Food & Beverage Business

About the Course

This is for you if you are excited about food and the prospect of managing a food and beverage (F&B) business.

Acquire both culinary and business management skills under the tutelage of experienced business lecturers and chefs. Discover and analyse food trends and learn food sustainability management.

Develop competencies in Western and Asian culinary techniques and F&B service and management. Gain hands-on experience by operating and managing the school’s training restaurant and café.

This diploma lets you . . .

Experience an interdisciplinary course that covers both culinary arts and F&B business management.
Work with established chefs and F&B managers in top hotels and restaurants around the world.
Embark on successful careers in the F&B sector or establish and manage your own restaurants and cafés.

Benefits

Conceptualise and create unique menus and dining experiences for the discerning diners of today.
Gain a strong foundation in F&B operations and culinary arts coupled with competencies to manage food sustainability and F&B digitalisation strategies.
Showcase your service and culinary skills in acclaimed local and international competitions.
Experience working with the industry’s best in Michelin-starred restaurants.

NYP Professional Competency Model (NYP-PCM) – its unique features

This diploma will be taught using the NYP-PCM starting AY2024.

Industry Relevance

Endorsed by industry leaders.

Professional Accreditation

You gain additional industry certifications while you complete your diploma, putting you ahead of the pack.

Agile Response

The curriculum reacts dynamically and quickly to industry changes. You'll be equipped with the latest skills & knowledge.

Integrated Learning

Concurrently learn multiple disciplines.

Course Structure

The NYP-PCM for the Diploma in Food & Beverage Business consists of:

21/23 Competency Units (CmUs) Depending on Specialisation
Within each Competency Unit, the skills and knowledge of different disciplines are integrated and taught holistically. This enables learners to fulfil specific work tasks upon completion.
7 Course Competencies

Each Course Competency consists of a collection of Competency Units that develops specific learning outcomes and competencies.

2 Competency Canvases

Each Competency Canvas consists of a collection of Competency Units and a Work- Integration Unit (WIU), which is a workplace-contextualised project. Competency Canvases help learners develop and demonstrate their abilities to perform work tasks at a higher proficiency.

1 Teaching Enterprise Project

1 Internship Programme

11 General Studies Modules

These modules allow you to explore other areas of interest beyond your chosen area of specialisation.

Completing the required Competency Units will equip you with four Course Competencies:

1. Business Communication & Innovation

2. Business Intelligence & Data Science

3. Business Operations & Resource Management

4. Food Safety & Sustainability Management

And three of the following Course Competencies based on their chosen area of specialisation:

Culinary Arts Specialisation

5a. Art of Pastry

6a. Culinary Techniques & Innovation

7a. F&B Operations

F&B Management Specialisation

5b. Beverage Service

6b. Culinary Operations

7b. F&B Management

You will also need to complete Work-Integration-Unit (WIU) which can be in the form of an internship and/or project that mirror work situations where students can demonstrate their skills and competencies.

CmUs/WIUs in Year 1

Application of Business Fundamentals [60 hours]

In current workplace, employers are looking for graduates who have a holistic understanding of today’s complex and dynamic business environment and have the ability to connect the dots of business functions, relationships, systems and resources. Thus, having a good understanding of business fundamentals is essential for all business professionals. This CmU covers the ecosystem of business organisation and environment and provides the grounding and interlinks of the key business functions and skills of business - human resource management and administration, supply chain management, finance and accounting, marketing, international business, operations management, laws and policies.

Applied Statistics for Business [60 hours]

In a fast-paced business environment, employers are looking for graduates who are able to analyse, understand and apply data to make optimal business decisions. In this CmU, learners will be equipped with the knowledge and skills to transform raw data into useful information and apply the insights obtained to make informed business decisions. Specifically, learners will be taught descriptive statistics, regression and correlation analysis, discrete and continuous probability distributions, statistical estimation, hypothesis testing, and fundamental artificial intelligence (AI) concepts and tools to solve real-life business problems.

