This module is designed to build a customer service knowledge base as part of organizational resources. Upon completion of this unit, participants will be able to apply them at the workplace which include:

  • Explain the type of wine based on wine label information.
  • Judge and guide customers on ordering wine beverages by providing information on grape varieties, provenance and and the year of harvest.
  • Recommend food sides to complement wine selection.
  • Present, open, decant and serve wine to separate clarified wine from solid temperatures with correct types of drinkware.
  • Provide sight, smell and taste sensory analysis to evaluate quality of wines.
  • Reinstate workstations to ensure workstations are ready in a timely manner.
Course Information


9am to 6pm


Marina Square, 
6 Raffles Boulevard, 
Singapore 039594


11 Hours
(Including Assessment)

Course Fee(s):

$419.65 (GST Included)
Singaporeans 40 above – $150.15
Singaporeans 40 below or PR – $227.15

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:

  • Written Assessment (Case Study)
  • Written Assignment (Short Answer)