Please find below details and descriptions of some of the careers offered in hospitality industry (PDF Files) - Courtesy: U.S. Bureau of Labor Statistics
Food and Beverage operations vary greatly from full-service operations that include restaurants, bars, room service and catering to providing a simple continental breakfast. It is one of the most important operations in the hospitality industry. Developing standards and levels of performance and controlling the areas of purchasing, pricing and food cost are the key factors to consider. Students will be trained in all areas of restaurant operations. They will also learn the regulations of food services.
School & Campus: Dimensions International College, Singapore
Awards: Diploma in Food Preparation and Culinary Arts awarded by City and Guilds (UK)
Start Dates: March/April or September/October
The Food & Beverage Operations have grown tremendously since and are still improving. Restaurants today have their very own personal touch, topped with great ambiance, sumptuous meals and excellent service. Students, who aspire to be part of this colourful journey, will comfortably fit into the Food & Beverage Operations.
Career Opportunities
Students can look forward to service in these industries: Hotels/Resorts, Restaurants, Food Service or progress to Advanced Diploma in Food Preparations & Culinary Arts, City and Guilds (UK)
Admission Requirements
Students must be ages 16 and above
Completion of 9 years of education
Completion of Junior Middle 3
or equivalent
Course Content
Safety at work
Food Safety
Kitchen maintenance and design
Budgeting, costing and control
Nutrition and dietetics
Menu planning
Basic Meat Fabrication – Part I
Basic Meat Fabrication - Part II
Preparation, cooking and service: Meat and poultry dishes
Preparation, cooking and service: Fish and shellfish dishes
Preparation, cooking and service: Stocks, sauces and soups
Preparation, cooking and service: Pulse and vegetable dishes
Preparation, cooking and service: Pastry dishes
Preparation, cooking and service: Farinaceous, pasta and rice dishes
Preparation, cooking and service: Cold preparation dishes
Preparation, cooking and service: Egg dishes and Savouries
