About this Course
Aim & Objectives
The course contents will provide a solid foundation for the learners to build and apply the knowledge gained to advance their careers in the Food and Beverage work environment. It is also the platform for further learning. Learners who have completed this program can move to the next level to our Diploma in Hospitality Management and then to the Advanced Diploma in Hospitality Management
Course Duration: 6 Months
5-hours per day. 4-days for a module
20-hours per module
Total Class hours: 120 hours
Entry Requirements :
* 16 years old and above
* At least ONE GCE ‘O’ Level or equivalent
*A pass in English Language at ‘ N’ Level or equivalent
*Applicants without English proficiency must pass Addison Institute English proficiency placement test prior to admission.
Recognition of Prior Learning
Exemptions may be granted to students who show proof of prior learning on certain module(s). This is subject to verification and approval by the academic Board. The students under RPL scheme are required to submit the term project.
Course Structure
Modules
* Customer Care, Hygiene, Safety and Emergency
* Menu Knowledge
* Table, Tray and Trolley Service
* Buffet and Silver Service
* Wine and Drink Service
* Alcoholic Drinks and Cocktails
Program Synopsis
1) Customer Care, Hygiene, Safety and Emergency
On completion of this module, the learner will be able to do the following:
Customer Care:
Dealing with Customers
Dealing with Customer Incidents
Presenting a Positive Image to Customers
Balancing Needs of Customer and Establishment
Responding to Customers’ Feelings
Adopting methods of Communication
Hygiene:
Hygiene in food and drink service
Personal Health and Hygiene
Legal Requirements
Safety & Emergency:
Fire Procedures
Maintaining a Safe Environment
Maintaining a Secure Environment
Comply with any legal requirements in relation to health and safety at all times
2) Menu Knowledge
On completion of this module, the learner will be able to understand the following:
Origin of the Menu , The Menu Sequence ,The Type of Menu
Influences on the Menu, Menu and Service Knowledge
Hors-D’Oeuvre and other Appetizers
Soups ,Egg Dishes
Pasta and Rice Dishes
Fish Dishes
Meats, Poultry and Game
Potatoes, Vegetables and Salads
Cheese & Savories
Sweets ,Dessert (Fresh Fruit & Nuts)
Beverages
3) Table, Tray and Trolley Service
On completion of this module, the learner will be able to do the following:
Provide a Table Service
Provide a Tray Service
Provide a Trolley Service
4) Buffet and Silver Service
On completion of this module, the learner will be able to do the following:
Provide a Buffet Service
Provide Silver Service
5) Wine and Drink Service
On completion of this module, the learner will be able to do the following:
Provide a Wine Service
Provide a Drink Service
6) Alcoholic Drinks and Cocktails
On completion of this module, the learner will be competent in the knowledge of what the bars and pubs sold and the legal issues on the sales of alcohol
Assessments and Award
Each module will be formally assessed based on the formative assessments, class participation and Competency Based Assessment
Students will be awarded with Addison Institute - Foundation Diploma in Applied Food & Beverage Services upon meeting the following criteria:
Successfully completed and passed the assessment
Each module by itself is a standalone module and qualified students would be awarded with the certificate.
Course Availability : Intakes available in every month of the year
Course Rating
- /5 from users
Course Enquiry
Course Info
- Course Provider ADDISON INSTITUTE PTE. LTD.
- Course Category Business
- Course Price $1600
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