I am delighted to welcome you to the Food and Beverage course! My name is Madam Faith Njoki, and I will be your trainer throughout this exciting journey.
This course is designed to provide you with a comprehensive understanding of the food and beverage industry, focusing on key areas such as food production, service, safety, and customer interactions. Over the coming months, we will delve into various topics, including food safety and hygiene, table service and etiquette, and effective customer service. Our goal is to equip you with both theoretical knowledge and practical skills that are essential for a successful career in this dynamic field.
As we progress through the course, you will have the opportunity to engage in hands-on activities, participate in discussions, and work on assignments that will enhance your learning experience. My aim is to create a supportive and interactive environment where you can thrive and achieve your professional goals.
Should you have any questions or need assistance, please do not hesitate to reach out to me. I am here to support you and ensure that you get the most out of this course.
I look forward to working with you and seeing your growth throughout this program.
Food Service is a key unit that focuses on the principles and practices of serving food and beverages in a professional hospitality setting. This unit covers topics such as customer service, table setting, service styles (such as buffet, à la carte, and banquet), menu knowledge, and handling customer complaints. Students will also learn about beverage service, including wine pairing, coffee service, and bar operations.
Food Production focuses on the essential skills and techniques required for the preparation, cooking, and presentation of food in professional kitchens. This unit covers various aspects of culinary arts, including kitchen safety, food hygiene, menu planning, ingredient selection, and cooking methods. Students gain hands-on experience in preparing a wide range of dishes, from basic to advanced, with an emphasis on quality, efficiency, and creativity in a food service environment.
