Course Description: This certification provides advanced training in culinary arts. Topics include modern cooking techniques, menu development, food presentation, and kitchen management. Participants will enhance their culinary skills and creativity. Course Objectives:

• Understand advanced culinary techniques and practices.
• Develop creative and effective menus.
• Enhance food presentation and plating skills.
• Manage kitchen operations efficiently.

Learning Outcomes:

• Apply advanced culinary techniques in kitchen settings.
• Develop and implement creative menus.
• Enhance food presentation and plating skills.
• Manage kitchen operations effectively.

Course Description: This course covers the principles of brand management in the hospitality industry. Topics include brand identity, brand positioning, marketing communications, and brand equity. Participants will learn to build and manage strong hospitality brands. Course Objectives:

• Understand the principles of brand management.
• Develop strong brand identities and positioning strategies.
• Implement effective marketing communications.
• Measure and enhance brand equity.

Learning Outcomes:

• Build and manage strong hospitality brands.
• Develop and implement brand positioning strategies.
• Utilize marketing communications effectively.
• Measure and enhance brand equity.

Course Description: This certification covers the use of information systems in hospitality operations. Topics include property management systems, point of sale systems, reservation systems, and data security. Participants will learn to implement and manage hospitality information systems. Course Objectives:

• Understand the principles of hospitality information systems.
• Implement and manage property management systems.
• Utilize point of sale and reservation systems effectively.
• Ensure data security and privacy.

Learning Outcomes:

• Implement and manage information systems in hospitality settings.
• Utilize property management, point of sale, and reservation systems.
• Ensure data security and privacy.
• Optimize operations using information systems.

Course Description: This course provides strategies for managing crises in the hospitality industry. Topics include risk assessment, emergency planning, communication strategies, and recovery processes. Participants will learn to handle crises effectively and maintain business continuity. Course Objectives:

• Understand the principles of crisis management.
• Develop risk assessment and emergency planning strategies.
• Implement effective crisis communication plans.
• Ensure business continuity and recovery.

Learning Outcomes:

• Manage crises effectively in hospitality settings.
• Develop and implement risk assessment and emergency planning strategies.
• Communicate effectively during crises.
• Ensure business continuity and recovery.

Course: Food and Beverage Operations Management Description: In the Food and Beverage Operations Management course learners will expand their knowledge in the food service industry from fast-food stores to fine dining. This course build on the philosophy, psychology, and technical skills of service. Topics covered include the management and training of personnel to be responsible; product knowledge; food ordering, storage, and preparation; sales forecasting; cost control; and other paper work. Learning Objectives: This course has been designed to support the following learner outcomes:

• Identify the physical components and requirements of a food and beverage operation.
• Understand the best practices of food and beverage preparation and service.
• Describe and demonstrate staffing guidelines, including developing a work schedule.
• Identify effective communication and motivational techniques to create a positive work climate.
• Demonstrate the managerial controls of a food and beverage
• Grasp the marketing concepts of a food and beverage operation.
• Understand the concepts of financial and internal controls in the food and beverage industry.
• identify and address operational and strategic challenges in the day-to-day running of a foodservice operation
• develop solutions for operational and strategic problems in a foodservice context
• make effective operational decisions and critically evaluate their impact within the operation, applying the appropriate tools to do so
• demonstrate effective strategies for customer relationships
• identify and address the importance of human resources in a foodservice operation
• use relevant models to evaluate marketing and financial decisions in a foodservice operation.

Methodology:  The Food and Beverage Operations Management course is a fundamental learning program with recommended readings and videos. This course is self-directed, which means you may study and complete assignments at times that are most convenient for you. The course is designed to engage students at a fundamental level of mastering the understanding of common course elements concepts through analytical and synthesis learning.