HPTN1005 – Certificate in Food & Beverage Management

Run a restaurant or catering business, or work in food service.

This course will help you develop a sound foundation for working in a restaurant, catering or other food service enterprise. You’ll learn everything from kitchen and food management to planning menus, managing staff and waiting skills.

Rated 4.25 out of 5 based on 4 customer ratings
(4 customer reviews)
Product Reviews

4 reviews for HPTN1005 – Certificate in Food & Beverage Management

  1. Rated 5 out of 5

    Rachel Morresey

    I have never done anything like this topic before, I found the information extremely useful, and the help from the tutors was amazing, it just helped me to keep on track. I honestly never thought I woulld be able to learn this topic, so thank you so very much!!!

  2. Rated 4 out of 5

    Jodie Haldenby

    I chose to study with the career academy because it was online and could study at my own pace while working full time, I didnt really have contact with the tutor other than feedback.

  3. Rated 4 out of 5

    Jodie Haldenby

    I chose to study with career academy because it is Online and could study at my own pace while working full time

  4. Rated 4 out of 5

    Kelsey Jansen

    Some of the questions are a bit hard, there are many mistakes published in the work book notes. Other than that an overall great course!

  5. Rated 5 out of 5

    Rose Nahona

    I love it so enjoying everything

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Course structure.

Key benefits

  • Understand food and nutrition
  • Manage the provision of kitchen facilities and the handling of foodstuffs to maximise efficiency, hygiene and service
  • Learn to plan menus appropriate for a range of situations
  • Manage the provision of both alcoholic and non-alcoholic beverages
  • Learn management skills for catering in a variety of situations
  • Be able to manage staff in the food and restaurant industries
  • FREE Membership to the Institute of Hospitality on completion

This course is intended for

  • Those looking to get into the world of catering or to improve their hosting skills
  • Students who want a qualification to prove their skills
  • Anyone who wants to start a small food business

Accredited by ICOES

ICOES, the International Council for Online Educational Standards guarantees you a high standard of content with measurable outcomes from a reputable training organisation. ICOES is the accrediting body that establishes, monitors and continually develops the educational standards of online teaching institutions.

FREE Membership

 

 

Receive a FREE membership for the Institute of Hospitality on completion of this course. All of our Tourism and Hospitality courses have been officially endorsed by the Institute of Hospitality.

 

Course summary

Investment: $495 + GST or only $25 per week with our interest FREE payment plan.

Assessments: Includes case studies, quizzes and written assessments.

Delivery and support: Online with expert tutor support via email or phone.

Duration: 100 hours. Learn at your own pace, but ideally complete in 9 weeks.

Access time: We allow up to 6 months access to this course.

Course Level: 4

There are nine lessons in this course

HPTG111 – Human Nutrition

  • Explain how the quality and range of ingredients, as well as the cooking method, affects nutrition.
  • List what the major food groups are and explain the sources of each food group, and how consuming an excess or lack of any one group can affect your health.
  • Explain what food allergies are and the common foods that cause them.
  • Calculate weight and energy conversions.
  • Explain how to build a list of resources to provide you with relevant information human nutrition.
  • Describe how a network within the industry can help a restaurant manager or employee.

 

HPTG107 – Cooking Overview

  • Identify the different methods of cooking and explain how these methods affect nutrients.
  • Provide an outline of the benefits of cooking food.
  • List the various ways to preserve the nutrient value of foods.
  • Explain what food preservation is and describe the methods of food preservation.
  • Explain what occurs during canning and pasteurisation.
  • Describe the processes of homogenization and pasteurisation of milk.
  • Explain the principles of freezing and dehydration and how these processes affect nutrients.

 

HPTG114 – Kitchen and Food Management

  • Explain the effects of food preparation on nutrition.
  • Explain what causes food contamination and how to prevent this.
  • Identify the laws relating to food and labelling.
  • Provide an overview of the ethics that relate to kitchen and food management.
  • Describe the symptoms of food allergies.
  • Describe the considerations in respect of kitchen and equipment design.
  • Explain the importance of food preparation and cooking areas.
  • List the various service equipment in food service.
  • Provide an overview of menu planning.

 

HPTG122 – Planning a Menu

  • Explain the culinary needs of different groups of people and how to meet these requirements.
  • Explain how to plan a menu, and discuss what contributes to a good menu.
  • Provide an explanation of how to assess the dietary intake of yourself and others, and how you would use this information in menu planning.
  • Explain what plate waste is, and why it may have occurred and how to assess it.
  • Explain what diet formulation is and common food related requests and enquires that people might have.
  • List the different types of food additives and their purpose.
  • List the different methods of food preservation.
  • Explain the types of menus and understand menu composition.
  • Provide a description of how to create a good beverage menu.

HPTG103 – Alcoholic Beverages

  • Identify the common red and white wine varieties.
  • Explain wine processing methods and how these methods can alter the characteristics of the resulting wines.
  • Identify and explain the various types of fortified wines.
  • Describe the process of making beer and the different types of beers.
  • List the different types of spirits.
  • The different types of liqueurs, as well as their main methods of production and the main categories that they fall into.
  • List the various liqueur coffees.

 

HPTG127 – Tea, Coffee and Non-Alcoholic Beverages

  • Explain the importance of water and how to best provide and serve it.
  • Explain how to best provide and serve soft drinks and fruit juices.
  • Describe how to make and serve non-alcoholic cocktails.
  • Explain the different coffee blends and degrees of roasting, as well as how to correctly grind different coffee brews.
  • Explain how to make coffee, the problems with coffee and the different types of coffees.
  • List the different types of teas and how to prepare and serve them.

 

HPTG123 – Scope and Nature of Catering Services

  • Discuss the advantages and disadvantages of vending machines.
  • Discuss the advantages of popular catering and the different types of services used in this form of catering.
  • Explain the problems with hospital catering and solutions to these problems.
  • Outline the processes and factors involved in airline catering.
  • Outline the processes and factors involved in function catering.

 

HPTG121 – Personnel Management

  • Briefly explain reservation systems, contracts, cancellation procedure and refund policy.
  • Explain what is required in food service management.
  • Outline the six basic technical waiting skills and what these skills consist of.
  • Describe the correct ways for staff to interact with customers, and how to correctly deal with incidents that may occur.
  • Explain how to correctly recruit staff and the advantages and disadvantages of internal and external recruitment.
  • Explain how to correctly interview, and the guidelines that should be followed when interviewing.
  • Outline the benefits of employee training and the responsibilities and qualities of a good trainer.
  • Explain the basic ways of learning, the processes and factors involved in memory, How to identify low self-esteem and improve it, and How to increase interest and motivation.
  • Explain how to correctly assess training needs.

 

HPTG115 – Management of Catering Services

  • Describe what is involved in restaurant marketing (e.g. feasibility research, competitive analysis, market analysis and financial analysis).
  • Explain the steps to follow when advertising, the purpose of advertising, and the various ways you can advertise.
  • Explain how to be successful in food purchasing.
  • Outline the different purchasing methods and how to correctly apply them.

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