What all qualification is required? I have completed my sybcom can i apply for this course (certificate in food and beverage)
Thank you for getting in touch.
You do not need any qualifications to complete this course, other than a good standard of reading and written English. It is designed learners form the basics to a more in-depth information and provide them with a solid foundation in the knowledge and skills they need to succeed in hospitality.
Hi good day am from Trinidad. Just briefly am interested in this course can I just get a summary on what my cost in tt$ would be like. Thanks
It would be 3221.57$ according to today's exchange rate.
In what consist on the exam? Would you describe it please ?
The exam for Food and Beverage Management is a Q&A based around the material you have done for your course. You can complete all ADL exams from your location with the assistance of an adjudicator that you yourself nominate. If not, you can also choose to do an end of module project instead.
Hello. Can I apply for this course if I am a Hong Kong Citizen and doing the online course there? Will this course be transferable credits to my associate degree in Hospitality Program? Thanks a lot Rimmy
You can take this course in any location around the world, ADL had a wide base of students abroad. The course is worth up to 10 credits that you may be able to transfer to a degree in Hospitality.
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Food and Beverage Management 100 Hours Certificate Course
Food and Beverage Management Certificate course online. This Certificate course provides the first step for establishing a career in the catering business or working in the food service industry or starting a restaurant.
This is one of the fastest growing employment sectors offering job opportunites nationally and internationally. This Certificate course can be your passport to an exciting career in the hospitality and travel industry.
A sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.
Having the right skills and knowledge that are demanded by this industry means employers and clients will view you as a valuable asset. The value-added in studying a course like this is based on what you learn, while the other 10% is in the qualification you achieve. An ADL Certificate, Diploma, Advanced Diploma or Higher Advance Diploma will make you stand out from the rest of potential employees when attending job interviews. Employers can see (and this is based on years following our graduates progress) that you will have exceptional knowledge and developed skills that can contribute to the organisations success or getting a job promotion or succeeding in your business goals.
"I want to thank ADL for the Hotel Management course I have just finished. The course was comprehensive and well edited. For sure it can give a new worker in the hospitality industry the basic theoretical and practical knowledge required."
Fiona M, Hotel Management, Romania
Learning Goals: Food and Beverage Management BTR102
- 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.
Lesson Structure: Food and Beverage Management BTR102
There are 9 lessons in this course:
1 Human Food and Nutrition
- Quality of ingredients
- Range of ingredients
- Cooking methods used
- Major food groups
- Vitamins and minerals
- Food allergies
- Weight and energy conversions
- Networking - for restaurant managers, food industry employees
- Nutritive value in cooking and processing
- Cooking different types of foods
- Plant foods
- Effect of cooking methods on nutrients
- Poaching and boiling
- Pressure cooking
- Preparing vegetables
- Benefits of cooking
- Preserving nutrient value in food
- Managing different nutrients -heat sensitivities, etc.
- Canning and pasteurisation
- Homogenisation and pasteurisation of milk
3 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
- 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
4 Planning A Menu
- Needs of special groups
- School children
- Expecting mothers
- Nursing mothers
- The elderly
- 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
- Additives for enhancing appearance and colour
- Flavouring agents
- Sweetening agents
- Emulsifying agents and stabilisers
- Anti caking agents
- The menu
- Types of menus
- Menu composition
- Wine and alcohol lists
- Non alcoholic drinks
5 Alcoholic Beverages
- Common white grape varieties
- Common red grape varieties
- Wine processing
- Fortified wines -sherry, port, marsala, maidera, vermouth.
