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:

  1. Able to explain the type of wine based on wine label information.
  2. Able to judge and guide customers on ordering wine beverages by providing information on grape varieties, provenance and and the year of harvest.
  3. Able to recommend food sides to complement wine selection.
  4. Able to present, open, decant and serve wine to separate clarified wine from solid temperatures with correct types of drinkware.
  5. Able to provide sight, smell and taste sensory analysis to evaluate quality of wines.
  6. Able to 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):

$415.80 (GST Included)
Singaporeans 40 above – $146.30
Singaporeans 40 below or PR – $223.30

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

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

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