Diploma in Food and Beverage Operations

Why Study Food and Beverage Operations at DIMENSIONS?

Gold Standard Service Provider Award in Food and Beverage

 

In 2018, DIMENSIONS was honoured as the sole recipient of the Gold Service Standard Provider Award in Food and Beverage (F&B) by JobsCentral Learning, Singapore. Adding yet another feather in our cap, this award bears testimony to our successful curricula and effective pedagogical techniques along with our lifelong commitment to educational excellence.

 

With a rapidly growing presence of catering and F&B enterprises in Singapore, DIMENSIONS’ well-furnished bar and restaurant training room is specifically designed to equip students with the sought-after industry-based knowledge and practical skills through outcome-oriented training sessions, up-to-date and high-quality instructional materials, and vivid demonstrations by our seasoned practitioners to ensure the effectiveness of our training programmes.

Programme Introduction

Join us at the School of Hospitality as we bring together the best of both worlds in hospitality and tourism. Our Diploma in Food and Beverage Operations is designed to prepare students to work in food & beverage and hospitality industries by providing them with essential knowledge and developing their practical skills in respect of F&B and restaurant operation through both institutional and internship training. Upon completion, successful students should be confident of being professional and functioning practitioners in relevant job area.

 

Upon successful completion of the course and Industrial Attachment, students will be awarded the Diploma in Food and Beverage Operations by DIMENSIONS International College.

 

The programme consists of two components:

I. Theory and practical lessons conducted at DIMENSIONS International College (6 months).
II. Industrial Attachment (IA)*. Students will be trained at hotels, resorts, country clubs or restaurants (6 months).

Objective

• To train students and prepare them with the basic and advanced skills needed to start a career as a professional in the food & beverage industry.

Designed for

• Working adults who are looking for upgrade
• Students who are interested in the F&B line
• Students who want to operate as a professional in restaurants, bars, hotels, etc
• Students who are keen to make a mark in the service industry

Course Structure

Diploma in Food and Beverage Operations consists of 7 modules.

Course Outline

• Outline for Customer Service in Food and Beverage Industry
  The module is intended to equip trainees with the knowledge and competency of customer care. It will give students opportunities to explore a range of guest services in the hospitality industry. Learners will be trained to serve guests in different settings and how to accommodate their needs professionally.
  
• Outline for Hygiene, Safety and Security at Work
  The module aims to inculcate the understanding of food and personal hygiene at the food and beverage working environment, including the knowledge of fire-fighting and equipment as well as safety awareness at work place. It also intends to enable students to understand appropriate security system and procedures in dealing with hazard and suspicious items within the establishment.
  
• Outline for Food and Beverage Products and Planning
  This module introduces ranges of meals, cuisines, wines and drinks available in general F&B restaurants. As such, learners are expected to be able to assist and serve customers selecting different types of menu and attend to customers’ special needs. This course also aims to enable trainees to plan and prepare menu that suit different meal situations and concurrently meet the balance of quality and budget.
  
• Outline for Provide Food and Beverage Services
  This module aims to introduce trainees to the tasks and procedures involved in the preparation of service, entailing the handling of relevant equipment or utensils for different cuisines, styles and events. Student will need to familiarise with a wide range of professional practices; for example, greeting methods, seating allocation, method of taking order and meeting customer’s request.
  
• Outline for Cost Control for Food and Beverage Industry
  This module is intended to equip students with knowledge of how resources within the F&B and hospitality industry are selected, controlled and accounted for. It mainly introduces the aspects of operation control, costing, pricing and operational finance procedures used in the day-to-day operation in the relevant sectors.
  
• Outline for Restaurant Operation Management
  This module aims to develop learners’ management knowledge and skills in restaurant and F&B setting. It covers the essential areas of food and beverage operations integrating with the understanding of new product and menus design, cost control and pricing, production process, service delivery, health & safety, finances and marketing aspects.
  
• Outline for Internship / Industrial Attachment*
  The aim of this module is to enrich trainees’ learning experience and deepen their learning. It serves as an important component and integral part of the course with the intent to enhance and consolidate their acquired knowledge and skills through practical experiences. The Industrial Attachment training is deemed to be significantly helpful in preparing students for work in the relevant fields after graduation.
  

* Internship / Industrial Attachment (IA) will be arranged for qualified students. Students must satisfy the following pre-qualifying requirements prior to school’s arrangement for their Internship / IA posting:

A. Students must be at least 18 years old at the time of the IA posting
B. Complete and pass the practical and theory assessments of your course
C. Achieve at least an attendance rate of 90%
D. Pass the Interview and Screening Test (comprising technical test and performance test)

Note:

• Internship / IA posting is not guaranteed and will be subject to the approval of relevant passes by the Ministry of Manpower (MOM). No further Internship / IA posting will be arranged if a student withdraws or is terminated from the IA centre.
• Students who fail to secure an IA will have to successfully complete a Research Project.
• Qualified students who have secured an Internship / Industrial Attachment (IA) with an organisation will have to successfully complete the IA. Students who withdraw or are terminated from the IA centre will result in a failed IA module. In order for students to graduate from this programme, students are required to retake the module in the form of a Research Project. Students are also required to pay a re-take fee for the module as well as the fee for the extension of the Student’s Pass

Scope of Study

Principles, theories and cases studies related to food and beverage operations

Delivery Mode

Lectures, tutorials and practical

Commencement Date/Intakes

Click here to check the dates of Programme Intake for 2024
Click here to check the dates of Programme Intake for 2025
DIMENSIONS reserves the right to change the intakes at any time without prior notice.

