Methods of Learning

Face to Face / Online

Learning Outcomes

Module 1: Introduction to F&B Industry

Provides a comprehensive overview of the F&B industry in Singapore, covering its historical background, market trends, economic importance, key players, and stakeholders. Additionally, it delves into Singapore's culinary heritage, food safety regulations, types of F&B establishments, entrepreneurship opportunities, marketing strategies and workforce insights within the industry.

Module 2: Food Safety Course Level 2

Equips food handlers of both retail and non-retail food establishments with the knowledge and skills to follow food safety and hygiene policies and procedures as well as inculcate the rationale of some of the practices into food handlers for better understanding and assisted policing in the licensed food premises.

Module 3: WSQ Make Basic Cakes

Teaches learners the methods and techniques to bake basic cakes such as Cheesecakes, Chiffon, Butter, Sponge, Hokkaido Cupcakes and Non-Bake Cheese Cakes are delicious and yet simple to master.

Module 4: WSQ Make Basic Breads

Equips with the knowledge and application skills on how to make basic breads like Brioche, Stollen, White bread, Baguette, Roasted Oats Courgette and Pesto Pumpkin Over Loaf.

Module 5: WSQ Make Advanced Café-Style Breads

Equips learners with the knowledge and application skills to prepare cafe style breads like Whole Wheat Bread, Milk Bread, Dinner Bread , Raisin Bread, Beetroot Focaccia and Pull-Apart Cream Cheese Bread.

Module 6: WSQ Demonstrate Baking Techniques, Mixing Methods and Piping Skills

Equips learners with the knowledge and application skills to demonstrate baking techniques, mixing methods and piping skills for preparation of pastries and baked products.

Module 7: WSQ Ultimate Creative Quick Bakes

Teaches learners how to use pre-mixes, frozen and bake-off products to prepare pastry and baked items like a professional pastry chef.

Module 8: WSQ Maintain Quality Control Procedures

Equips participants with knowledge and application skills to maintain quality control procedures.

Module 9: WSQ Maintain Food and Beverage Production Environment

Equips learners with the knowledge and skills to maintain food and beverage production environment.

 

Who should attend

Those working or aspiring to work in bakeries, restaurants, hotels, and other food-related establishments.

Minimum Entry Requirement

1. Age: 17 years old and above

2. Language - English Language Requirement - At least one of the following proficiency levels in English:

• Minimum a C6 pass in GCE ‘N’ Level English

          Or

• Band 5.0 in IELTS OR Minimum score of 61 points (internet-based total) in TOEFL

          Or

• A letter from the college /university clearly stating the medium of instruction for the highest qualification, which is English.

          Or

• WPLN 5

 

3. Academic:

• WSQ Advanced Certificate in Food Services (Culinary Arts), 

           Or  

• Minimum a C6 pass in 3 GCE ‘N’ Level subjects (including English) or equivalent 

           Or

• Completed a NITEC / Higher NITEC Certification from the NITEC School of Hospitality 

          Or

• Equivalent

       Or

• Applicants with the minimum age of 30 who do not possess the above qualifications but have a minimum of 8 years of working experience may be considered for entry into this course.

Duration

(180 Hrs)
Total Number of month: Full-time: 2 months/ Part-time: 6 months.

Minimum Number to Start Class

Minimum 8 pax to start the class

Course Fee

$4458.10 (Incl. of 9% GST)

Miscellaneous Fees (Incl. of 9% GST)

Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by DEMO Company when the need arises.

Fees indicated are per pax and not per proforma invoice or invoice.