Trainer Profile
ANG CHEE YONG (HONG ZHIYONG), RICHARD
Qualification(s):
- Master of Training and Development
- Advanced Certificate in Training and Assessment (ACTA)
Institute(s):
- Griffith University, Australia
- Singapore Training & Development Association (STADA)
ANG CHEE YONG (HONG ZHIYONG), RICHARD trains in the following courses
WSQ Prepare Western Cold Sauces
Learners will be able to prepare various Western cold sauces such as Mayonnaise, Vinaigrette and Salsa using garnishes, condiments, herbs, seasoning, and spices esse
WSQ Make Basic Cakes
The Make Basic Cakes unit is suitable for aspiring pastry cooks and individuals who would like to upgrade their skills and knowledge in basic cake preparation. This unit will teach learners the met
WSQ Make Advanced Cafe-Style Breads
If you are fans of carbs, then bake fresh breads just like the ones you get in cafes. Crusty on the outside, soft and fluffy on the inside. This unit will equip learners with the knowledge and appl
WSQ Make Basic Breads
Once you master the art of baking, making homemade bread is as simple as 1,2,3. This unit will equip with the knowledge and application skills on how to make basic breads like Brioche, Stollen, Whi
Food Safety Course Level 1
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.
Food Safety Course Level 1 (Refresher)
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.
Food Safety Course Level 1 (AOP)
On completion of this unit, participants will be refreshed on the knowledge and skills in Food Safety and Hygiene Level 1 and be able to apply them at the workplace.
WSQ Prepare Classic Homemade Stocks and Soups
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
WSQ Prepare Pasta
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
WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills
Using the correct baking techniques, mixing methods and piping skills are integral to produce qaulity pastries and baked products. This unit will equip learners with the knowledge and appliction sk
WSQ Prepare Bumbu The Secret to Quick and Easy Indonesian Dishes
Learn the secret to quick and easy Indonesian dishes!!
WSQ Maintain Quality Control Procedures
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
WSQ Demonstrate Basic Dry Heat Cooking Methods
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
WSQ Demonstrate Basic Moist Heat Cooking Methods
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
WSQ Maintain Food and Beverage Production Environment
It is important for food production area to be free of dirt, grease and pests. Premise, tools and equipment have to be maintained to acceptable standard of cleanliness. This unit will equip learner
Coordinate Food and Beverage Service
On completion of this unit, the learner will have knowledge and application skills in Co-ordinate Food and Beverage Service and be able to apply them to the workplace.
Prepare Irresistible Vegetable Dishes
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
WSQ Prepare All-Time Favourite Meat and Poultry Dishes
From stews, pies to burgers - it's a meaty and chicky experience!
WSQ Seafood Storage and Fabrication
To apply knowledge and skills in fabricating and storing fish and seafood parts for various usage and purposes
WSQ Dim Sum Indulgence
This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.
Food and Beverage Inventory Management Level 1
Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation
Western Cold Dish Preparation Level 1
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,
Workplace Safety and Health for Food and Beverage Operations Level 2
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
Irresistible Delicious Pastries
Learn and acquire the knowledge and skills to prepare pastries like Fresh Fruit Tarts, Egg Tarts, Banana Choc Tarts, Quiche Florentine, and French Apple Frangipani. Learn recipes that are relevant
Cookies Galore
Learn and acquire the knowledge and skills to prepare cookies like Pandan Coconut Cookies, Cherry Blossoms, Swiss Butter Cookies, Sandwich lemon Curd Cookies, Almond Biscotti, Snow Flakes Cookies a
Food Safety Course Level 2
This course aims to equip food handlers with knowledge and skills on food safetyand hygiene procedures and policies. At the end of the training, learners will be able to prepare safe and hygienic f
Food Safety Course Level 3
This course aims to equip supervisors and managers in food establishments with the application skills and knowledge to conduct food safety and hygiene checks.
Food Waste Disposal and Reduction (L2)
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