About this Course

COURSE OBJECTIVES/AIMS

The Diploma in Hospitality Management (Food and Beverage Operations) was designed to train and equip our students with the necessary skills and knowledge to join the F&B workforce. Emphasis is placed on:

• Teaching students to apply this knowledge and skills, and
  
• Teaching students to analyse how this knowledge and skills are applied in the industry
  

MODULE DESCRIPTIONS

Basic Restaurant Service

This unit introduces students to basic nutrients and the function and sources of carbohydrates, proteins, fats, vitamins, minerals and water. Using this information, students are then taught the fundamentals of menu planning using nutrition as a guide and the nutritive value of common foods groups, and how a balanced meal can be planned.  Various food groups are studied, including meats, vegetables, seafood, dairy products and nuts.

Beverage Service

This unit covers both non-alcoholic beverages (juice, water, soft drinks, coffee, tea) and alcoholic beverages (beer, wine and spirits), including the alcohol production, preparation (mixing) service and storage. They will also learn how beer and wine are produced and how their quality and taste are determined. Learners are taught to recognise various types of beverages, common alternatives, preparation and presentation skills. Includes a chapter on the responsible sale of alcoholic beverages, legislation, and the effect of alcohol abuse.

Economics

Learners will review the purpose and importance of economics in the business world, including understanding the basic concept of demand and supply and applying this concept to common goods. They will also explore elasticity of demand, economies of scale and the different market structures.  The unit is designed to introduce learners to the market forces which determine demand of products and services, and underlines the need to understand customers’ needs and demands. Learners will be given the opportunity to apply their knowledge to real-time industry examples to help them better understand the concepts presented.

Food and Beverage Operations

This unit gives students an overview of the F&B industry, and the organization of a restaurant/food service department within a hotel. Learners are introduced to the F&B departments of a hotel, namely room service and banqueting. They are taught how to prepare event orders and banquet orders for various functions. They also taught about the support services (Human resources, IT, finance, purchasing and stewarding) which work closely with restaurant operations on a daily basis. Learners are given an assignment which reinforces how these departments work together to provide seamless services in the hotel.

Law and Security 

Two aspects will be taught in this subject – the legal system affecting the hospitality industry and security issues in hotels. Students will be given an introduction of legal system in Singapore as well as the various regulations affecting hotel operations in Singapore. On successful completion of this module students will be able to understand the elements of torts and how the legal principles are applied; understand the elements of contract and how the legal principles are applied; state and explain the laws and regulations relating to the hospitality industry, and describe how various hotels implement security programs to make their properties a much safer place for guests and their own staff.

Restaurant Service

This unit introduces students to restaurant practice and the organization of the F&B business. The importance of nutrition in menu planning is explored, with a detailed look at the nutrients found in the main food groups.  The basics of restaurant operations (meal periods, menu types, service styles), are discussed, before moving on to menu planning using nutrition as a guide. Learners will investigate the nutritive value of common foods groups, and how a balanced meal can be planned. The unit ends with a chapter on food spoilage and preservation methods.

Service Quality

Learners will review the purpose and importance of customer service in the business world, understanding how providing superior customer service is more cost-effective than service recovery. This cost effectiveness is also demonstrated through the concepts of customer attraction and retention. The unit is designed to introduce learners to concepts they may already be aware of in their daily lives, but which may not readily be apparent to them. Through the use of practical examples or service organisations and the extensive use of role play in the classroom, learners will be given the opportunity to apply their knowledge and put them to practical use.

Tableside Service

This unit provides students with the knowledge of showmanship and flambé service, equipment, usage and principles of tableside service. Learners are also introduced to the principles of workplace safety, health and welfare issues which are an essential part of F&B operations.

They are engaged in an assignment which covers the conversion of a fine-dining restaurant into a niche tableside service restaurant, including the considerations of staffing, menu planning, equipment and safety. Includes chapters on cooking methods and uses of stocks and sauces.

Restaurant Practice

Restaurant Practical provides students with the practical skills of restaurant operations like performing common table settings and according to order, perform various napkin folds, order-taking. Students are taught using practical demonstrations and role-play.

Bar Practical provides students with the practical skills of bar and beverage operations. Through practical demonstrations and role-play, students are taught to demonstrate tea and coffee service, mixing of a cocktail/mocktail, identify the common liqueurs and spirits by sight and smell, ingredients in common liqueurs and common bar tools.

Flambe Practical provides students with the basic practical skills of food preparation, flambé and presentation. Through practical demonstrations and role-play, students are taught to identify the common kitchen utensils and their uses, demonstrate the common vegetable cuts (knife skills) and perform a flambe safely.

DELIVERY METHOD

Classroom lessons include some or all of the following:

• Lectures
  
• Group discussions
  
• Presentations
  
• Case studies
  
• Videos
  

Practical lessons include some of all of the following:

• Practical demonstrations
  
• Hands-on training
  

TEACHER:STUDENT RATIO

1:40

ENTRY REQUIREMENTS

Minimum Age Requirement

Applicants must be 16 years and above.

Academic Entry Requirements

• AEC Certificate, or any recognized certificate, or
  
• 2 GCE O-Level passes, or
  
• 3 GCE N-Level passes, or
  
• NITEC qualification with minimum C grades, or
  
• BTEC Level 3 qualification, or equivalent
  
• English Proficiency Requirement
  
• Pass in English at GCE N/ O-Level, or
  
• IELTS 5.5, or
  
• Pass in AEC Level 4 English Proficiency, or equivalent
  

Mature Applicants

Mature students above 21 years of age with secondary school education and 2 years relevant working experience may be considered on a case-by-case basis

ASSESSMENT AND GRADING

The modules in the programme are assessed by a combination of formative (40%) and summative (60%) assessments. Students must attain an overall Pass grade in the formative and summative assessments in order to pass the module.

GRADUATION CRITERIA

Students must successfully pass all prescribed modules (with the exception of exempted modules) in the programme with grades (Distinction, A, B+, B, C+, C, D+ or D) and meet the minimum attendance requirement, in order to graduate with a Diploma in Hospitality Management (Food and Beverage Operations) awarded by AEC College.

AWARD

Diploma in Hospitality Management (Food and Beverage Operations) awarded by AEC College.

PROGRESSION PATHWAY

Students who successfully complete the Diploma in Hospitality Management (Food and Beverage Operations) may gain admission to the Advanced Diploma in Hospitality Management programme.

COURSE DURATION

9 months (full-time)

12 months (part-time)

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