After attending the course, learners will be able to identify:- What the Environmental Public Health Act is and what the roles of ECCs are. The different factors which may cause an environment to be unsanitary. How to ensure the cleanliness and safety of an environment.

At the end of the course, learners will understand: 1: Perform flower arrangement activities according to WSH guidelines 2: Utilize appropriate PPE when making various artisanal floral products 3: Clarify problems relating to order requirements with the supervisor 4: Prepare appropriate materials and tools for making various floral products 5: Assemble materials into desired styles for various artisanal floral products 6: Properly store and maintain freshness of various artisanal floral products

FOOD SAFETY COURSE LEVEL1 (f.k.a WSQ Follow Food And Beverage Safety And Hygiene Policies And Procedures) With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene standards and standardise the training of its Basic Food Hygiene (BFH). A new 7-hour programme WSQ Food Hygiene Course (WFHC) replaced BFH with effect from 1st June 2007. Upon successful completion of the 7-hour course, followed with 1.5-hour assessment, a Statement of Attainment will be awarded to participants. This will accord the participants with a licence to operate / work in food preparation. Learning Objectives To equip participants with the knowledge and understanding on the importance of Food hygiene and safety while preparing or handling food. Course Outline Upon completion of this module, the trainee will have the knowledge and application skills with practising food and beverage safety and hygiene policies and procedures and be able to apply them to the workplace. This includes: Maintain personal hygiene Maintain food preparation and service utensils and equipment Preparing food safely Handling food safely Storing food safely Maintaining food preparation, service and storage areas Fees The course fee is $150 /pax (GST applicable). SDF subsidies are available. Please click here for more information. WDA Subsidies WDA offers up to 95% subsidies for the Assessment Only as well as course fees. For the various funding amounts, please click on this link. For individuals who are under the Workfare Training Support (WTS), there is funding up to 95% of the fees (course fee or assessment fee). Please click on this link to find out more. Enrollment Enrollment can be done though phone, email or our online schedule http://www.xprienz.com/basic. All courses indicated here are scheduled to run (confirmed dates). Contact No: 64389693 Email: enquiries @xprienz.com Training Schedules The full training schedules for the WSQ Basic Food Hygiene Course can be seen HERE.

FOOD SAFETY COURSE LEVEL1 (f.k.a WSQ Follow Food And Beverage Safety And Hygiene Policies And Procedures) With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene standards and standardise the training of its Basic Food Hygiene (BFH). A new 7-hour programme WSQ Food Hygiene Course (WFHC) replaced BFH with effect from 1st June 2007. Upon successful completion of the 7-hour course, followed with 1.5-hour assessment, a Statement of Attainment will be awarded to participants. This will accord the participants with a licence to operate / work in food preparation. Learning Objectives To equip participants with the knowledge and understanding on the importance of Food hygiene and safety while preparing or handling food. Course Outline Upon completion of this module, the trainee will have the knowledge and application skills with practising food and beverage safety and hygiene policies and procedures and be able to apply them to the workplace. This includes: Maintain personal hygiene Maintain food preparation and service utensils and equipment Preparing food safely Handling food safely Storing food safely Maintaining food preparation, service and storage areas Fees The course fee is $150 /pax (GST applicable). SDF subsidies are available. Please click here for more information. WDA Subsidies WDA offers up to 95% subsidies for the Assessment Only as well as course fees. For the various funding amounts, please click on this link. For individuals who are under the Workfare Training Support (WTS), there is funding up to 95% of the fees (course fee or assessment fee). Please click on this link to find out more. Enrollment Enrollment can be done though phone, email or our online schedule http://www.xprienz.com/basic. All courses indicated here are scheduled to run (confirmed dates). Contact No: 64389693 Email: enquiries @xprienz.com Training Schedules The full training schedules for the WSQ Basic Food Hygiene Course can be seen HERE.

