The Faculty of Tourism and Hotels at Suez Canal University Continues Practical and Oral Examinations in a Learning Environment that Simulates Professional Reality
The Faculty of Tourism and Hotels at Suez Canal University continues to conduct practical and oral examinations for the second semester, which began on Sunday, May 11, 2025, in accordance with the approved academic calendar, and will continue until Wednesday, May 21. These exams are being held within a framework that integrates academic knowledge with practical application, enhancing students’ readiness for the job market in the fields of tourism and hospitality.
The examinations are held under the patronage of Dr. Nasser Mandour, President of Suez Canal University, and under the general supervision of Dr. Mohamed Abdel-Naeem, Vice President for Education and Student Affairs.
They are also supervised by Dr. Nevine Galal, Dean of the Faculty of Tourism and Hotels, and executed under the direct supervision of Dr. Boussy Zeidan, Vice Dean for Education and Student Affairs.
The oral exams include first and second foreign language courses across all academic levels of the three academic programs, in addition to oral exams in archaeology courses from various historical periods for students in the Tourist Guidance Program.
Practical exams are also being conducted for courses such as Hotel Culinary Arts, Restaurant Service, and Fast Food and Meals, held in the faculty’s training kitchen and restaurant for students in the Hotel Management Program. Moreover, the “Housekeeping and Interior Design” course exams are conducted in a fully equipped model hotel room at the faculty, enhancing students’ skills in simulating a real hotel work environment.
In an educational experience that combines theoretical knowledge with practical application, the practical and oral exams for the “Housekeeping and Interior Design” course were held for third-year students in the Hotel Management Department. The students demonstrated remarkable proficiency in applying hotel supervision skills and interior design techniques, reflecting their strong professional preparedness.
In a related context, the practical exam for the “Fast Food and Meals” course was held, marking the conclusion of the field exams for this semester.
These efforts reflect the faculty’s commitment to graduating scientifically and practically qualified professionals in the tourism and hospitality sectors, capable of meeting the demands of the labor market. The practical and oral exams serve as a successful model of applied education based on simulating the professional reality of the tourism and hospitality industry.
