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Diploma in Food and Beverage Operations

Diploma in Food and Beverage Operations

This program requires students to undergo a spectrum of competencies and skill-based training, covering the operational aspects of any food and beverage setting. Students will be taught the knowledge required in both food and beverage products and service concepts.

Delivery will be focused on instructional and practical exercises – more “hands-on” learning so that students get to do more, rather than just listening and absorbing facts and figures. Theoretical concepts will still be taught to provide basic knowledge of the food & beverage industry. The theory/practical blend is around 30% theory and 70% practical.

 Diploma in Food and Beverage Operations

 

Course Objectives

 

Upon completing this course, students will be equipped with the necessary skills and knowledge to be effective and productive supervisors in any Food and Beverage (F&B) setting globally.

Students will develop an appreciation of the types of food and beverage products typically available across all F&B concepts and the skills involved in providing the services to customers such as:

  • Specific knowledge about the various F&B products necessary to effectively recommend items to diners
  • Specific Knowledge about the various F&B service styles
  • Knowledge on how to manage cost involved in F&B operations
  • Private events set-up & operations
  • Effective communications skills needed to work in any F&B settings

 

 

Awarding Body

  • SDH Institute

 

Entry Requirements

Minimum Age 17
Language Requirement
  • Attained IELTS 5.0 or equivalent or
  • Pass SDH’s English Proficiency Test (Intermediate Level)
Academic Requirement

Local students:

  • Completed NITEC or
  • Higher NITEC or
  • At least 1 pass with a minimum C6 for GCE ‘O’ Level

International students:
Completion of High School Qualification (9th year)

Work Experience Not Applicable

 

 

Mode of Delivery

Blended with asynchronous learning

 

Assessment Methods

Continual Assessment

 

Graduation Requirements

Attained at least a ‘C” grade in all modules

 

Progression Pathway

Attained at least a ‘C” grade in all modules

 

Course Duration

  • Full-time:        6 months
  • Part-time:       9 months
  • Industrial Attachment: Not Applicable

 

Maximum Candidature Period

Not Applicable

 

Next Available Intake(s)

Monthly rolling (the intake for this course is every month)

 

Food and Beverage Knowledge

The increasing levels of globalisation brought on by this technological age have opened the hospitality industry up to an exciting variety of culinary options. Together with these new opportunities come new challenges of familiarising practitioners with the wide choices in food, beverages, cultural styles and dietary needs. This module will serve to provide an overview of some of the options and requirements for food and beverage operators in the globalised context.

Restaurant Service

Delivery service and operations excellence are the keys and central focal point of any restaurant. This module covers customer service and management of customers’ queries, including the process for table setting, order taking, and delivering of correct food and beverage to the corresponding tables.

Beverage Service

The Food and Beverage sector is an integral component of the hospitality industry and has a unique role in expanding economic opportunity being universal to human life and health. This module provides students with a comprehensive introduction to beverage services. Students will gain an understanding of the operational aspects of beverage preparation and service for an international clientele in a range of establishments.

Food and Beverage Cost Control

The food and beverage (F&B) industry thrives through factors of the business that are either controllable or uncontrollable. External forces such as location and customer preferences are those that are rarely controlled. Cost and system controls are those that F&B managers can manage in order to achieve desired profits. When F&B operators are able to skilfully and creatively combine knowledge and kitchen resources, then success becomes attainable even in very competitive markets. This module will provide the basic know-how and fundamental skills in food and beverage cost controls.

Marketing and Hospitality Events Catering

Events are short-term phenomena bounded in time and space in organisational calendars. Although temporary, they need to be run professionally as the organisations operate in complex business networks. From mega-events to affairs with small set-ups, events are organised diversely to be vehicles for various occasions; to contribute to and fulfil wide societal, organisational and cultural purposes. This module provides an overview on designing and organising events and related measures to make them successful and safe.

6. Principles of Communication

Principles of Communication Students are introduced to the basic principles and practices of communication. They will acquire the necessary conceptual foundation for future practical applications. Students will learn how to become composed, credible and articulate speakers in a variety of professional situations. Special attention is paid to identifying and developing verbal and non-verbal communication skills, as well as cultivating strong and expressive vocal characteristics.

 

Fees

 

 Local
International
Application Fee (Non-Refundable)
$107
$351
Course Fees
$5,500$8,000
 
 

 

Note:

  • All prices stated above are inclusive of the prevailing Goods & Services Tax (GST).
  • Local Applicant: Singapore residents (Singapore Citizens, Permanent Residents and all pass holders excluding those holding a Student Pass).
  • International Applicant: International students including international students transferring from other local institutes.

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