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Restaurant Preparation and Services Stage 1
This course offers:
- Cultural Diversity & Impacts
- Types of Restaurants
- Types of Menu
- What are Cutleries/Crockery
- Various Napkin Folds
- Setting up a restaurant & Laying of table top or cover
Outcome
On successful completion of this course, students will be able to understand the following:
- Familiarise yourself with the facilities and specific procedures
- Develop your skills in setting up tables, serviette folds and plate carrying
- Build your product knowledge about food and wine
- Be aware of the general mise en place required in your work section
- Know your standard operating procedures (SOP) at your workplace for service procedures, welcoming clients and the daily processes of serving, clearing and finishing off a shift with appropriate time management
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon, Tues, Wed. Or through appointment with the CSO |
Restaurant Preparation and Service Stage II
This course offers:
- Types of Food Service
- Food Service Sequence
- Pre, During & Pro Service Tasks
- Customer Relation
- Billing & Sending off customers
Outcomes
On successful completion of this course, students will be able to understand the following:
- Hone your numeracy and literacy skills to understand menus and prepare correct accounts
- Know the clientele and their expectations
- Know the systems used to order and collect food and beverages
- Communicate effectively with customers and colleagues to maximize service provisions and teamwork
- Have a sense of humour – it helps
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student. |
| Consultation Time |
Walk-in: 8:30am Mon' Tues, Wed. Or through appointment with the CSO |
Bar Preparation and Services
Course Description
This course offers:
- Bartender Definition
- Job Description of Bar Tender
- Beverage and Types of Beverages
- Types of Liquors and Bar Stocking
- Bar Glassware
- Cocktail Measurements and Liquid Volume
- Spirits and Alcohol Substitutions
- Layering Cocktails-Specific Gravity Chart
- Bar Tending Tips and Flaming Drinks
- Bar Tending Terminology
Outcomes
On successful completion of this course, students will be able to learn and identify:
- Bartender Definition
- Job Description of Bar Tender
- Beverage and Types of Beverages
- Types of Liquors and Bar Stocking
- Bar Glassware
- Cocktail Measurements and Liquid Volume
- Spirits and Alcohol Substitutions
- Layering Cocktails
- Specific Gravity Chart
- Bar Tending Tips and Flaming Drinks
- Bar Tending Terminology
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon, Tues, Wed. Or through appointment with the CSO |
Wine & Beverage Services
Course Description
This course offers
- Attributes of a Wine & Beverage Attendant
- Know and understand your Service Equipment
- Major Categories of Beverages
- Opening Bar Procedures
- Identify and understands the 3 Types of Wine
- Steps of Opening Bottles of Wine
- Serving Wine and its procedures
- Understanding Split Drinks and Common Additives
- Understanding Glasses and their appropriate Beverages uses
- Types of Garnishes and their appropriate usage
- General Beverage Service Procedures
- Service Tips
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- Attributes of a Wine & Beverage Attendant
- Know and understand your Service Equipment
- Major Categories of Beverages
- Opening Bar Procedures
- Identify and understands the 3 Types of Wine
- Steps of Opening Bottles of Wine
- Serving Wine and its procedures
- Understanding Split Drinks and Common Additives
- Understanding Glasses and their appropriate Beverages uses
- Types of Garnishes and their appropriate usage
- General Beverage Service Procedures
- Service Tips
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Cocktail Mixing
Course Description
This course offers:
- Different types of Cocktails
- Mixing Methods
- Garnishing
- Cocktail Recipe Writing
- Preparing Cocktail Lists
- Basic Cocktail Bar Equipments
- Preparing for Services
- Bar Par Levels/Back up Supplies
Outcomes
On successful completion of this course, students will be able to learn understand the following:
- Different types of Cocktails
- Mixing Methods
- Garnishing
- Cocktail Recipe Writing
- Preparing Cocktail Lists
- Basic Cocktail Bar Equipments
- Preparing for Services
- Bar Par Levels/Back up Supplies
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Wine Evaluation
This course offers:
- Identifying the types & styles of Wine
- Wine Production
- Wine Characteristics
- Matching Food & Wine
- Wine Service
- Wine Regions
- Wine Storage
Outcomes
On successful completion of this course, students will be able to understand the following:
- Identifying the types & styles of Wine
- Wine Production
- Wine Characteristics
- Matching Food & Wine
- Wine Service
- Wine Regions
- Wine Storage
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Functions & Banquets
This course offers:
- Define Functions & Banquet
- Job Description of People responsible for Functions & Banquets
- Types of Functions and Different Table Layout
- Identify areas to handle form a checklist
- Coordinate with the Restaurant personnel during servicing
- Service of Food & Beverage during a Function
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- Define Functions & Banquet
- Job Description of People responsible for Functions & Banquets
- Types of Functions and Different Table Layout
- Identify areas to handle form a checklist
- Coordinate with the Restaurant personnel during servicing
- Service of Food & Beverage during a Function
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Room Service