Business IT & Spreadsheet Modelling [60 hours]

The ability to analyse is an indispensable skill in the business world as it helps organisations make better data-driven decisions. In this digital world, it is also equally important to be able to ensure effective data storing and reliable data flow by using the right technology. In this CmU, learners will gain essential knowledge and skills in analysing data using system software in presenting business solutions effectively. This CmU will also provide opportunities for learners to build and enhance their knowledge in key digital transformations. Specifically, learners will be equipped with knowledge in relevant data structures, databases and cloud computing.

Culinary Essentials [75 hours]

Singapore is internationally recognised as one of the world’s hotbeds of culinary talent and employers are constantly looking for culinary literacy and skills in this demanding area. In this Competency Unit, learners will be equipped with fundamental cooking knowledge and skills required in a commercial food service setting, and they will be tasked to learn and acquire essential cooking skills in different cooking methods as well as understand the uses of common food ingredients.

F&B Customer Experience Design Project (WIU) [30 hours]

Understanding guests’ needs and wants is important to the survival of food and beverage businesses. Another critical element of success for a F&B business is to go beyond guests’ expectations to create return visits and loyalty for future growth. It is even more challenging to understand guests due to different expectations, perceptions and dining requirements for their dining experience. F&B professionals not only have to be able to provide service, but they must also be intuitive to determine what a guest desires in a short period of time and provide the best possible service product. Research has shown that companies which successfully implement a customer experience strategy reported higher customer satisfaction rates and increased revenues.

Financial Accounting & Interpretation [60 hours]

Employers are always looking for graduates who have good understanding of accounting concepts and practices to properly account for business transactions and assess business financial performance. In this CmU, learners will learn to apply accounting concepts and principles for the recording of business transactions, and the preparation of year-end adjustments and financial statements. In addition, learners will acquire competencies in interpreting financial statements and information for various stakeholders.

F&B Operations and Digital Marketing [45 hours]

In an increasingly complex operating environment, employers are looking for graduates who are not only proficient in the main theories and concepts that underpin the developments in the food and beverage industry, but also instilled with an understanding of strategic, operational and digital aspects of operating a business. Digital technologies have not only transformed the way we buy products, but also the way we eat. A visit to a restaurant is often preceded by online search for food and service reviews. Food service businesses are actively seeking savvy marketers proficient with the latest digital marketing platforms and technologies to help them glean insights into the culinary preferences of their target consumer segments. In this Competency Unit, learners will acquire a comprehensive set of knowledge and skills required to successfully manage a food and beverage enterprise in restaurants and catering setting with an emphasis on emerging trends and developments in the food and beverage industry. Learners will learn how to use digital tools to uncover online consumer insights and develop content marketing strategies for different digital marketing channels that create strong brand recall to achieve marketing success for the business.

Food Safety & Hygiene [45 hours]

Food safety and hygiene is the fundamental requirement of any food processing operation, and it is important to ensure that food conditions and measures are handled and produced safely for consumption. Food can become contaminated at any point during handling, storage, distribution, preparation and transportation and learners need to be aware of the strict procedures to be adhered to. Through this Competency Unit, learners will gain a comprehensive and practical overview of the principles of food safety and hygiene including temperature control, personal hygiene, cleaning and preventing contamination at both retail and non-retail food establishments that are aligned with the requirements of the Singapore Food Agency. Learners will be equipped with knowledge on the attributes, functions and applications of various types of food ingredients/additives commonly used in the food industry. They will also learn to apply basic understanding of food hygiene audit procedures on how to conduct food safety and hygiene inspection and supportive enforcement measures that can contribute to food hygiene and safety.

Professional Business Communication [60 hours]

Professional business communication that is driven in companies determine the success of their operations and business. Strong communication skills are needed in AI-driven and sustainable workplaces. In this CmU, learners will master must-have business communication skills to achieve professional success. This CmU builds learners' communication competencies in applying effective business writing strategies and persuasive presentation techniques to influence and win over co-workers and customers in person and online. Learners will also sharpen their communication proficiencies to enhance personal branding and workplace relationships that advance careers. Learners will also master the art of business storytelling to better connect with audiences, especially for sustainability.

