L’Rez is a full-service training restaurant located at the NYP Staff Centre. The restaurant offers Western and Asian cuisine, with specially created menus and drinks.

B.R.E.W. Origin Café is a quick service training café located within the NYP Library. A variety of pastries, hot meals and beverages are prepared and served by learners. 

Year 3 learners pursuing a Diploma in Food & Beverage Business are attached to L'Rez and B.R.E.W. Origin Café. 

• Under F&B Management, learners are mentored by industry professionals and trained by restaurant managers in strategic operations management to deliver customer service excellence. 
• Under Culinary Arts, learners are trained by renowned chefs to enhance their cooking techniques and competencies in menu engineering and food preparation. 

Our capabilities

L'Rez and B.R.E.W. Origin Café have collaborated with industry partners to create thematic events such as:

• Degustation Graduation Showcase
• Beverage Pairing Masterclass
• Beverage Competition & Demonstration
• Workshops by Industry Experts
• Charity Events
• Alumni & Networking Events
• Sustainability Week

Some of L'Rez and B.R.E.W. Origin Café's industry partners include OUE Restaurants, Les Amis Group, Marina Bay Sands, PS Gourmet (PS Café), Lo & Behold Group, Atlas Bar, among others.

Learning experience

This is a 21-week practice-oriented attachment. During their attachment, learners are assigned various roles to attain learning outcomes.

1. F&B workplace competencies

Learners gain work skills including professionalism, communication skills, leadership, organisation skills, critical thinking, and civic engagement.

2. Culinary skills

Learners apply competencies in various culinary skills in accordance to recognised standards, including preparation and plating of food, menu design, ingredients procurement, among others. 

3. Inventory management

As part of gaining F&B competencies, learners apply their knowledge of cost control, yield management, and perform the act of receiving, storing, and managing ingredients. 

4. Inventory management

As part of gaining F&B competencies, learners apply their knowledge of cost control, yield management, and perform the act of receiving, storing, and managing ingredients. 

5. Data analytics

Learners analyse key food & beverage performance metrics using data analytics to support management decisions according to National Restaurant Association standards.