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

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

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

Using the correct baking techniques, mixing methods and piping skills are integral to produce quality pastries and baked products. This unit will equip learners with the knowledge and application s

This unit aims to empower individuals with busy lifestyles who desire the convenience of quickly assembling pastries at home, using premixed and frozen doughs. 

This course is only intended for the low wage workers in the PWM-Food Services Sector.

This course equips learners with the knowledge and skills to ensure workplace safety and health complia

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 standard

Leaners will learn how to make meat and poultry dishes:

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

Learners will learn how to make fish and seafood dishes: 

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

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.

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

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,

This course equips learners with the knowledge and skills to ensure workplace safety and health compliance. Participants will understand WSH policies, recognize potential hazards, apply risk contro

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 is only intended for the low wage workers in the PWM-Food Services Sector.

WSQ FSC Level 3 is mandatory for all Food Hygiene Officers (FHOs), whet