F&B Service Professional

DIPLOMA DESCRIPTION

Diploma holders are able to demonstrate the competencies required to be fully operational within different restaurant concepts, following the standards of a firstclass restaurant setting. Successful graduates have a deep understanding of how an F&B establishment is conducted, and the tools needed to be successful, and are wellequipped to enter the industry and reach a supervisory position within a short period of time.

CREDITS

60 credits US (20 credits US per term).

Graduates of the F&B Service Professional Diploma will be proficient in the following activities and will be distinguished by the following behaviors:

• As hosts, they organize events according to an establishment’s guidelines, and they ensure that the layout of the restaurant space is fitting and that the atmosphere is welcoming.
• Through their personality, they create a pleasant atmosphere and ensure the well-being of their customers. They identify the specific needs of their guests and take appropriate measures to satisfy them.
• They prepare the Food & Beverage service, both in the daily service and for events, and they advise customers on appropriate beverages. They make blends and present cocktails, and then serve the beverages to customers.
• They can use reservation, order and cash register systems, establish bills and collect revenue.
• They master the principles of hygiene and occupational safety. They ensure that the value of premises, installations and appliances is preserved, and that energy and equipment are used economically.

CERTIFICATES

Foundation – In this first certificate, students will acquire the basic skills required to be operational in a restaurant. A blend of guided practical workshops and on the-job application will help ensure the learner is work-ready upon completion of the certificate.

COURSES

1. FBS 1.1 – F&B Service Techniques I
2. FBS 1.2 – Beverage Knowledge
3. FBS 1.3 – History & Practice of Coffee & Tea
4. FBS 1.4 – Restaurant Sales Techniques
5. HSP 1.1 – Introduction to Hospitality Operations
6. HSP 1.2 – Mathematics Fundamentals
7. HSP 1.3 – Introduction to F&B Customer Service
8. KIP 1.5 – Hygiene & Occupational Health Practices
9. LG 1.1 – English Essentials

Intermediate – After having acquired the skills to operate independently in a restaurant, students will acquire the competencies to work in different restaurant settings. A blend of guided practical workshops and on-the-job application in a hospitality setting will allow the learners to put into practice the knowledge, competencies and skills they have acquired.

COURSES

1. FBS 2.1 – F&B Service Techniques II
2. FBS 2.2 – Basics of Oenology
3. FBS 2.3 – F&B Department Operations
4. FBS 2.4 – Goods Management for F&B
5. HAD 2.2 – Introduction to Office Tools
6. HSP 2.1 – Customer Service Excellence
7. HSP 2.2 – Verbal & Non-Verbal Communication
8. KIP 2.5 – Basics of Culinary Arts
9. LG 2.1 – Applied English

Advanced – Following 1-year of studies or combined with previous professional experience, students will focus on restaurant management skills. To complete the program, the skills learned will be reinforced with applied practical skills in a professional environment.

COURSES

1. FBS 3.1 – F&B Service Techniques III
2. FBS 3.2 – Wine and Spirit Appreciation and Pairing 
3. FBS 3.3 – MICE and Events Organization
4. FBS 3.4 – F&B Administration Principles
5. HSP 3.1 – People Training and Development
6. HSP 3.2 – Cultural Awareness
7. HSP 3.9 – Principles of Restaurant Marketing
8. KIP 3.5 – F&B Pop-up Concept Creation
9. LG 3.1 – Professional English