This unit equips participants with the skills and knowledge to maintain quality standards and adhere to quality requirements in the food and beverage sector.

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

  1. Prepare ingredients as per recipe preparation quality guidelines and SOPs.
  2. Inspect for quality and consistency in the output of the prepared ingredients using automated equipment.
  3. Take necessary corrective actions to ensure the output of the prepared ingredients is well-maintained.
  4. Inform supervisors of any discrepancies in the production standards and equipment malfunction as per guidelines and SOPs.

Course Information


9am to 6pm


Marina Square, 
6 Raffles Boulevard, 
Singapore 039594


16.75 Hours
(Including Assessment)

Course Fee(s):

$545 (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 Lecture
    • 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