In order to enhance the VTC instructors’ knowledge of today’s trends and training needs, which are initially based on theory, JRA has arranged Field visits to some Ethnic Restaurants which are members of JRA in which six groups of 28 instructors had the opportunity to meet chefs & staff, taste local & international dishes, become exposed to excellent service and exchange experiences and ideas with professionals in the restaurant industry.
Mr. Zaid Goussous, president of JRA, the initiator of this positive step, emphazised the importance of VTC instructors getting practical knowledge especially in food production and service in order to keep up with latest developments in food preparation and service, this will reflect positively on the learning processes used in the 11 Vocational Centers for hospitality and thus the graduates will be able to operate efficiently and professionally while working in restaurants.
He also thanked restaurant owners and chefs who have contributed to this program, including Kashmir & Argela, Blue Fig, Casper & Gambini, Houstons’, Romeros, and Living Room and hopes that all members will participate in the future.
VTC instructors thanked the Jordan Restaurant Association for their support and cooperation in arranging such a program that allowed them to gain first hand experience from restaurant chefs and professional staff which will be reflected in their teaching.
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