Course Fees

Full-time

1.	Application Fee (Non-refundable and non-transferable)	:S$	500.00
2.	Tuition Fee	:S$	7,500.00
3.	Administrative Fee	:S$	535.00
4.	Examination Fee	:S$	600.00
5.	Course Material	:S$	400.00
6.	Uniform	:S$	200.00
7.	Medical Check-Up Fee	:S$	60.00
8.	International Student Management Fee	:S$	500.00
9.	ICA Processing and Student’s Pass Fee	:S$	135.00
	9% GST	:S$	938.70
	Total	:S$	11,368.70

Part-time

1.	Application Fee (Non-refundable and non-transferable)	:S$	100.00
2.	Tuition Fee	:S$	7,500.00
3.	Administrative Fee	:S$	500.00
4.	Examination Fee	:S$	300.00
5.	Course Material	:S$	500.00
6.	Uniform	:S$	200.00
	9% GST	:S$	819.00
	Total	:S$	9,919.00

Please click here for more information on the fees which are likely to be incurred during the students’ course of study. Students are expected to pay for the stipulated fee(s) incurred, if necessary.

Payment Mode

For more information on Payment Mode, please click here.
For more information on Fee Protection Scheme (FPS), please click here.
For further details, please contact your Admissions Officer at 6334 0600.

Duration

6 months Institutional Training and 6 months Industrial Attachment (IA)*

Maximum allowed period for a student to complete the course is 12 months of Institutional Training

Maximum Candidature Period

Student is not allowed to retake the course and/or request for a refund in the event if he/she fails to complete the programme within the maximum candidature period.

Opportunities for Further Education/Career Pathway

For Students can look forward to service in these industries:

• Hotels/Resorts
• Restaurants
• Food Service
• Art and Entertainments

 

Notes:

• Graduates progression pathway is subject to the respective Institutions’/Universities’ entry requirements at the point of application.
• Foreigner’s application for jobs in Singapore is subject to the approval from the Ministry of Manpower of Singapore (MOM). DIMENSIONS DOES NOT GUARANTEE any success rate of approval.

Entry Requirements

Academic Level:

Local students	GCE ‘O’ level with at least 1 subject pass or other Level 2 qualification.
International students	Equivalent to Year 10 from the respective home country of the applicant. 9 years of formal education will be considered if it is equivalent to official completion of High School or secondary education in the country of origin. Other private or foreign qualifications will be assessed on case-by-case basis.

 

English Proficiency: At least IELTS 5.0 or CAE Level 4 or pass the English Proficiency Test at equivalent level conducted by DIMENSIONS. English proficiency may be considered to have been met and an IELTS score may not be required if applicant possesses a highest qualification where English was the sole medium of instruction.

Class Periods

Full-time

Monday to Friday: 8.30am - 11.30am and/or 12.15pm - 3.15pm and/or 3.30pm - 6.30pm

3 hours per session. All specific programme schedules will be reflected in the timetable.

Part-time

Weekday (Monday to Friday)
Sessions will be held in the evening

and/or

Weekend (Saturday and/or Sunday)
Sessions will be conducted within 9.00am to 6.00pm

3 hours per session. All specific programme schedules will be reflected in the timetable.

Examination Period

End of each module

Assessment Methods

Formative: On-going knowledge and skills evaluation throughout the training period.
Summative: Quiz/Test and/or Practical performance in varied weighting of each unit.

Assessment Grading Criteria

S/N	Modules	Assessment Methods (Weighting)	Grading Criteria
1	Customer Service in Food and Beverage Industry	Theory Assessment (70%); Practical Performance Assessment (30%)	A : (80 marks and above) B : (70 – 79 marks) C : (60 – 69 marks) D : (50 – 59 marks) F : Fail (49 marks and below)
2	Hygiene, Safety and Security at work	Theory Assessment (50%); Practical Performance Assessment (50%)
3	Food and Beverage Products and Planning	Theory Assessment (70%); Assignment (30%)
4	Provide Food and Beverage Services	Practical Performance (100%)
5	Cost Control for Food and Beverage Industry	Theory Assessment (65%); Assignment (35%)
6	Restaurant Operation Management	Theory Assessment (30%); Practical Performance Assessment (70%)
7	Internship / Industrial Attachment	Practical Performance (100%)

• A student who fails with average mark less than 30 is required to retake the module.
• A student who fails more than half of the total number of modules is required to retake the whole course.

Expected Examination Results Release Date

Not more than 3 months after the final assessment

Note: All assessed marks shall be deemed provisional until such time they have been confirmed by an Awards Assessment Board of the Awarding Body.

Qualification Award

Diploma in Food and Beverage Operations awarded by DIMENSIONS International College

Graduation Requirements

A “Pass” in all modules including Industrial Attachment
Student who have passed all the theoretical units under the institutional training but fail in Industrial Attachment/Research Project can only be entitled to award the Certificate in Food and Beverage Operations

Teacher – Student Ratio

Average teacher-student ratio is 1:35
Note: The number of students in the classroom is subject to the maximum seating capacity.