Description
STRUCTURE OF THE COURSE
The course you are studying has modules with units which you are expected to
study carefully. These are
1. MODULE 1
UNIT 1: Food and beverages: basic definitions and descriptions
UNIT 2: Food service industry
UNIT 3: Description of food and beverage service
UNIT 4: Food and beverage sectors
2. MODULE 2
UNIT 1: Dispense Bar
UNIT 2: Drinks and wines in bar operation
UNIT 3: Work staff in Bar operation
UNIT 4: Service of alcoholic drinks
3. MODULE 3:
UNIT 1: Staffing procedure in the food industry
UNIT 2: Staff development in the food industry
UNIT 3: Basic Technical Skills needed for food and beverage
UNIT 4: Interpersonal skills needed for food and beverage
4. MODULE 4:
UNIT 1: Food and beverage service area and equipment
(SECTION A): STILL ROOM
UNIT 2: Food and beverage service area and equipment
(SECTION B): SILVER ROOM OR PLATE ROOM
UNIT 3: Food and beverage service and area equipment
(SECTION C): WASH-U
UNIT 4: Food and beverage service area and equipment
(SECTION D): HOT PLATE
Each study unit as enumerate above shall take you about three hours of
intensive study. Each unit starts with an introduction, the objectives and what
you are expected to gain as knowledge and then the main content. The main
content aside from having the details of the course unit shall give you some self-
assessment exercise (SAEs) and self-assessment questions (SAQs). It is highly
recommended that you study the unit carefully, do all the SAEs and the SAQs
to be able to assess your ability yourself before your contact with your
Facilitator. The unit has also conclusion, summary and Tutor-Marked
Assignments (TMAs).
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