This course introduces learners to the fundamental principles of food and beverage production in proffessional kitchens .it covers kitchen organization ,cooking ,methods ,menu planning,food commodities,hygine ,safety and cost control .Students will gain theoriticall knowledge essential for efficient food preparation quality service and succesful careers in hospitality and catering
- Teacher: Dorcas Rotich
t refers to a fundamental area of study within hospitality and culinary arts sectors, It provides the theoritical knowledge and principles that underpin the efficient and successful operation of food and beverage service establishments.
Key topics are;;Introduction to food and beverage industry
2.Menu knowledge and planning
3.Food and Beverage service styles
4.Food and Beverage service Equipment.
5.Food and Beverage service personnel
6.Beverage knowledge
7.Customer service,Food safety and health and safety,,,food purchasing ,,and food service system.
- Teacher: Dorcas Rotich
- Teacher: Odel Trainer