Profile

This course aims to impart knowledge and skills in learners to develop abilities in overseeing the food and beverage service operations. Learners will be able to ensure the quality of food products and delivery standards are adhered to within the organization. This includes evaluating the action plans and take corrective measures to improve performance.

What You'll Learn

The course content includes:

Safety and sanitation of the food operation
Menu and equipment knowledge including preparation methods, ingredients used and nutritional aspect
Managing human resources, inventories, budgets, planning and costing related to pastry menus
Standard pastry and baking recipes to achieve quality and consistent food production
Importance of quality processes to ensure quality food production including purchasing, receiving, storing and issuing of ingredients used, accurate packing and labelling of pastry and baking products
Processes of managing ad hoc and special orders
Importance of corrective actions in response to guests' requests or dissatisfactions
Standard Operating Procedures (SOPs) of pastry and baking production in the operating outlet