Diploma in Food & Beverage Service

Entry Requirements. Applicants who wish to enroll into this course must satisfy any one of the criteria listed below:

  • 2 ‘O’ Level Credits with a Pass in English
  • 3 ‘N’ Level Credits with a Pass in English
  • NITEC in Food & Beverage Operations
  • 5 SPM Credits (Malaysians) with a Pass in English
  • 5 SMU Credits (Indonesians) with a Pass in English
  • 10 years of Education in English or High School or equivalent for other foreign students

Course Contents. Course syllabus emphasis on both theory knowledge and practical skills and hence preparing you for your future career in the Food & Beverage Industry.

1. Safety at Work

  • Take appropriate initial action to care for persons in the event of injury.
  • Notify first aid assistance in the event of an accident and reassure the injured person.
  • Locate and complete appropriate documentation for accidents.
  • Check fire equipment for location and operation.
  • Complete a fire hazard inspection for service areas and interpret the results for action.
  • Maintain & wear appropriate protective clothing for all food service and related operations.
  • Manage equipment neatly and tidily in working methods.
  • Keep all utensils and equipment in an appropriate state of repair.
  • Follow manufacturers’ instructions in relation to the safe use of all machinery.
  • Recognise, handle appropriately and store dangerous substances.
  • Ensure display, and compliance with, all appropriate safety signs.

2. Hygiene at Work

  • Maintain personal cleanliness, to meet the required standard, consistently.
  • Wear the appropriate uniform correctly, neatly and to establish standards.
  • Comply with all procedures, in relation to general appearance.
  • Complete all cleaning procedures correctly.
  • Complete a basic hygiene hazard checklist.
  • Complete routine inspections of the hygiene standards of utensils, linen, crockery and cutlery.

3. Security at Work

  • Organise the safe handling of appropriate key systems within the establishment.
  • Follow, and organize appropriate security procedures, with guests’ belongings.
  • Employ confidential practices when necessary.
  • Report all security hazards and suspicious items.
  • Maintain appropriate security documentation.

4. Personal Skills & Attributes

  • Present self in a positive and confident manner at all times.
  • Use a professional attitude at all times.
  • Communicate effectively with customers and colleagues in the working environment.
  • Anticipate customer needs, confirm and satisfy appropriately.
  • Ensure all activities in dealing with colleagues and customers are free from unfair discrimination.

5. Customer Care

  • Greet customers promptly and politely.
  • Establish customer needs and provide the appropriate service.
  • Deal with incidents involving customers appropriately and according to company policy.
  • Deal with customers complaints appropriately and according to company policy.

6. Production Knowledge

  • Assist and serve customers selecting from different types of menu.
  • Respond to the special needs of customers such as cultural and religious needs.
  • Explain to customers on request the characteristics of dishes, in relation to cooking methods and ingredients.
  • Pronounce appropriate menu terminology, such as the names of dishes.
  • Comply with any legal aspects related to the service of food and beverages.

7. Billing & Checking Prcedures

  • Take food orders using a range of established methods.
  • Take food and drink orders together.
  • Check and process items to bills.
  • Handle and record payments accurately and accordingly to establishment procedures.
  • Process payments by cash, cheque, credit cards and vouchers.
  • Deal with refunds accordingly to establishment procedures.

8. General Pre-Service Procedures

  • Complete all tasks involved in preparing a room and ancillary areas for service.
  • Organise and carry out special requirements related to the menu.
  • Select appropriate equipment for the equipment.
  • Prepare and serve non-alcoholic beverages.
  • Complete after-service clearing and storage procedures for equipment.
  • Complete all service preparation with appropriate speed and quality.
  • Complete a final brief inspection of the food service areas and confirm standards.

9. Provide a Service Table

  • Greet and seat customers promptly and politely.
  • Identify the host and respond appropriately where necessary.
  • Present menus in accordance with establishment practice.
  • Provide clear explanations of dishes as requested by customers.
  • Take customer orders.
  • Serve customer orders.
  • Clear down and complete storing procedures according to establishment procedures.

10. Provide a Silver Service

  • Greet and seat customers promptly and politely.
  • Identify the host and respond appropriately where necessary.
  • Present menus in accordance with establishment practice.
  • Provide clear explanations of dishes as requested by customers.
  • Take and serve customer orders.
  • Ensure the layout of the food on the customer’s plate is neat and the portions appropriate.
  • Clear down and complete storing procedures according to establishment procedures.

11. Provide a Counter Service

  • Check the counter organization and make any adjustments required.
  • Greet and customers promptly and politely.
  • Serve customers without delay and without undue haste.
  • Provide sufficient accurate information for customers to make food and drink selections.
  • Portion food and drinks and serve neatly and hygienically.
  • Ensure appearance and manner supports the standards of the establishment.

12. Provide a Carvery or Buffet Service

  • Check the carvery or buffet organization and complete any adjustments required.
  • Display food items in the appropriate manner and monitor temperatures.
  • Greet and customers promptly and politely.
  • Serve or assist customers as appropriate.
  • Provide clear explanations of dishes as requested by customers.
  • Replenish food and remove dishes as appropriate.
  • Ensure appearance and manner supports the standards of the establishment.