This course offers:
- Equipment/Ingredients
- Telephone Techniques
- Selling Techniques
- Taking Orders
- Collecting Orders
- Type Of Service
- Tray / Trolley
- Room Access
- Placement Of Trays/Trolleys
- Wine Service
- Presenting Accounts
- Collecting Trays/Trolleys
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- Equipment/Ingredients
- Telephone Techniques
- Selling Techniques
- Taking Orders
- Collecting Orders
- Type Of Service
- Tray / Trolley
- Room Access
- Placement Of Trays/Trolleys
- Wine Service
- Presenting Accounts
- Collecting Trays/Trolleys
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Non Alcoholic Drinks
This course offers:
- Determining Existing Non Alcoholic Beverages Styles
- the preparation of Different Types of N/A Beverages
- Cleaning and maintaining beverage equipments
- Types of Coffee Brewer- Espresso Coffee Machines
- Espresso Coffee Mixes- Equipments
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- Determining Existing Non Alcoholic Beverages Styles
- the preparation of Different Types of N/A Beverages
- Cleaning and maintaining beverage equipments
- Types of Coffee Brewer
- Espresso Coffee Machines
- Espresso Coffee Mixes
- Equipments
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Gueridon/Silver Service
This course offers:
- The definition of Gueridon/Silver service and use
- The selection of Food for Gueridon
- Mis En Place
- Food Prep Techniques (Tossing, Cooking, Boning & Carving)
- Safety in Gueridon cooking
- Gueridon as a Selling Point
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- The definition of Gueridon/Silver service and use
- The selection of Food for Gueridon
- Mis En Place
- Food Prep Techniques (Tossing, Cooking, Boning & Carving)- Safety in Gueridon cooking
- Gueridon as a Selling Point
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Purchasing Procurement
This course offers:
- What is Purchasing Procurement
- The Common Purchasing Terminology & Documents
- Purchasing Cycle & System- Duties of a Purchasing Officer
- Choosing the Best Product
- Selecting the supplier
- What is a Contract
- Types of Purchasing
- Purchasing Specification
- Performance Rating – Selecting Supplier
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- What is Purchasing Procurement
- The Common Purchasing Terminology & Documents
- Purchasing Cycle & System
- Duties of a Purchasing Officer
- Choosing the Best Product
- Selecting the supplier
- What is a Contract
- Types of Purchasing
- Purchasing Specification
- Performance Rating – Selecting Supplier
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Receiving & Storing of Goods
This course offers:
- Stores Documentation
- Basic Steps in Product Receiving
- Purchase Order
- Delivery Docket
- Invoice
- A Credit Note
- Receiving Order
- Receiving Clerk
- Storage
- Storing of Beverages
- Cellar Records
- Bin Cards
- Cellar Control Book
- Beverage Perpetual Inventory Ledger
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- Stores Documentation
- Basic Steps in Product Receiving
- Purchase Order
- Delivery Docket
- Invoice
- A Credit Note
- Receiving Order
- Receiving Clerk
- Storage
- Storing of Beverages
- Cellar Records
- Bin Cards
- Cellar Control Book
- Beverage Perpetual Inventory Ledger
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer
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Basic - Food and Beverage Cost Control
This course offers:
- What is Cost Control
- The importance of Cost control
- Control Cycle & System
- Basic Accounting Terms
- Determining Selling Price
- Understanding the Food & Beverage Cost %
- Addition & removal of VAT
- Cost of Goods Sold – (COGS)
- Expenditure ( Overheads / labour)
- Preparing an Income Statement
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- What is Cost Control
- The importance of Cost control
- Control Cycle & System
- Basic Accounting Terms
- Determining Selling Price
- Understanding the Food & Beverage Cost %
- Addition & removal of VAT
- Cost of Goods Sold – (COGS)
- Expenditure ( Overheads / labour)
- Preparing an Income Statement
Prerequisite:
As long as student know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
Basic – Food & Beverage Supervision
This course offers:
- Who is a leader/manager
- The Primary role of a Supervisor
- The Five Core Functions of Supervisor
- The Basic 3 specific Skills required of a supervisor
- The illegal Practice of a Supervisor
- The code of Ethics
- The 4 types of Leadership Styles
- Motivation /Attitude
- Good Customer Relations
Outcomes
On successful completion of this course, students will be able to learn and understand the following:
- Who is a leader/manager
- The Primary role of a Supervisor
- The Five Core Functions of Supervisor
- The Basic 3 specific Skills required of a supervisor
- The illegal Practice of a Supervisor
- The code of Ethics
- The 4 types of Leadership Styles
- Motivation /Attitude
- Good Customer Relations
Prerequisite:
As long as students know how to write, read & speak English.
E-Information:
All pertinent information relating to the course shall be personally relayed to students either by phone or contact.
| Total Learning Hours |
Contact Hours: 21; Self Directed: 7; Total: 28 |
| Lectures |
Mondays 8:30am- 1pm; 2pm-4pm |
| Tutorials |
Tuesdays 8:30am-1pm; 2pm-4pm |
| Labs/Practical |
Wednesdays 8:30am-1pm; 2pm-4pm |
| Self Directed Learning |
7 Hours per week, determined by the student |
| Consultation Time |
Walk-in: 8:30am Mon; Tues; Wed. Or through appointment with the CSO, Clerical Service Officer |
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