The BEd TVET in Food Service Production & Management is tailored to develop expertise in managing food service operations and ensuring high standards of food quality and safety. The programme emphasizes the integration of managerial skills, technical competencies, and nutritional knowledge. Students will engage in diverse modules that prepare them for roles in education, hospitality management, and contract food services. 

Modules include: 

• Facilities Management for the Hospitality Industry: Focuses on the efficient use and maintenance of facilities in food service operations. 
• Contract Food Services: Explores large-scale food service management for institutions such as schools, hospitals, and corporate environments. 
• Food Microbiology: Teaches the principles of food safety and microbial impact on food production. 
• Bar & Beverage Management: Covers the essentials of beverage operations and bar management. 
• Nutrition through the Life Cycle: Provides insights into the nutritional needs of individuals at different stages of life. 

Course Code

UBTFSPMFXU1A/B

Entry Requirements

• 5 CSEC/GCE O-Level passes in English Language, Mathematics and 3 other approved subjects (Sciences or related subjects)  (Home Economics subjects are an asset)
• OR a 3-year Teachers’ Diploma in Specialization

Career Opportunities

NB: This list is not exhaustive

• Food and NutritionTeacher
• Food Service Manager
• Food & Beverage Manager
• Maitre d’
• Food Analyst
• Menu Planner
• Meal Manager
• Purchasing Officer
• Community Extension Officer
• Food Product Developer