13. Provide Other Styles of Table Service

  • Provide a range of Plate services at the table.
  • Provide a Family service at the table.
  • Provide a French service.
  • Greet and seat customers promptly and politely.
  • Identify the host and respond appropriately.
  • Present menus as necessary.
  • Explain dishes as necessary.
  • Serve customers using the correct procedures and style.
  • Clear down and complete storing procedures according to establishment procedures.

14. Provide a Table Drinks Service

  • Take customer orders, without delay.
  • Provide suitable advice to customers as requested regarding selection of products.
  • Comply with all legal aspects relating to the provision of drinks service.
  • Serve customer orders according to the appropriate style and establishment requirements.
  • Serve drinks in the appropriate manner.

Note: Course syllabus will be provided upon registration.

Fee Structures

  1. All fees are subject to the prevailing Goods and Services Tax (GST) unless specified otherwise.
  2. Course Application Fee is NOT REFUNDABLE.
  3. Do not pay your school fees before you have signed the standard student contract.
  4. All fees quoted are in Singapore Dollar (S$).
  5. Fees are subject to periodic changes without prior notice.
  6. BMC accepts the following methods of payment:
    1. Cash
    2. Cashier's order payable to BMC International College Pte Ltd
    3. Cheque payable to BMC International College Pte Ltd
    4. NETS
    5. Credit cards (VISA, Mastercard, Diners Club & American Express)

"ALL FEES ARE SUBJECT TO GST UNLESS STATED OTHERWISE"


Full-Payment Structure
Fees Breakdown
(shows the full breakdown of total payable fees)
Total Payable
(S$)
Course Application Fee (not covered under FPS and not refundable) $150.00
Course Fee ($4,000 - 10% Rebate) $3,600.00
Student Membership Fee $50.00
Course Material Fee $200.00
Laboratory Fee $100.00
Exam Fee $300.00
FPS insurance (*Absorbed by BMC) $38.25*
(A) Total Course Fees Payable $4,250.00
(B) No. of Instalments 1
(C) Instalment Amount (C = A/B) $4,250.00
Instalment Schedule
(full payment scheme)
Payment by 1 month instalment
(S$)
1st Instalment $4,250.00
(A) Total Course Fees Payable $4,250.00
Miscellaneous Fee
Purpose of Fee Amount (S$)
Late Payment Fees $30.00
Replacement of Student Membership Card $30.00
Re-taking Examinations (per sitting) $300.00
Instalment-Payment Structure
Fees Breakdown
(shows the full breakdown of total payable fees)
Total Payable
(S$)
Course Application Fee (not covered under FPS and not refundable) $150.00
Course Fee $4,000.00
Student Membership Fee $50.00
Course Material Fee $200.00
Laboratory Fee $100.00
Exam Fee $300.00
FPS insurance (*Absorbed by BMC) $41.85*
(A) Total Course Fees Payable $4,650.00
(B) No. of Instalments 6
(C) Instalment Amount (C = A/B) $775.00
Instalment Schedule
(full payment scheme)
Payment by 6 months instalment
(S$)
1st Instalment $775.00
2nd Instalment $775.00
3rd Instalment $775.00
4th Instalment $775.00
5th Instalment $775.00
6th Instalment $775.00
(A) Total Course Fees Payable $4,650.00
Miscellaneous Fee
Purpose of Fee Amount (S$)
Late Payment Fees $30.00
Replacement of Student Membership Card $30.00
Re-taking Examinations (per sitting) $300.00

Last updated 03 Mar 10.

Full-Payment Structure
Fees Breakdown
(shows the full breakdown of total payable fees)
Total Payable
(S$)
Course Application Fee (not covered under FPS and not refundable) $150.00
Course Fee ($3,500 - 10% Rebate) $3,150.00
Student Membership Fee $50.00
Course Material Fee $200.00
Laboratory Fee $100.00
Exam Fee $300.00
FPS insurance (*Absorbed by BMC) $51.30*
(A) Total Course Fees Payable $3,800.00
(B) No. of Instalments 1
(C) Instalment Amount (C = A/B) $3,800.00
Instalment Schedule
(full payment scheme)
Payment by 1 month instalment
(S$)
1st Instalment $3,800.00
(A) Total Course Fees Payable $3,800.00
Miscellaneous Fee
Purpose of Fee Amount (S$)
Late Payment Fees $30.00
Replacement of Student Membership Card $30.00
Re-taking Examinations (per sitting) $300.00
Instalment-Payment Structure
Fees Breakdown
(shows the full breakdown of total payable fees)
Total Payable
(S$)
Course Application Fee (not covered under FPS and not refundable) $150.00
Course Fee $3,500.00
Student Membership Fee $50.00
Course Material Fee $200.00
Laboratory Fee $100.00
Exam Fee $300.00
FPS insurance (*Absorbed by BMC) $56.02*
(A) Total Course Fees Payable $4,150.00
(B) No. of Instalments 9
(C) Instalment Amount (C = A/B) $461.11
Instalment Schedule
(full payment scheme)
Payment by 9 months instalment
(S$)
1st Instalment $461.11
2nd Instalment $461.11
3rd Instalment $461.11
4th Instalment $461.11
5th Instalment $461.11
6th Instalment $461.11
7th Instalment $461.11
8th Instalment $461.11
9th Instalment $461.12
(A) Total Course Fees Payable $4,650.00
Miscellaneous Fee
Purpose of Fee Amount (S$)
Late Payment Fees $30.00
Replacement of Student Membership Card $30.00
Re-taking Examinations (per sitting) $300.00

Last updated 03 Mar 10.