Stakeholder Relationship Management [45 hours]

In today's highly competitive marketplace, complex issues in the business environment have started demanding the involvement of the stakeholders of an organization. The identification of key stakeholders and their interests, and maintaining a strong relationship with them, has become imperative to optimise business performance. The value of a business is determined by how these key stakeholders interact and interface with one another. As the survival of any businesses is dependent on customers, the ability to strengthen and manage customers effectively has become pivotal in helping businesses to succeed in this competitive business industry. In this CmU, learners will be equipped with the knowledge of creating a stakeholder management plan that enhance the communication and engagement between them. Learners will also acquire competencies in customer relationship management strategies that create and deliver value for targeted customers in order to build mutually beneficial customer relationships.

User-Centred Design [45 hours]

Companies need to thrive in a business environment often termed as VUCA - volatile, uncertain, complex and ambiguous - and to survive and thrive in this world of disruption, the name of the game is "innovation". Companies value employees who can innovate and develop solutions that meet the needs of its users. This CmU will provide opportunities for learners to practise and experience the key stages of Design Thinking, such as being empathetic to users, identifying pain-points, generating creative ideas, prototyping and testing the innovations, as learners apply the various tools and methods through collaborative learning.

CmUs/WIUs in Year 2

Applied Economics for Business [60 hours]

In a dynamic business environment, individuals and business organisations need to apply microeconomic and macroeconomic analyses to evaluate the impacts of changing economic climate. In this CmU, learners will acquire the knowledge on how individuals and businesses make decisions about consumption and production based on market structures, and the role of government in influencing these decisions. Learners will also be equipped with analytical skills to assess the impact on businesses from changing economic factors such as a country’s national income, business cycle, price levels of goods and services, fiscal & monetary policies and international trade issues.

Future Food & Sustainability Management [45 hours]

The food and beverage industry is facing untypical challenges in having to supply consistent food and beverage to the growing global population. The global population is expected to increase, resulting in an increase in demand for food that is healthy and nutritious. With climate change causing disruption to global supply of food, many consumers are increasingly interested in supporting healthier food systems as well as sustainably and ethically sourced food. Through this Competency Unit, learners will learn to conceptualise a food and beverage sustainability management plan that reduces environmental impact.

Innovation & Viable Business Development [45 hours]

Studies have shown that although products and service innovation are essential for the initial success of a business, business model innovation can deliver more lasting competitive advantage, particularly in this disruptive era. This CmU aims to develop learners’ capability in business model innovation by applying Lean Business Model Canvas (LBMC) methodology on a business case. By analysing the evolving business models in terms of the integrated components of LBMC, learners develop in-depth knowledge and skills in enhancing business competitive advantage and value creation.

Menu Planning & Cost Control [45 hours]

Menus are marketing mechanisms, cost control tools and critical communication devices for successful food service operations. Employers are looking for employees with essential knowledge in planning of menus and ability to apply appropriate strategies to manage costs and increase profitability. This Competency Unit provides learners a progression beginning with identifying the different types of restaurant concepts through gaining knowledge on various menu styles, creating menus, costing recipes, determining menu prices, and analysing and engineering a menu. Learners will also learn the importance of the knowledge and skills needed for professional menu planning in a commercial food service setting to achieve organisational objectives.

F&B Management Specialisation

Food & Beverage Service [45 hours]

In a fast-paced food and beverage industry, employers are looking for skilled graduates who are proficient in the theory, concept and practical skills of service and beverage operations. In this Competency Unit, learners will be equipped with sound foundation in knowledge of tableside service, interacting with customers using professional verbiage, coffee making techniques and application, tea brewing and service. Learners will be able to differentiate between the types of coffee and tea and provide appropriate beverage recommendation based on consumers' needs. Learners will also be able to demonstrate professional table-side service.

