The aim of the Food and Beverage Operations is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operation for an international clientele in a range of establishments, to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs.

Students will gain an understanding of food and wine and its service in a variety of styles of restaurant and establishments and they will have sufficient knowledge to produce a detailed plan for specified food and beverage operations.

Entry Requirements

  • Above 16 years old
  • Basic literacy and numeracy skills, and interest in food and beverage work
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Course Outline

On completion of this module, students will be able to:

  • Demonstrate knowledge of the key functional areas of the food & beverage operation
  • Describe the kitchen operation including food production systems, methods of cookery, kitchen layout & commodities
  • Demonstrate the different methods of purchasing & food storage
  • Examine the appropriateness of the different methods of food & beverage service to manage customer expectations
  • Develop & plan menus according to customer requirements
  • Describe the different types & requirements of banqueting functions
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Course Duration

Local 20 hours

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Method of Delivery

  • Lecture
  • Demonstration
  • Practical
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Award Criteria

Students, who satisfy the minimum attendance requirements (75%) will be issued with the ‘Certificate of Attendance’ by BMC.

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Grading System

No assessment

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Assessment Information

No assessment

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Appeal Process

Not applicable

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Expected date of release of Assessment result

Not applicable

Note: Course syllabus will be provided upon registration.

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  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)


Local 20 hours

View Ang Mo Kio Commencement Dates


06 Jun 2020 01.00PM - 05.00PM Sat
01 Aug 2020 01.00PM - 05.00PM Sat
19 Sep 2020 01.00PM - 05.00PM Sat
Commencement dates after the last available date are yet to be scheduled.

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View Jurong East Commencement Dates


24 May 2020 9.30am-12.30pm Sun
04 Jul 2020 9.30am-12.30pm Sat
02 Aug 2020 9.30am-12.30pm Sun
19 Sep 2020 9.30am-12.30pm Sat
18 Oct 2020 10.00am-1.00pm Sun
13 Dec 2020 10.00am-1.00pm Sun
Commencement dates after the last available date are yet to be scheduled.


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Hospitality & Tourism


Programme Manager
Department of Hospitality and Tourism Management

Mrs Minu K R is the Program Manager in the department of Hospitality and Tourism Management.  She started her journey with BMC International College as a student in the hospitality department and excelled in her academic endeavours.  She returned to BMC as an Assistant Program Manager in 2019 and advanced successfully to become in-charge of managing the same department.

She has completed the Diploma in Hotel Management, awarded by the Confederation of Tourism and Hospitality, London, UK and  holds a Master in Business Administration.

She gives her best in running the program efficiently, by being approachable to all students and providing them continuous support throughout their tenure at BMC.

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