About this Course

Diploma in Food and Beverage Management will enable learners to have intermediate entry / mid-level skills of the F&B industry by providing learners with the skills, knowledge and attitude that is essential in becoming a competent F&B personnel. The programme fulfill the needs of both the learner as well as the industry. It gives basic yet thorough knowledge of relevant and important skills required by service personnel’s. 

The course covers all the aspects of F&B Operations and Management followed by Industrial attachment (IA). The course which is taught in our training restaurant as hands-on, will ensure students to embark to the industry with knowledge and skills, immediate after their examination with confidence.

Aims

At the end of the course, learners will be able to:

• Identify and distinguish different categories and types of restaurants;
  
• Identify different types of service and table settings;
  
• Conduct roll-call, handle phone inquiries and taking guests’ reservation;
  
• Prepare mis-en-place and fold a variety of napkin folds;
  
• Set a-la-carte table setting;
  
• Take food orders efficiently and recommend / upsell F&B items to guests’;
  
• Manage table settings according to foods ordered;
  
• Serve and clear tables according to different styles of service;
  
• Apply hygiene and safety procedures consistently when serving;
  
• Perform wine service and prepare international cocktails;
  
• Start up and manage an individual F&B (Restaurant) outlet.
  

Course Structure

• F&B Service and Operations
  
• F&B Cost and Quality controls
  
• Industrial Attachment
  

Mode of Instruction

This course is available only in Full-time study mode. Presentation of lessons will be done through hands-on practicum, lectures, small group activities and group/individual class presentations. During internship, students will have to perform and complete all the assigned standard tasks as mentioned in the logbook.

Assessment Mode

At the end of the course, assessment is conducted as practicum based, where students will be assessed based on their knowledge and skills.

Industry Attachment (On-Job-Training) is assessed through skills based activity through the F&B outlet the student is attached to. The list of activities listed in the logbook are monitored by the OJT centre supervisor and random visits by lecturer’s and or HODs. In the event, for any reason(s) the students unable to perform the OJT component, the student can take the additional theoretical module to complete the course of study.

Course Materials

On acceptance into the course, students will be issued with course materials / handouts and worksheets.

Support Services

Students can utilize any of the support services available from the academy. Students are advised to refer books from Library to enhance their learning needs.

Awards

The student will be awarded with ‘Diploma in Food & Beverage Management' if the student has successfully completed all the prescribed course requirements.

Duration of Course

The total course duration is 12 months:

• In-house practicum / classroom studies : 6 months
  
• On-Job-Training (Industry attachment) : 6 months
  

Mode of Study

Full-Time

Teacher – Student ratio

1:34 for lecture/classroom teaching

Entry Requirement

Students should possess at least C6 in any 3 GCE 'O' Level or its equivalent. They must be at least 18 years of age

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