Certificate in Food & Beverage Operations Central

Course details

This certificate course is designed to equip students with the essential knowledge and vital vocational skills required for the operational aspects of the food and beverage industry.

This qualification establishes a progression route from Certificate to Diploma/Advanced Diploma in Food and Beverage, Hotel or Hospitality Management, giving recognition of the necessary knowledge and skills for employees whether they are starting their career in the industry or are already preparing for a supervisory role.

MODULE OUTLINE

English for Hospitality

This module is designed to enhance students' essential communication skills in the Hospitality Industry. Students would be able to understand the ' lingo" of the industry and also to adapt to the terms of reference used amongst staff. Students would be equipped with Hospitality English language skills to speak, read and write in proper English with confidence.

Food & Beverage Operations

This module introduces the different services and operational styles to serve different types of cuisine such as Plated Services, Gueridon Service, Buffet Service, Family Service, Counter Service, Silver Service, Carvery Service, Fast Food Service and other services.

Conference & Events Operations

This module equips the students with the knowledge in various types of events. It outlines the uniqueness and importance of each event and focuses on the functions and responsibilities of the Banquet Department.

Quality Service

This module allows the students to provide quality customer service to their customers. It focuses on the importance of having the right service mindset and how to present positive attitude and professional appearance in front of customers.

Industrial Attachment (IA)

Students can expect to be deployed to the Food & Beverage department of the Hospitality Industry, over 6 months of Industrial Attachment.

Industrial Attachment is a compulsory and integral module of the Certificate in Food & Beverage Operations Course. In the event that a student is unable to participate in the Industrial Attachment module due to circumstances beyond the control of STEi Institute; the student will be provided as a last resort, to successfully complete the Project Work to be considered for graduation from course and be awarded the Certificate in Food & Beverage Operations.

ENTRY & GRADUATION REQUIREMENT FOR THE PROGRAM 

The pre-requisites for Certificate in Food & Beverage Operations

• 16 years old and above; and
• Two GCE "N” level with a pass in English or equivalent; or
• For International Students, they must complete Secondary School education or equivalent with a pass in English.

Other qualifications will be considered on a case-by-case basis.

Graduation requirement for all levels

In order to be conferred the course award, the student must achieve a pass for STEi Examination, and at least 75% of class attendance. Student's Pass Holders are required to maintain a class attendance of 90% and above.

Mode & Methods of Delivery

Face to face delivery via

• Powerpoint Presentation 
• Discussion 
• Question & Answer 
• Assignment
• Practical Training

Teacher Student Ratio

1:30

Examination

Examination is conducted at the end of each module.

Awarding & Recognition Body and Sample Certificate

• STEi Certificate in Food & Beverage Operations
• STEi Students will be sent to WSQ Approved Training Organizations to take the WSQ Food & Beverages Safety and Hygiene Policies and Procedures course.
• STEi Students will attend Community Emergency Preparedness Programme (CEPP) conducted by Singapore Civil Defence Force.