Higher Diploma in Culinary Operation and Food & Beverage Management

This program provides students with both theoretical knowledge and hands-on experience in Food & Beverage Services. It encompasses the practical aspects of the food and beverage department (F&B) essential for the hotel industry. The curriculum delves into various sub-departments of F&B, including in-room dining, banquets, bars, and restaurants, outlining food and beverage service techniques and operational procedures. The training places a strong emphasis on table manners, micros handling, bar setup, beverage services, bar equipment, and cocktails. It thoroughly explores diverse cocktail-making methods, presents cocktail recipes, and introduces different types of garnishes used in the bar.

Relevant NVQ level 4 qualification in relevant field or pass in CGE A/L examination

Year 1: Diploma in Culinary and Food & Beverage Management

1. Plan and organize kitchen operations
2. Plan and organize food & beverage operations
3. Supervise preparation and presentation of food
4. Maintain culinary nutrition
5. Maintain waste disposal system
6. Plan and compile set menu
7. Supervise customer service process
8. Supervise staff
9. Execute the marketing plan and & supervise promotional activities
10. Supervise controlling procedure of food & beverage resources
11. Conduct training sessions
12. Manage inventories
13. Supervise delivery of product and service quality standards
14. Maintain the process of presentation and service of food and beverages
15. Manage restaurant management information system

Year 2: Diploma in Culinary and Food & Beverage Management

Option 1: Culinary Operation Management

1. Manage preparation and presentation of food
2. Manage Logistics
3. Identify training needs and organize training programmes
4. Manage workplace health, safety & hygiene
5. Manage Human Resources
6. Forecast and control kitchen operational budget
7. Plan, design and organize kitchen

Option 2: Food & Beverage Management

1. Identify training needs and organize training programmes
2. Manage F and B Staff
3. Plan marketing and promotional activities
4. Manage controlling procedures of food and beverage resources and supplies
5. Forecast and control budget in food & beverage department
6. Manage the process of presentation and service of food and beverages
7. Design and Develop Menus
8. Prepare and implement a business plan

Employability Competency Units (for both options)

1. Solve Problems – Make Decisions
2. Provide leadership and facilitate work teams
3. Facilitate the establishment and maintenance of a learning culture at the workplace

Individuals holding qualifications in Diploma in Culinary and Food & Beverage Management can pursue various career paths within the hospitality and culinary industry. Some potential career destinations include chef, restaurant manager, hotel manager, catering manager, event coordinator or planner, and food and beverage director. The career destinations offer a diverse range of opportunities   allowing them to explore different aspects of the hospitality and culinary field.  

Ms. Dineli N
dinelid@timesschool.lk
077 075 1608