At the end of this session, the learner should be able to apply food science principles in daily food preparation to enhance customers’ food consumption experience.

1. Culinary, Baking Science, and Substitute – Illustrate the evolution of customers’ tastes and habits under food science and recommend different substitute ingredients with healthier options.

2. Nutrient Density of Food Products – Apply the different methods of low-fat or dairy-free formulas to increase the nutrient density of food products,

3. Food Consumption Experiences – Apply cooking techniques to enhance the food consumption experience under the consideration of the relationships between various senses and food.

4. Prepare Food Presentations – Interpret the relationships between food presentations to enhance customers’ food consumption experiences.

Course Information


9am to 6pm


Marina Square, 
6 Raffles Boulevard, 
Singapore 039594


17 Hours
(Including Assessment)

Course Fee(s):

$545.00 (GST Included)
Singaporeans 40 above – $195.00
Singaporeans 40 below or PR – $295.00

Course Details

  1. Have a basic understanding of the organisation’s product and service offering in F&B
  2. Have a basic understanding of the organization’s structure, standard operating procedures and guidelines on F&B service
  3. 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
  4. One year working experience preferred at the F&B or Hospitality sector
  5. Basic knowledge on the legislative requirements on the F&B or Hospitality

We use a number of experiential methods of learning in this module:

    • Mini lectures
    • Class Activities
    • Group Discussions
    • Reflections
    • Case Studies

Participants are required to undertake assessments which may take the form of:

  • Oral Questioning
  • Practical Test
  • Journal Writing