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:

  1. Understanding safety and hygiene policies and procedures within the food and beverage environment.
  2. Apply safety and hygiene policies and procedures to quality control guidelines in food and beverages environment.
  3. Implement quality control guidelines within the food and beverage environment.
  4. Understanding the importance of food and beverage hygiene and workplace safety.
  5. Understanding portion control to minimize cost, reduce wastage and maintain consistency.
  6. Explain the importance of portion control and its impact on Food and Beverages operations.
  7. Understand the importance of allergies, dietary alternatives and religious custom requirements.
  8. Apply food allergies, dietary alternatives and religious customs in the food and beverage environment to meet customer requirements.
  9. Understanding the menu and its importance to meet business objectives.
  10. Understanding and demonstrate food presentation to enhance customers’ perception.
  11. Understand the importance of customer and co-workers engagement to meet business objectives.
  12. Perform a self-review to improve own skill set to meet business objectives.
Course Information


9am to 6pm


Marina Square, 
6 Raffles Boulevard, 
Singapore 039594


17.25 Hours
(Including Assessment)

Course Fee(s):

$599.50 (GST Included)
Singaporeans 40 above – $214.50
Singaporeans 40 below or PR – $324.50

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
    • Presentations
    • Reflections
    • Case Studies
    • Demonstration
    • Role Play

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

  • Role Play
  • Oral Questioning