Food and Beverage Management
From food and beverage service to supervising operations and managing a full outlet. Practical training in service skills, event handling and outlet management — with barista training and specialised F&B industry exposure included. For this college's JPK programmes, Malaysian citizenship is required for both PTPK and self-payment.
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What You'll Build Toward
From food and beverage service to supervising operations and managing a full outlet. Practical training in service skills, event handling and outlet management — with barista training and specialised F&B industry exposure included.
Who Can Apply
For this college's JPK programmes, Malaysian citizenship is required for both PTPK and self-payment.
| Level | Minimum Academic | Age | Documents |
|---|---|---|---|
| SKM Level 2 | PMR/PT3 or Form 3 | 15+ | MyKad (IC) only |
| SKM Level 3 | SKM Level 2 or SPM | 16+ | IC + Level 2 cert |
Not sure if you qualify? Contact us — our counsellors will assess your situation.
International students may enquire about SVCIT-only self-payment applications ; this is separate from the college’s JPK programmes.
Financial Aid Available
PTPK government loans are available for this programme. Our team will guide you through the application.
Learn About FinancingWhat You'll Learn
80% of your time is spent in labs. The remaining 20% builds the professional skills to make you someone colleagues trust.
NOSS codes, official Malay titles and levels were checked against the MySPIKE NOSS register and the college programme listing on 29 September 2026. The listed full programmes were marked Aktif. A NOSS code identifies a standard; the college centre code is L01632, not a programme accreditation number. Confirm the code registered for your intake with the college.
The English teaching topics below are the college's published course outline, not a verbatim list of official NOSS competency units. Value-added courses are listed separately at programme level.
SKM Level 2 — Food and Beverage Service Operation
I561-002-2:2018 · Learn to deliver F&B service: hygiene and workplace safety, service preparation, guest service, beverage service, food service and beverage preparation. Official NOSS title: Operasi Servis Makanan & Minuman.
F&B Hygiene & Work Safety Practice
- Apply hygiene and food-safety practices during F&B operations.
- Maintain a safe and organised service environment.
Basic Service Operation Preparation
- Prepare service areas, equipment and materials before operations begin.
- Organise the requirements needed for food and beverage service.
Guest Service Operation
- Attend to guests throughout the service process.
- Handle guest requests and provide appropriate hospitality service.
Beverage Service Operation
- Prepare the service area and equipment required for beverages.
- Serve beverages according to the required service procedures.
Food Service Operation
- Prepare for and carry out food-service activities.
- Serve guests using appropriate F&B service procedures.
Alcoholic Beverage Preparation
- Prepare alcoholic beverages covered within the programme curriculum.
- Use the appropriate preparation and service procedures.
SKM Level 3 — Food and Beverage Operation Supervision
I561-002-3:2018 · Learn to supervise the service: F&B operations, reservations, specialised service, complaint handling, supervisory and administrative functions, and butler service. Official NOSS title: Penyeliaan Operasi Makanan & Minuman.
F&B Operations & Service Supervision
- Coordinate day-to-day food and beverage service activities.
- Supervise service staff and the delivery of F&B operations.
F&B Guest Reservation
- Handle and coordinate guest reservations.
- Prepare the service team for reservation requirements and guest arrangements.
Specialised Food & Beverage Service
- Carry out specialised forms of food and beverage service.
- Coordinate the equipment, preparation and service requirements involved.
Guest Complaint & Eventuality Handling
- Handle guest complaints during F&B operations.
- Respond appropriately to unexpected service situations.
F&B Supervisory Functions
- Coordinate staff and service activities during operations.
- Monitor service standards and operational requirements.
F&B Administrative Functions
- Handle documentation and administrative work related to F&B operations.
- Support scheduling, records and other operational requirements.
Butler Service
- Deliver personalised hospitality and guest assistance.
- Coordinate guest requirements using butler-service procedures.
DKM Level 4 — Food and Beverage Outlet Management
HT-010-4:2012 · Learn to manage the outlet: policies, administration, personnel development, sales and marketing, equipment management and basic culinary principles. Official NOSS title: Pengurusan Bahagian Makanan & Minuman.
F&B Outlet Policies
- Develop and implement procedures for outlet operations.
- Ensure service activities follow established operational requirements.
F&B Outlet Administration
- Manage the documentation and administrative requirements of an F&B outlet.
- Coordinate records and day-to-day administrative activities.
F&B Personnel Development Management
- Coordinate the development and performance of outlet personnel.
- Support staff training and workforce requirements.
F&B Sales & Marketing
- Support sales and promotional activities for the outlet.
- Apply marketing activities that help attract and retain customers.
F&B Equipment Management
- Manage the equipment required for outlet operations.
- Coordinate equipment availability, usage and maintenance requirements.
Basic Culinary
- Understand fundamental food preparation and culinary processes.
- Connect basic kitchen operations with the management of an F&B outlet.
Where Graduates Work
Real job titles — not projected outcomes.
More Than a Certificate
Programme-level value-added courses published by the college. The source does not assign these courses to individual levels.