Food and Beverage Operations
The Food and Beverage Operations Department provides students with the skills and knowledge needed to excel in the hospitality industry, specifically in managing food and beverage services. The curriculum covers food safety, nutrition, culinary techniques, menu planning, and the management of food service operations. Students gain a deep understanding of the food and beverage industry and learn how to deliver high-quality service in hotels, restaurants, catering services, and more.
Course Requirement
To join the Food and Beverage Operations program, students must have completed Ordinary Level (O-Level) education with passes in English, Mathematics, and Home Economics. A keen interest in food service management and a passion for hospitality are essential. Good organizational skills, attention to detail, and the ability to work under pressure are also important qualities for success in this field.
Professional Experience
Students gain hands-on experience in RTC's fully equipped kitchen facilities and dining areas, where they practice preparing and serving food in a controlled environment. In addition, students undertake internships at hotels, restaurants, and catering services, gaining real-world experience in food preparation, customer service, and kitchen management. Graduates are prepared for careers in food and beverage management, catering, restaurant operations, and other hospitality roles.
Course Info
