Advanced Certificate in Food & Beverage Services

Core studies cover bar and drinks service, food and beverage management, food preparation, and food processing and technology, giving a rounded grounding in hospitality operations. The qualification concludes with an Industry Project applying your studies to a real situation. Electives let you branch into areas such as event management, nutrition or health food production. Suitable for those aiming for a management role in food and beverage services.

Learn to Work With Food Food Processing and Management Catering or other Food Service Businesses Food and Beverage Preparation Everyone needs to eat; and that fact alone makes the food industry one of the most sustainable career options for anyone. If you are passionate about food;even better. Food affects our health as well as our pleasure. If you understand the productios, preparation, storage, transport and supply of food; you have a great start for a career in the food industry. Compulsory Modules These modules provide foundation knowledge for the Advanced Certificate in Food & Beverage Services. Food & Beverage Management BTR102 Food Processing and Technology BSS301 Food Preparation - Foundations of Cooking BRE212 Workplace Health & Safety VBS103 Bar Service VTR204 Operations Management VBS201 Next study this after the above modules: Industry Project BIP000 Elective Modules In addition to the above modules, study any 2 of the following: Refrigerating Farm Produce Cleaning Skills VTR207 Bed & Breakfast Management BTR203 Food Coaching VRE110 Human Nutrition 1 BRE102 Industry Project II BIP001 Biochemistry I (Animal and Human) BSC103 Cottage Garden Design BHT110 E Commerce BIT100 Herb Culture BHT114 Leadership BBS110 Research Project I BGN102 Wedding Planning BTR104 Workshop I BGN103 Biochemistry II (Plant & Animal) BSC203 Commercial Organic Vegetable Growing VHT241 Commercial Vegetable Production BHT222 Culinary Herbs VHT242 Entrepreneurship BBS204 Event Management BRE209 Human Nutrition II BRE202 Leisure Facility Management I BRE205 Nutrition for Weight Loss BRE210 Project Management BBS201 Research Project II BGN201 Research Project III BGN202 Therapeutic Nutrition BRE211 Workshop II BGN203 Biochemistry III (Plant Processes) BSC302 Bush Tucker Plants BHT328 Children's Nutrition BRE304 Human Nutrition III BRE302 Leisure Facility Management II BRE306 Workshop III BGN302 Course Duration: 900 hours of self paced study If you are considering starting your own catering business it is a good idea to initially focus on small scale private events e.g. for friends and family. This will allow you to practice newly acquired culinary skills and gain confidence of cooking for others before you invest in your catering business and start to cater for larger functions such as weddings or business events. BUFFET STYLE DINING Serving foods in a buffet style of dining will allow you to provide a wide range of dishes and hopefully doing this will allow you to serve something that will appeal to all guests who will be able to choose exactly what they want. Buffet dining tips: Although buffet style dining is generally easier to cater for than a full sit down menu, it may still be hard initially to decide on foods to include and also on how foods are to be presented. Here are a few tips and recipes to help you execute the best buffet style experience. Consider your room arrangement. The right room set-up is key to making your buffet table a success. Where space permits try to place your buffet table on the middle of a room so that guests are able to access the table from both sides and queues are kept to a minimum. Consider how food/ plates/ utensils are to be placed on the buffet table. One good way of arranging the buffet table is to have plates on one end followed by main dishes and then vegetables and side salads with napkins and cutlery at the other side. This arrangement means that guests will be able to serve foods as they pass down the buffet table without requiring a spare hand to carry a napkin, knife and folk. Choose buffet foods wisely, generally foods which will require cutting/ slicing will be less popular at a buffet meal as this will require a spare hand/ fat surface. Chosen foods should also provide a good range of colour and textures. Beware of potential food poisoning/ contamination by keeping a careful eye on temperature. In general buffet food should not be left out for longer than 2 hours while in warmer climates the time where food may be safely left out will decrease to about 1 hour due to the possible food poisoning risk. Buffet food There are 4 main types of Buffet- finger buffets, folk buffets, hot and cold buffets. Your food choices will need to reflect which type of buffet you are hosting. For example, sliced meats will not work well at a folk buffet as people will find it extremely hard to eat with only a folk. In general the foods you provide at each type of buffet are likely to include a mixture of sweet and savoury options. For example, savoury choices can include cheese and biscuits, mini pizzas, chicken nuggets, mini pastries, Thai fish cakes, onion bhajis, falafels and vol-au-vents (see lesson 6). Sweet choices will also vary; most sweet foods can be included although very heavy puddings may be unsuitable. Some common buffet puddings include gateaux’s, trifles, fairy cakes/buns (see lesson 6), fresh fruit salad and fruit crumbles. Sit down meals Seated meals may be more suitable to smaller parties or those where space is not a limitation, while a seated meal plan may be a preferred option for some guests as it allows them to be seated and relaxed before food is served eliminating the need to join a food queue or having to stand with a plate and glass. Seated meals are also a good opportunity to show off your skills in presenting foods as well as in creating an attractive table setting. How many courses? Once you have decided to offer a sit down dining experience it is necessary to decide on the number of courses you plan to serve. The number of courses you wish to serve at your party/ event will take account of many of the factors previously described e.g. time, budget, experience. As a guide a multi- course meal usually begins with an entrée or light meal (or several small offerings), followed by a main course which makes up the central part of the meal and is of a larger portion size. A salad or vegetable course may be served with the main meal as is the custom in countries such as Great Britain, Australia and the United States, or alternatively salads and vegetables may be offered as a separate course entirely. Meals generally culminate with a dessert which may be served hot or cold and perhaps a cheese selection and dessert wine. In this part of the lesson we shall look at each of these courses in turn and suggest a few recipe ideas that you may like to consider.