Aim & Objectives

The course contents will provide a solid foundation for the learners to build and apply the knowledge gained to advance their careers in the Food and Beverage work environment. It is also the platform for further learning. Learners who have completed this program can move to the next level to our Diploma in Hospitality Management and then to the Advanced Diploma in Hospitality Management

Course Duration:   6 Months

5-hours per day. 4-days for a module

20-hours per module

Total Class hours: 120 hours  

Entry Requirements :

* 16 years  old and above

* At least ONE GCE  ‘O’ Level or equivalent

*A pass in   English Language at ‘ N’ Level or equivalent

*Applicants without English proficiency must pass Addison Institute English proficiency placement test prior to admission.

Recognition of Prior Learning

Exemptions may be granted to students who show proof of prior learning on certain module(s). This is subject to verification and approval by the academic Board. The students under RPL scheme are required to submit the term project.

Course Structure

Modules 

*    Customer Care, Hygiene, Safety and Emergency

*    Menu Knowledge

*    Table, Tray and Trolley Service

*    Buffet and Silver Service

*    Wine and Drink Service

*    Alcoholic Drinks and Cocktails

Program Synopsis

1) Customer Care, Hygiene, Safety and Emergency

On completion of this module, the learner will be able to do the following:

Customer Care:

Dealing with Customers

Dealing with Customer Incidents

Presenting a Positive Image to Customers

Balancing Needs of Customer and Establishment

Responding to Customers’ Feelings

Adopting methods of Communication

Hygiene:

Hygiene in food and drink service

Personal Health and Hygiene

Legal Requirements

Safety & Emergency:

Fire Procedures

Maintaining a Safe Environment

Maintaining   a Secure Environment

Comply with any legal requirements in relation to health and safety at all times

2) Menu Knowledge

On completion of this module, the learner will be able to understand the following:

Origin of the Menu , The Menu Sequence ,The Type of Menu

Influences on the Menu, Menu and Service Knowledge

Hors-D’Oeuvre and other Appetizers

Soups ,Egg Dishes

Pasta and Rice Dishes

Fish Dishes

Meats, Poultry and Game

Potatoes, Vegetables and Salads

Cheese & Savories

Sweets ,Dessert (Fresh Fruit & Nuts)

Beverages

3) Table, Tray and Trolley Service

On completion of this module, the learner will be able to do the following:

Provide a Table Service

Provide a Tray Service

Provide a Trolley Service

4) Buffet and Silver Service

On completion of this module, the learner will be able to do the following:

Provide a Buffet Service

Provide Silver Service

5) Wine and Drink Service

On completion of this module, the learner will be able to do the following:

Provide a Wine Service

Provide a Drink Service

6)  Alcoholic Drinks and Cocktails

On completion of this module, the learner will be competent in the knowledge of what the bars and pubs sold and the legal issues on the sales of alcohol

Assessments and Award 

Each module will be formally assessed based on the formative assessments, class participation and Competency Based Assessment

Students will be awarded with Addison Institute – Foundation Diploma in Applied Food & Beverage Services  upon meeting the following criteria:

Successfully completed and passed the assessment

Each module by itself is a standalone module and qualified students would be awarded with the certificate.

Course Availability   : Intakes available in every month of the year