Maintain Quality Control Procedures
Course Details
Time: 9am to 6pm
Venue: Marina Square, #01-226/227/228/229, 6 Raffles Boulevard, Singapore 039594
Duration: 17.25 hours (Including Assessment)
Course Fee: $550.00
Course Synopsis
This unit equips participants with the skills and knowledge to maintain quality control procedures in food and beverage operations, and demonstrate plating/presenting food.
Upon completion of this unit, participants will be able to apply them at the workplace which include:
- Understand and apply food and beverage hygiene and safety standards
- Understand and apply Quality control guidelines
- Understand food and beverage portion control
- Importance of dietary needs of customers
- Demonstrate food presentation
- Review own abilities to meet business objectives
- Have a basic understanding of the organisation’s product and service offering in F&B
- Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B service
- Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification (ES WSQ) Workplace Literacy (WPL) Level 3
- One year working experience preferred at the F&B or Hospitality sector
- Food & Beverage Manager
- Assistant Food & Beverage Manager
- Restaurant Manager
- Banquet Manager
- Bar Manager
- Departmental Supervisors
- Senior/Head Waiter
- Waiting and Bar Staff
- Food & Beverage Service Crew
- Food & Beverage Cashier
- Kitchen Crew
- Kitchen Assistant
- Counter Crew
We use a number of experiential methods of learning in this module:
- Mini lectures
- Class Activities
- Group Discussions
- Presentations
- Reflections
- Case Studies
- Demonstration
- Role Play
Participants are required to undertake assessments which may take the form of:
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- Role Play
- Oral Questioning
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Participants who have successfully demonstrated competence in all the knowledge and skills requirements in this programme will be awarded with a Statement of Attainment (SOA) by SkillsFuture Singapore (SSG).
Course Outline
1.1 Execute and maintain standards according to quality control guidelines
1.2 Indicators of food freshness and quality
1.3 Importance of labelling
1.4 Control measures to minimise cross-contamination
1.5 Accept feedback from co-worker and/or supervisor in a considerate and constructive manner
2.1 Maintain the safety and hygiene level for food products, equipment and storage areas
2.2 Impact of loss due to low-quality food on operations
2.3 Impact of personal hygiene on food safety and quality
2.4 Importance of cleansing and sanitising food storage areas and preparation equipment
2.5 Causes of foodborne illnesses
3.1 Control food portioning according to guidelines
3.2 Guidelines and requirements on quality control, food safety and hygiene and portioning for food preparation
3.3 Impact of portioning on food cost and operations
3.4 Importance of customer service and customer service policies
3.5 Importance of consistency between menu items and final products
3.6 Understand the brand values and standards and apply the brand standards in day to day work
a. Explain and serve customers with knowledge of food, menu and diets in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements
b. Build rapport with customers
c. Build rapport with co-workers and/or supervisor to achieve organisational objectives
d. Workplace Safety and Health Regulations under the WSH Act
e. Differences between religious dietary customs and requirements
f. Common food allergies
g. Medical diet alternatives
h. Evaluate own strengths and weaknesses to improve skills and knowledge
i. Identify available opportunities to learn from co-worker and/or supervisor
j. Monitor own output to ensure consistency is maintained
5.1 Demonstrate quality plating and/or presenting of food
5.2 Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives
5.3 Demonstrate integrity and ethical behaviour at the workplace
5.4 Demonstrate cultural, religious and gender sensitivity
5.5 Purpose of plating and garnishing and the impact on customer’s perception of quality
5.6 Comply with food handling legislative requirements to meet quality standards
6.1 Complete documentation on quality control and safety and hygiene
6.2 Required documentation for quality control and food safety and hygiene
6.3 Suggest ways to maintain quality of products and/or ingredients
6.4 Share feedback on current preparation process
6.5 Engage in self-reflection to improve on quality of task assigned
6.6 National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations
Funding Incentives
Course Fee: $550.00
SKILLSFUTURE SINGAPORE (SSG) APPROVED COURSES
Singaporeans and Singapore PRs are eligible for 70% course fee funding for registration with effect from 28 October 2017.
This funding is applicable to both individual and company-sponsored participants.
Participants are required to achieve at least 75% attendance and/or sit and pass any prescribed examinations/assessments or submit any course/project work (if any) under the course requirement.
Singaporeans aged 40 years and above will enjoy up to a 90% subsidy of course fee.
Companies who wish to sponsor their employees may contact us at +65 6988 4949 or +65 8691 9988 to register.
Find out more about training grants in SkillsConnect here.
