Nitec in Food & Beverage Operations

Course Overview  |   Entry Requirements  |   Duration and Venue  |   Progression Opportunities  |   Career Prospects  |   Course Structure  

Course Overview

 

You walk into a restaurant and immediately you are impressed with the setup of a fine dining restaurant. If you aspire to work in or manage a great restaurant environment, then this is the course for you!
 

You will be taught a wide variety of skills namely setting of tables, folding of napkins, different styles of serving, setting up of buffet spreads and how to prepare and serve alcoholic and non-alcoholic beverages, just to name a few.  In the course of training, you will also be trained on serving a wide range of meat (such as poultry, pork, beef, game meat, fish and seafood).

 

This course includes a six months industry attachment at one of the many hospitality establishments that ITE partners with.

 

 

Acquire knowledge and skills which are highly relevant to the industry

  • Check the general cleanliness and condition of the furniture, linen, cutlery, chinaware, glassware, stores and lightings of an F&B outlet.
  • Take and serve food and beverage orders.
  • Prepare alcoholic and non-alcoholic beverages.
  • Provide tableside service.
  • Assign duties and supervise staff within the station.
  • Maintain guest relations and update guest databases.
  • Attend to guests' requests.
  • Monitor delivery of service within a station.
  • Check inventory for equipment, linen and stock.
  • Make menu recommendations for an event.
  • Conduct staff training.
  • Provide feedback to management for improvements.

Gain valuable first-hand experience

  • Opportunity for real-work exposure through a 6-month industry attachment
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Entry Requirements

 

To apply for the Nitec in Food & Beverage Operations course, you need to have:

 

Subject
Grade
GCE ‘O’ level grades in any 2 subjects
1-8
or
  
GCE ‘N’ level passes in English Language and 2 other subjects
A - D or 1 - 5

 

Note: Applicants applying for this course must undergo pre-course interview and clear a pre-entry medical check-up .This course comprises full-time campus training and company-based training. 
 

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Duration and Venue

 

This is a two-year course and is available at :

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Progression Opportunities

 

Nitec in Food & Beverage Operations graduates with a GPA of 2.8 and above may also apply for progression to related Higher Nitec courses offered by ITE.
 

Nitec in Food & Beverage Operations graduates with a GPA of 3.0 and above may apply for progression to Technical Diploma in Culinary Arts course conducted by ITE in collaboration Institute Paul Bocuse, France. For more details on the diploma course, please refer to the course webpage.

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Career Prospects

 

Nitec in Food & Beverage Operations graduates are employed by establishments in restaurants and food and beverage outlets in hotels. Some of the job titles held by graduates include Assistant Captain, Captain, Supervisor and Bartender.

 

There are excellent opportunities for career advancement to supervisory positions and beyond. This challenge is for students to upgrade their technical skills and knowledge by taking up higher-level courses.
 

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Course Structure


To obtain the Nitec in Food & Beverage Operations certification, you need to accumulate at least 66 credits.

 

Core Modules
48
Life Skills Modules
12
Elective Modules
6
Total
66


 

Core Modules (Click here to view module description)
Credits
Effective Communication
4
Customer Service
4
Basic Restaurant Service
4
Restaurant Service
7
Beverage Service
6
Tableside Service
6
Related Food and Beverage Operations
5
Food and Beverage Sales and Catering
4
Industry Attachment
8

Life Skills Modules
Credits
Life Skills for Personal Development
8
Sports and Wellness I
2
Sports and Wellness II
2

Electives

Course Specific
Credits
Food and Beverage Event Coordination
3
Menu Planning and Costing
3
Small Business Management
3
Coffee Preparation
3
Inter-Disciplinary Credits
Workplace First Aid and CPR
2
Cross Level Credits
Marketing and Promotions in Entrepreneurship
2

General
Credits
Mathematics (Level 9 to 10)
3
Mathematics 'O' I to II
2 or 3
English Language 'O' I to II
2 or 3
Overseas Experiential Programme
2 or 3
Overseas Institution Elective
2 or 3
Overseas Work Attachment
2 or 3


Note: The offer of electives is subject to the training schedule of respective ITE Colleges. Students are advised to check with their Class Advisors on the availability of the elective modules they intend to pursue. 
 

 

Occupation Traits and Functional Ability Requirements
 

Nature of Work
Functional Abilities
Remarks
Restaurant Captains supervise the restaurant area. They will communicate the service needs to the Chefs and Stewards of the restaurant. The Captains will maintain guest relations, which may also include order-taking, update guest databases, attend to guests’ requests and conduct basic staff training. The Captains are also required to provide feedback to management for improvements.
Superior communication skills are required
This course is less suitable for students who do not possess the functional abilities indicated.  If in doubt, please consult your school career guidance officer or visit ITE College for further academic advising.
Captains are required to provide tableside service, such as carving of meat, preparation of salads and desserts and will rely on various sensory abilities to check for freshness of the ingredients in terms of the smell, colour, taste as well as appearance of the prepared food.  They are required to present them creatively using appropriate colour combination for eye appeal.
sensory abilities (sight, smell, touch, taste), finger dexterity, attentiveness to safety & hygiene
They are required to work with tools and equipment to polish silverware. They often have to move, lift, carry, push, pull and place objects weighing less than or equal to 25 pounds without assistance as they set tables, clear tables, set up and prepare a function room, check inventory, equipment and stock.
physical mobility, hand & finger dexterity,attentiveness to safety & hygiene
Captains will need to stand, sit or walk for an extended period of time, maintain cleanliness of work areas throughout the day, ensure that their uniform, personal appearance and that of their staff are clean and professional. They will need to welcome and acknowledge all guests according to company standards and even make menu recommendations.
mental agility, sensory ability (hearing), interpersonal skills
Captains are also required to serve both food & beverage (alcoholic & non-alcoholic) according to guests’ preference and orders.
physical mobility, hand & finger dexterity, attentiveness to safety & hygiene, interpersonal skills

 

 
For more information


For general queries on the course, please email training@ite.edu.sg.

 
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