Pastry & Baking [45 hours]

In today’s demanding and dynamic food & beverage Industry, employers are looking for graduates who are not only able to follow guidance and produce pastry and bakery products in accordance with given recipes but are able to create and customize pastry products to meet discerning consumers’ expectations. Thus, resulting in increased brand awareness and profitability. In this Competency Unit, learners will be equipped with the fundamental knowledge and skills of pastry and baking techniques coupled with concepts on the science and process behind these techniques to aid their holistic appreciation and understanding of the topics. Learners will be introduced to primary ingredients used in pastry and bakery, explore the science behind the usage of each ingredient and troubleshoot when the end results are less than desirable. Additionally, learners will be given opportunities to work as independent individuals or within a team during hands-on practical lab sessions and combined project presentations. Through such experiences, learners will be better equipped to handle stressful situations that occur in the food and beverage industry.

Procurement & Food Logistics [45 hours]

Global events such as war and pandemic may have impact on food supply issues. Food supply chain partners such as manufacturers, distributors, and retailers understand that supply networks, procurement, and sustainability of the food industry directly impacts their revenue streams. In this CmU, learners will acquire knowledge in the areas of food supply chain issues such as cold chain, transportation and warehousing. Additionally, learners will be equipped with skills to perform supplier evaluation, selection, measurement, and optimisation with global and sustainable perspective.

Data Science Fundamentals and Analytics [60 hours]

As businesses move toward a digitalised future, data will be gathered in ever greater quantity and variety. The skill to understand and make sense of data therefore becomes ever more important. In this CmU, learners will gain an awareness of the concepts of data science, with a specific focus on business analytics. Learners will be able to analyse data using exploratory data analytics through the application of data visualisation and will also be able to create a basic machine learning model for predictive analytics. These skills to organise and prepare data and apply data analysis techniques will allow learners to gain insights from data, aid business functions and support business decision making.

F&B Innovation Project (WIU) [30 hours]

In a fast-paced business environment, employers are looking for graduates who are able to plan and implement F&B strategies effectively. In this Work Integration Unit, learners will synthesise their knowledge in the analysis and strategy development for a business case. Specifically, learners will demonstrate competencies in areas such as Service Management, Customer Management & Analytics, Experience Design & Management and Human-centred Design, among others. They will utilise skills in business IT and spreadsheet applications, written communication and oral presentation. Upon completion of this Work Integration Unit, learners will be competent to leverage on technical competencies attained from various Competency Units to take advantage of the many opportunities present in the dynamic areas of Customer Experience Management and F&B Insights & Analytics.

Productivity & Revenue Management [45 hours]

Owning or managing a food service operation is a challenging prospect in today's competitive food service environment. To increase the chances of success, restaurant supervisors and managers must possess vital knowledge in a proven system of data-driven tools focused on profits, not just costs. Essentially, revenue management has proven to result in higher productivity and profitability, and it is much wanted in the food and beverage (F&B) industry. This competency unit provides learners the knowledge and skills in the field of restaurant revenue management and the combined elements of demand management with concepts of supply management to provide both a theoretical foundation and an operational plan to maximise the revenue a restaurant can make to achieve its organisational and financial objectives. Through this Competency Unit, learners will gain competencies in using various mathematical and statistical tools to derive accurate business forecasting by maximising profitability through balancing product availability, meal duration, pricing and marketing activities based on dynamic market forces. Learners will also learn to interpret the various performance metrics to support business decisions, and apply restaurant analytics to enhance productivity and revenue management using historic operating results, competitor performance data, industry benchmarking data and pricing tools.

Wine & Mixology [45 hours]

In a highly competitive beverage industry, employers are looking for skilled graduates who are proficient in the theory, concept and practical skills of beverage operations. In this Competency Unit, learners will be equipped with sound foundation in wine varieties, wine and food pairing, spirit varieties, mixology techniques and application, customer service and sales functions within the beverage industry. Learners will be able to interpret the labels of the major wines and spirits of the world and provide appropriate beverage recommendation based on consumers' needs. Learners will also be able to demonstrate professional tableside wine service, set up a bar from scratch and concoct cocktails using common spirits and mixers.

