SSW Food Service Field Program – International Hospitality Management Institute

Modules

Course Contents

Module 1; Preparation of Food and Drinks

Knowledge of Ingredients (Raw Ingredients)
Knowledge of Basic Preparation Processes
Knowledge of Various Preparation Methods
Knowledge of Cooking Appliances, Utensils and Tools
Knowledge of Occupational Health & Safety

Module 2; Customer Service

Knowledge of Customer Service
Knowledge of Food
Knowledge of Restaurant Management
Knowledge of Handling Complains
Knowledge of Emergency Responses

Module 3; Hygiene Control

Knowledge of Basic Hygiene Controls
Knowledge of Good Hygiene Practice
Knowledge of HACCP-based Food Hygiene System (Critical Control Points)

Course Instructors