Diploma in Food & Beverage and Catering Management Central Area, Central

Course details

The objective of the Diploma in Food & Beverage and Catering Management is to develop student knowledge in the field of food and beverage services and catering management with strong emphasis on practical skills and requisite knowledge and understanding in the junior to mid-level managerial roles in the Food and Beverage and Catering Management context.

Objectives and Expected Outcomes

At the end of the programme, the students will have acquired:

• Intermediate skills in F&B Services Operations and Culinary Skills
• Basic understanding of business environment and supervision skills
• Basic Financial competency in the F&B and catering industry

Course Syllabus

• Food and Beverage Service and Operation
• Introduction to Business in Food and Beverage and Catering Industry
• Hospitality and Business Communication
• Nutrition, Safety, Hygiene and Sanitation
• Operation Finance in Food and Beverage Management
• Gastronomy / Pastry Studies
• Foundation Barista Skills
• Work Experience

Entry Requirements

• Minimum Age: At least 16 years old
• Academic Level: Completed High School, GCE 'N' Level, GCE 'O' Level, Certificate or equivalent
• Language Proficiency: GCE 'N' Level English /GCE 'O' Level English / IELTS 4.5 or equivalent
• Work Experience (If applicable): Matured candidate who is above 18 years old with at least lower secondary school education and at least 2 years of working experiences

Assessment

1. Each Module will be assessed via the coursework the following formats:
   • Class Participation
   • Assignments
   • Written and/or Practical Examination
2. The examinations will be set and marked by ICASTEC.
3. 6-month Work Experience is assessed through an "Industrial Attachment" Logbook.

Examination

The examinations could cover both written and practical examinations, where applicable. The written paper shall comprise multiple-choice and open-ended questions.

Eligilibilty for Graduation

Students are expected to attain a minimum of 40% in order to pass each examination paper.

Students who have successfully passed all required modules and achieve minimum average score of 50% will be eligible for graduation.

Should students fail in any module, one can re- register for followings with costs:

• Re-examination with revision
• Re-take entire module( with exam and revision)

Certification

Students who have completed and passed all the required modules will be awarded

• DIPLOMA IN FOOD & BEVERAGE AND CATERING MANAGEMENT

Course Outline

• 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 Experiance: 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.