This programme will equip students core knowledge and technical skills ranging from culinary science to restaurant operations. They will be taught by a team of instructors with a wealth of experience, ensuring that what students learn is highly relevant to the F and B industry. Students after completing this programme will be able to understanding the business of restaurant operations and management, and gain insights into food service facilities design; build knowledge and skills related to culinary science, kitchen operations, and catering management; learn wine and beverage management; and undergo a 24-week Industry Immersion Programme with food and beverage outlets, leading restaurant chains, and catering companies. Graduates can pursue a variety of interesting roles within F and B operations, from critically acclaimed restaurants to international food chains. They will be able to take up positions such as food and beverage captain; restaurant manager; restaurateur and sommelier.