Diploma in food and beverage management module 1 KNEC past papers

Get free Diploma in food and beverage management module 1 KNEC past papers on this site inclusive of all units. We have compiled you several KNEC past papers from past years both July and November KNEC series to help you get started and improve your learning.

Diploma in food and beverage management module 1 UNITS

  • Food and Beverage Production theory
  • Food and Beverage Service and control theory
  • Communication Skills
  • Mathematics
  • Catering Premises and Equipment
  • Information & Communication Technology
  • Entrepreneurship Education
  • Food and beverage service theory

This is the full list of Diploma in food and beverage management module 1 UNITS which are examined by KNEC and are available for download in pdf format on this page.

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Benefits of KNEC past papers

As a student of Diploma in food and beverage management module 1, it is important to have these KNEC past papers because;

  • It improves learners knowledge
  • Helps you understand the units taught
  • Gives the learners insight on what kind of questions to expect
  • Prepares learners for their main end of course exam.
  • Supplements learner’s education.

Diploma in food and beverage management module 1 KNEC past papers pdf download

  1. Food and Beverage Production theory
  2. Food and Beverage Service and control theory
  3. Communication Skills
  4. Mathematics
  5. Catering Premises and Equipment
  6. Information & Communication Technology
  7. Entrepreneurship Education
  8. Food and beverage service theory

Diploma in food and beverage management module 1 Course outline

FOOD AND BEVERAGE PRODUCTION THEORY COURSE OUTLINE

The aim of this unit is to develop a comprehensive knowledge of professional cookery in the hotel and catering industries. To induce in the student professional competence at commis decuisine in any of food. Production operation with a grounding common to any other types of cookery as well as in all related subjects.

FOOD AND BEVERAGE SERVICE AND CONTROL THEORY COURSE OUTLINE

This unit is also taught in catering and accommodation module 1.The main
aim of costing in a food and beverage establishment is to satisfy both the customers‟ requirements and the financial requirements. To achieve this objective a suitable food and beverage control system need to be developed which must avoid excessive costs without sacrificing the quality, quantity and competitive price of the varied product being marketed. The aim of this unit is to introduce trainees to all this.

COMMUNICATION SKILLS COURSE OUTLINE

This unit uses an experiential and self reflective approach. It aids students in the development of personal strengths and self-awareness that contribute to communication skills and positive relationships with others in daily life and in the workplace. This unit is taught in almost all courses examples certificate in secretarial studies, diploma in human resource management, diploma in road transport management, diploma in clerical duties, diploma in cooperative management, diploma in tour guiding operations among others.

INFORMATION COMMUNICATION TECHNOLOGY COURSE OUTLINE

ICT refers to all communication technologies, including the internet, wireless networks, cell phones, computers, software, middleware, video-conferencing, social networking, and other media applications and services. This unit aims to equip trainees with basic knowledge of ICT.

CATERING PREMISES AND EQUIPMENTS COURSE OUTLINE

This course will introduce the student to a comprehensive look at
planning, starting and operating a successful catering business. Whether on premise, off premise, mobile, inside a hotel, part of a restaurant or run from a home kitchen, the student will learn the necessary skills from competence in cooking to managerial skills.

ENTREPRENEURSHIP EDUCATION COURSE OUTLINE

This unit combines topics in marketing, accounting, finance, and management with a focus on how each topic relates to launching a new business. In addition, the entrepreneurship major curriculum includes lessons on the risks that come along with founding and managing a new business.

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