Food and Beverage Management

JOB OPPORTUNITIES

  • Head Waiter
  • Restaurant Supervisor
  • Food and Beverage Controllers
  • Banqueting Manager
  • Bar Manager
  • Events Manager



COURSES ON OFFER


NATIONAL CERTIFICATE IN FOOD AND BEVERAGE MANAGEMENT

Entry Requirements for National Certificate

5 ‘O’ level subjects: including Maths and English for all courses. Food and Nutrition and Science are an added advantage for Food and Beverage management.

DURATION: 1 YEAR
Description: A qualifying learner at this level will be a well groomed food and beverage personnel, building on foundational technical skills acquired at NC level in food and beverage services and beverage preparation and service skills. It aims to enhance readiness for further study in food and beverage service and related fields, as well as providing for initial employment in the food and beverage sector.

SUBJECT

  • Introduction to Computers
  • Accounting 1
  • Communication
  • French
  • Nutrition and Hygiene
  • Liquor Studies
  • Food Service
  • Food Preparation Techniques
  • Selling Techniques and Customer Care
  • National and Strategic Studies
  • Entrepreneurship Skills Development




NATIONAL DIPLOMA IN FOOD AND BEVERAGE MANAGEMENT

Entry Requirements for National Diploma

National Certificate in Food and Beverage Management

DURATION: 3 YEARS
Description: Students are taught to effectively solve business related problems and are trained extensively in areas such as food and beverage cost control, food and beverage operations, purchasing and supply, conferencing and banqueting and catering studies. This program is designed to provide both theory and practice of food preparation, food and beverage service and conferencing and banqueting. The practical component is instilled as an ongoing continuous assessment during training at college as well as in real work places. This provides students with an opportunity to experience real work situations.

SUBJECT

YEAR 1
  • Catering Studies Theory
  • Food and Beverage Cost and Control
  • Services Marketing
  • Hospitality Purchasing and sSupply
  • Conferencing and Banqueting
  • Principles of Marketing
  • Principles of Economics
 
YEAR 2 
Students will be on industrial attachment


YEAR 3   
  • Catering Studies Practical
  • Hotel Law
  • Computer Applications
  • Food and Beverage Service Operations
  • Research Methods