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Republic Polytechnic
Hospitality

H231 Restaurant and Culinary Operations II

These modules incorporate both restaurant and culinary practical skills, where students will have the opportunity to work in a professional kitchen and restaurant environment.

Students will learn the various foundational skills such as Western culinary, pastry and baking, food safety and hygiene, F&B service in a restaurant setting, wine knowledge, menu design, and teamwork. Topics such as menu planning, sourcing of ingredients and costing will be taught. These modules will be conducted in two semesters so that all students will have the opportunity to be exposed to both areas. Upon completion of the modules, students will accumulate a total of 210 practical training hours.