Sales & Marketing,marketing management,
Information and Communications,
Customer Service,
Environmental Cleaning,
Personal Services,
Building and Construction,
Transportation and Storage
Provider: AAT TRAINING HUB PTE. LTD.
Workplace Safety and Health
Participants will learn to plan workplace safety & health activities, implement safe work practices and maintain workplace risk control measures
Provider: Singapore Institute of Materials Management
Food and Beverages
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.
Hotel & Accommodation
Provider: DIMENSIONS INTERNATIONAL COLLEGE PTE. LTD.
Legal RequirementThe following parties related to/in the process industry should attend this course: • Confined Space Entrant • Confined Space AttendantCourse Objective1. Understanding of WSH (Construction) Regulation and WSH (Confined Space) Regulation pertaining to Work in Confined Space2. Understand the Duties and Responsibilities of all personnel involved in Confined Space works (Entrant, ...
Provider: KB INDUSTRIAL TRAINING CENTRE 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...
Course Objective: To equip Infant Care / Child Care Personnel with the necessary First Aid Skill to handle emergencies whilst taking care of their young charge
Provider: EMERGENCIES FIRST AID & RESCUE PTE. LTD.
Course Objective: To provide participant with the knowledge and skill of administering first aid. The do's and don'ts when they are attending to someone who is sick or injured
Course Objective: The learners are equipped with knowledge and application skills in demonstrating first aid/ CPR skills and be able to apply them to the workplace
Course Objective: To provide the participants with the knowledge and skills for CPR and AED according to the guidelines set by the Singapore National Resuscitation Council (NRC)
Course DescriptionWork Environment Specific First Aid is provided to various industries locally and regionally. Aris bespoke training programs are developed to meet the demands and requirements of specific work environments. Aris has diverse fields of trainers with many years of experience managing industrials specific incidents and crisis. Our specialists are involved in customizing and developin...
Provider: ARIS INTEGRATED MEDICAL PTE. LTD.
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 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...
It is open to employees of all industries as WSH is required for all industry and is compulsory for all employees to be able to observe, practice and implement the OHSA in the organization.
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, ...
Duration: 24 hours (incl. 3 assessment hours)Attendance: 75%Graded Assessment: Written Questioning, Written Assessment and / or Practical AssessmentCertification: Statement of Attainment (SOA) by Workforce Development Agency (WDA)Course Medium: EnglishCourse OverviewThis unit covers the basic principles of noise and vibration monitoring. It also provides fundamental knowledge and skills in noise a...
Provider: AVANTA GLOBAL PTE. LTD.