COURSES/FOOD AND BEVERAGES

MAINTAIN FOOD & BEVERAGE PRODUCTION ENVIRONMENT

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MAINTAIN FOOD & BEVERAGE PRODUCTION ENVIRONMENT

TGS-2020504549

COURSE SYPNOSIS

This skill describes the ability to apply the knowledge
and skills in maintaining the food and beverage production environment. It also
includes cleaning food and beverage preparation equipment, washing pots and
wares, cleaning floors and mats, disposing trash, maintaining supplies, and
performing end-of-shift duties.

Upon completion of this unit, participants will be able to apply them at the workplace which include:

  1. Apply food and personal hygiene practices on current workplace pertaining to handling and consumption of food and beverages.
  2. Handle kitchen equipment, dispose and recycle waste.
  3. Maintain food supplies and keep cleaning tools and equipment.
  4. Perform end-of-shift duties as per organizations’ SOPs and adhere to WSH requirements.
Course Information

Time:

9am to 6pm

Venue:


Marina Square, 
#03-130
6 Raffles Boulevard, 
Singapore 039594

Duration:


16.5 Hours
(Including Assessment)

Course Fee(s):

$428.00 (GST Included)
Singaporeans 40 above – $148.00
Singaporeans 40 below or PR – $228.00

SkillsFuture Singapore (SSG) Approved Course
Click here for more information

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
    • Demonstration
    • Drill and Practice

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

  • Practical Performance
  • Written Assessment (Short Answer Questions)
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