World Cuisine [45 hours]

World Cuisine is often associated with specific culture or region, which involve different ways of food preparation, style of cooking and culture, enhancing learner’s knowledge and understanding of the cuisine of a particular country or region. In this Competency Unit, learners will be cultivating a deeper knowledge of the functionality and impact of ingredients through the application of sensory evaluation techniques. Learners will also develop an understanding of the science behind food and beverages that will enable him/her to create culinary experiences that are creative, delicious, safe, and consistent.

Culinary Arts Specialisation

Art of Charcuterie & Garde Manger [75 hours]

To meet the evolving demand in a competitive culinary industry, a quality charcuterie product that is led by the Garde Manger section are expected at all levels. Employers also highly value employees who can create charcuterie and garde manger products to improve existing recipes to meet consumers’ expectations as these would heighten brand awareness and profitability. Learners taking this Competency Unit will be equipped with the advanced knowledge in the Art of Charcuterie and Garde Manger based on the principles of Charcuterie and Garde Manger Cookery Techniques, and process behind these techniques to aid their holistic appreciation and understanding of the topics. Learners will be introduced to primary ingredients used in Charcuterie and Garde Manger, understand the science behind usage of each of these ingredients and troubleshoot when the end results are not what is required. Additionally, learners will have opportunities to work as individuals or within a team during hands-on practical lab sessions and in a combined project. Through such experiences, learners will be better equipped to handle unforeseen situations that occur in the food and beverage industry.

Artisan Pastry & Desserts [60 hours]

This Competency Unit is a continuation of Basic Baking & Pastry and aims to provide learners with an intermediate level of pastry and baking skills and techniques and a closer connection to the culinary working environment. While mastering the fundamental techniques, pastry chefs will further formulate recipes and creations with a much more developed set of pastry skills and approaches. This set of knowledge will require a high level of attention to detail and complexity of techniques. In this Competency Unit, learners will learn to perform a greater variety of current Artisan pastry trends and styles, higher standards and levels of French pastries, chocolate work, and restaurant-style desserts. Learners will progress to more complex recipes, allowing them to gain confidence, dexterity and professionalism. The intensive practical lessons are based on industry standards and will allow learners to deepen their understanding of with theories and current and future food sustainability trends, and apply the techniques learnt. Learners will be able to evaluate the importance of natural resources and economic efficiency more than just executing the recipes or formula.

Asian & International Cuisine [75 hours]

To meet the evolving needs of local consumers in a competitive culinary industry, graduates need to be equipped with fundamental food ingredients knowledge, essential Asian and Western culinary skills for kitchen operations, as well as food safety and hygiene standards that are aligned with the requirements of the Singapore Food Agency. In this Competency Unit, learners will apply knowledge of recipes and techniques for world cuisine, and at the same time, develop an understanding and appreciation of the history, culture, geography, religion, and behind the locally grown ingredients that influence these different various cuisines. They will learn different combinations of cooking methods and techniques on food preparation in Asian & International Cuisine. Learners will be equipped with knowledge on a range of on-and-off seasonal ingredients. They will get to use avant-garde kitchen equipment to produce food items, and practise food safety, hygiene and occupational health and safety within the kitchens. This CmU also allows learners to handle more complex kitchen tasks and responsibilities and trains them to systematise their actions and idea.

Basic Baking & Pastry [60 hours]

The rapidly changing demands and expectations in the food and beverage industry require chefs to have much more than just a primary set of culinary skills. Head Pastry Chefs in the pastry and baking establishments demand a much more structured system with a strict and strong foundation in baking ingredients, food science, and baking and pastry techniques. This set of knowledge will better equip pastry chefs while they hone their pastry art crafts in their creations. In this Competency Unit, learners will acquire basic theory and skill sets used in baking and pastry making. Key focus areas will include the foundation of baking and pastry ingredients and their functions, as well as an introduction to the use of pastry tools and equipment used in the common pastry kitchen units. Learners will gain a working knowledge of some major mixing methods such as creaming, folding, whisking and cutting in to produce basic cake bases, doughs, frozen desserts, and sauces. During practical lessons, learners will evaluate products they create to explore multidisciplinary practices through practical lessons, practical assessments, group projects, and presentations.

