• Personal Development and Hospitality English
• Food Safety and Hygiene
• Kitchen Safety
• Introduction to Food and Beverage and Kitchen Operation
• Customer Care and Experience
• Billing and Checking Procedure
• Understanding Basic Cooking Methods
• Providing Different Types of Services
• Preparation, Serving of Alcoholic Beverages
• Preparation, Serving of Non- Alcoholic Beverages
• Work Experience        

Core Modules

Personal Development and Hospitality English

This module incorporate personal development such as staff appearance, student service attitude, dealing with guest  service etiquette, personal and interview skills via through theory and concept, personal experience and role play.  Students will be taught to apply and use hospitality vocabulary, idiomatic expressions and abbreviations generally  used in the Hospitality Industry which focuses on Listening, Speaking, Reading and Writing skills.

Food Safety and Hygiene

This module introduces students on how to practice and maintain good cleanliness and hygiene at all time. Students  are also taught on how to prevent cross contamination.

Kitchen Safety

In this module, students will learn how to take appropriate action to care for person in the event of injury. They will  be able to carry out workshop hazard inspection, check for fire safety equipment and recognize dangerous  substances, handle and store appropriately

Introduction to Food and Beverage and Kitchen Operation

In this module, students will learn the different roles and responsibilities in the various departments of restaurant  and kitchen operation.

Customer Care and Experience

In this module, students are taught on various methods of greeting and handling of customers, and understanding  and establishing customer needs, and providing appropriate services and recovering from customer complaints.

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.

 Food & Beverage and Catering Operation Modules

Billing and Checking Procedure

This module introduces students to the different methods of order taking used by different establishments. Students  will also learn on how to operate a point of sale system and process payment by cheque, credit/debit card, cash and  vouchers. Student will also be taught to how to handle unexpected situations that may arise in billing and checking

Understanding Basic Cooking Methods

In this module, students will learn the different types of basic cooking methods. Students will learn basic heat  transfer method and the different between dry heat cooking and moist heat cooking.

Providing different Types of Services

In this module, students will be taught different types of services, including table, silver, counter and buffet services.

Preparation, Serving of Alcoholic Beverages

In this module, students are taught on how to provide suitable advice to customers regarding selection of products.  Student will also be taught to comply with legal issues relating to the provision of drinks service and customer orders  according to the appropriate styles and establishment requirements.

Preparation, Serving of Non-Alcoholic Beverages

In this module, students are taught on how to prepare and serve non-alcoholic beverages which include coffee, tea,  mocktail and soda drink.

Assessment