- Types of beer
- Beer tasting and characteristics
- Spirits - Brandy, Whisky, Gin, Rum, Vodka
- Liqueur coffees
6 Tea, Coffee and Non-Alcoholic Beverages
- Providing water
- Soft drinks
- Fruit juices
- Non alcoholic cocktails
- The coffee blend
- Grinding coffee
- Making coffee
- Problems with coffee
- Non alcoholic coffee substitutes
- Specialty teas
- Green tea
- Common herb teas
7 Scope & Nature Of Catering Services
- Vending machines
- Popular catering
- Hospital catering
- Airline catering
- Function catering
8 Personnel Management
- Reservations and bookings
- Reservation systems
- Direct or indirect reservations
- Cancellation procedure
- Refund policy
- Basic waiting tequniques
- 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
- Training staff
- Different ways of learning the job
- Self esteem and motivation
- Assessing training needs
9 Management Of Catering Services
- Restaurant marketing
- Feasibility research
- Competitive analysis
- Market analysis
- Financial analysis
- Advertising and PR
- Food purchasing
- Purchasing methods
Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Excerpt from the Course
CONTAMINATION OF FOOD
The main concern in handling, storing and preparing foods is possible contamination, which can adversely affect the healthfulness, taste and appearance of food, or worse yet, cause harm to the consumer. Kitchen processes and procedures are a key factor in avoiding food contamination, and must be carefully managed and monitored to ensure that all staff in a restaurant or other food facility follow correct procedure at all times.
Food can be contaminated in many different ways, some of which are discussed below.
Contamination from Cooking
Materials in some cooking utensils can find their way into foods:
Aluminium - If acidic foods are used with aluminium cookware (eg. saucepans), increased quantities of aluminium will contaminate food. If such foods are cooked in aluminium over long periods, or left sit in the container after cooking, the problem is increased. There is no conclusive evidence linking aluminium with health risks, but suspicions exist.
Copper – Similar problems to aluminium: cooking acidic foods will increase copper contamination, and copper can cause destruction of vitamin C in foods. Excessive copper in the body is a toxin.
The safest types of cookware include earthenware, glass, enamel and stainless steel.
Materials from fuels (eg. ash from a wood fire) may also find their way into foods. There have been reported cases of poisoning when people have used treated pine off cuts to cook a barbeque. The treatment used on pine to prevent it from rotting, when burnt, releases toxic chemicals. These may be inhaled, or may find their way into food. If using wood for a barbeque, make sure it is untreated.
Contaminants from Food Processing
Various materials used in processing foods can contaminate the foods, though the likelihood of a problem is low. These contaminants may include:
Chemical residues (eg. glues, solvents etc)
Other substances (eg. hair, insects, rodent excreta) that enter the food through unsanitary or careless practices probably pose the most obvious threat.
Most foods will become contaminated with pathogens (ie. microorganisms) after a period of time. This time period may be very short (eg. hours) for some foods, under normal room conditions. For other foods, spoilage may take weeks, months, or even years to occur.
Microorganisms including bacteria, moulds and yeasts may cause putrefaction, decay, fermentation or moulding of food. Small quantities of such microorganisms are common in the environment, and will almost inevitably be found on the surfaces of most foods. Under favourable environmental conditions, these organisms can grow and multiply at an alarming rate, feeding off the foodstuffs. If the surface of a food is damaged or broken, microorganisms are more readily able to penetrate the inside of the food, and can develop even faster.
Decomposition of food can also be hastened through the action of enzymes. Various enzymes occur in fresh foods that are part of the nature, controlling natural mechanisms such as the ripening of fruit. These enzymes will continue to affect the biochemistry of the food beyond peak condition, and in so doing they can contribute to deterioration. For example, fruit and vegetables that are not quite ripe may be acidic.
Enzymes in the plant material will progressively assist changes of acid to sugar, hence bringing about a ripening. Eventually it will pass a stage where it is in optimum condition, and tissues will begin to deteriorate.
Physical or mechanical damage to food can cause deterioration. Damaged parts of food will then be more susceptible to attack by microorganisms (or other problems). Damage may come from bruising, cutting, tearing, puncturing, insects, birds or other pests, etc.
Ripening of Fruit
As a fruit ripens, it undergoes a variety of different changes, and susceptibility to attack by microorganisms will increase as it progresses through these changes. These changes may include:
Changes in carbohydrate (ie. increase in sugar content)
Organic acid changes (decrease)
Change in colour
Change in respiration rate
Change in ethylene production
Change in tissue permeability
Change in protein content
Production of volatile oils
Development of wax on skin.
Consideration needs to be given to these different changes when considering storage and preservation of fruits.
