FOLLOW FOOD AND BEVERAGE SAFETY AND HYGIENE POLICIES AND PROCEDURES (2014)(SSF)

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…

FOLLOW FOOD BEVERAGE SAFETY AND HYGIENE POLICIES AND PROCEDURES (REFRESHER)(SSF)

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)

Determine 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 …

MAKE CLASSIC CAKES

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

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