SDF Code: 00071
* indicates non-refundable items

Full Time Course Fee Breakdown
Tuition Fee 80% 90%
Course Fee $3,000.00
Add: GST(7%) $210.00
Less: Subsidy $1,890.00 N.A
Total Tuition Fee $1,320.00 N.A
Non-Tuition Fee
Registration Fee * $50.00
Student Membership Fee $50.00
Course Material Fee $150.00
Laboratory Fee $50.00
Nett Non-Tuition Fee $300.00
Add: GST(7%) $21.00
Total Non-Tuition Fee $321.00
Other Fees $225.00
Exam Fee $300.00
Grand Total $2,166.00 N.A
REMARKS
Other Fees is Basic Food Hygiene Test ($200.00) and Typhoid Vaccination ($25).
The 90% subsidy is subject to change by WDA.
Last updated 2008-12-04 (Other Fees not GST'd).
SENSE Mendaki Breakdown
Tuition Fee Total
Course Fee $2,500.00
Registration Fee $50.00
Membership Fee $50.00
Course Material Fee $100.00
Lab Fee $50.00
GST (7%) $192.50
Total Course Fee $2,942.50
Payables 80% 90%
Amount Payable to BMC $508.25
Amount Payable to Yayasan Mendaki $1,725.00 $1,185.00
Total Course Fees After Subsidy $2,233.25 $1,693.25

SDF Code: 00072
* indicates non-refundable items

Part Time Course Fee Breakdown
Tuition Fee 80%
< 40 yrs old
90%
> 40 yrs old
Course Fee $2,500.00
Add: GST(7%) $175.00
Less: Subsidy $945.00 $1,485.00
Total Tuition Fee $1,730.00 $1,190.00
Non-Tuition Fee
Registration Fee * $50.00
Student Membership Fee $50.00
Course Material Fee $100.00
Laboratory Fee $50.00
Nett Non-Tuition Fee $250.00
Add: GST(7%) $17.50
Total Non-Tuition Fee $267.50
Other Fees $225.00
Exam Fee $300.00
Grand Total $2,522.50 $1,982.50
REMARKS
Other Fees is Basic Food Hygiene Test ($200.00) and Typhoid Vaccination ($25).
The 90% subsidy is subject to change by WDA.
Last updated 2008-12-04 (Other Fees not GST'd).

 

Course Duration Table
Type Full-Time Part-Time
Local 6 months 9 months
SDF 270 hrs 135 hrs
International 6 months N.A

Full Time
Course Commencement Dates Time Days
This centre does not conduct full-time classes for this course.
Part Time
Course Commencement Dates Time Days
This centre does not conduct part-time classes for this course.

Call 62699447 for more information.

Full Time
Course Commencement Dates Time Days
This centre does not conduct full-time classes for this course.
Part Time
Course Commencement Dates Time Days
This centre does not conduct part-time classes for this course.

Call 64523885 for more information.

Full Time
Course Commencement Dates Time Days
This centre does not conduct full-time classes for this course.
Part Time
Course Commencement Dates Time Days
This centre does not conduct part-time classes for this course.

Call 62735611 for more information.

Full Time
Course Commencement Dates Time Days
This centre does not conduct full-time classes for this course.
Part Time
Course Commencement Dates Time Days
This centre does not conduct part-time classes for this course.

Call 67470530 for more information.

All candidates will be required to go through a short Q&A/Interview at the end of the whole course.

Full Time
Course Commencement Dates Time Days
Commencement dates after the last available date are yet to be scheduled.

Part Time
Course Commencement Dates Time Days
Commencement dates after the last available date are yet to be scheduled.

All candidates will be required to go through a short Q&A/Interview at the end of the whole course.

Call 65655655 for more information.

Full Time
Course Commencement Dates Time Days
This centre does not conduct full-time classes for this course.
Part Time
Course Commencement Dates Time Days
This centre does not conduct part-time classes for this course.

Call 63387637 for more information.

 

Waiver of $50 Registration Fee is Not Entitled for Short Courses

Pre-register “Diploma in Food & Beverage Service” with us to receive a waiver of $50 Registration Fee when you decide to enrol. This offer is only valid for online pre-registration.

This pre-registration is applicable only to Singapore citizens, PRs
and valid pass holders.
Not applicable to subsidies enrolment
(SDF/WDA, NTUC, Mendaki, CDAC, CDC).
International students, please apply here.
All fields are mandatory.


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