Sales & Marketing,marketing management,
Information and Communications,
Customer Service,
Healthcare,
Personal Services,
Building and Construction,
Food and Beverages
This programme provides students with a holistic overview of the world of culinary arts as they learn culinary principles, management science, and contemporary dining concepts and cuisines, with real-life practice in industrial and commercial kitchens.Programme OutlineCulinaryAsian CuisineEssentials in Food KnowledgeFood Science and Hygiene 2Fundamentals of Western Cooking (Demonstration) 2Fundame...
Provider: SHATEC INSTITUTES PTE. LTD.
在课程结束后,学员需要经过评估测试,包括实际操作/口试/和书面(选择题)评估。如果学员通过测试, 他/她将获得从新加坡劳动力发展局颁发的证书。 让食品处理人员具备“遵守餐饮安全及卫生政策与程序”的知识与应用技能。完成本单元的学习后,学员将掌握“遵守餐饮安全及卫生政策与程序”...
Provider: GUILFORD TRAINING CENTRE PTE LTD
The Wine & Spirit Education Trust (WSET) is the largest global provider of wines & spirits qualifications. Currently available in 62 countries and in 17 languages and had over 48,000 people sit and exam last year alone. teaching WSET to their students. If you’re looking to improve your knowledge of international wines, whether for business or pleasure, then a WSET qualification is the pe...
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...
Provider: CEREALTECH SCHOOL OF BAKING TECHNOLOGY PTE. LTD.
Course Overview :At the end of the course, participants will be required to undergo an assessment which comprises practical performance(PP), written assessment (MCQ) and oral questioning (OQ). Participant who are certify competent will be awarded a Statement of Attainment (SOA) from Singapore Workforce Development Agency (WDA)Course Aim:To refresh food handlers ...
The objectives of WSQ- Demonstrate Basic Dry Heat Cooking Methods are: a. To train the participant with knowledge and application skills in basic dry heating cooking methods such as roasting, baking, broiling, grilling, pan-frying, sautéing and deep-frying. b. To enable the participant to apply the learned skills to the workplace.
Provider: AT-SUNRICE GLOBALCHEF ACADEMY PTE. LTD.
The objectives of WSQ- Provide Advanced Buffet and Special Functions Operations are: a. To train the participant with knowledge and application skills in providing advanced buffet and special functions operations. b. To enable the participant to apply the learned skills to the workplace
The objectives of WSQ-Prepare for Service are: a. To train the participant with knowledge and application skills to prepare for service at a restaurant setting b. To enable the participant to apply the learned skills to the workplace
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...
Equip participants with the necessary knowledge and application skills in preparing non-alcoholic beverages. On completion of this unit, participants will be able to: ¿ . Set up and prepare non-alcoholic beverages ¿ . Reconstitute beverage mixes
Provider: BOX HILL INSTITUTE SINGAPORE PTE. LTD.
On completion of this unit, the learner will have the knowledge and application skills in managing meeting. This includes: • Planning and preparing for meeting • Conducting meeting • Following up on meeting
Provider: WILLIAM ANGLISS INSTITUTE PTE. LTD.
On completion of this unit, the learner will have knowledge and application skills in maintaining food and beverage production environment and be able to apply them to the workplace.
Provider: PROJECT DIGNITY PTE. LTD.
On completion of this program, trainees will have the knowledge and skills to demonstrate basic dry heat cooking methods at their work place. These methods are commonly used in food stall operation.
Programme Overview:The assessment will cover a range of skills and knowledge competencies required at the basic level of Pastry and Bakery production and upon successfully meeting the passing criteria, the candidate will be awarded WSQ Certificate in Pastry and Bakery. (FB-CRT-05-1) Assessed Competency Units· Maintain Quality Control Procedures · Maintain Food & Beverage Production...
To equip the participants with knowledge and application skills to implement loss prevention in the Food & Beverage division of a hospitality establishment
Provider: EDUQUEST INTERNATIONAL INSTITUTE PTE. LTD.
To equip participants with knowledge and application skills to maintain quality control procedures.
On completion of this unit, the learner will have knowledge and application skills in Prepare Mise En Place and be able to apply them to the workplace.
The WSQ Beverage Crew Programme(A) is a 8 day course that prepares candidates for F & B Service jobs. During this course participants will learn about the various skills that are required to perform the task of a beverage crew. They will be train in various hands-on activities in simulated F & B setup.
On completion of this unit, the learner will have knowledge and application skills in demonstrate basic moist heat cooking methods and be able to apply them to the workplace.
This unit aims to equip the learner with the knowledge and application skills in preparing for non-alcoholic beverages and be able to apply them to workplace.Competency Elements :• Setting up and preparing non-alcoholic beverages• Reconstituting beverage mixes• Brewing coffee• Preparing tea Training + Assessment hours : 8.92hours...