Restaurant Techniques
Aug 3, 2022
RESTAURANT TECHNIQUES I
Introduction
Course Description: The course provides students with practical skills to serve and sell various types of food and beverages.
Curriculum
FOOD AND BEVERAGE SERVICE TECHNIQUES | ||
Contact Hours | 128 | |
Prerequisite | NONE | |
Indicative Learning Outcomes | Upon successful completion of the course, the student will be able to:- | |
WEEK | CONTENT | HOURS |
Week One | | |
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Week Two | | |
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Week Three | | |
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Week Four | | |
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Learning And Teaching Methodologies | Practical demonstrations and drills. | |
Assessment Mode | CONTINUOUS ASSESSMENT | |
Texts | 1. CORE TEXT: Lillicrap D & Cousins J (2006), Food and Beverage Service, 6th Ed, ELBS printers, London. |
Qualification Participants
- Participants must have a have completed high school education
- Venue: Classes will be conducted at the USIU-Africa Main Campus
Amount Payable:
- Tuition Fees: KES - 35,000
- Admission Fees: KES - 1,000
- Total: KES - 36,000
For information on how to make payments, please visit here.
Contact us on:
Email: csobcert@usiu.ac.ke
Telephone: +254 730 116 414