Food & Beverage Business

About the Course

Fire Up Your Passion for the Food and Beverage Business

The Diploma in Food & Beverage Business is for you if you are excited about food and aspire to manage food and beverage businesses.

Acquire both culinary and business management skills with this diploma. Hone your skills in specialised areas under the tutelage of experienced business lecturers and chefs. You will learn Western and Asian culinary skills, menu planning and revenue management, and gain hands-on experience by operating and managing the school’s training restaurant and café.

What You'll Study

Year 1

Core Modules

Beverage Knowledge and Service [45 hours]

In today’s workplace, employers are looking for keen employees with essential knowledge in non-alcoholic beverages specifically in handcrafted coffee and tea. Aside from the history and origins of the beverages, learners will be taught the process of preparing the beverages (coffee and tea beverages) using the correct preparation technique. The learners will also be taught how to use beverage as mixers to concoct signature drinks and the basic steps to start a beverage business in Singapore.

Business Communication Essentials [60 hours]

Today’s workplace requires graduates who can communicate confidently in a variety of circumstances. In this module, learners will develop essential 21st century skills on how to present and write proficiently in various professional settings. This module aims to advance effective business presentation and writing skills through a mastery of core business message design principles necessary for fruitful communication in the workplace, adapted for varying communication purposes to different business audiences. Learners will develop the capability to use and practice audience-centred persuasive and professional language in presentations and writing including for new and social media environments. In addition, learners will learn digital information skills to conduct business research and effective oral communication principles to translate key messages and findings in business documents into clear presentations.

Business Statistics [60 hours]

In today’s business environment, individuals and businesses need to understand and apply data to make optimal decisions. In this module, 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, the learners will be taught descriptive statistics, regression and correlation analysis, discrete and continuous probability distributions, statistical estimation and hypothesis testing.

Design Thinking for Innovation [45 hours]

In a world that is becoming more volatile, uncertain, complex and ambiguous, employers value graduates who can independently innovate and develop solutions that meet the needs of its users. In this module, learners will acquire the knowledge and skills to effectively create and refine human-centric solutions. There will be opportunities to practise and experience the key stages of Design Thinking, such as problem-identification, need-finding, idea-generation and prototyping, as learners apply the various tools and testing methods through collaborative learning.

Essentials of Food & Beverage Service [45 hours]

Learners will be taught foundation concepts in front-of-the-house (FOH) operations and professional dining service techniques. Learners will also be trained in etiquette, quality service, positive guest relations, effective communication skills and guest check handling are emphasised. Learners will apply their learning to perform hot and cold food and beverage service using various service techniques.

Fundamentals of Cookery [105 hours]

Singapore’s vibrant food and beverage industry provides various opportunities for employees with essential culinary skills. In this module, learners will acquire knowledge in food science/culinary science and develop core skills, including basic culinary skills and kitchen operations in a commercial food service setting. Through theory sessions, cookery demonstrations and hands-on training, learners will be equipped with the knowledge and competency in cooking skills that will prepare them to serve up a complete dish.

Microeconomics [45 hours]

In today’s dynamic business environment, individuals and businesses need to maximise the use of scarce resources to achieve optimal results. In this module, learners will be equipped with the knowledge on how individuals and firms make decisions about consumption and production and the role of government in influencing these decisions. Specifically, the learners will be taught microeconomic principles and concepts on scarcity, choice and opportunity costs; theories of demand and supply; production and cost theories and theories on market structures.

Principles of Financial Accounting [60 hours]

In today’s business environment, employers are looking for graduates who have good understanding of accounting principles and practices to properly account for business transactions and assess business’ performances. In this module, learners will be introduced to the accounting concepts and principles that guide the recording of business transactions and preparation of financial statements. Learners will also learn how to classify and present various types of assets in the Statement of Financial Position and understand the internal controls for safeguarding the assets. This will enable learners to interpret financial statements and have insights into business’ performances.

