Food and Beverage Management
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Details
This programme is designed to provide students with skills for back-of-the house management in the Food and Beverage Industry. (It also provides students with a sound foundation to transfer into the upper divisions of a baccalaureate programme in Food and Beverage Management.)
In this programme, students develop cooking and entrepreneurial skills that can prepare them for the positions in the workforce. Experiential learning opportunities are incorporated into the programme through the many courses offered. Students learn food science, acquire knife skills, practice kitchen safety, prepare foods, learn about international cuisine and cultures, cook with wines, develop mixology techniques and learn wine technology. (Our students are also given the opportunity to enhance their communication skills through written projects and oral presentations.)
Programme Goals
Demonstrate working knowledge of Hazard Analysis & Critical Control Points (HACCP) guidelines and applications.
Demonstrate a solid foundation of techniques for food preparation, presentation, service, work ethic attitudes and professional business communication.
Demonstrate working knowledge of menu planning, recipe development, purchasing, and facilities design that maximize guest satisfaction and financial profitability.
Apply accounting knowledge and skills, including cost control techniques, use marketing tools and apply basic legal systems and practices to the hospitality enterprise.
Suggested Sequence of Courses