Culinary Applications & Techniques [60 hours]

The culinary industry in Singapore requires a wide range of skills that includes talents who possess fundamental food knowledge and kitchen operation skills in culinary application and techniques, and food safety and hygiene practices at both retail and non-retail establishments. Learners taking this Competency Unit (CmU) will be equipped with the advanced knowledge of animal physiology and various food processing technologies with their all-encompassing use of novel ingredients and equipment as well as new preservation and packaging concepts. In our Culinary Art labs, learners are given the opportunity to work in a real-life simulated kitchen environment with complex kitchen tasks and responsibilities, allowing them to systematise their ideas and actions, and to enhance their communication abilities among team members.

Culinary Innovation Project (WIU) [30 hours]

Businesses in the F&B industry are highly competitive with customers clamouring for new and exciting food offerings, coupled with ever-changing consumer trends and expectations. Employers are looking for graduates who can synthesise their knowledge and skills in real world settings to propose and develop innovative culinary concepts. This Work Integration Unit draws on the technical competencies acquired from the following CmUs – Culinary Applications & Techniques, Future Food & Sustainability Management, Innovation Project Development, Art of Charcuterie & Garde Manger and Artisan Pastry & Desserts. Learners will display progressive development of leadership and teamwork through an innovative buffet display group project determined by professional kitchen workplace standards.

CmUs/WIUs in Year 3

Internship Programme (WIU)

Internship Programme (WIU) [960 hours]

Internship provides valuable work experiences and opportunities to develop learners' competencies in a real work environment. This internship programme comprises a 24- week attachment to a local or overseas business, public or governmental organisation. The attachment provides learners with real-life working experiences and develops in them the right work attitude, a practice-oriented and hands-on mindset, and the ability to work with diverse people in an organisation. The learners' performance during their attachment is graded. Participating organisations will provide a detailed training programme, which may include project assignments and/or rotational on-the-job training.

F&B Management Specialisation

Teaching Enterprise Project (Practicum) (WIU)

Teaching Enterprise Project (Practicum) (WIU) [840 hours]

It is important to be able to practice competencies in a real food and beverage (F&B) setting. In this WIU, learners will be attached to a training restaurant, bar and/or training café located on campus, which offer platforms for hands-on real operational environment focused on restaurant, bar and café operation and management training under the supervision of lecturers with prior industry experience. Learners will apply their knowledge and skills and learn the operations in the front of house through practical training.

Culinary Arts Specialisation

Teaching Enterprise Project (Practicum) (WIU)

Teaching Enterprise Project (Practicum) (WIU) [840 hours]

The opportunity to practice various competencies needed at the back-of-house operations in a real food and beverage (F&B) setting will be very beneficial to learners. In this WIU, learners will be exposed to a hands-on real operational environment focused on culinary training and management under the supervision of experienced chef lecturers. Learners will apply their knowledge and skills and learn the operations in the back of house through practical training.

The following list reflects the Competency Units and Work-Integration Units mapped under each Competency Canvas.

1. F&B Customer Experience Design

· F&B Customer Experience Design Project (WIU)

· F&B Operations & Digital Marketing

· Professional Business Communication

· Stakeholder Relationship Management

· User-Centred Design

Learners will take one of the following two Competency Canvases based on their chosen area of specialisation:

Culinary Arts Specialisation

2a. Culinary Innovation

· Art of Charcuterie & Garde Manger

· Artisan Pastry and Desserts

· Culinary Applications & Techniques

· Culinary Innovation Project (WIU)

· Future Food & Sustainability Management

· Innovation & Viable Business Development

F&B Management Specialisation

2b. Food Business Innovation

· F&B Innovation Project (WIU)