Principles of Marketing [45 hours]

Marketing practices are continually refined in all industries to build strong brands and achieve profitable customer relationships. In this module, learners will acquire fundamental marketing concepts and techniques to develop value-driven market offerings. There will be opportunities to conduct market research, glean market insights and make the best possible tactical and strategic decisions for brands based on the company’s business objectives. Learners will also design a customer-driven marketing plan for a product launch by applying the Marketing Mix (Product, Price, Place and Promotions) strategies.

Complementary Electives

General Studies

General Studies

To provide you an all-rounded education, NYP offers General Studies Modules (GSMs). So besides taking modules related directly to your chosen diploma course, you will get exposed to areas beyond your usual field of study. Through a combination of prescribed and elective inter-disciplinary GSMs, you will gain interesting, practical knowledge that can be beneficial to you as you prepare for the world of work and life after graduation.

To learn more about the GSMs offered, click here

Year 2

(Choose one specialisation)

F & B Management Specialisation

Digital Marketing & Analytics [ 45 hours]

New digital technologies have fundamentally reshaped marketing practices and brought about changes in the ways companies engage consumers. In this digital age, businesses are constantly evolving the way they measure, plan and implement digital marketing campaigns to keep ahead of competition and capitalise on opportunities online. This module provides students with opportunities to evaluate the changing digital marketing landscape and build a strong foundation in the core concepts of digital marketing. Students will gain an in-depth understanding of how to effectively strategise and implement powerful digital marketing campaigns. They will also glean meaningful consumer insights through the use of different digital marketing platforms and analytics tools.

Entrepreneurship [45 hours]

This module inculcates an entrepreneurial spirit and mindset in learners, and provides them a platform to develop and exercise their innovativeness and creativity in a practice-based environment. Learners will learn to identify, assess and develop new or improve on existing business ideas, as well as plan, implement and manage these business ventures profitably. Learners will also develop a total business plan encompassing feasibility studies, environmental research and analysis, marketing, operations and financial strategies. They will experience and understand the challenges and recovery issues faced by entrepreneurs through research, case studies and sharing sessions.

Financial Management [60 hours]

Financial Management encompasses the planning, execution, controlling and monitoring of resources and business processes to achieve organisational objectives, particularly the goal of maximising shareholders’ wealth. This module provides learners with an understanding of the financial statements of companies, including analysis and interpretation, as well as strategies around Accounts Receivable, Inventory and Working Capital management. It further utilizes the concepts of time value of money and risk vis-à-vis returns to make learners aware of its impact on related topics such as capital budgeting, short- and long-term financing decisions. Lastly, learners will be guided through the budgeting and performance evaluation phase as well as relevant costing for decision making.

Food & Beverage Management [45 hours]

In today’s workplace, 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 instill with an understanding of strategic, operational and managerial issues facing food and beverage operators. In this module, learners will acquire a comprehensive set of knowledge and skills required to successfully manage a food and beverage enterprise in restaurant and catering settings with an emphasis on emerging trends and developments in the food and beverage industry, legal and operational issues such as cost control, resources management and legal obligations. Automation and developing technologies in the food and beverage industry are also examined.

Fundamentals of Pastry & Bakery [60 hours]

Learners will be taught techniques in cooking and baking, proper handling of baker’s scale, liquid measurement, knife skills, piping skills, and mixing methods. Learners will also acquire fundamental skills for producing cakes, butter creams, icings, cookies, pies, puff pastries, laminated dough, breads and rolls.

Introduction to World Cuisine [60 hours]

Learners will be taught foundational knowledge in food culture, cooking techniques, ingredients and dining styles. Learners will also appreciate the cuisines from various parts of the world. Emphasis will also be placed on the use of indigenous ingredients and cooking techniques, and modern international cookery.

Manage and Visualise Business Data [45 hours]

The ability to manage and visualise data for analysis is an important skill for business decision-making today. Spreadsheet applications are ubiquitously used for data storage, calculation, analysis and visualisation. In this module, learners will acquire the necessary skills to work with data using a spreadsheet application to help them make business decisions.

