Sales & Marketing,marketing management,
Information and Communications,
Customer Service,
Healthcare,
Personal Services,
Building and Construction,
Food and Beverages
COURSE OBJECTIVES• Check set-up of outlet• Replenish service items• Clean and set-up service stations• Set tablesThe course will be conducted in English.ADMISSION CRITERIA• Able to read and write simple English• No other pre-requisitesDURATION• 16 hours (9am to 6 pm over 2 days)ASSESSMENTParticipants will be awarded a Statement of Attainment by WDA upon passing an oral/written examin...
Provider: ASCENDO CONSULTING PTE. LTD.
Information and Communications
COURSE DESCRIPTIONThis unit covers the knowledge and skills in planning and writing a technical report to meet its objectives, audience andcontext. It includes analysing of data and presenting useful information in a concise and coherent manner that leads toconclusions aligned with the report objectives.Key Industries:Chemical, Process, Pharmaceutical, Manufacturing, Healthcare, Marine, Constructi...
Hotel & Accommodation
COURSE SYNOPSISThis course covers understanding of the importance of Halal food and Halal food production/preparation guidelines, for instance best practices of Halal food production/preparation, purification from najis and Halal slaughtering procedures. The course also provides a guideline to apply Singapore Halal certification programme. On completion of this unit, the learner wil...
Customer Service
COURSE OBJECTIVES• Maintaining professional appearance and attitude• Providing quality service• Addressing concernsThe course will be conducted in English.ADMISSION CRITERIA• Able to speak, read and write simple English (ESS WPLN Level 4)• No other pre-requisitesDURATION• 16 hours (9am to 6 pm over 2 days)ASSESSMENTParticipants will be awarded a Statement of Attainment by WDA upon pass...
Human Resource Management Employment and Recruitment
COURSE DESCRIPTION On completion of this unit, learners will acquire the knowledge and skills to be a RM Team Leader/Risk Management Champion for the organisation by managing the risk management process at workplace. It involves developing a practical risk management implementation plan to identify specific actions to be taken, by whom and time for their completion. It also entails formation of ri...
COURSE OBJECTIVES• Clean, Wipe and Reset Tables• Maintain Floors and Carpets• Monitor Food Service Areas• Perform Closing DutiesThe course will be conducted in English.ADMISSION CRITERIA• Able to speak, read and write simple English (ESS WPLN Level 4)• No other pre-requisitesDURATION• 16 hours (9am to 6 pm over 2 days)ASSESSMENTParticipants will be awarded a Statement of Attainment b...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in bread doughs. ? Calculate recipes using Bakers Percentage. ? Produce variety of breads following recipe, methods and processing parameters. ? Prepare Sour dough starter and build Levain. ? Prepare multi grain breads incorporating Levain cultures. ? Prepare ...
Provider: CEREALTECH SCHOOL OF BAKING TECHNOLOGY PTE. LTD.
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in making sweet and savoury fillings, sauces & creams. ? Calculate recipes using Bakers Percentage. ? Prepare a variety of sauces and creams for use as garnish or filling. ? Identify suitable fruits for use in pie fillings and fruit coulis. ? Understand the su...
Workplace Safety and Health
This is a comprehensive 18-hour course that covers both First Aid and CPR components for infants and children, designed especially for those who require certification from an accredited organisation, such as Infant- and Child-care Personnel, as well as those with a keen interest to learn and apply children lifesaving skills effectively.
Provider: PRATIQUE TRAINING CONSULTANCY
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic cake type products. ? List and describe the functionality of ingredients used in making cake products. ? Calculate cake recipe using Bakers Percentage. ? Describe the ingredient pre conditioning requirements that apply to cake making methods. ? Describe the...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic puff pastry. ? List and describe the functionality of ingredients used in making puff pastry. ? List the types of puff pastry and the fat to flour ratio. ? Calculate puff pastry recipe using Bakers Percentage. ? Describe the ingredient pre - conditioning re...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic bread dough. ? List and describe the ingredients and their functionality used in making bread dough. ? Calculate bread formula using Bakers Percentage. ? Produce basic bread dough using Straight Dough and Sponge & Dough methods. ? Explain dough development ...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce muffin batters and scone dough. ? List and describe the functionality of ingredients used in making muffins and scones. ? Calculate muffin and scone recipe using Bakers Percentage. ? Describe the ingredient pre conditioning requirements for making muffins and sco...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic choux pastry products. ? List and describe the functionality of ingredients used in making choux pastry products. ? Calculate choux paste recipe Bakers Percentage. ? Describe the ingredient pre conditioning requirements that apply to choux paste making meth...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Describe the functionality of ingredients used in making of hot and cold deserts. ? Prepare a variety of suitable custard bases for baked and frozen dessert. ? Prepare Gelatine based, Ice cream and Sorbet desserts. ? Prepare a range of suitable dessert products using ice cream and sorbet. ? Prepare parfait, ...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Understand the elements required to produce basic short crust pastry. ? List and describe the functionality of ingredients used in making short crust pastry. ? Calculate short crust pastry recipe using Bakers Percentage and ratio and proportion. ? Describe the ingredient pre - conditioning requirements for...
COURSE DESCRIPTIONThis unit covers the knowledge, and skills and knowledge for management of hazardous substances at the workplace.This includes identifying the sources of hazardous substances, implementing control measures to manage the associatedrisks. Persons who successfully completed this unit of competency will be recognised as the ‘competent persons’ for thecontrol of hazardous substanc...
Module Objectives & Content: Upon completion of the module participants will be able to: ? Upon completion of the module participants will be able to: ? Understand the elements required to produce yeast raised pastries, Danish & Croissant. ? List and describe the functionality of ingredients used in making laminated yeast raised pastries. ? Calculate yeast raised pastry recipe using Bakers Perce...
chemical
The biopharmaceuticals, chemicals and process industries in Singapore are fast growing, fuelled by international investment locally and driven by increased demand internationally. These industries comprise biologics, petrochemicals, chemicals, pharmaceuticals and process instrumentation sectors. Join us if you aspire to be to gain the skills set that can be applied to these sectors.The...
Provider: Institute of Technical Education
Building and Construction Repair and Maintenance
*Centrifugal Pumps and Pumping Systems Workshop – Better Manage Your Pumps & Save!This is a 3-full day multi-media presentation with a high level Presenter coupled with interactive sessions in class with quiz / multiple choice questions for revision and self evaluation. General safety and best practice are emphasized. Workshop manual which includes copies of the slides, quiz questions and an...
Provider: JFAM SYNERGY (PTE.) LIMITED