Objectives
The Certificate Programme provides young adults with an educational environment where they learn:

• Skills in taking guest food orders
• Preparing beverages
• Servicing food and beverages
• Payments methods and cash handling
• Setting up function rooms
• Stock taking and inventory

Programme Synopsis
Designed to expose students with relevant skills and basic knowledge in food and beverages service.

Subjects and course content

• Food Safety and hygiene
• General billing procedures
• Security at working place
• Pre- service procedures
• Personal and selling skills
• Menu knowledge and table service
• Bar and beverage service
• Other relevant Food and Beverage subjects                                                        

Curriculum
Our students will normally undergo about 6 month’s classroom practical, theory and restaurant where they will be exposed to the basic operation and management of the restaurant.  Thereafter all the certificate level students required to undergo another 6 months industrial training in selected hotels and restaurants.

Examination Board

• The examination board comprises of Hospitality Practitioners like Hoteliers Hotel Trainers, and Senior Managers, Restaurant Managers, External Hospitality School Lecturer  who provide vocational training in work related qualifications in the areas of business industry.

• The examination criteria are based on written, and practical assessment.