Professional Food & Beverage Service Certification

Month 1: Introduction to Hospitality & Hygiene

• Class 1: The Hospitality Mindset: Grooming standards, personal hygiene, and the
  “Guest First” attitude. Introduction to F&B hierarchy (Busser to Manager).
• Class 2: Food Safety & Sanitation (HACCP Basics): Cross-contamination, temperature
  danger zones, and personal cleanliness standards.
• Practical/Field Work: Memorize the layout and table numbering of a specific dining
  area; practice hand-washing techniques and uniform preparation.

Month 2: Equipment Knowledge & Mise-en-place

• Class 3: Identification of Cutlery, Crockery, and Glassware: Uses for different forks,
  knives, spoons, and plates. Polishing techniques.
• Class 4: Mise-en-place (Everything in its place): Preparing the side station, folding
  napkins (3 standard folds), and setting up the floor.
• Practical/Field Work: Practice polishing 50 pieces of silverware without leaving
  fingerprints; practice napkin folding for speed and uniformity.

Month 3: The Art of Table Setting

• Class 5: Setting the Table: A la Carte vs. Table d’Hote settings. Placement rules (rules of
  thumb/knife blade facing in).
• Class 6: Advanced Settings: Formal dinner settings, breakfast settings, and using
  chargers/show plates.
• Practical/Field Work: Set a table for a 4-course meal within a time limit; diagram
  different cover setups.

Month 4: Greeting & Seating Guests

• Class 7: The Welcome: Reservation management, greeting guests at the door, and coat
  check etiquette.
• Class 8: Seating Protocol: Pulling out chairs, presenting menus (open vs. closed), and
  napkin placement for guests.
• Practical/Field Work: Role-play greeting guests with different needs (e.g., elderly
  guests, families with children); practice “reading the table” mood.

Month 5: Order Taking & Selling Skills

• Class 9: Menu Knowledge: Understanding ingredients, cooking methods, and allergens.
• Class 10: Taking the Order: Writing vs. POS systems, seat numbering (pivot points), and
  upselling/suggestive selling techniques.
• Practical/Field Work: Memorize a sample menu; practice taking an order for a table of
  6 without errors using seat numbers.

Month 6: Service Techniques (The Carry)

• Class 11: Tray Service: Balancing drinks on a round tray, carrying oval food trays (using
  a jack stand).
• Class 12: Plate Service: The “Three-Plate Carry” technique and hand service (service
  from the right, clear from the right).
• Practical/Field Work: Practice carrying a tray with water-filled glasses through an
  obstacle course; master carrying three plates simultaneously.

Month 7: Beverage Service Fundamentals

• Class 13: Water and Soft Drink Service: Pouring techniques, ice handling, and refill
  etiquette.
• Class 14: Coffee and Tea Service: Types of coffee (espresso, cappuccino, latte), tea
  presentation, and sugar/milk service.
• Practical/Field Work: Practice pouring water without lifting the glass from the table;
  learn to operate a commercial espresso machine basics.

Month 8: Wine Knowledge & Service

• Class 15: Introduction to Wine: Red vs. White, grape varieties, and proper storage
  temperatures.
• Class 16: Wine Service Ritual: Presenting the bottle, uncorking tableside, tasting pour,
  and standard pouring levels.
• Practical/Field Work: Practice opening a wine bottle with a waiter’s friend corkscrew
  smoothly; memorize 3 red and 3 white wine descriptions.

Month 9: Synchronized Service & Fine Dining

• Class 17: Sequence of Service: Appetizers to Dessert. Crumbing the table (using a
  crumber or napkin).
• Class 18: Synchronized Service: Serving an entire table simultaneously (the “cloche”
  lift).
• Practical/Field Work: Practice crumbing a table cloth without making a mess;
  coordinate a synchronized serve with a partner.

Month 10: Handling Difficult Situations & Billing

• Class 19: Conflict Resolution: Handling complaints about food (undercooked, cold,
  foreign objects) and intoxicated guests.
• Class 20: Billing and Checkout: Presenting the bill, handling cash/card machines, and
  the farewell.
• Practical/Field Work: Role-play de-escalating an angry customer scenario; practice
  bill splitting calculations.

Month 11: Specialized Service Styles

• Class 21: Buffet Service: Setup, replenishment, hygiene maintenance, and clearing
  buffet tables.
• Class 22: Silver Service (English Service) or Guéridon Service (Introduction): Serving
  food from a platter to the guest’s plate using spoon and fork.
• Practical/Field Work: Practice the “spoon and fork” clamp technique used in Silver
  Service to pick up difficult items (e.g., bread rolls, peas).

Month 12: Professional Development & Final Evaluation

• Class 23: Speed and Efficiency: Managing a full section, multitasking, and time
  management strategies. Resume building for F&B.
• Class 24: Final Practical Exam: Complete service simulation from greeting to billing for
  a VIP table.
• Practical/Field Work: Execute a full mock service for friends/family or supervisors for
  final feedback.