Profile

Students will understand the concept of work flow, restaurant ergonomics and types of kitchen and restaurant equipment best suited for the restaurant concept and operations.

What You'll Learn

This module gives an introduction to the basic concepts of foodservice facilities design and planning with an emphasis on restaurants. Students will understand the concept of work flow, restaurant ergonomics and types of kitchen and restaurant equipment best suited for the restaurant concept and operations.

Minimum Entry Requirement

Applicants should possess one of the following combinations of qualification and work experience:

3 GCE 'O' Levels passes including English (Grade 1 to 7), Science (Grade 1 to 6) and 1 relevant subject (Grade 1 to 6) with at least 3 years of relevant work experience;
NITEC or NITEC in Technology/Services (GPA 3.5 and above) with at least 2 years of relevant work experience;
Higher NITEC or Higher NITEC in Technology/Services with at least 1 year of relevant work experience;
Relevant WSQ Diploma with at least 3 years of relevant work experience.