WSQ Diploma in Food & Beverage Management (WSQ-DFBM)

Course details

Eastern and Western Service
Learn the fundamentals and progress to advanced skills and knowledge of food and beverage service through theory, practical workshops and apprenticeship in professional food and beverage service establishments. Programme Content

Term 1

Interact With and Serve Food & Beverage Guests
Prepare Non-alcoholic Beverages
Maintain Food and Beverage Service Environment
Prepare and Serve Coffee and Tea
Follow Food and Beverage Safety and Hygiene Policies and Procedures
Prepare for Service (Mise En Place)
Provide Counter/ Take-Away Service
Receive and Store Products
Maintain Safe and Secure Working Environment
Prepare Meat, Poultry, Fish and Seafood
Demonstrate Basic Moist Heat Cooking Methods
Demonstrate Basic Dry Heat Cooking Methods
Prepare Basic Western Stocks and Soups
Prepare Western Foundation Sauces
Demonstrate Advanced Dry Heat Cooking Techniques
Term 2

Coordinate Food and Beverage Service
Provide Essentials of Dining Room Service
Provide Specialty Coffee Service
Provide Specialty Tea Service
Provide Hot Beverage Service
Term 3

Supervise Staff
Maintain Inventories
Supervise Bar Service
Prepare Alcoholic Drinks for Service
Study Spirits
Study Wine and Spirits
Term 4

Provide Advanced Dining Room Service
Manage Food and Beverage Operations
Develop and Implement Budget
Administer Purchasing and Receiving Procedures
Manage Training
Manage Cost and Quality Controls
Term 5

Hire Staff
Appraise/ Evaluate Staff
Handle Terminations, Dismissals and Resignations
Manage Catering
Manage Service Improvements
Develop and Customise Service Offerings
Provide Advanced Buffet and Special Functions Operations
Design Restaurant Concepts