HOTEL INDUSTRY COURSE IN ARAD
21 students in a hotel industry course, which opened this year at the Jewish Agency's Yafit Absorption Center, will shortly begin earning the practical aspects of reception and housekeeping in the hotel industry in Arad and the Dead Sea area. The hotel industry course is run by the Arad Hotel Industry School at the Yafit Absorption Center, which is a branch of the Beersheva Technological College.
According to Avishai Fital, director of the absorption center and the Hotel Industry School, the course lasts 18 months, during which time the students are trained for all sectors of the hotel business in Israel. This is the Ministry of Labor's longest training course, and includes training in four key areas - cooking, reception and clerical work, housekeeping, and special events. The student population is varied and includes new immigrants alongside veteran Israelis and soldiers who have recently completed their military service. Fital emphasized that graduates of the course will receive a diploma in all four areas.
The 21 students participating in the first course are currently completing the theory part of the course, which entails training in reception and housekeeping. They will now start a period of practical training at hotels in the area. When they complete this stage, which will last nine weeks, the students will return to the classroom to study cooking and restaurant management after which they will proceed to practical training in these areas.
145 olim and students live at the Jewish Agency's Arad Absorption Center. Programs at the center include the WUJS program for Jewish students from all over the world, a Hebrew ulpan, the Hotel Industry course and other courses in the hotel business.
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RECIPE OF THE WEEK
CHERRY JAM
Ingredients: (4-6 portions)
2 pounds. cherries
4 cups sugar
Juice of ½ lemon
Preparation
- Remove the pits from the cherries
- Layer the cherries and sugar in a deep bowl, cover with plastic and leave overnight.
- Pour the cherries and sugar into a large pan and bring to the boil. Simmer on a low flame until the sugar is completely dissolved, add the lemon juice.
- Bring to a strong boil and cook until the bubbles are transparent the liquid evaporates partially.
- Transfer the cherries to clean, dry jars and cover with syrup.
- Store in a dry, dark place.
B'Te'avon! Bon Appetit!
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