This 2-day course aims to equip learners with the essential knowledge and skillsets to increase their profit in their F&B businesses. More importantly, this course will transfer knowledge on how to consistently produce recipes and insure the bottomline.
Through our experiential classroom training, learners will learn how to:
- Standardise recipes
- Use yield calculation and purchasing decision
- Determine cost of menu items
- Monitor product quality
This course will benefit F&B managerial personnel involved in operations and those who are interested in enhancing their companies’ operational efficiency, such as;
- Sales managers
- Outlet supervisors
- Assistant managers
- Area managers
Course Duration: 17 Hours
Course Fees: $500
Mode of Instruction:
- Demonstration / Practice
- Role Play
- Observation / Feedback
Mode of Delivery: Full-Time
Mode of Assessment:
At the end of the course, learners are required to complete a total of 1 hour of summative assessment, comprising a written project, written assessment, role plays and oral questioning.
Upon successful completion of course and assessment, learners will be awarded a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).
- Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5).
- For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course.
Average Teacher to Student Ratio: 1:20