Xprienz | Empower your purpose and endless possibilities.

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Introduction

XpRienz Pte Ltd was incorporated in Singapore in 2004. Our main focus was on F&B Services and Consultancy. We operated our own F&B establishments, and provided consultancy services in the areas of food hygiene and cafe design to schools, as well as food safety audits to food establishments. We were one of the NEA accredited Basic Food Hygiene providers prior to Jun 2007.

Vision & Mission

Vision A great organization to empower your purpose and endless possibilities through value added learning. Mission We equip learners with valuable skills and knowledge through our resourceful team and responsive system. We provide relevant and personalized platforms to deepen and enrich your learning. We create a wholesome and engaging learning Xprienz.

Introduction

In Aug 2007, we were awarded the WDA ATO status to offer the WSQ Food Hygiene Course. In 2009, XpRienz became a training and consultancy firm and a Singapore Workforce Development SPUR Approved Training Organization. We are one of the few WDA appointed Enhanced Hawker Training Providers and have a team of trainers from various industries. All our trainers have achieved certifications (or equivalent) in the “WSQ Advanced Certificate in Learning and Performance” program conducted by the Institute for Adult Learning.

Vision

A great organization to empower your purpose and endless possibilities through value added learning.

Mission

We equip learners with valuable skills and knowledge through our resourceful team and responsive system. We provide relevant and personalised platforms to deepen and enrich your learning. We create a wholesome and engaging learning Xprienz

Information Communication Technology

AN INTRODUCTION TO BUSINESS & PROJECT MANAGEMENT PRACTICES

Appreciate and explain the need for business environment analysis process, Appreciate and understand the need for stakeholder management, Understand and appreciate business need in project management.

EMERGING TECHNOLOGY SYNTHESIS AND BUSINESS PROCESS FLOW

INTRODUCTION TO SOFTWARE DESIGN: MVC, OOAD, CONCEPTS & ALGORITHMS

Understand the basics of software design, how to make the right design choice, understand the importance of layering is an application design, understand importance of MVC architecture, understand algorithms and problem solving...

INTRODUCTION TO SOFTWARE QUALITY ASSURANCE: PLANNING, TESTING & DEFECT MANAGEMENT

INTRODUCTION TO USER INTERFACE DESIGN

INTRODUCTION TO AGILE: AN APPROACH TO SOFTWARE DEVELOPMENT

Understand software development life cycle and the different approaches. Will learn about the different tools and techniques used in programming. Will learn about task automation in software development process. Will appreciate the use of...

SOFTWARE QUALITY ASSURANCE: PLANNING, TESTING & DEFECT MANAGEMENT

Understand software quality assurance and the various phases, process, and tools in software testing. Understand the difference between manual and automated testing. Will be able to differentiate between functional and non-functional test...

DATABASE CONCEPTS & DESIGN: WORKING WITH DATABASES

Understand software development life cycle and the different approaches. Will learn about the different tools and techniques used in programming. Will learn about task automation...

INTRODUCTION TO SOFTWARE PROBLEM AND PROJECT MANAGEMENT PRACTICES

Differentiate between incidents, problems, and known errors, Understand the Incident Management process and the activities within the process, Categorization and prioritization of incidents. Identify tools and systems used in Incident Management for recording and reporting Incidents etc.

NICF – Introduction to Application Maintenance and Support

This course equips the learner with the competencies to verify accuracy, completeness and currency of information in configuration logs and review unauthorised changes, diversions or inappropriate use of software assets;...

FOOD SAFETY COURSE LEVEL - 1

With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene standards and standardise the training of its Basic Food Hygiene (BFH). A new 7-hour programme WSQ Food Hygiene Course (WFHC) replaced BFH with effect from 1st June 2007. Upon successful completion of the 7-hour course, followed with 1.5-hour…

FOOD SAFETY COURSE LEVEL-1 REFRESHER

The NEA has reviewed the current refresher course, and has worked with WDA to introduce the WSQ Refresher Food Hygiene Course which will commence in October 2014. Certified food handlers are required to undergo the WSQ Refresher Food Hygiene Course 5 years after expiration of the basic food hygiene course and every 10 years thereafter,…

WSQ REFRESHER FOOD HYGIENE COURSE (AOP) (SSF)

Basic Operating Conditions and Maintenance for Air-Conditioning System

Course Objectives: After attending the course, learners shall be able to:- • Identify different types of air-conditioning systems and how they are being used and applied in the market • Explain system components in an air-conditioning system • Detect abnormalities of air-conditioning system based on collected data.

DIGITAL INDOOR PHOTOGRAPHY

Course Objectives: After attending the course, learners will be able to: • Identify and comprehend the usage of various indoor cameras, parts of cameras and accessories. • Evaluate and apply the general safety procedures required in the execution of indoor camera operations. • Coordinate and position cameras and accessories according to the requirements of the shot plans.

