BDT
Professional

Course

Certificate In Food & Beverage Operations

Kitchen and service staff ready for highway restaurants, hotels, cafés, and Chinese–Bengali food operations, equipped with practical cooking, service, communication, and cultural skills.

Course Brochure Enroll Today

450+

Students

36+

Live Classes

200+

Practice Tests

300+

Study Materials

The Certificate in Food & Beverage Operations is a hands-on, industry-focused program designed to prepare learners for real-world food production and service environments.

This course covers Bengali and Chinese cuisine, professional restaurant service, hospitality English, and cultural sensitivity—ensuring graduates can confidently work in diverse hospitality settings such as highway restaurants, hotels, cafés, and multicultural food outlets.

With a strong emphasis on practical training, learners gain the skills required to perform efficiently in both kitchen and service roles while maintaining food safety, service quality, and professional standards.

Module 1: Introduction to Food & Beverage

Theory

  • Overview of the food & beverage industry
  • Kitchen and service hierarchy
  • Roles and responsibilities in F&B operations
  • Importance of food safety and hygiene

Module 2: Food & Beverage Production (6 Weeks)

Theory

  • Kitchen organization and workflow
  • Hygiene standards and food safety practices
  • Kitchen tools, equipment, and usage
  • Basic cooking methods
  • Menu planning concepts

Practical Cooking Focus

Core Cuisine

  • Bengali Cuisine (Primary)
  • Chinese Cuisine (Primary)
    (New menu items may be added dynamically during classes)

Chinese Menu Implementation

  • Fried rice varieties
  • Chow mein
  • Sweet & sour dishes
  • Chinese gravies
  • Stir-fry techniques

Bengali Menu Implementation

  • Rice varieties and preparation
  • Fish curries (Rui, Hilsa, seasonal fish)
  • Chicken and beef dishes
  • Bharta, bhaji, and dal
  • Breakfast items (luchi, paratha, bhuna)

Module 3: Food & Beverage Service

Theory

  • Types of service (table, counter, buffet)
  • Restaurant layout and service flow
  • Menu knowledge and upselling basics
  • Order taking techniques
  • Billing and POS fundamentals
  • Guest handling principles

Practical

  • Table setup and service standards
  • Order-takin drills
  • Service role plays
  • Handling guest complaints
  • Highway restaurant guest service scenarios

Module 4: English for Hospitality

Focus Areas

  • Kitchen English
  • Service English
  • Guest interaction phrases
  • Handling foreign guests
  • Menu explanation skills

Practical

  • Daily conversation drills
  • Instructor-led role plays

Module 5: Cultural Sensitivity & Service Etiquette

Theory

  • Understanding guest diversity
  • Cultural differences (local, foreign, Chinese guests)
  • Service etiquette and professional behavior
  • Do’s and Don’ts in Hospitality Service

Practical

  • Case studies
  • Scenario-based discussions

SHAYER MAHBUB, ADVISOR

Shayer Mahbub is a passionate and dynamic hospitality and tourism educator with a strong academic foundation and extensive industry experience. He holds a dual Master’s degree (by research) in Tourism and Hospitality Management and has over five years of professional teaching experience.

Blending academic expertise with practical knowledge, Shayer has gained hands-on experience in world-class hospitality operations and has held key managerial roles in areas such as international relations, operations management, and training. His specialization includes curriculum development, hospitality operations, food and beverage management, tourism project coordination, and strategic industry partnerships. 

SAMEEHA KABIR, FACULTY

Sameeha Kabir is an experienced hospitality professional, chef trainer, and educator with a strong background in culinary arts and academic administration. She holds an Executive MBA in Marketing along with a Master’s degree in Bengali, bringing both managerial insight and academic depth to her teaching practice.

With extensive experience in culinary training, food safety, and hospitality education, Sameeha has played an active role in developing, managing, and delivering professional training programs. Her expertise spans chef training, curriculum development, operational leadership, and fostering entrepreneurship within the hospitality sector.

Entry Requirements

The Certificate in Food & Beverage Operations is open to beginners and aspiring hospitality professionals.

  • No prior culinary or hospitality experience required
  • Basic literacy preferred
  • Willingness to learn kitchen and service operations
  • Interest in hospitality, food production, and customer service

Benefits

  • Strong practical training in kitchen and service operations
  • Learn Bengali and Chinese cuisine skills
  • Improve English communication for hospitality workplaces
  • Develop cultural awareness and professional etiquette
  • Industry-ready skills for highway restaurants and hotels
  • Suitable for entry-level hospitality employment

Key outcome

After completing the course, learners will be able to:

  • Perform basic to intermediate cooking in Bengali and Chinese cuisine
  • Follow hygiene and food safety standards in kitchen operations
  • Deliver professional restaurant and highway service
  • Communicate confidently with guests using hospitality English
  • Handle diverse guest expectations with cultural sensitivity
  • Work effectively as kitchen or service staff in hospitality environments

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Assessment

Learners are assessed through continuous and practical evaluation:

  • Practical cooking demonstrations
  • Service role plays and simulations
  • Observation of hygiene, safety, and professionalism
  • Communication and English usage assessment
  • Final practical and theoretical evaluation

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