CORPORATE TRAINING
F&B SERVICE PROFESSIONAL
MICRO TRAINING MODEL
Intended for working professionals. Allows them to focus on areas they would like to specialize in.
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Participants can pick particular courses from the course list that they would like to specialize in
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A certification of participation is awarded upon successful completion of each course.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 20 hours per course | 20 hours per course | 20 hours per course |
| ELIGIBLE PARTICIPANTS | Working industry professionals | Working industry professionals | Working industry professionals |
| OUTCOMES | Expertise in chosen subjects | Expertise in chosen subjects | Expertise in chosen subjects |
Participants graduate with skills, competencies and qualifications appropriate to the needs of a variety of concepts in the industry.
APPRENTICESHIP MODEL
Intended for participants who are active working professionals.
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Each level can be attended separately in line with personal goals and work experience. The duration of each level is six months, with theoretical training one day of each week.
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Upon successful completion of each level, participants will receive a certificate of completion.
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Participants receive classroom-based theoretical training one day of each week, and can continue their professional work on the remaining days.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 6 months, with theoretical training 1 day of each week | 6 months, with theoretical training 1 day of each week | 6 months, with theoretical training 1 day of each week |
| TOTAL HOURS | 120 Hours | 120 Hours | 120 Hours |
| ELIGIBLE PARTICIPANTS | Participants with no prior experience High school graduate or higher | All of the following conditions must be met: High school graduates (or higher) who have completed the Foundation level, or have passed the placement test to be organized by the training center 1-2 years of work experience | All of the following conditions must be met: High school graduates (or higher) who have completed the Foundation and Intermediate levels or have passed the placement test to be organized by the training center 3+ years of work experience |
| OUTCOMES | Participants can choose to enter the industry at Foundation level, or proceed to the Intermediate level | Participants can choose to enter the industry, or proceed to the Advanced level | Participants can be eligible for mid / senior level positions after 1-2 years of work experience |
COURSES
Training Center, Apprenticeship and Micro Training courses are identical, and the total training hours vary according to the model to be selected.
| FOUNDATION | INTERMEDIATE | ADVANCED |
| F&B Service Techniques I Beverage Knowledge History & Practice of Coffee & Tea Restaurant Sales Techniques Introduction to Hospitality Operations Mathematics Fundamentals Introduction to F&B Customer Service Hygiene & Occupational Health Practices English Essentials |
F&B Service Techniques II Basics of Oenology F&B Department Operations Goods Management for F&B Introduction to Office Tools Customer Service Excellence Verbal & Non-Verbal Communication Basics of Culinary Arts Applied English |
F&B Service Techniques III Wine and Spirit Appreciation and Pairing MICE and Events Organization F&B Administration Principles People Training and Development Cultural Awareness Principles of Restaurant Marketing F&B Pop-up Concept Creation Professional English |
HOTEL PROFESSIONAL
MICRO TRAINING MODEL
Intended for working professionals. Allows them to focus on areas they would like to specialize in.
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Participants can pick particular courses from the course list that they would like to specialize in
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A certification of participation is awarded upon successful completion of each course.
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Upon completion of the advanced level, three specialization options are available: Hotel Management, Hotel Communications and Hotel Rooms.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 20 hours per course | 20 hours per course | 20 hours per course |
| ELIGIBLE PARTICIPANTS | Working industry professionals | Working industry professionals | Working industry professionals |
| OUTCOMES | Expertise in chosen subjects | Expertise in chosen subjects | Expertise in chosen subjects |
Education will be the key differentiator for a successful career in the rapidly growing hospitality and service industry, which requires a highly qualified workforce.
APPRENTICESHIP MODEL
Intended for participants who are active working professionals.
-
Each level can be attended separately in line with personal goals and work experience. The duration of each level is six months, with theoretical training one day of each week.
-
Upon successful completion of each level, participants will receive a certificate of completion.
-
Participants receive classroom-based theoretical training one day of each week, and can continue their professional work on the remaining days.
-
After completing the advanced level, three specialization options are available: Hotel Management, Hotel
Communications and Hotel Rooms.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 6 months, with theoretical training 1 day of each week | 6 months, with theoretical training 1 day of each week | 6 months, with theoretical training 1 day of each week |
| TOTAL HOURS | 120 Hours | 120 Hours | 120 Hours |
| ELIGIBLE PARTICIPANTS | Participants with no prior experience High school graduate or higher | All of the following conditions must be met: High school graduates (or higher) who have completed the Foundation level, or have passed the placement test to be organized by the training center 1-2 years of work experience | All of the following conditions must be met: High school graduates (or higher) who have completed the Foundation and Intermediate levels or have passed the placement test to be organized by the training center 3+ years of work experience |
| OUTCOMES | Participants can choose to enter the industry at Foundation level, or proceed to the Intermediate level | Participants can choose to enter the industry, or proceed to the Advanced level | Participants can be eligible for mid / senior level positions after 1-2 years of work experience |
COURSES
Training Center, Apprenticeship and Micro Training courses are identical, and the total training hours vary according to the model to be selected.
| FOUNDATION | INTERMEDIATE | ADVANCED |
| F&B Service Techniques Introduction to Office Tools Introduction to Hospitality Operations Mathematics Fundamentals Hygiene & Occupational Health Practices Laundry Operations Introduction to Front Office Housekeeping Operations English Essentials |
Customer Service Excellence Excel Fundamentals Verbal & Non-Verbal Communication Basics of Culinary Arts Front-Office Operations Housekeeping Operations II Goods Management & Environmental Practices Rooms Division Operations Applied English |
People Training and Development Cultural Awareness Hotel Trends and Innovation F&B Pop-up Concept Creation Front-Office Operations II The Art of Butler Service Professional English |
CULINARY PROFESSIONAL
MICRO TRAINING MODEL
Intended for working professionals. Allows them to focus on areas they would like to specialize in.
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Participants can pick particular courses from the course list that they would like to specialize in
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A certification of participation is awarded upon successful completion of each course.
| LEVEL | FOUNDATION | INTERMEDIATE | ADVANCED |
|---|---|---|---|
| DURATION | 20 hours per course | 20 hours per course | 20 hours per course |
| ELIGIBLE PARTICIPANTS | Working industry professionals | Working industry professionals | Working industry professionals |
| OUTCOMES | Expertise in chosen subjects | Expertise in chosen subjects | Expertise in chosen subjects |
Upon graduation, participants gain the competence to work both independently and as a team in kitchens with a variety of concepts.
COURSES
Training Center, Apprenticeship and Micro Training courses are identical, and the total training hours vary according to the model to be selected.
| FOUNDATION | INTERMEDIATE | ADVANCED |
| Introduction to Hospitality Operations Mathematics Fundamentals Basic Culinary Techniques – Theory Basic Culinary Techniques – Application Introduction to Nutrition & Dietetics Stewarding Theory Hygiene & Occupational Health Practices Goods Management English Essentials |
F&B Service Basics Introduction to Office Tools Introduction to Customer Service for Culinary Staff Intermediate Culinary Techniques: Theory Intermediate Culinary Techniques: Application Goods Management & Purchasing Kitchen Department Operations F&B Department Operations Applied English |
Customer Service Excellence Advanced Culinary Techniques – Theory Advanced Culinary Techniques – Application Gastronomic Trends and Innovation Kitchen Science F&B Pop-up Concept Creation Kitchen Administration Principles Menu Engineering and Cost Control Professional English |