Advanced Diploma in Restaurant and Catering Management

  

About this Course

The objective of the Advanced Diploma in Restaurant and Catering Management is to develop  student knowledge in the field of restaurant and catering management with strong emphasis on  advanced practical skills and requisite knowledge and understanding in the mid-level to senior management of operation in the Restaurant and Catering Management context.

Objectives and  Expected Outcomes

At the end of the programme, the students will have acquired:

  • Advanced skills in F&B Services / Restaurant Management and Cuisines 
  • Understanding of business environment and managerial roles
  •  Financial competency linked to F&B and catering industry

Course Syllabus / Content:

  • Restaurant Strategy Planning and Design 
  • Marketing Policy, Planning and Communication 
  • Organizational Behaviour 
  • Food Safety Management 
  • Advanced Operation Finance in Food and Beverage Management 
  • Cuisine Studies with Central Kitchen Production System  
  • Intermediate Wine and Spirit Provision  
  • Work Experience
Module Descriptors

Restaurant Strategy Planning and Design

In this module, the students will define the strategic planning and design and leverage on the  internal strength as well as the opportunities in the market. Students will learn to develop wide  array of strategic management plan and objectives within strategic planning system, and to  understand restaurant marketing strategy, including product development and research.

Marketing Policy, Planning and Communication

In this module, students will understand the creative nature of marketing and know how to  evaluate the role and value of marketing in a variety of business contexts. They will also  understand the marketing mix concept (7Ps) and its role in the formulation of an integrated  marketing plan in both domestic and international markets and know how to formulate and evaluate  marketing plans at domestic and international levels.  Students shall learn and understand  consumer and organizational buyer behaviour and the main influences at individual, household and  organizational level.  Lastly students will understand segmentation targeting and positioning tools  and techniques and be able to apply in menu planning.

Organizational Behaviour

In this module, students will understand the importance of organisational behaviour in successfully  managing a dynamic environment and the individual's contribution to organisational behaviour and  performance by recognising the importance of personality, perception, attitudes and learning.  Students will also learn about job satisfaction and its relationship to job, and to understand the  nature, skills, significance and effectiveness of groups in organisations.  Students shall learn and  understand leadership theories and examine the key variables that determine the effectiveness of  leadership in practice and the nature of conflict and various approaches to securing conflict  resolution. Lastly students shall learn and understand formal and informal communication processes  and networks, and examine the potential barriers to effective communication.

Food Safety Management

This unit starts by defining food safety and its importance to hospitality industries and their  customers. The science and principles of food hygiene are then explored, together with the main  causes of food poisoning, contamination and spoilage. This knowledge is then applied to the study  of the systems and processes to produce safe food. The practical application of food hygiene  principles, and their monitoring and control, provide an important focus within this unit. The unit  concludes by considering the responsibilities of management and the controls necessary to produce  consistently safe food within the relevant legal framework. Students will develop an understanding  of food safety and hygiene principles. They will also consider the role and responsibilities of  managers in the production of safe food within the requirements of the current framework of food  safety legislation.

Advanced Operation Finance in Food and Beverage Management

The focus of this module is on the development and application of practical activities within a Food  and Beverage environment. It gives an overview of the organization strategic planning, budgeting  and using financial statement in Food and Beverage practices and procedures which must be  followed. Students will also be able to analyze and evaluate food operations costing for a function or operations period. Student will also learn how to calculate selling price, food cost and find  break-even point for an operation. Student will also be able to conduct a butcher test. This module  will also introduce and defines menu and what to take into consideration when planning a menu.  Students will be able to learn on the different types of menu and the uses of menu engineering.

Cuisine Studies with Central Kitchen Production System 

The course will build up on the student's basic of food preparation in an advanced level. This  course emphasis on culinary art and will enable students to do the necessary mise en place in a  culinary art kitchen. The students will learn the major culinary art dishes and how to prepare them.  The aim is for the students to develop efficiency and increase the speed in preparing dishes as demanded in a "prepare to order" culinary art type of food services. This is accomplished by  preparing complex plated appetizers, entrees and dessert under time constraints. Attention is paid  to traditional and contemporary menu trends and flavour pairing. It also involves the Kitchen  Planning Process and Production Orders on various sections of the department. 

Intermediate Wine and Spirit Provision

This unit allows students to learn the grape characteristics and varieties.  Students will learn  pairing of food and wine as well as wine provision and services.  Students will also learn about the  different label terminologies and wines around the world.

Work Experience

The Industrial Attachment is a short-term work experience for students to have an opportunity to  put into practice their knowledge and skills which they have acquired during their study into the  real world workplace. This allows students to gain valuable real life experience while working under  the supervision of experienced supervisor(s) and thus enhancing their learning experience. A variety of skills that can be applied may include teamwork, analytical skills, knowledge &  competency acquired during their study.

Assessment 

 i) Each Module will be assessed via the coursework the following formats:

  • Class Participation;
  • Assignments;
  • Written and/or Practical Examinations ;

 ii) The examinations will be set and marked by ICASTEC.  
 iii) 6-month Work Experience is assessed through an "Industrial Attachment" Logbook
and a 1,500-word research report. 

Examination
The examinations could cover both written and practical examinations, where applicable.  The  written paper shall comprise open-ended questions.

Certification

Students who have completed and passed all the required modules will be awarded

  • ADVANCED DIPLOMA IN RESTAURANT AND CATERING MANAGEMENT

Progression Path

Students are able to progress to: 

  • BTEC Level 7 in Strategic Management & Leadership. Students can justify with a related first degree in Business or Management.
  • ICASTEC Advanced Diploma in Restaurant and Catering Management will be given advanced standing into the third (final BA)year of the BHMS BA in hotel and Hospitality Management awarded by the Robert Gordon University,UK. 
  • As for those without a first degree must have at least a 3-5 years background in a related work field in the business industry to meet the prerequisites of BTEC. 
  • Or students with a polytechnic qualification who have the work experience may be considered. 

Entry Requirements

  • Minimum Age: At least 16 years old
  • Academic Level: Diploma or equivalent
  • Language Proficiency: GCE 'O' Level English / IELTS 5.5 or equivalent
  • Work Experience (If applicable): Matured candidate who is above 18 years old with at least secondary school education and at least 3 years of relevant working experiences
  • For learner who is prepared to progress to BTEC level 7 in Strategic Management & Leadership for progress to MBA. It is an advantage to have a Foundation Certificate in Higher Learning and a first degree in any discipline.

    For learner without a first degree must have at least 3-5 years background in a related business industry or students with a polytechnic qualification who have work experience may be considered. 

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