Low Temperature Damage
Storing fresh foods (eg. fruit and vegetables) at low temperatures will slow deterioration by reducing the rate of respiration and metabolism, to a greater or lesser extent. Low temperature doesn't slow all metabolic processes though. Some metabolic processes (ie. cold labile enzyme systems) will stop completely if the temperature becomes too cold. Given that some reactions may still occur and others stop, an imbalance can develop where certain chemicals accumulate through some reactions producing them, but they are not disposed of because the elimination metabolism is stopped. The net result can be an accumulation of certain chemicals to toxic levels resulting in cells collapsing, and areas of tissue where this occurs becomes brown.
C an occur in tissues exposed to temperatures below 15oC in some tropical plants. The critical temperature will be lower for other types of tissue. (Note: This is different to freezing injury where ice crystals are formed inside tissues at temperatures below zero). When plant tissue is damaged by chilling, various metabolic chemicals can be released from inside cells (eg. amino acids, sugars, salts etc). Floating freely in tissues, unprotected by the cell walls, these chemicals become a food for microorganisms, particularly fungi. For this reason, fruit may often be more susceptible to rot after cold storage than before (particularly the more susceptible tropical fruits).
Preventing Food Poisoning
Some microorganisms that contaminate food CAN cause illness. Some illnesses are more serious than others. To avoid such illness, food must be handled properly, and every effort made to minimise food contamination. Precautions to take include:
Cooking at high temperatures to destroy microorganisms
Storage at low temperatures to minimise microorganism growth.
Using fresh food, to reduce the time for microorganisms to develop
Practicing good hygiene to minimise the range and number of microorganisms which might come in contact with food.
Most microorganisms will grow and multiply between 15 and 63 degrees Celsius. The greatest growth for most is around 37 degrees Celsius. Any susceptible foods should not be kept at these temperatures for any period. Preferably, avoid these temperatures altogether during storage and preparation. At lower temperatures, the growth of microorganisms is slowed or even stopped, but the microorganisms may not be destroyed. At higher temperatures, harmful microorganisms are destroyed.
Caution: Frozen foods (eg. meat), may not reach a sufficiently high enough temperature in the centre when they are cooked, even if the outside is cooked at a temperature over 63. To ensure any microorganisms inside meat are killed during cooking, meat should be completely thawed before cooking. This thawing is best done slowly at a low temperature (eg. over 1-2 days in the bottom of a refrigerator).
Hygiene to Practice
Always wash hands before preparing food
Never smoke when preparing food
Never comb hair near food
Cover wounds, cuts, pimples (eg. with a fresh band aid)
Don't touch pets when preparing food
Control insects and other pests in food preparation areas
Wash all benches and utensils with hot water.
Don't eat or lick food in preparation, and then bring unwashed fingers or utensils back in contact with food.
Don't use the same knives, benches etc for preparing different foods without first properly washing them (eg. Avoid cutting vegetables with a knife used on meat a few seconds before).
Separate storage places for raw and cooked foods.
Handle cooked food to the minimum (ie. use spoons or tongs, not hands, after cooking).
Don't keep food warm; keep it either hot or cold!
Discard any food that is suspicious - If in doubt, throw it out.
EBook to compliment this Course
Discover a better understanding of food and nutrition, what to eat and what to avoid. Human Nutrition is an ideal introductory text for students and anyone else interested in learning how diet and harm or help human health.
Human Nutrition eBook course online. It's surprising how little most people know about the human body and how it works. If we all spent just a small amount of time educating ourselves, we would save years in terms of health problems and hundreds of pounds otherwise spent on health care.
Throughout history there has been a vast array of nutritional claims and dietary advice. For example, there is evidence of dietary regimes involving fasting as far back as in Ancient Greece and many examples since of diet being used either to restrict intake to lose weight or to act as a cure for a medical complaint. This book will give you the background necessary to understand these theories and make better choices for yourself.
Chapter 1 The Digestive System -Everyone is different
Nutrition and nutrients
General health recommendations
Examples of serving size
Chapter 2. Modyfying Diet for a Particular Lifestyle or Genetic Disposition
Chapter 3. Foods and Nutrition
Why do we need to know the nutritional content in foods?
