Food & Beverage Service Professional Diploma

Food & Beverage Service Professional Diploma

Diploma Description

Through a blended learning model, students will acquire the competencies required to be fully operational within different restaurant concepts following the standards of a first-class restaurant setting. At the end of the Diploma, students will have a deep understanding of how the management of a F&B establishment is conducted and the tools needed to be successful.

Students graduating from this program will have the capacity to successfully work independently in a F&B setting and be well-equipped to enter the industry and reach a supervisory position within a short period of time. The course content is benchmarked on the Swiss vocational competency framework for F&B Professionals.

Program Aims

Graduates of the F&B Service Professional Diploma will be proficient in the following activities and will be distinguished by the following behaviours:

a)  As hosts, they organize events according to an establishment's guidelines and they ensure that the layout of the restaurant space is fitting, and that the atmosphere is welcoming.

b)  Through their personality, they create a pleasant atmosphere and ensure the well-being of their customers. They identify the specific needs of their guests and take appropriate measures to satisfy them.

c)  TheypreparetheFood&Beverageservice,bothinthedailyserviceandforeventsandthey advise customers on appropriate beverages. They make blends and present cocktails, and then serve the beverages to customers.

d)  Theycanusereservation,orderandcashregistersystems,establishbillsandcollectrevenue.

e)  They master the principles of hygiene and occupational safety. They ensure that the value of premises, installations and appliances is preserved, and that energy and equipment are used economically.

Certificates
Foundation – In this first certificate, students will acquire the basic skills required to be operational in a restaurant. The skills learned will be reinforced and applied during the On-the-Job experience.

Intermediate – After having acquired the skills to operate independently in a restaurant, students will acquire the competencies to work in different restaurant settings. The skills learned will be reinforced and applied during the On-the-Job experience.

Advanced – Following 1-year of studies or combined with previous professional experience, students will focus on restaurant management skills. To complete the program, the skills learned will be reinforced and applied during the On-the-Job experience.

Curriculum – F&B Service Professional Diploma

Foundation Intermediate Advanced
On-the-Job F&B I On-the-Job F&B II On-the-Job F&B III
F&B Service Techniques I F&B Service Techniques II F&B Service Techniques III
Beverage Knowledge Basics of Oenology Wine and Spirit Appreciation & Pairing
History and Contemporary Practice of Coffee & Tea Customer Service Excellence MICE & Events Organization
Sales & Invoicing System Goods Management for F&B Hotel & Restaurant Concept Foundation
Introduction to Customer Service Introduction to Office Tools Introduction to Restaurant Sales & Marketing
Verbal & Non-Verbal Communication F&B Department Operations People Training & Development
Introduction to Hospitality Operations Hygiene and Occupational Health Practices F&B Administration Principles
Mathematics Fundamentals   Cultural Awareness
English Essentials Applied English Business English