This course provides students with skills & knowledge required to analyze, interpret and manage the department operation for the food and beverage division of a hospitality establishment. It also provides a venue for understanding the six prerequisite requirements of in -flight catering (premises, transportation and food storage, personnel, sanitation and pest control, equipment and recall).
2020 - 1st Run
Feb. 29, Mar. 7, 14, 21
2020 - 2nd Run
Jul. 25, Aug. 8, 15, 22
09:00 - 17:00
To contrast and compare the in-flight catering food services industry against other food service industry set up.
To identify the features of in-flight services that makes the industry a major section of the total food service industry.
To be equipped with knowledge on how an inflight catering operates and the responsibilities that goes with it.
History of Inflight catering Inflight Kitchen functions
Foodservice on board
Special Meals on board
Introduction of Nutrition basics and nutrient functions
Special meals part two: dentifying foods from composition table that can fit specific meal type
Special Meals on board part two: Prepare two special meals with tray set-up
Airline Food Service Division- Why airline meals are different from land based-meals
Preparing and plating inflight meals as assigned One breakfast set up and one lunch set up
REINVENT. Learn for Life.
For inquiries, Look for
Benilde - Continuing Education
(+63) 8230-5100 local 3802
(+63) 8400-5425 I (+63) 8400-7405