Nutrients provided by the five food groups
Chapter 4. Nutrition and Health Disorders
How diet may affect skin
Diet and our bones, joints and muscles
Nutrition and the heart
Diet and the respiratory system
Diet and the urinary system
Diet and the digestive system
Diet and the brain/mental health
Chapter 5. How to Find Reliable information on Nutrition
Sources of nutritional information
Conditions requiring dietary advice
Weight loss diets
JOB TIPS For a Career in the Food Service Industry
- A qualification can help you get started on a career and a foot in the door, but there is always more that you'll need.
- Volunteering is a great way to get experience. Don’t worry if it is unpaid as the experience gained far out-ways the loss of any income.
- Try preparing different cuisine at home with family and friends. The greater knowledge you have of food and beverages will certainly make you stand-out to employers; and clients.
- There is nothing like Networking in any profession. ADL's course will show you how and get you started in this course. Who you know if just as important as what you know that helps you get that job that you have dreamed of.
- Good Communication skills are essential. Food and Beverage is part of a service industry and therefore you need to be able to serve and communicate well with people.
- Successful professionals are willing to do anything to get started. Don't be too choosy. Waiting on tables or washing dishes is how many professional got.
- If you have developed your communication skills well, know your cuisine and are well networked you will definitely have an excellent chance in expanding your career and reaching those goals that you have set, as opposed to someone who just has the qualification, but, lacking communication skills,and the necessary food and beverage knowledge and skills demanded by the industry.
- Make your studies work for you!
You might like to view these other related ADL courses: Proficiency Certificate in Tourism & Hospitality VTR001 Advanced Diploma In Hospitality & Tourism VHT005
Why Not Consider Designing Your Own Qualification A great way to reap the benefits of choosing modules that will benefit you.
|Course Start||Begin your course at anytime.|
|Course Prerequisite||None - Our course levels are an indication of the depth of learning you should receive. They do not describe the level of difficulty.|
|Course Qualification (Study Option A)||Endorsed Qualification from TQUK - Training Qualifications UK, an Ofqual Approved Awarding Organisation - Completed written assignments, plus final exam (N.B. Some courses have Final Project alternative).|
|Course Qualification (Study Option B)||Certificate of Attainment from ADL - Completed written assignments only - no final exam.|
|Comparative Credits Information||UK Course Credits: 10 - U.S. Credit Hours: 3 - when compared to regulated courses.|
|Course Duration and Deadlines||100 hours approx. Course hours given are a guide only. Work at your own pace with no assignment deadlines or completion date. You are in control!|
|Study Support||Personal tutor/mentor support from industry relevant professionals throughout your whole course. Mentors are contactable by e-mail, telephone and through the online classroom. They provide assistance with your course material, plus discuss, explain and give advice when needed.|
|Suitability for Self Employment and Small Businesses||Our courses are ideal for sole traders and small business owners and their staff. Customer confidence in what you can do will determine how successful you are in getting clients. Completing one or more of our courses for the service you have to offer, will give you the tools to grow your business.|
|Recognition of Your Course By Employers||We aim to achieve the correct balance between your qualification being recognised and providing you with the in-depth learning, to empower you to succeed. Select study option A when enrolling, so an employer can check the status of the awarding organisation for your qualification on the Ofqual Register.|
|Recognition of Your Course By Universities||Previous students have used their qualification to get into university. However each one will have its own entrance criteria and acceptance may also depend on your other qualifications and experience.|
|Designing Your Own Qualification||Bundle up your choice of related courses to form your own qualification. Choose from a Diploma (6 courses), Advanced Diploma (8 courses) and Higher Advanced Diploma (12 courses.|
|How Can I Enrol?||Online via eCommerce, by completing our Online Application Form, or by calling us on +44 (0) 1227 789 649. Lines open 9am till 5pm Monday to Friday, excluding Bank Holidays and between Christmas and New Year.|
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Food and Beverage Management 100 Hours Certificate Course
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