Management & Organisational Behaviour [45 hours]

In today’s volatile and dynamic business environment, one thing that remains relevant and essential is the fundamental skills of management. In this module, learners will acquire people management skills to become effective and efficient managers. This module introduces the essential theories of management as well as individual, group and organisational behaviour and their applications at the workplace. Learners will learn topics like the managerial functions of planning, organising, co-ordinating, leading and controlling. Learners will also be introduced to areas such as personality, attitudes and perceptions, decision-making and motivation, team building, organisational structure and design.

Menu Planning & Revenue Management [45 hours]

Learners will be taught foundation knowledge and skills needed for professional menu planning in a commercial food service setting. Learners will also be taught revenue models for planning and budgeting.

Procurement & Food Logistics [45 hours]

Learners will be taught on the importance and use of proper documentation to control productions and operation procedures. Learners will also be taught about the various sources of food ingredients and products and how to source for innovative food sources. Learners will also be taught concepts in the food logistics supply chain that impacts shipping and storage on food ingredients.

Service Operations & Innovation [60 hours]

In today’s workplace, organisations need to employ graduates who not only possess customer-centric mindsets, but also graduates who are familiar and are equipped with the ability to plan and implement sound service operations strategies. In this module, there will be opportunities for the learners to gain good understanding of the management of service operations and how to turn business policy and objectives into reality. Core topics include the operational issues of a service industry, including, demand and forecasting, capacity and facility management and scheduling of activities. The module will also discuss the various approaches of innovation process and how to recognize it within the service organization

Wine, Spirits and Mixology [45 hours]

Learners will be taught introductory and the application techniques in beverage, bartending and service. Learners will be trained in the identification, production and service of non-alcoholic beverages, beer, wine, spirits, cordials, cocktails, mixed drinks, and the sensory evaluation of beverages.

Culinary Arts Specialisation

Advanced Pastry & Baking [90 hours]

Learners will be taught advanced patisserie and baking production, technique and finishing skills. Learners will also be trained on flavours, textures and decorative components used in the creation of patisserie. Instructions are given on the use of cakes, both as individual offerings and as plated dessert presentations.

Art of Charcuterie & Garde Manger [90 hours]

Learners will be taught the art of charcuterie covering pâtés, cured meats, terrines, and gourmet sausages are staples at upscale restaurants as well as cocktail and dinner parties. Learners will also be introduced to new and exciting charcuterie techniques and flavours. Learners will be trained in curing and brining, smoking, and the preparation of terrines, pâtés, sausages, herbs and seasonings, sauces and relishes.

Asian Cuisine [60 hours]

Learners will be taught Asian food culture, cooking techniques, ingredients and dining styles. Learners will also appreciate cuisines of China, Taiwan, Japan, Korea, Indonesia, the Philippines, Malaysia, Singapore, Thailand, Vietnam, Cambodia, Laos, India, Pakistan, and Sri Lanka. Learners will also be training in the use of indigenous ingredients and cooking techniques, and the fusion of Asian cuisine into modern international cookery.

Basic Baking & Pastry [90 hours]

Learners will be taught techniques in cooking and baking, proper handling of baker’s scale, liquid measurement, knife skills, piping skills, and mixing methods. Learners will also be trained on fundamental skills for producing cakes, butter creams, icings, cookies, pies, puff pastries, laminated dough, breads and rolls.

Entrepreneurship [45 hours]

International Cuisine [60 hours]

Learners will be taught techniques in grilling, deep-frying/shallow frying, stir-frying, simmering, braising/stewing and steaming through the menu production of foods from around the world. Learners will also explore the cuisines of Asia, the Middle East, Northern Africa, Greece, the Caribbean, Central America and South America.

Kitchen Applications & Techniques [75 hours]

Learners will be taught essential skills to improve confidence and capabilities in the kitchen. Learners will also be trained in fundamental techniques such as knife skills, stocks, soups, basic sauces, and elementary butchery for lamb and poultry. Learners will then build on these techniques to create dishes to further enhance the repertoire of the amateur cook.

