Food & Beverage Business

About the Course

Fire Up Your Passion for the Food and Beverage Business

Does starting your own restaurant or café appeal to you? Or do you want a career in the food and beverage (F&B) industry? Then our Diploma in Food & Beverage Business is the key ingredient for your successful future.

You will gain a firm foundation in F&B business fundamentals, before branching out to specialise in F&B management or the culinary arts. Learn about restaurant operations, food logistics and menu planning if you specialise in F&B Management. And if the culinary arts is more your thing, you will train under experienced chefs and gain first-hand knowledge in food preparation, nutritional science, food safety and hygiene.

You’ll get real-world training with our Teaching Enterprise Project (TEP) attachments. We have an onsite training restaurant, L'Rez, and a café, The Upper Room, where you will gain a variety of F&B-related work experience. These include working under and being mentored by skilled lecturer chefs at L'Rez or handcrafting your own beverage creation at The Upper Room. Meanwhile, Culinary Arts students will try their hand at creating their own culinary works of art at the well-equipped kitchen of L’Rez.

This diploma is for you if …

You want a successful career in the F&B industry, whether it’s inside the kitchen or out.

What You'll Study

Year 1

Core Modules

Basic Cookery & Food Service [60 hours]

Learners will be taught cooking techniques such as simmering, boiling, baking, sautéing, shallow frying, and the preparation of stocks, sauces, soups and related ingredients. Learners will also be trained on the proper use of knives, tools, small wares and equipment will also be emphasised.

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.

Economics [60 hours]

This module provides learners with an understanding of the basic principles of economics and the framework of economic reasoning as applied in business. Topics include the principles of demand and supply, theory of the firm, production costs, profit maximisation, market structures, inflation and unemployment, monetary and fiscal policies and foreign exchange.

Essentials of Food & Beverage Business [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.

Food Safety & Hygiene [45 hours]

Learners will be taught on food safety, regulatory requirements and hygiene. Learners will also be introduced to concepts in food hazards, food-borne illnesses, issues in food safety, HACCP, hygiene, GMP, Quality Management System, legislative and regulatory requirements.

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.

Kitchen Fundamentals & Culinary Science [45 hours]

Learners will be taught foundation knowledge on various nutrients; namely carbohydrates, proteins, fats, vitamins, minerals, and other food components such as water, fibres, and phytochemicals; their roles in health and nutritional well-being and the molecular basis for their functions in the human body. Learners will also be taught techniques to examine the characteristics, functions and effects of various food ingredients/additives which are commonly found in processed foods, such as acidulants, antioxidants, bulking agents, colourings, chelating agents, flavourings, emulsifiers, herbs, leavening agents, stabilisers, spices and sweeteners. Learners will also be taught on the hypersensitivity of food, regulation, safety and consumer appeal.

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.

Stock and Sauces Preparation [45 hours]

Learners will be taught cooking techniques of simmering and boiling for the production of stocks, sauces, soups and related ingredients. Learners will also be trained on the proper use of knives, tools, small wares and equipment for stock and sauces will also be emphasised.

Year 2

Year 3

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.

Food & Beverage Business

About the Course

What You'll Study

Core Modules

Basic Cookery & Food Service [60 hours]

Beverage Knowledge and Service [45 hours]

Business Communication Essentials [60 hours]

Business Statistics [60 hours]

Design Thinking for Innovation [45 hours]

Economics [60 hours]

Essentials of Food & Beverage Business [45 hours]

Food Safety & Hygiene [45 hours]

Principles of Financial Accounting [60 hours]

Kitchen Fundamentals & Culinary Science [45 hours]

Principles of Marketing [45 hours]

Stock and Sauces Preparation [45 hours]

Did You Know?

Fun Facts Video

A Delicious Victory

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Food & Beverage Business

About the Course

Basic Cookery & Food Service [60 hours]

Beverage Knowledge and Service [45 hours]

Business Communication Essentials [60 hours]

Business Statistics [60 hours]

Design Thinking for Innovation [45 hours]

Economics [60 hours]

Essentials of Food & Beverage Business [45 hours]

Food Safety & Hygiene [45 hours]

Principles of Financial Accounting [60 hours]

Kitchen Fundamentals & Culinary Science [45 hours]

Principles of Marketing [45 hours]

Stock and Sauces Preparation [45 hours]

Food & Beverage Management

Culinary Arts

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