• Basic Financial competency in the F&B and catering industry

Course Syllabus / Content: 

Food and Beverage Service and Operation

In this module, students will be taught on the operational and supervisory aspects of running a food  and beverage service operation in a range of hospitality and leisure organizations and clients.    Students will appreciate the factors involved in meeting customer needs and also be able to produce  an outline plan for specific food and beverage operations.

Introduction to Business in Food and Beverage and Catering Industry

In this module, the students will understand the main concepts and sources of finance for the  business, the need for  human resource planning, and the importance of motivation in theory and in  practice. Students shall learn and  understand the factors that influence the scale of production,  food and beverage industry regulations and compliance,  the choice between different types of production process and understand how the external environment creates  opportunities and  threats for a business.  Students will learn and understand the structure and classification of  Catering  Industry.

Hospitality and Business Communication 

This module is intended for students to enhance their ability to communicate effectively at  professional level.  Students  will be expected to have a general English proficiency learnt possibly  at the certificate level.  They will need to  demonstrate their understanding and the use of the specialised language and terminology in the hospitality industry.    Group discussions, presentations,  debates, interview techniques, problem solving and case studies will be incorporated  in order to  further enhance their ability to communicate effectively.

Nutrition, Safety, Hygiene & Sanitation

In this module, students are taught to plan menus for specific nutritional groups and carry out the  preparation and  cooking of nutritional foods without excessive destruction of nutrients. On  completion of this module, students are able  to use information to analyze recipe and make  adjustment in relation to commodity alternatives. This unit will also  provide students with the  ability to undertake their work in the hospitality industry adhering to hygiene, health and  safety  legislation and develop an understanding of the importance of and being able to maintain a hygienic  and safe  working environment.

Operation Finance in Food and Beverage Management

The focus of this module is to give an overview of the organization towards practical activities  within a Food and  Beverage environment. Students will learn the basic of food and beverage  operations costing on day to day operation.  This module will also introduce basic menu planning,  layout and design. Students will be able to learn on the different  types of menu.

Gastronomy / Pastry Studies 

The unit addresses essential academic and organoleptic skills, together with an appreciation of how  such skills can be applied to contemporary gastronomy. Initially students should develop an  overview of gastronomy, which is to lead to an investigation of gastronomic trends. The content is  designed to enable students to respond to trends as they develop and to anticipate where they may lead in the future.

Students will use their skills and knowledge to prepare and evaluate the acceptability and quality of  products prepared. This unit will also develop students’ knowledge and skills in the creative  preparation of patisserie goods.  Learners will also be able to apply creative flair in the preparation  of patisserie dishes.

Foundation Barista Skills

This unit introduces to students the international standard for preparing the different types of coffee styles using  professional high grade espresso machine.

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.