Links will be updated son
| Topic | Hours |
| Meals and Menu Planning A. Origin of Menu B. Objectives of Menu Planning C. Types of Menu D. Courses of French Classical Menu x Sequence x Examples from each course x Cover of each course x Accompaniments E. French Names of dishes F. Types of Meals x Early Morning Tea x Breakfast (English, American Continental, Indian) x Brunch x Lunch x Afternoon/High Tea x Dinner x Supper | 15 |
| I PREPARATION FOR SERVICE A. Organising Mise-en-scene B. Organising Mise en place II TYPES OF FOODSERVICE A. Silver service B. Pre-plated service C. Cafeteria service D. Room service E. Buffet service F. Gueridon service G. Lounge service | 6 |
| SALE CONTROL SYSTEM A. KOT/Bill Control System (Manual) x Triplicate Checking System x Duplicate Checking System x Single Order Sheet x Quick Service Menu & Customer Bill B. Making bill C. Cash handling equipment D. Record keeping (Restaurant Cashier) | 6 |
| TOBACCO A. History B. Processing for cigarettes, pipe tobacco & cigars C. Cigarettes – Types and Brand names D. Pipe Tobacco – Types and Brand names E. Cigars – shapes, sizes, colours and Brand names F. Care and Storage of cigarettes & cigars | 3 |
