Text documents using MS- Word 2016 and finally it develops the knowledge of students in MS-Excel 2016 (Advanced Topics). |
| Course Code |
Course Name |
Credit hours |
Description |
| A0522203 |
Preparing Salads and Appetizers / Practical |
3 |
This is an introduction to the cold kitchen, students will learn to prepare canap?es, hot and cold hors d?oeuvre, appetizers, pates, galantine, salad and salad dressings, preparation of smoked meat, sea food and poultry. Students will practice presentation style of dishes and buffets |
| A0521201 |
Culinary Principles / Practical |
3 |
This course introduces the students to the fundamental of cooking theories and techniques, the topics of study includes safety in the kitchen, methods of cooking, kitchen equipment, station organization, knife skills, vegetable cuts, producing stock, preparing thickening agents, preparing soups and sauces, vegetable cooking and portion calculation |
| A0523304 |
Event and Exhibitions Management and Procedures / Practical |
1 |
This course aims to supply students with skills needed to run and manage convention, meetings, special events and exhibition in hospitality field, developing plans for convection and trade show industry, procedures for organizing conventions, methods of contracting and negotiating event, procedures for preparing and executing convention, meeting and tradeshow |
| A0521104 |
Food Safety and Hygiene |
3 |
An introduction to food safety and hygiene governed by Jordan Food Drugs Administration rules and regulation, topics to be covered include prevention of foodborne illness through proper handling of potentially hazardous foods, food safety systems, hazard analysis critical control points (HACCP), food processing flow, good hygiene practice, good manufacturing practice, standard operation procedures and auditing excellence |
| A0523204 |
International Cuisine / Practical |
3 |
This course designed to allow students cook, taste and serve international dishes from different regions, focus will be on ingredients, flavors and cooking techniques, the course develop and expand understanding of how people from different culture approach food and beverage |
| A0522207 |
Food and Beverage Service (1) |
1 |
Food and beverage service is important element for those who are working or planning to work in the hospitality sector. This course will introduce the students to the theory aspects of food and beverage service like service profession, service organization, equipment and materials and waiters rules and responsibilities. |
| A0524301 |
Menu Planning |
2 |
Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. This course present a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. |
| A0522303 |
Room Division Management |
2 |
To give students knowledge about hospitality history and its origins, importance and development, the organization of priorities in work in the hotel and Rooms Division, the connection between Rooms Division and other departments in the hotel, how to prepare statistics of guests, characteristics of front office and housekeeping employees, guidelines of security and safety in rooms division and to teach them about international programs in front office and housekeeping departments. |
| A0521105 |
Principles of Nutrition |
3 |
This course presents a unique look at nutrition through the lens of food, it is essential to help chefs prepare food that is as healthful as it is delicious, in addition to providing practical applications of nutrition principles. The course provides information on essential nutrients and phytochemicals plus guidance on healthful cooking techniques, flavor, communicating nutrition messages and meeting the needs of health-conscious diners. The students will learn the power of food, nutrition standard and tools, carbohydrate, fat and oil, protein, water and beverages, vitamins and minerals and the flavor factors |
| A0521305 |
Principles of Hospitality Management |
3 |
This course provides an overview of the essential aspects of professionalism and different services in the main area of the hospitality industry and some parts of travel and tourism industry. The hospitality industry background, historical development and its component area will be presented, employment opportunities and facilities as well trends in each area will be discussed |
| A0524103 |
Procurement Management and Hotel Supply Chains |
3 |
This course is designed to help students who will be involved in purchasing through their hospitality career. This course covers product information, management of purchasing functions and procurement functions within hospitality industry, the concepts of selection and procurement, technology applications in purchasing, distribution systems, forces affecting the distribution systems, an overview of the purchasing function, the organization, administration, and evaluation of purchasing, the purchase specification, the optimal amount, determining optimal purchase prices and payment policies, the optimal supplier, ordering procedures, receiving procedures, storage management procedures, security in the purchasing function and selection of items |
| A0524702 |
Field Training (2) / Practical |
6 |
A supervised work experience designed to expand career knowledge while increase speed, timing, organization and ability to handle cooking or baking and pastry creation or managerial tasks in approved commercial food service and hospitality establishment. Students will complete a set of competencies nd will be evaluated accordingly and received a feedback report |
