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Designed with all food and beverage contact persons in mind, either in food production / processing, kitchen or service area for safe operations and better managed flow through.

It also qualifies them for the final stage of HACCP course - CHP.

Recommended for who:

F&B business owners, Quality Assurance/Control managers, FMCG Processing/Production manager, GM, Head of operations, Catering managers, Banquet managers, Area / Regional managers, Restaurant managers, Chefs, Cooks, Supervisors and all those aspiring.

F&B business owners, Quality Assurance/Control managers, FMCG Processing/Production manager, GM, Head of operations, Catering managers, Banquet managers, Area / Regional managers, Restaurant managers, Chefs, Cooks, Supervisors and all those aspiring.

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HACCP addresses food safety concerns from farm to fork - where do problems happen, who and how can we prevent them.
Haven passed through this programme and becoming HACCP certified, they will be in the perfect position to review existing organization’s food safety policies, design and implement where necessary HACCP plan; customized in-house food safety training that meets global best practices and effectively manage the organization processes even when crisis or outbreak do occur.

Recommended for who:

F&B business owners, Quality Assurance/Control managers, FMCG Processing/Production manager, GM, Head of operations, Catering managers, Banquet managers, Area / Regional managers, Restaurant managers, Chefs, Cooks, Supervisors and all those aspiring.

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It’s ironic that in hospitality business, the element most visibly missing is hospitality itself. This is hugely responsible for more than 50% of Food and Beverage business closure within the first three years of operation.
Candidates who pass through this class will be thoroughly exposed to critical elements of internal and external customer service, including why service matters.

Recommended for who:

All that primarily deals with external customers / guest and even internal customers, F&B business owners, GM, Head of operations, Area / Regional managers, Customer service crew, Customer service managers, Catering managers, Banquet managers, Restaurant managers, Allied Sales managers and representatives, Operations supervisors and all those aspiring.

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The purpose is to dissert all aspect of wines and spirits, beer, ales, lager etc as they relate to managing foodservice operations from restaurants, clubs to catering. When possible wine tasting will be included.

Recommended for who:

F&B business owners, GM, F&B managers, Club owners and managers, Head of operations, Professional Bartenders, Sommeliers, Bar & Restaurant Managers, Wine distributors and sales reps or managers, Catering Sales and Management, Area / Regional managers, Restaurant managers, Waiters, Supervisors and all those aspiring.

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The purpose of this course is to demonstrate knowledge required for developing meals for various audience including the general public, those with special diets, eating and nutrition-related disorders.

Recommended for who:

F&B business owners, GM, F&B managers, Head of operations, Menu development managers and team, Chefs and central kitchen food handlers, Catering managers, Banquet managers, Area / Regional managers, Restaurant managers, Chefs, Cooks, Supervisors and all those aspirin

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With great focus on Chefs/Cooks, all those managing culinary operations and those aspiring to build solid Chef background. The purpose is to demonstrate the core cooking principles as well as the skills necessary to produce and present a wide array of culinary dishes.

Recommended for who:

F&B business owners, GM, F&B managers, Head of operations, Catering managers, Menu development managers, Restaurant managers, Chefs, Cooks, Supervisors and all those aspiring.

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The purpose is to demonstrate knowledge of alcohol and its service in a manner that customers do not harm themselves or others after drinking even with good profits

Recommended for who:

F&B business owners, GM, F&B managers, Club owners and managers, Head of operations, Professional Bartenders, Sommeliers, Bar & Restaurant Managers, Wine/Alcohol distributors and sales reps or managers, Catering Sales and Management, Area / Regional managers, Restaurant managers, Waiters, Supervisors and all those aspiring.

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This is the ‘PhD’ of the SUNY-GFI certification!
Designed exclusively for top F&B professionals or those aspiring for the position of a ‘Top-Gun’ in the industry and have sat for and passed all other eight (8) SUNY-GFI professional certification - MCFP, CPFM, CHP, CCS, CBP, CCN, CCP, CAS. The purpose is to demonstrate retention of knowledge gained from completing the prerequisite certification classes stated above. A refresher class is held to review the highlights of each of the certifications before examination.

Recommended for who:

All top s in the F&B and allied businesses and those aspiring, too. Haven passed through and earning the coveted and first-rated MCFBD certification, candidates are prepared to perform far better if already in that role or better prepared to take up any top job function in the industry for desire-result delivery!