Course Synopsis:

The Diploma in Food and Beverage Operations equips students with the essential knowledge, practical skills, and professional standards to succeed in the hospitality industry. The programme integrates training in food and beverage service, barista skills, mixology, wine appreciation, restaurant and café operations, and large-scale catering and banquet service, while reinforcing food safety, workplace professionalism, customer engagement, and multicultural communication. Through classroom learning, simulated practice, and industrial attachment, graduates will gain the competence and confidence to deliver exceptional guest experiences and progress into supervisory roles across cafés, restaurants, hotels, catering companies, and event venues.

Course Objectives

On completion of the course, learners will be able to:

• Demonstrate professional grooming, workplace etiquette, teamwork, and career readiness while applying food safety and hygiene standards to ensure safe and compliant operations in the F&B industry.
• Apply practical skills in food and beverage service across various formats including à la carte, buffet, fine dining, café, and bar operations.
• Prepare and serve a wide range of beverages, showcasing barista techniques, basic mixology, and beverage appreciation with a focus on quality and responsible service.
• Manage restaurant and café operations effectively, including reservations, billing, POS systems, stock management, and menu knowledge.
• Communicate and engage effectively with diverse customers, applying multicultural service etiquette, complaint handling, and service recovery strategies.

Modules:

1. Professional Standards, Career Skills & Food Safety in F&B  
This module equips learners with the foundation of professionalism and safety in the hospitality industry. Students will develop grooming, workplace etiquette, teamwork, and career readiness skills (resume writing, interview techniques, personal planning) alongside training in food safety, hygiene, and sanitation practices. Practical drills, safety simulations, and mock interviews ensure graduates are both workforce-ready and compliant with industry standards.

2. Food & Beverage Service Techniques  
This module provides training in a range of service styles including à la carte, buffet, and fine dining. Students will learn order taking, sequence of service, and guest interaction skills. Practical sessions in a mock restaurant environment prepare learners to deliver seamless service cycles with professionalism and confidence.

3. Coffee Studies & Barista Skills 
This module explores the fundamentals of coffee, from bean origins to brewing methods. Students will gain hands-on barista training in espresso extraction, milk texturing, and latte art, while also simulating café operations. Emphasis is placed on beverage quality, presentation, and speed of service.

4. Beverage Studies & Basic Mixology 
This module introduces students to the preparation and service of a wide range of non-coffee beverages such as tea, juices, smoothies, and soft drinks, alongside introductory cocktail and mocktail techniques. Practical experience in a mock café/bar setting equips students with the ability to prepare and serve beverages to industry standards.

5. Wine, Spirits & Beverage Appreciation 
This module provides an introduction to wine and spirits, including their origins, classifications, and pairing principles. Students will learn the basics of tasting and service, with an emphasis on responsible service and appreciation.

6. Event Catering & Banquet Operations  
This module introduces students to the principles and practices of catering and banquet service, focusing on the operational requirements of large scale hospitality events. Learners will gain hands-on experience in setting up banquet venues, managing buffet and plated service styles, coordinating event timelines, and ensuring smooth guest flow. Emphasis Page 3 of 5 will also be placed on teamwork, client interaction, and service quality in high-volume contexts. Practical simulations will prepare students to deliver professional service in weddings, conferences, corporate functions, and special events.

7. Restaurant & Café Operations 
This module introduces the operational aspects of restaurant and café management, including reservations, POS systems, billing, stock control, and menu knowledge. Through simulated service shifts, students will develop competence in coordinating operations and working as part of a service team.

8. Customer Service & Communication 
This module emphasizes effective customer engagement, communication, and multicultural service etiquette. Students will learn to handle guest inquiries, complaints, and service recovery situations. Practical role-plays and simulations prepare learners to deliver excellent service in diverse hospitality settings.

9. Project Work 
Students’ participation in industrial attachment (IA) is mandatory and forms an essential component of the course. In the event that a student is unable to secure an internship due to circumstances beyond the college’s control, the alternative requirement for these exceptional cases would be to undertake project work.

Course Structure 

Entry Requirement