| A0522208 |
Food and Beverage Service (1) / Practical |
2 |
This course will enhance the skills of students on the food and beverage service like preparatory work in the waiters' pantry and dining room, preparing and serving hot and cold drinks, mise en place, service rules, service techniques, breakfast, banquets and functions, guest courtesy, sales techniques, methods of payment and working at the guest table |
| A0523401 |
Specialized Computer Applications |
2 |
This course provides knowledge about computer systems within hotel industry and functions provided such as front of the house, in rooms technology, hotel business intelligence and reporting solutions, revenue management system and point of sale |
| A0523402 |
Specialized Computer Applications / Practical |
1 |
In the computer lab students will practice different front of the house situations like check in, billing and check out, reservation and generate reports |
| A0523303 |
Event and Exhibitions Management and Procedures |
2 |
This course aims to supply students with the information needed to run and manage convention, meetings, special events and exhibition in hospitality filed, marketing plans for convention and trade show industry |
| A0524302 |
Menu Planning / Practical |
1 |
The course will cover menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, menu planning, the financial aspects of menu-planning such as performing a yield test, creating and writing standardized recipes, and recipe costing and writing, designing, and merchandising the menu. |
| A0523701 |
Field Training (1) / Practical |
6 |
Training takes at one of the hotels chosen by the Students Industry Relation Supervisor whereby the students can train in the field, The students will gain more experience in a program tailored to their own specialty, this is usually coordinated between the SIR and the hotels and of course with the approval of the department. Students Industry Relations Supervisor usually supervises and follows up on the students? progress and provides a feedback report. |
| A0523209 |
Food and Beverage Service (2) / Practical |
3 |
|
| A0522202 |
Preparing Main Courses / Practical |
3 |
The foundation of cooking techniques and theories from Culinary Principles will be applied in preparing main courses; emphasis will be on cooking vegetables, soups and sauces, meats, poultry, pasta, potatoes and rice. Multi course menu will be prepared with attention to plate decoration |
| A0524102 |
Food and Beverage Cost Control |
3 |
This course teaches the art and math of cost control, students will explore recipe costing and sales price determination, purchasing and storeroom control, labor control, revenue management, and income statements and budgeting |
| A0523205 |
Paking and Pastries Operation Practical |
3 |
This course offers detailed instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, souffles, and chocolates. In addition, this course features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, decor techniques, savory and breakfast pastries, and volume production. |
| A0523101 |
Restaurant Management |
3 |
Restaurant Management course discuss the management side of running a restaurant including technical and knowledge of service types and styles, manage, train and motivate service staff, provide good customer relation and promoting sales, as well ability to be good administrator to organize work flow and control quality |
| A0522304 |
Room Division Management / Practical |
1 |
|
| A0523206 |
Preparing Desserts / Practical |
3 |
In this course students will be trained on essential elements of contemporary desserts like mousses, doughs, and ganaches, showing them how to master those building blocks before molding and incorporating them into creative finished desserts. The course explores in detail techniques of pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, petits fours and chocolates. |
| Course Code |
Course Name |
Credit hours |
Description |
| A0161200 |
Remedial English Language |
3 |
Grammar: auxiliary verbs, tenses (past, present, future) Vocabulary: friendship, communication, IT, TV shows, media, houses, places description, compound nouns, free time activities, books and movies description, food, dinning out. Variety of skills: paragraph writing, verifying formal and informal letters, writing unofficial emails, ways of using punctuation, upper case letters and conjunctions, outlining main ideas and details, inferring conclusions and impeded meanings, determining author?s perspectives, presentations, argumentation and persuasion, agreeing and disagreeing expressions, making comparisons, narrating events, expressing opinions, making official phone calls, ordering food, correct pronunciation. |
| A0331700 |
Remedial Computer Skills |
3 |
Introduction to basic computer hardware and software; copyrights; Windows operating system; Microsoft Office: Word, Excel, Power point, Access; Introduction to Internet. |
| A0161100 |
Remedial Arabic Language |
3 |
Language level and definition, speaking and comprehension texts, syntax exercises, Nominal Sentence, safe feminine plural, safe masculine plural, singularity, auxiliaries, duality, numbers, subordinates, punctuations, morphological exercise, dictation issues, Nunnation. |
