Food & Beverage Institute

Programs and Syllabus
The syllabus as prescribed by our main examination body, City & Guilds International, is adapted to train students in the field of not only culinary arts, but also F&B services and operations
City & Guilds qualifications on offer:
  • Skills foundation certificate in food preparation and culinary arts
  • Skills proficiency certificate in food preparation and culinary arts
  • Certificate in Food Preparation and Culinary arts (year 1)
  • Diploma in Food Preparation and Culinary arts (year 1)
  • Advanced Diploma in Food Preparation and Culinary arts (year 2)
  • Advanced Diploma in Patisserie Studies (year 2)
  • Diploma in Food and Beverage Services and Operations (year 1 and 2)

Compulsory other programs

  • First Aid level 1
  • Cape Wine Academy preliminary wine course

Syllabus

Culinary studies – practical and theory

This component will give the student the skills, knowledge, tasted and judgment to operate in the culinary arena at a professional level

Food and beverage studies – practical and theory

Meeting guest expectations in the bar or restaurant is crucial to a successful career. In this component, students will be given the required knowledge to be actively involved in service delivery of food and beverages in differentiated outlets

French

French is the short hand of culinary arts and is taught to facilitate and enhance communication in the kitchen

Management

In order to manage the day-to-day operations of the kitchen and f&b departments, students are trained on management principles, staffing, marketing, financial controls and hospitality safety

Food styling

You eat with your eyes and so presenting food with visual appeal is a vital requirement in the hospitality industry. Food styling teaches the skills required to master this aspect and educate and encourage students to create their own food style whilst being trained to respect the harmony of food and wine