Overview
ADVANCED DIPLOMA IN FOOD TECHNOLOGY AND OPERATIONS
Food technology is the application of science and technology integrated with hospitality business management and marketing to develop and provide products and processes for the industry. This course aims to equip learners with advanced knowledge of food production and innovation, as well as understanding nutrition and food science. This course will also focus heavily on the business aspect of food technology including the legislation that governs over the industry. The course will include practical elements and core competencies that will imbue students with knowledge in food and beverage operations, food product development as well as advertising and marketing while understanding the scientific components and the technology behind the production of each product. This course will be vital to students who wish to enter the industry with a deeper understanding of what it entails to safely and effectively deliver good products to the consumers
CONTENTS
- English for Professional Communications 2
- To be able to read and understand professional communications
- To be able to differentiate communications between management and subordinate
- To be able to distinguish words/jargon used in the industry
- To be able to effectively convey information in a professional setting
- To be able to orally communicate instructions
- To be able to do a presentation
- Food Processing Technology
- To be able to identify the different technology and equipment used in food production
- To be able to differentiate and define various technology according to use in food processing
- To be able to define and distinguish what food processing is
- To have knowledge on basic engineering principles of important unit operations in the food industry
- To properly identify steps and methodologies in food processing
- To understand innovation and its role in food processing technology
- Service Excellence
- To recognize the significance of delivering exceptional customer experiences in the F&B industry
- To learn how to effectively identify and understand customer needs, preferences and expectations in the F&B industry
- To explore strategies and techniques to exceed customer expectations and deliver exceptional service experiences within the F&B industry
- To engage in case studies, simulations and practical exercise to apply customer experience principles
- Product Development and Marketing
- To gain an understanding of the product development process
- To understand the product life cycle
- To gain working knowledge on management and evaluation of a food product concept
- To be able to conceptualize product designs
- To understand sales and marketing principles
- To be able to innovate and create new products or ideas to enhance products
- To gain knowledge in Advertising and Branding as part of marketing
- Food Packaging and Legislation 2
- To gain further knowledge on food packaging
- To be able to identify the laws that govern food packaging
- To identify the restrictions and sanctions on violations of the legislation on food packaging
- To understand food packaging technology
- To identify the technology used in food packaging
- To spot and identify mislabelling and misinformation in food packaging in accordance with legislation
- To touch on advertising and its practices in terms of product packaging.
- Current Issues and Critical Thinking
- To identify current issues that are relevant to the food production industry
- To understand and identify the steps to Critical Thinking
- To understand and identify the steps to Problem Solving
- To apply critical thinking and analysis in problem solving
- To be able to challenge and rethink Ideas
- To learn how to lead a team in assessing issues that may affect the industry and come up with a plan of action
- To understand risk assessment
- Food and Beverage Operations
- To have a better understanding of food and beverage operations
- To identify the procedures in food production in varied food establishments
- To gain knowledge on the food and beverage industry
- To be able to identify cost control methods used in food and beverage operations
- To understand the role of food preservation, processing and packaging in the food and beverage operation
- Internship
- To be able to identify how each module of this course is related to actual and practical applications in the industry
- To be able to understand and use the various technologies and equipment used in food production, food packaging, food preservation and food storage
- To be able to effectively communicate with other members of the team or organization in order to carry out tasks assigned to them in each stage of the attachment
- To be able to use critical thinking and analysis in problem solving in daily issues faced in the attachment
- To be able to identify and practice different methods used in food production, food preservation, food handling and food packaging
- To be able to summarize the contents of this course and relate it to the actual work experience gained through the attachment
- For students unable to do the internship, they will be required to submit a Research Project
ASSESSMENT/WRITTEN EXAMINATIONS
- Coursework and Written Examinations.
PROGRESSION REQUIREMENT
- A minimum of 90% attendance for student pass holders is required and 75% attendance is required for non-student pass holders
- Minimum mark of 40% is required to pass each module
CAREER OPPORTUNITIES
- Hotel Servers/Kitchen Staff
- Restauranteur
- Host/Hostess
- Food Production Staff
- Food Technologist
- Consumer Product Manufacturing Assistant
- Food Retail Associate
ADMISSION CRITERIA
- Minimum age 18
- Academic Level: At least PASS in any two GCE ‘A’ level subject or Minimum Diploma or equivalent qualification
- Language Proficiency: C6 in GCE ‘O’ Level English or equivalent qualification, or a pass in the English placement test by the college
