Diploma in Food and Beverage Service Skills Central

Course details

Tutorial: 1:10
Lecture: 1:25
Practical: 1:8
Course Intake: Available intakes in year 2014:

Every 2nd and 4th Sunday of the Month

Module :

Module 1: Introduction to Food and Beverage Services

On completion of the module, students will be able to comprehend the importance of appearance and personality development, role of a server in a restaurant, oral and written communication at the workplace, importance of teamwork and handling of issues that are prevalent in restaurant employment.

Module 2: HACCP Hazard Analysis and Critical Control Points

Learners who successfully complete this module will have a thorough understanding of the principles of Food Safety. Students will be able to demonstrate the highest food hygiene standards and guarantee food quality and product safety. Students will be able to understand the principles of HACCP and take a lead role within their own workplace in putting HACCP plans in place including evaluation of food Hazards in their own processing operations. Students will be able to evaluate their own food operation with respect to hygiene, food safety, and quality management in the context of Legislative requirements, Requirements of voluntary standards, Customer/Consumer requirements, Consumer health and safety. Students will understand the causes and prevention of food spoilage and adopt measures for controlling Hazards. Students will understand the principles behind Food Safety Management and pre requisite requirements in general ,including controlling hazards, requirements for personal hygiene, cleaning, pest control, general hygiene in the workplace and supplier control

Module 3: Napkin folding and Restaurant Inventory Management

On completion of the module, students will be able to perform pre-service activities such as folding napkins, cleaning and polishing service equipment, replenishing F&B supplies, setting up dining tables, preparing the service areas for receiving and serving guests, familiarization of the menu and perform post service activities in the restaurant such as closing the dining room, turning off electrical operating equipment, stripping table cloth etc. students will learn about different types of inventory systems carried out in an fully operating restaurant.

Module 4: International Standards of Table Setting and Serving

On completion of the module, students will be able to present different types of table service and setting as follows;

French Service
Russian Service
English Service
American Service
Family-Style Service
Buffets
Salad bars, Oyster Bars and Dessert Tables
Smorgasbords
Module 5: Customer Service

On completion of the module, students will be able to carry out table service such as seating guests, taking F & B orders, offer F & B suggestions, placing orders in the kitchen and picking up orders from the kitchen.

Module 6: Meal Serving Techniques

On completion of the module, students will be able to prepare and serve different types of meal periods, handling complex situations during service and process guest check and payments.

Module 7: Bar and Wine Services

On completion of the module, students will be able to prepare and serve alcoholic and non-alcoholic beverages such as mocktails, cocktails, beer, liquor, serve wines and describe the effects of alcohol consumption.

Module 8: Banquet Operations

On completion of this module, students will learn about the different types of banquet functions and its importance. Students will learn different types of occasions and appropriate table settings used in banquet halls. Students will also learn to set up buffet counters and coffee/tea stations.
Module 9: Restaurant Management

On completion of this module a student should know the organisation of staff and service methods within food service operations. Students understand food service practices and procedures and liaison with other departments. The learners will also understand the importance of legislation and regulations within food service organisation. Students will be able to carry out a workflow system analysis of food service environments. Students will also learn to deal with customer complaints appropriately and according to company policy. Overall the student learns to operate and effectively manage a restaurant.

Minimum Age
16

Academic Level
3 GCE 'N' Level or its equivalent - class 8th) pass

Language Proficiency
A pass in English in GCE 'N' Level, IELTS 4.0-4.5 or its equivalent

Progress tests will be conducted at the end of each module.
Final Assessment is conducted by Bradford-Rex College of Hospitality & Management
Students with a min. of 90% attendance can register for examinations.
Assessment Methods:
1.Theoretical
2.Practicum
3.Project Assignmen
4.Oral Questions
Students who have successfully completed and passed the examination will be awarded with the Diploma in Food and Beverage Service Skills by Bradford-Rex College of Hospitality and Management.


Other Assessment Informations:

Only students who obtained a minimum attendance of 90% are allowed to sit for the final assessment.
For students who missed their assessment or wish to retake their assessment, an Examination Fee of $267.50 (Inclusive of GST) will be charged to re-take the whole assessment. (Applicable to DFBSS only)
Certificate will only be issued to students who have passed the entire assessment for the programme.
All certificate or transcript will be issued out within 2 month of assessment date.
Students will have to collect their certificate and transcript personally at the administration office.
For a student who wishes to have his/her certificates couriered to his/her residing country, a written request will have to be submitted to the HOD before requests could be processed. There will a miscellaneous fee for sending certificates to the student's overseas address.