· F&B Service

· Future Food & Sustainability Management

· Innovation & Viable Business Development

· Menu Planning & Cost Control

· Productivity & Revenue Management

Why Our Partners are On Board

Angeline TanHead of Country, Unilever Food Solutions, SingaporeAgainst the global backdrop of a rapidly evolving food and beverage sector, the Professional Competency Model (PCM) is a timely approach to equipping students with the relevant knowledge and skills for the future of work. The curricula on Future Food & Sustainability Management, co-developed by Unilever Food Solutions (UFS) and Nanyang Polytechnic (NYP), ensures that students understand the trends, opportunities and realities of the sector while gaining an appreciation of how various competencies come together at the workplace, or in this case, the kitchen. As one of the world’s top food service companies with over 250 professional chefs in over 70 countries, UFS is deeply committed to purpose and sustainability through strong brands such as Knorr, Best Foods, Hellmann’s, The Vegetarian Butcher and Carte d’Or. We are excited to collaborate with NYP in nurturing the next generation of talents in Singapore.

Reymen Suresh SanggaramDirector of The Garage & Manpower Development, 1-Group 1-Group is delighted to support NYP’s curriculum innovation with the PCM. The course gives students the opportunity to acquire industry-standard competencies and practices as they learn, forming an excellent foundation for their development when they enter the workforce. NYP’s PCM is closely aligned with the industry and consists a suite of in-demand competencies that will equip graduates with the depth and agility to respond to the needs of the ever-changing F&B sector. We remain committed to partnering NYP in shaping our future leaders and giving back to the F&B industry.

Sebastien LepinoyDirector of Culinary & Operations, Les AmisThe NYP-PCM is carefully designed with the holistic needs of their students, the workforce, and the industry in mind. By collaborating with major industry players and companies, NYP gives their students the opportunity to acquire practical skills and industry-specific insights, so they may graduate as professionally competent individuals. The F&B landscape is dynamic, and it is important for graduates to be equipped with deep competencies that put them in good stead. Les Amis Group is proud to support NYP in developing a generation of food entrepreneurs and chefs who are both technically proficient and business-savvy.

Did You Know?

A day in a life of a Restauranteur

L'Rez is a full-service restaurant managed by NYP student, where they put their entrepreneurship skills to the test.

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Food & Beverage Business (C46)

Industry Relevance

Professional Accreditation

Agile Response

Integrated Learning

Application of Business Fundamentals [60 hours]

Applied Statistics for Business [60 hours]

Business IT & Spreadsheet Modelling [60 hours]

Culinary Essentials [75 hours]

F&B Customer Experience Design Project (WIU) [30 hours]

Financial Accounting & Interpretation [60 hours]

F&B Operations and Digital Marketing [45 hours]

Food Safety & Hygiene [45 hours]

Professional Business Communication [60 hours]

Stakeholder Relationship Management [45 hours]

User-Centred Design [45 hours]

Applied Economics for Business [60 hours]

Future Food & Sustainability Management [45 hours]

Innovation & Viable Business Development [45 hours]

Menu Planning & Cost Control [45 hours]

Food & Beverage Service [45 hours]

Pastry & Baking [45 hours]

Procurement & Food Logistics [45 hours]

Data Science Fundamentals and Analytics [60 hours]

F&B Innovation Project (WIU) [30 hours]

Productivity & Revenue Management [45 hours]

Wine & Mixology [45 hours]

World Cuisine [45 hours]

Art of Charcuterie & Garde Manger [75 hours]

Artisan Pastry & Desserts [60 hours]

Asian & International Cuisine [75 hours]

Basic Baking & Pastry [60 hours]

Culinary Applications & Techniques [60 hours]

Culinary Innovation Project (WIU) [30 hours]

Internship Programme (WIU) [960 hours]

Teaching Enterprise Project (Practicum) (WIU) [840 hours]

Teaching Enterprise Project (Practicum) (WIU) [840 hours]

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Course Booklet - School of Business Management