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Certificate in International Food & Beverage Operations

Certificate in International Food and Beverage Operations

The aim of the programme is to give the students the basic skills and abilities to operate and manage a Small Hotel, a Restaurant, a Bar, the Rooms Division and Food & Beverage departments of a large hotel or resort.

At the end of the course, students should be able to:

  • Make use of the basic features and functions of the English language when used in communication, so as to provide quality service in the service industry.
  • Explain how food service professionals create and deliver guest-driven service; enhance value and build guest loyalty; and continuously improve the process of providing excellent service.
  • Develop the skills required of service staff involved in the day-to-day operations of international hotel or resort bars and beverage outlets, including an understanding of service delivery decision-making process and standards.
  • Identify a basic theory and knowledge of food preparation and processing of food that is necessary for managers in the hotel and tourism industry, including safety practices and sanitation standards required for maintaining a clean and efficient kitchen.
  • Develop an understanding of the importance of the theoretical and practical aspects required of service staff involved in the day to day operations of national and international hotel or resort food and beverage service outlets.

Course Outline

The programme consists of 6 modules:

  • English for Service Industry
  • Food Service Operations
  • Beverage Service Operations
  • International Food Production
  • Food and Beverage Service Practical
  • Industrial Attachment

Module Synopsis

English for Service Industry

Introduction to the concepts and principles of professional business communication and supports the development of basic skills in interpersonal, spoken, written and electronically transmitted business communications. It also provides a comprehensive, systematic coverage of modern business English, suitable for the widest possible use within the hotel and tourism industries; and develop the students’ English language skills through reading, listening, dialogue and written  work.

 Food Service Operations

Emphasize the importance of the theoretical and practical aspects required of service staff involved in the day to day operations of national and international hotel or resort food service outlets. This unit also includes an understanding of service delivery decision-making process and standards that are expected of certain operations, depending on the culture of the organisations themselves.

Beverage Service Operations

Develops the skills required of service staff involved in the day-to-day operations of international hotel or resort bars and beverage outlets, including an understanding of service delivery decision-making process and standards. This subject explains and examines the product, its origin; the making process and packaging and service aspect of alcoholic and non-alcoholic beverages as well as understanding the functions of the beverage department in a hotel. It is a prerequisite to managing food and beverage service.

International Food Production

Cover the basic knowledge of food preparation and processing of food that is necessary for people working in the hotel and tourism industry. This includes safety practices and sanitation standards required for maintaining a clean and efficient kitchen. Although the course is focussed on management rather than operations, the management subjects will be informed and illustrated through an understanding of hotel operations. As well as understanding the influences of customer needs, current trends in society, and innovations in technology, it also evaluates practices in relation to health hazards through an understanding of relevant microbiology and food spoilage.

Food and Beverage Service Practical

Emphasize the importance of the theoretical and practical aspects required of service staff involved in the day to day operations of national and international hotel or resort food service outlets. This unit also includes an understanding of service delivery decision-making process and standards that are expected of certain operations, depending on the culture of the organisations themselves.

Industrial Attachment

Coleman College recognises that an important aspect in education is about gaining professional skills in a relevant workplace. As such, students will be placed On-The-Job Training (OJT) for 3 months in an organisation within the hospitality field.  Students must pass all modules to be eligible for the 3-months Industrial Attachment.  Those who do not meet the criteria will be considered on a case-by-case basis.

Scope of Study

Principles, theories and cases studies related to hospitality business

Delivery Mode

The module will consist of lectures, case studies, role play, class exercises, game, tutorials and other appropriate learning methodologies to equip and develop student’s learning.

Commencement Dates / Intakes

To view dates of Intakes please click here

Course Duration

The course duration is 3 months institutional study plus 3 months of Industrial Attachment – Full-time

Maximum allowed period for the student to complete the course is 12 months

Class Period

Monday to Friday

4 contact hours per session, 5 sessions per week

20 contact hours per week

Course Fees

To view course fees, please click here.

Payment Mode

Click to view details on payment mode, please click here.

Click to view details on Fees Protection Scheme (FPS), please click here.

For further information or clarification, please call our Student Support Services Officer at +65 6336 3462.

Assessments

  • Class test
  • Presentation
  • Assignment work
  • Final Examination

Assessment Methods

No Assessment Type   Mark allocation
1. Class Participation : 10%
2. Mid-module assessment : 40%
3. Final Examination : 50%
Total Marks : 100%

Assessment Grading Criteria

Grade

A+       :   80 marks and above

A         :   70 – 79 marks (Passed)

B+       :   65 – 69 marks (Passed)

B         :   60 – 64 marks (Passed)

C+       :   55 – 59 marks (Passed)

C         :   50 – 54 marks (Passed)

D+       :   45 – 49 marks (Passed)

D         :   40 – 44 marks (Passed)

F          :     0 – 39 marks (Failed)

Expected Examination Results Release Date

Not more than 3 months from the date of Final examination

Qualification Award

Certificate in International Food and Beverage Operations awarded by Coleman College

Graduation Requirements

Pass all required assessments and assignments

Teacher Qualifications

The Council for Private Education (CPE) is duly notified of all the teachers in Coleman College. All teachers have the required qualifications. Please refer to Our Teachers list in the website for more details.

Average Teacher-Student Ratio is 1:40 for Tutorials, 1:64 for Lectures.

Please note that the maximum number of students in the classroom is subjected to the maximum allowable seating capacity.

Progression Pathway

Students who pass the certificate level can advance to a Diploma course in International Hospitality Management or International Tourism Management.

  • Diploma in International Hospitality Management (6 months of Institutional study and 6 months of Industrial Attachment – optional) – Full-time.
  • Diploma in International Tourism Management (6 months of Institutional study and 6 months of Industrial Attachment – optional) – Full-time.

Both Diploma are awarded by Coleman College

Age: At least 16 years old
Academic: At least 1 subject pass with Grade 5 and above at GCE N (A) level or 1 subject passes with Grade D and above at GCE N(T) level or equivalent
English Proficiency: At least a pass in English with Grade 5 and above at GCE N(A) level and Grade D and above in English at GCE N(T) level or equivalent

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