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.
All courses include:
- 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.
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.
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.