MAINTAIN QUALITY CONTROL PROCEDURES
TGS-2020503288
This module describes the ability to maintain quality control procedures in food and beverage operations. It also includes following quality control guidelines,
food and beverage hygiene and safety guidelines, portion control guidelines,
maintaining quality control of food products and demonstrating
plating/presenting food.
Upon completion of this unit, participants will be able to apply them at the workplace which include:
Time:
9am to 6pm
Venue:
Marina Square, #03-130
6 Raffles Boulevard,
Singapore 039594
Duration:
17.25 Hours
(Including Assessment)
Course Fee(s):
$594.00 (GST Included)
Singaporeans 40 above – $209.00
Singaporeans 40 below or PR – $319.00
We use a number of experiential methods of learning in this module:
Participants are required to undertake assessments which may take the form of: