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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

If you are fans of carbs, then bake fresh breads just like the ones you get in cafes. Crusty on the outside, soft and fluffy on the inside. This unit will equip learners with the knowledge and appl

Once you master the art of baking, making homemade bread is as simple as 1,2,3. This unit will equip with the knowledge and application skills on how to make basic breads like Brioche, Stollen, Whi

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 be refreshed on the knowledge and skills in Food Safety and Hygiene Level 1 and be able to apply them at the workplace.

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

Learn the secret to quick and easy Indonesian dishes!!

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

It is important for food production area to be free of dirt, grease and pests. Premise, tools and equipment have to be maintained to acceptable standard of cleanliness. This unit will equip learner

To equip food and beverage service staff with the knowledge and application skills in Prepare for Service (Mise en Place) and be able to apply them to the workplace.

On completion of this unit, the learner will have knowledge and application skills in Co-ordinate Food and Beverage Service and be able to apply them to the workplace.

This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms. It also includes preparing fresh, canned, frozen and dried vegetables, fruits

From stews, pies to burgers - it's a meaty and chicky experience!

To apply knowledge and skills in fabricating and storing fish and seafood parts for various usage and purposes

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

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.

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

By the end of this course the learner will be able to know:

About importance of Waste Disposal and Reduction and identify Standard Operating Procedures (SOPs) for it.

How to ide