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

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

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

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

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

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

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.

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 Customer Service Excellence Level 1 course for the Food Services Sector aims to equip participants with essential skills such as effective communication, product knowledge, service recovery, an

By the end of this course, learners will be able to:

• Do basic upkeep of equipment, resulting in lower downtime and costs
• Know how to do regular equipment servicing and mainten

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 i