Food and Beverage Management Online Course
| Full Fee | $595.00 incl GST - Best Value! |
| Payment Plan | $800.00 incl GST |
Exam Optional
Tutor Support Yes unlimited by email
Qualification Certificate
Learn about Food and Beverage Management Find rewarding employment in the food service, hotel or tourism Industries
Topics covered include kitchen and food management, planning a menu, restaurant staffing and waiter/waitress skills
Course Aims:
- Explain the role of different food types in human health.
- Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
- Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
- Plan menus or list of food products for sale, appropriate to different situations.
- Manage the provision of alcoholic beverages appropriately, in different situations
- Manage the provision of non-alcoholic beverages appropriately, in different situations.
- Describe differences in appropriate management for catering in a range of varying situations.
- Discuss how to manage staff in the food and restaurant industries.
- Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.
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Detailed Course Outline
This course is made up of a number of lessons or units. Each of these has self assessment questions, a set task (practical homework) and an assignment which you can upload online.
There are 9 Lessons in this course:
Human Food and Nutrition
- Quality of ingredients
- Range of ingredients
- Cooking methods used
- Eating
- Major food groups
- Carbohydrates
- Fats
- Proteins
- Grains
- Vegetables
- Vitamins and minerals
- Food allergies
- Terminology
- Weight and energy conversions
- Resources
- Networking – for restaurant managers, food industry employees
Cooking
- Nutritive value in cooking and processing
- Cooking different types of foods
- Meat
- Fish
- Milk
- Plant foods
- Effect of cooking methods on nutrients
- Baking
- Blanching
- Braising
- Grilling
- Poaching and boiling
- Pressure cooking
- Roasting
- Sautéing
- Steaming
- Preparing vegetables
- Benefits of cooking
- Preserving nutrient value in food
- Managing different nutrients -heat sensitivities, etc.
- Canning and pasteurisation
- Homogenisation and pasteurization of milk
- Freezing
- Dehydration
Kitchen and Food Management
- Effect of cooking on nutrition
- Managing food contamination
- Contaminants during food processing
- Pathological contamination
- Preventing food poisoning
- Food laws and labelling
- Labelling
- Dating
- Special purpose foods
- Ethics of food additives
- Allergies, sensitivities and poisoning
- Common food allergies
- Kitchen design
- Equipment design
- Criteria for selecting equipment
- Equipment inventory
- Managing a freezer
- Preparation areas
- Vegetable preparation
- Salad preparation
- Meat preparation
- Fish preparation
- Pastry preparation
- Cooking area
- Central range
- Convection ovens
- Microwave oven
- Cleaning area
- Waste disposal
- Food service equipment
- Food service management
- Traditional kitchen staff roles -types of chefs, divisions of larder, pantry, tournants etc
- Menu and production planning
- Types of production – A la Carte, Table d’Hote, Call-Order, etc
- Activities in cook-freeze operation
Planning A Menu
- Needs of special groups
- School children
- Adolescents
- Expecting mothers
- Nursing mothers
- The elderly
- Immigrants
- Vegetarians
- Menu planning
- Assessing diets
- Assessing your own dietary intake
- A typical diet at a residential school
- Plate waste
- Assessing plate waste
- Diet formulation
- Food additives
- Preservatives
- Additives for enhancing appearance and colour
- Flavouring agents
- Sweetening agents
- Emulsifying agents and stabilisers
- Anti caking agents
- The menu
- Planning
- Types of menus
- Menu composition
- Beverages
- Wine and alcohol lists
- Non alcoholic drinks
Alcoholic Beverages
- Wine
- Common white grape varieties
- Common red grape varieties
- Wine processing
- Fortified wines -sherry, port, marsala, maidera, vermouth.
- Beer
- Types of beer
- Beer tasting and characteristics
- Spirits – Brandy, Whisky, Gin, Rum, Vodka
- Liqueurs
- Liqueur coffees
Tea, Coffee and Non-Alcoholic Beverages
- Water
- Providing water
- Soft drinks
- Fruit juices
- Non alcoholic cocktails
- Coffees
- The coffee blend
- Grinding coffee
- Making coffee
- Problems with coffee
- Non alcoholic coffee substitutes
- Teas
- Specialty teas
- Green tea
- Common herb teas
Scope and Nature Of Catering Services
- Vending machines
- Popular catering
- Hospital catering
- Airline catering
- Function catering
Personnel Management
- Reservations and bookings
- Reservation systems
- Direct or indirect reservations
- Contracts
- Cancellation procedure
- Refund policy
- Basic waiting techniques
- Holding a Service Spoon and Fork
- Carrying Plates
- Using a Service Salver
- Using a Service Plate
- Carrying Glasses
- Carrying Trays
- Using a Waiter’s Friend
- Interpersonal skills
- Addressing customers
- Dealing with complaints
- Staff recruitment
- Advertising a position
- Interviewing
- Training staff
- Different ways of learning the job
- Self esteem and motivation
- Assessing training needs
Management Of Catering Services
- Restaurant marketing
- Feasibility research
- Competitive analysis
- Market analysis
- Financial analysis
- Advertising and PR
- Food purchasing
- Purchasing methods
- Tendering
When you have completed the lessons of your Certificate course, you will be given the option of taking the optional exam. It's okay if you don't want the exam, we still issue your Careerline Certificate. For Advanced Certificates however, the exam is compulsory (per module) and are included in the course fee.
Course Tutor
Thea Roberts B.Comm., M.A. (Leisure Management), Grad. Dip. Ed. Fitness Leaders Cert., I.T.C.
With over a decade of hospitality experience at all levels from recreation to resort General Manager, combined with both a love of education and business, Thea is a very welcome addition to Careerline Courses. Thea is actively involved in continuing professional development in both hospitality and business
Liselle Turner Bachelor of Business (Marketing), Diploma in Hospitality Management, Certificate IV in Training and Assessment
Liselle has worked as a supervisor in food and beverage establishments. She has provided training and conducted assessments within the corporate sector. She has business experience in compliance, auditing, learning and development, writing and management.
How It Works
1. Learn Online
Get access to your course content anywhere, anytime and study at your own pace.
2. Get Help & Support
Connect with other like-minded students and get help from the teacher whenever you have a question.
3. Receive Certificate
Graduate from your course knowing that you have what it takes to reach your next step.
Frequently Asked Questions
Can I pay in installments?
Yes! We offer great payment plans, however full payment up front is the cheapest. You can choose the best payment plan for you from the course page, or call us on 07 55368782 to talk to one of our course consultants for a custom plan.
Can I study from anywhere in the world?
We have many international students. Careerline's range of courses are suitable for any one, anywhere in the world.
Do I get a discount if I enroll in a second course?
Yes. You may claim a 5% fee discount when you enroll in a second course, and a further 10% off a three-course package.
Do I have to sit an Exam?
No. If you are enrolled in a Certificate course (100hrs), the exam is optional. You will be issued with a certificate which proves that you are competent in all units, if you choose not to sit the exam.
Do you have set start dates?
There are no set start dates, you may start at any time. Our courses are all self-paced. As our home page says, ‘Courses for Anyone, Anywhere, Anytime’. ‘Anytime’ includes the start time of your choice. However, we do encourage our students to submit assignments on a regular basis. Wherever possible, we suggest developing a study routine.