Meats & Seafood Identification & Application [90 hours]

Learners will be taught the varieties of meats and seafood that are used to prepare Asian and Western cuisines. Besides learning the inherent characteristics of the different types of meats and seafood that give rise to their unique textures and flavours, learners will also be taught techniques in preparing, treating and applying these fundamental raw ingredients for various dishes.

Complementary Electives

General Studies

General Studies

To learn more about the GSMs offered, click here

Year 3

(Choose one specialisation)

F&B Management Specialisation

Food & Beverage Management Practicum [21 weeks]

During this Teaching Enterprise Project (TEP) attachment for the Food & Beverage Management Specialisation, learners will apply business strategies and approaches to manage a food & beverage establishment. Trained by a restaurant manager at the training restaurant, learners will also apply the cumulative knowledge acquired through their course of study to prepare and operate a restaurant for food service. Learners will also be attached to the training café to apply their management knowledge to a food retail business.

Internship Programme [21 weeks]

This is a 21-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.

Culinary Arts Specialisation

Culinary Arts Practicum [21 weeks]

During this Teaching Enterprise Project (TEP) attachment for the Culinary Arts Specialisation, learners will apply culinary techniques to enhance their cooking skills and excel in food preparation. Trained by a resident Chef at the training restaurant, learners will also apply the cumulative knowledge acquired through their course of study to preparation dishes for food service. Learners will also be attached to the Central Production Kitchen to apply their culinary knowledge for large volume food production.

Internship Programme [21 weeks]

Did You Know?

Fun Facts Video

Check out some cool fun facts about our Diploma in Food & Beverage Business!

A Delicious Victory

Our culinary students held their own at the Food Hotel Asia 2018 Culinary Challenge. Held on Apr 26, the competition saw seasoned local and overseas professionals also competing for top honours. The NYP duo – comprising Jomund Tay and Geraldine Poh from our Diploma in Food & Beverage Business – did us proud by being one of only two teams to clinch Gold for the Two to Tango Hot category. The task? To prepare one cold appetiser and one hot main course in an hour. They aced their challenge and impressed the judges who were surprised to learn that they were still students.

Their winning dishes are a salmon dish with oyster dashi aspic, raspberry avocado vinaigrette and fennel apple salad as well as duck with madeira jus and seasonal vegetables.

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Food & Beverage Business (C46)

About the Course

Beverage Knowledge and Service [45 hours]

Business Communication Essentials [60 hours]

Business Statistics [60 hours]

Design Thinking for Innovation [45 hours]

Essentials of Food & Beverage Service [45 hours]

Fundamentals of Cookery [105 hours]

Microeconomics [45 hours]

Principles of Financial Accounting [60 hours]

Principles of Marketing [45 hours]

General Studies

Digital Marketing & Analytics [ 45 hours]

Entrepreneurship [45 hours]

Financial Management [60 hours]

Food & Beverage Management [45 hours]

Fundamentals of Pastry & Bakery [60 hours]

Introduction to World Cuisine [60 hours]

Manage and Visualise Business Data [45 hours]

Management & Organisational Behaviour [45 hours]

Menu Planning & Revenue Management [45 hours]

Procurement & Food Logistics [45 hours]

Service Operations & Innovation [60 hours]

Wine, Spirits and Mixology [45 hours]

Advanced Pastry & Baking [90 hours]

Art of Charcuterie & Garde Manger [90 hours]

Asian Cuisine [60 hours]

Basic Baking & Pastry [90 hours]

Entrepreneurship [45 hours]

International Cuisine [60 hours]

Kitchen Applications & Techniques [75 hours]

Meats & Seafood Identification & Application [90 hours]

General Studies

Food & Beverage Management Practicum [21 weeks]

Internship Programme [21 weeks]

Culinary Arts Practicum [21 weeks]

Internship Programme [21 weeks]

Downloads

Course Booklet

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