Trainer Profile    

Learners will be able to prepare various Western cold sauces such as Mayonnaise, Vinaigrette and Salsa using garnishes, condiments, herbs, seasoning, and spices esse

The Make Basic Cakes unit is suitable for aspiring pastry cooks and individuals who would like to upgrade their skills and knowledge in basic cake preparation. This unit will teach learners the met

Mandatory training on food hygiene for all food handlers or anyone planning to work in F&B establishments. Equip participants with the knowledge and understanding of the importance of food hygiene and safety while preparing or handling food.

Level 1 FSC covers basic food safety principles for food handlers. The Refresher is to ensure sustained awareness of good hygiene practices by food handlers.

On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene and be able to apply them at their workplace.

The course will cover the following five

When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . Thi

Served hot or cold, with tomato-based sauce, cream-based sauce or just olive oil and garlic, pasta dishes are enjoyed by many all over the world. This unit will te

Using the correct baking techniques, mixing methods and piping skills are integral to produce qaulity pastries and baked products. This unit will equip learners with the knowledge and appliction sk

This unit aims to empower individuals with busy lifestyles who desire the convenience of quickly assembling pastries at home, using premixed and frozen doughs. 

To equip participants with the necessary knowledge and application skills in maintaining safe and secure wo

Leaners will learn how to make Indonesian Bumbu (Spice blends) and Dishes:

• Bumbu Merah
• Bumbu Oranye
• Bumbu Putih
• Bumbu Kuning
• Sate Manis (Sweet Satay

This unit aims to equip participants with the knowledge and skills necessary to ensure compliance with food safety and quality standards in the food and beverage ind

Dry heat cooking methods includes roasting, baking, grilling and sauteeing  to name a few. Cooking involves high heat and food cooked using dry heat methods a

One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, br

This module aims to equip learners with the essential skills and knowledge to effectively manage a kitchen environment, ensuring adherence to organisational standards, food safety requirements, and

Leaners will learn how to make meat and poultry dishes:

• Irish Lamb Stew
• Chicken Supreme with Mushroom Sauce
• Chicken Burger
• Lamb Schnitzel
• Chicken St

Leaners will learn how to make fish and seafood dishes: 

• Pan-Fried Prawns in Asian Sauce
• Fish Head Curry with Jasmine Rice
• Seafood Chowder
• Seabass

This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.

Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation

Learners will learn about the tools and equipment, ingredients and techniques involved in the cooking of Western cold dishes such as preparing sauces, dressings and fillings for sandwiches, salads,

The objective of the programme is to ensure that all employees in the food service sector are aware of the importance of workplace safety and are able to understand and comply with workplace safety

WSQ Food Safety Course Level 2 builds on the foundation of WSQ Food Safety Course Level 1 to drive a deeper understanding and greater application of food safety prin

WSQ FSC Level 3 is mandatory for all Food Hygiene Officers (FHOs), whether working in retail or non-retail food establishments licensed by SFA. Retail food establish

The course offers a comprehensive exploration of essential kitchen skills, covering everything from assembling and using kitchen tools and ingredients to mastering knife techniques, proper ingredie

This course provides detailed training on the proper management of end-of-shift duties in a restaurant setting, including the initiation of responsibilities with a comprehensive checklist, techniqu