Trainer Profile    

Learners will be able to prepare various Western cold sauces such as Mayonnaise, Vinaigrette and Salsa using garnishes, condiments, herbs, seasoning, and spices esse

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene and be able to apply them at their workplace.

The course will cover the following five

When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . Thi

Served hot or cold, with tomato-based sauce, cream-based sauce or just olive oil and garlic, pasta dishes are enjoyed by many all over the world. This unit will te

To equip participants with the necessary knowledge and application skills in maintaining safe and secure wo

Leaners will learn how to make Indonesian Bumbu (Spice blends) and Dishes:

• Bumbu Merah
• Bumbu Oranye
• Bumbu Putih
• Bumbu Kuning
• Sate Manis (Sweet Satay

This unit aims to equip participants with the knowledge and skills necessary to ensure compliance with food safety and quality standards in the food and beverage ind

Dry heat cooking methods includes roasting, baking, grilling and sauteeing  to name a few. Cooking involves high heat and food cooked using dry heat methods a

One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, br

This module aims to equip learners with the essential skills and knowledge to effectively manage a kitchen environment, ensuring adherence to organisational standards, food safety requirements, and

This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms. It also includes preparing fresh, canned, frozen and dried vegetables, fruits

Leaners will learn how to make meat and poultry dishes:

• Irish Lamb Stew
• Chicken Supreme with Mushroom Sauce
• Chicken Burger
• Lamb Schnitzel
• Chicken St

Leaners will learn how to make fish and seafood dishes: 

• Pan-Fried Prawns in Asian Sauce
• Fish Head Curry with Jasmine Rice
• Seafood Chowder
• Seabass

Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

Learners will learn about the tools and equipment, ingredients and techniques involved in the cooking of Western cold dishes such as preparing sauces, dressings and fillings for sandwiches, salads,

The objective of the programme is to ensure that all employees in the food service sector are aware of the importance of workplace safety and are able to understand and comply with workplace safety

WSQ Food Safety Course Level 2 builds on the foundation of WSQ Food Safety Course Level 1 to drive a deeper understanding and greater application of food safety prin

This course provides a comprehensive overview of the F&B industry in Singapore, covering its historical background, market trends, economic importance, key playe

The Customer Service Excellence Level 1 course for the Food Services Sector aims to equip participants with essential skills such as effective communication, product knowledge, service recovery, an

By the end of this course, learners will be able to:

Do basic upkeep of equipment, resulting in lower downtime and costs

Know how to do regular equipment servicing and maintenance

By the end of this course the learner will be able to know:

About importance of Waste Disposal and Reduction and identify Standard Operating Procedures (SOPs) for it.

How to ide

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