FOOD SAFETY COURSE LEVEL 1 (REFRESHER) The NEA has reviewed the current refresher course, and has worked with WDA to introduce the WSQ Refresher Food Hygiene Course which will commence in October 2014. Certified food handlers are required to undergo the WSQ Refresher Food Hygiene Course 5 years after expiration of the basic food hygiene course and every 10 years thereafter, to ensure that they still observe good food hygiene practices and are kept up-to-date on NEA’s policies and the best practices in handling food. Food handlers who have passed the Basic Food Hygiene Course 5 years or more ago are required to undergo the compulsory Refresher Food Hygiene Course. The course comprises of 3 hours of training and 1.5 hours of assessment (MCQ + Oral Questioning + Practical). Food handlers who pass the assessment will receive a WDA Statement of Attainment (SOA), of which they will need to show proof during regular inspections by NEA officers. Licencees who engage any food handlers without valid SOAs could be given 6 demerit points for each uncertified food handler. Learning Objectives To equip participants with the knowledge and understanding on the importance of Food hygiene and safety while preparing or handling food. Course Outline Upon completion of this module, the trainee will have the knowledge and application skills with practising food and beverage safety and hygiene policies and procedures and be able to apply them to the workplace. This includes: Maintain personal hygiene Maintain food preparation and service utensils and equipment Preparing food safely Handling food safely Storing food safely Maintaining food preparation, service and storage areas Fees The fee is $85.60/pax . Payment of the fee must be made by cheque (payable to XpRienz Pte Ltd), before the course. At the back of the cheque, please write the name, NRIC No/FIN, contact number and email address of the participant. SDF subsidies are available. Please click here for more information. WDA Subsidies WDA offers up to 95% subsidies for the fees. For the various funding amounts, please click on this link. For individuals who are under the Workfare Training Support (WTS), there is funding up to 95% of the fees (course fee or assessment fee). Please click on this link to find out more. Enrollment Enrollment can be done though phone, email or our online schedule http://www.xprienz.com/basic. All courses indicated here are scheduled to run (confirmed dates). Contact No: 64389693 Email: enquiries @xprienz.com Training Schedules The full training schedules for the WSQ Basic Food Hygiene Course can be seen HERE.

FOOD SAFETY COURSE LEVEL 1 (REFRESHER) (CHINESE). The NEA has reviewed the current refresher course, and has worked with WDA to introduce the WSQ Refresher Food Hygiene Course which will commence in October 2014. Certified food handlers are required to undergo the WSQ Refresher Food Hygiene Course 5 years after expiration of the basic food hygiene course and every 10 years thereafter, to ensure that they still observe good food hygiene practices and are kept up-to-date on NEA’s policies and the best practices in handling food. Food handlers who have passed the Basic Food Hygiene Course 5 years or more ago are required to undergo the compulsory Refresher Food Hygiene Course. The course comprises of 3 hours of training and 1.5 hours of assessment (MCQ + Oral Questioning + Practical). Food handlers who pass the assessment will receive a WDA Statement of Attainment (SOA), of which they will need to show proof during regular inspections by NEA officers. Licencees who engage any food handlers without valid SOAs could be given 6 demerit points for each uncertified food handler. Learning Objectives To equip participants with the knowledge and understanding on the importance of Food hygiene and safety while preparing or handling food. Course Outline Upon completion of this module, the trainee will have the knowledge and application skills with practising food and beverage safety and hygiene policies and procedures and be able to apply them to the workplace. This includes: Maintain personal hygiene Maintain food preparation and service utensils and equipment Preparing food safely Handling food safely Storing food safely Maintaining food preparation, service and storage areas Fees The fee is $85.60/pax . Payment of the fee must be made by cheque (payable to XpRienz Pte Ltd), before the course. At the back of the cheque, please write the name, NRIC No/FIN, contact number and email address of the participant. SDF subsidies are available. Please click here for more information. WDA Subsidies WDA offers up to 95% subsidies for the fees. For the various funding amounts, please click on this link. For individuals who are under the Workfare Training Support (WTS), there is funding up to 95% of the fees (course fee or assessment fee). Please click on this link to find out more. Enrollment Enrollment can be done though phone, email or our online schedule http://www.xprienz.com/basic. All courses indicated here are scheduled to run (confirmed dates). Contact No: 64389693 Email: enquiries @xprienz.com Training Schedules The full training schedules for the WSQ Basic Food Hygiene Course can be seen HERE.

Participants will acquire knowledge and application skills in conducting food and beverage hygiene audits and be able to apply them to the workplace.

This training equips personnel working in retail and/or non-retail food establishments with the knowledge and application skills to:

-Conduct food safety and hygiene checks;
-Identify hygiene lapses and manage non-conformances; and
-Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard
Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS).
Medium of Instruction
English

Participants will acquire knowledge and application skills in conducting food and beverage hygiene audits and be able to apply them to the workplace.

This training equips personnel working in retail and/or non-retail food establishments with the knowledge and application skills to:

-Conduct food safety and hygiene checks;
-Identify hygiene lapses and manage non-conformances; and
-Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard
Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS).

The course aims to equip learners with the ability to apply the knowledge and skills in making intermediate level pastry products. This includes the types and uses of ingredients and the quality characteristics in the preparation of intermediate level pastry products.

The course aims to equip learners with the ability to apply the knowledge and skills in making basic bread products. This includes the types and uses of ingredients and the quality characteristics in the preparation of standard bread products.