MAKE CLASSIC COOKIES

COURSE OBJECTIVES: On completion, A)the candidates will be able to: Identify the Types and uses of baking tools and equipment, B)Identify and explain the types, characteristics, functions and quality indicators of baking ingredients, C)Interpret the Recipes and methods of preparing cookies, D)Explain the Importance of using correct ratio and proportion of ingredients. E)Explain the Importance …

DEMONSTRATE THE SERVICE VISION (SSF)

On completion of this unit, participants will have the skills and knowledge to demonstrate the service vision and transfer learning to the workplace. On completion of this unit, learners should be able to: Recognise the role one plays in contributing to the organisation’s vision, mission and values Demonstrate service delivery in accordance with the organisation’s vision, mission and values Monitor own performance to ensure consistency with the organisation’s vision, mission and values.

DIGITALISE FOOD SERVICES OPERATIONS

Explore trending e-business technologies and their applications in the operational and management process in the F&B sector, Identify Organisational needs and challenges in new technology adoption, Identify methods and steps to create to create technology adoption roadmap with clear policies and guidelines - Set training programs and identify communication methods and techniques.

SOCIAL MEDIA MARKETING (SSF)

COURSE OBJECTIVES: The course will address the following areas: a) Understand the various types of social media platforms, tools and their operation, such as Facebook marketing b) Formulate social media strategic plans for their own enterprise or baking products. c) Establishing positive relationships amongst stakeholders within the baking industry and social media outreach. d) Seek and evaluate innovative marketing opportunities and evaluate the use of new social media technologies.…

MAKE MUFFINS & SCONES

COURSE OBJECTIVES: At the end of the course, learners will: a)Understand the elements required to produce muffins batters and scone dough b)List and describe the functionality of ingredients used in making muffins and scones c)Calculate muffin and scone recipe using baker’s percentage d)Describe the ingredient pre-conditioning requirements for making muffins and scone products e)Describe the basic mixing methods and processing parameters for making muffins and scones products …

RESPOND TO SERVICE CHALLENGES

COURSE OBJECTIVES: On completion of this unit, participants will have the application skills and knowledge to respond to challenging service situations with the use of appropriate verbal and non-verbal communication techniques. It involves recognizing triggers which may lead to service challenges, use of service recovery procedures to respond to the challenges and escalating unresolved service…

MAKE TARTS & SHORT-CRUST PASTRIES (SSF)

COURSE OBJECTIVES: At the end of the course, learners will: a)Understand the elements required to produce basic tarts short pastry b)List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry c)Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion d)Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry …

MAKE CHOUX PASTRIES

COURSE OBJECTIVES: At the end of the course, learners will understand: a)Understand the elements required to produce basic choux pastry products b)List and describe the functionality of ingredients used in making choux pastry prod-ucts c)Calculate choux paste recipe using Baker’s Percentage d)Describe the ingredient pre-conditioning requirements that apply to choux paste making methods e)Describe the basic mixing method and processing parameters …

PREPARE MACAROONS

COURSE OBJECTIVES: At the end of the course, learners will understand: a)Understand the elements required to produce basic Macaroons b)List and describe the functionality of ingredients used in making Macaroons c)Calculate Macaroons recipe using Baker’s Percentage d)Describe the ingredient pre-conditioning requirements for making basic Macaroons e)Describe the mixing methods and processing …

MAKE CLASSIC BREADS (SSF)

COURSE OBJECTIVES: At the end of the course, learners will understand: a)Understand the elements required to produce basic bread dough b)List and describe the ingredients and their functionality used in making bread dough c)Explain the fermentation process and fermentation requirements when making bread …

ASSEMBLE FRESH FLOWERS BOUQUET

COURSE OBJECTIVES: On successful completion of this course, the participant will have the knowledge and application skill to assemble fresh flowers bouquet. The course covers skills and techniques to assemble fresh flower bouquets. And it also covered assembling flowers as bouquets in basic design forms which include flat wrap flowers, circular and spiral bouquet. …

PHYSICAL AND MENTAL CARE FOR THE ELDERLY

COURSE OBJECTIVES: Identify negative emotions in the elderly, Communicate clearly with the elder, Check blood pressure and temperature taking using the correct instruments, Eliminate biological waste hygienically, Understand and maintain good personal hygiene for the elderly

Business Acumen Manage Disruptors and Influencers

The Industry Transformation Maps (ITMs) have four key pillars crucial for business growth namely Jobs and Skills, Productivity, Innovation, and Internationalisation. The ITMs offer good structures for businesses to systematically transform.

Business Needs Analysis Interrogate to Succeed

Compliance With Corporate Policies And Guidelines

-Understanding of the requirements for process (organisation application, content, delivery) and financial audits
- Prepare adequately for an audit request or auditable event

Regulatory Compliance in Skills Development Business

-Appraise the organisational processes, policies and procedures.

- Identify the non-compliance situations and issues pertinent to accredited training organisation

Skills Development As A Business

-Appraise the business impact of skills development and identify the roles it plays in economic, social and governance landscape.
- Relate government policies and regulations in skills development to business stakeholders