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F & B Service and Food Production – 12 Month

Associate Diploma in Food and Beverage Production (Culinary Arts) addresses menu engineering including food handling and safety techniques, planning and production, personnel management, cost control methods, and nutritional menu planning. Also, Trainees will be familiar with stresses on food and beverage production, service, and safety issues with a focus on operation design and equipment. This course provides standards for understanding the various challenges and responsibilities involved in managing F&B operations

Course Objectives:

  • Introduce and describe the fundamental principles relating to Hotel Management, Marketing, Human Resource Management, Account Management and Tourism within the Hospitality Industry.
  • Outline and describe the fundamental principles of food safety and HACCP in the performance of food preparation in the kitchen.
  • Discover the principles of F&B Service while classifying and describing the various types of F&B Service used in the industry.
  • List and define the different types of equipment used in restaurants and kitchens and recognize the use of computer systems in the kitchen and service sectors of the Hotel.

Learning Outcomes:

  • Students will be able to apply language and computer skills in their personal and professional environments.
  • Students will be able to apply and demonstrate the various F&B Service used in service areas like restaurants, banquet halls etc.
  • Students will be able to practice and produce the skills needed in preparatory kitchen like equipment usage and knife skills and practice and apply the skills of food production in hot and cold sections in the kitchen.
  • Students will be able to demonstrate and apply all the needed protocols and procedures with regard to food safety and HACCP to ensure clean safe workspace.

Technical Skills:

  • Able to serve food and assist with catering duties at banquets, buffets, and events.
  • Assist with food preparation in the kitchen and provide high quality food and beverages.
  • Plan, forecast and execute food and beverage orders and check food and beverage supplies and orders when needed.
  • Provide professional, hygienic, and attentive service.

Target Jobs:

  • Chef De Cuisine
  • Sous Chef
  • Chef De Partie
  • Demi Chef
  • Pastry & Bakery Chef
  • Saucier (Meat/Fish/Vegetable/Sauce Chef)
  • Line Cooks
  • Preparatory Cooks
  • Food & Beverage Service
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