Learning Outcomes

• Follow organisational standards, processes and food and safety requirements to set- up work station.
• Allocate activities as per the production schedule and operational parameters
• Apply food production guidelines and SOPs when cooking food.
• Review deployment schedules for optimum manpower utilisation and ad hoc orders fulfilment.
• Explain how manpower, equipment, tools and ingredients prepared effect kitchen production capacity levels.
• Follow organisational guidelines to develop cleanliness checklist to check work stations and area cleanliness.
• Ensure uninterrupted kitchen operations through proper equipment and work station set up.
• Conduct functionality checks for food production equipment and follow-up on faulty equipment.

Course Methodology

• Mini lectures to explain concepts and theories
• Practical activities including role plays, demonstrations and practical performance
• Mutual sharing and feedback.

Minimum Entry Requirement

Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy (WPL) Level 4 and above - Participants who do not meet the above requirements will be required to go through a short interview.

Attire

• Wear Covered Shoes / Sneakers with socks
• Wear Long / Full Pants
• Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
• Tie up Medium / Long Hair neatly

Note : Trainees may be sent back to change their attire if they fail to meet the above requirements

Who Should Attend?

Kitchen crew, kitchen assistants and all food handlers.

Assessment

• Practical Performance
• Oral Questioning 

Duration

2 Day(s) (14 Hrs)

Trainer : Learner Ratio

1:20

Course Fee

Full course fee before SSG funding
$337.90 (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.

Nett Fee after SSG’s Course Fee Funding Funding Validity Period: 01 Mar 2019 to 21 Jan 2027
Type	Category of Individuals
	Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders	Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above	SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents)
	Funding Source
	SkillsFuture Funding (Baseline) Up to 50% of Course Fees	SkillsFuture Mid- Career Enhanced Subsidy Up to 70% of Course Fees	SkillsFuture Enhanced Training Support for SMEs Up to 70% of Course Fees
Course Fee	$310.00	$310.00	$310.00
SkillsFuture Funding	$155.00	$217.00	$217.00
Nett Fee Payable (Before GST)	$155.00	$93.00	$93.00
GST (9%)	$27.90	$27.90	$27.90
SMES / ETSS-SME	-	$62.00	$62.00
Final Amount Payable (Incl. of 9% GST)	$182.90	$120.90	$120.90

(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec

 *Self-sponsored individuals must be at least 21 years old.

 #Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
 *Terms and conditions applies to all types of SSG fundings.More details at www.tpgateway.gov.sg
 *Learners will be awarded a WSQ Statement of Attainment (SOA) for Food and Beverage Production Management 2 upon successful completion of the WSQ Maintain Food and Beverage Production Environment