Sales & Marketing,marketing management,
Information and Communications,
Customer Service,
Healthcare,
Personal Services,
Building and Construction,
Food and Beverages
This unit aims to equip the learner with theknowledge and application skills in preparing forservice and be able to apply them to workplace.
Competency Elements :
• Checking set-up of outlet
• Preparing mise en place
• Setting tables
Training + Assessment hours : 9.17hours
Provider: GUILFORD TRAINING CENTRE PTE LTD
On completion of this unit, learner will have theknowledge and application skills in processingpayments and be able to apply them to theworkplace. Competency Elements :• Setting up cash stations• Posting and issuing bills to guests• Processing payments• Correcting errors• Closing out cash stations Training + Assessment hours : 9.42hours...
At the end of the course, students should be able to: o prepare food for cold presentation o understand the safety at work o understand food safety in catering o understand healthier foods and special diets o prepare, cook and finish stocks, soups and sauces o prepare, cook and finish fish and shellfish dishes o prepare, cook and finish meat, poultry and offal o prepare, cook and finish vegetables...
Provider: OSAC INTERNATIONAL COLLEGE PTE. LTD.
Please refer to attached documents.
Provider: TOURISM MANAGEMENT INSTITUTE OF SINGAPORE PTE LTD
This Competency Unit enables an individual to acquire the skills and knowledge to Follow Basic Food Handling Practices. This Competency Unit, together with other elective units, is tailored to provide the skills and knowledge outcomes required by the Community and Social Services sector.
Provider: TSAO FOUNDATION
The objective of the Diploma in Food & Beverage and Catering Management is to develop student knowledge in the field of food and beverage services and catering management with strong emphasis on practical skills and requisite knowledge and understanding in the junior to mid-level managerial roles in the Food and Beverage and Catering Management context.Objectives and Expected Outco...
Provider: ICAS TRAINING AND EDUCATION COLLEGE (ICASTEC) PTE. LTD.
Programme OverviewThis WSQ Certificate programme is intended for adults seeking fundamental knowledge and skills in food and beverage production and wish to apply their learning to the workplace. It presents basic food production principles while emphasizing the importance of meeting the needs and, whenever possible, exceeding the expectations of customers. The objectives of the WSQ Certifica...
Provider: AT-SUNRICE GLOBALCHEF ACADEMY PTE. LTD.
Programme Overview It is a Singapore Workforce Development Agency (WDA) accredited programme, upon completion of which, participants will receive a Statement of Attainment (SOA) in WSQ Prepare Choux Pastries. The objective of the programme is to train the participants on how to prepare and shape choux pastry dough and how to bake choux pastries.Programme Content Prepare to Make Choux PastriesPr...
The course to provide learners with the essential knowledge and skill-sets to follow food & beverage safety and hygiene policies and procedures.This module is conducted in English only.Food Handlers (i.e. any individual who prepares food and beverage products in NEA-licensed eating establishments)Personnel primarily involved in the serving of F&B products to customers (e.g. managers, captains, wai...
Provider: IFI ACADEMY PTE. LTD.
Programme OverviewEastern and Western Pastry and BakeryMaster the intricate skills and knowledge of traditional and advanced pastry and bread-making and learn the production techniques of hotels, restaurants and standalone patisseries through Eastern and Western hands-on pastry and baking techniques.Study and WorkTerm 1 comprises full day classroom learning and hands-on practicum in At-Sunrice. Th...
Course Synopsis The course is designed to provide learners who are interested in obtaining a complete National ITE Certification qualification. It is team taught by Chef-Instructor and to build on the skills, knowledge and techniques gained through production of a wide range of bakery products (Bread, Cake, Pastry, Desserts and Petit Fours, etc) to a statisfactory standard.
Provider: BAKING INDUSTRY TRAINING COLLEGE PTE. LTD.
COURSE OBJECTIVESThe course consists of related theory lessons and emphasis on practical hands-on training which will enable students to learn the fundamentals of bread, cake and pastry making. The course provides students with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.COURSE MODULESPastry Principle Fruit Tarts, ...
Wine tasting is the sensory examination and evaluation of wine. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialised terminology to describe the range of perceived flavors, aromas and general characteristics of a wine. Join us for this workshop and acquire the art of informal, recreational wine tasting by...
Provider: Institute of Technical Education
Monitor Income and Expenses
Supervise Bar Service
Have you wondered why packaged food tastes so good even after months on the shelves?Well, you can discover the reason in this course! You will learn how to retain food quality, as well as to perform routine checks for food content, flavour and appearance, and collect food samples for analysis.Acquire knowledge and skills which are highly relevant to the industryMaintain food safety and food hygien...
This module takes you through the process of making the right decision on whether to become franchisors. It provides you detailed coverage on the various components to be covered in the franchising plan and prepared in the actual franchising system itself. It also looks into the process of developing and producing franchising materials that attract the right kind of franchisees for your business. ...
This programme is designed to provide students with the critical knowledge and skills needed to work in a pastry and bakery outlet. Students will acquire relevant pastry and baking skills to produce desserts, cakes and breads commonly found in Western cuisines.Mode of StudyFull timeOn an average, the teacher-to-student ratio is 1:40 for theory lessons and 1:20 for practical lessons.Assessment Fram...
Provider: SHATEC INSTITUTES PTE. LTD.