On completion of this unit, participants will have the skills and knowledge to project a positive and professional image and transfer learning to the workplace. On completion of this unit, learners should be able to:
• Recognise the impact of one’s professional image and persona on the organisation
• Project a professional image and persona in accordance with organizational guidelines
• Demonstrate effective communication skills when interacting with customers at the workplace

-Recognise the impact of one's professional image and persona on the organisation
-Project a professional image and persona in accordance with organisational guidelines
-Demonstrate efffective communication skills when interacting with customers at the workplace
-Methods to progect a professional image and persona
-Principles of effective communication
-Non-verbal communication skills
-Types of customers

FOLLOW FOOD AND BEVERAGE SAFETY AND HYGIENE POLICIES AND PROCEDURES (2014)
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.

FOLLOW FOOD AND BEVERAGE SAFETY AND HYGIENE POLICIES AND PROCEDURES (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.

At the end of the course, learners will understand: Learning Unit 1: Choux Pastries Basics Learning Unit 2:Choux Pastries Mise-en-Place Learning Unit 3:Choux Pastries Preparation and Baking Process Learning Unit 4:Ensure Quality of Prepared Choux Pastries Learning Unit 5:Adhere to Hygiene & Food and Workplace Safety Requirements

a)Understand the elements required to produce basic bread dough b)List and describe the ingredients and their functionality used in making bread dough c)Explain the fermentation process and fermentation requirements when making bread dough d)Explain dough development requirements for bread dough’s e)Calculate bread formula using Baker’s Percentage f)Describe how to control finished dough temperature by the use of chilled or iced water g)Produce basic bread dough using Straight Dough and Sponge & Dough methods h)Scale, shape and mould dough pieces using hand or machinery to required form i)Proof and bake dough to a satisfactory standard j)Bake various bread types using oven conditions appropriate to bread type k)Cool and store baked breads in appropriate manner l)Evaluate bread products following quality parameters m)Produce bread dough following standard hygiene and food safety requirements for food production

1.1 PURPOSE OF INGREDIENTS 1.2 DIFFERENT BATTER CAKE METHODS 1.3 RATIOS OF INGREDIENTS AND HOW THEY EFFECT THE BATTER/CAKE 1.4 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 1.5 IMPORTANCE OF SIFTING DRY INGREDIENTS 1.6 IMPORTANCE OF AERATING BATTER PROPERLY 1.7 HOW TO CHECK FOR DONENESS 1.8 QUALITY STANDARDS FOR BATTER CAKE 2.1 PURPOSE OF INFREDIENTS 2.2 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 2.3 PURPOSE OF BAKING IN WATER BATH 2.4 QUALITY STANDARDS FOR CHEESECAKE 3.1 PURPOSE OF INGREDIENTS 3.2 DIFFERENT METHODS OF PREPARING SPONGE CAKE 3.3 IMPORTANCE OF INGREDIENTS BEING AT CORRECT TEMPERATURE 3.4 FUCTIONS OF INGREDIENTS 3.5 HOW TO FOLD IN INGREDIENTS 3.6 HOW HEATING ASSISTS IN DEVELOPING FOAM 3.7 HOW TO MAINTAIN FOAM 3.8 QUALITY STANDARDSFOR SPONGE CAKE 4.1 PURPOSE OF INGREDIENTS

This Competency Unit: Prepare Basic Cookies is linked to four different competency elements, Prepare Dropped Cookies, Prepare Rolled Cookies, Prepare Pressed Cookies, Prepare Molded Cookies Based on these four competency elements, learners will have more in-depth knowledge and practice in each type of cookie. They will learn how to use the various ingredients, equipment and utensils; and lean how to prepare the four different types of cookies. Learners will also learn the importance in following specific methods of mixing, quality of ingredients and how this affects texture and quality of dough for the cookies. These include the understanding of why they use ingredients at certain temperature, quantity and what effect they provide the dough for the cookies.

a)Understand the elements required to produce muffins batters and scone dough b)List and describe the functionality of ingredients used in making muffins and scones c)Calculate muffin and scone recipe using baker’s percentage d)Describe the ingredient pre-conditioning requirements for making muffins and scone products e)Describe the basic mixing methods and processing parameters for making muffins and scones products f)Apply the various mixing methods to produce muffins and scone items g)Deposit muffin batters into prepared tins and muffin cups h)Sheet scone dough to desire thickness by hand and cut to appropriate shape using hand cutters i)Line scone pieces onto prepared baking tray, egg wash j)Describe why it is necessary to rest scone dough prior to baking k)Bake muffins and scones at appropriate baking temperature and suitable oven settings to a satisfactory standard l)Remove and cool muffin and scones appropriately m)Finish muffin products where appropriate for presen

a)Understand the elements required to produce basic tarts short pastry b)List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry c)Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion d)Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients e)Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry f)Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items g)Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness h)Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans i)Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality j)Describe the resting requirements for Tarts and Short Crust Pastry k)Bake Tarts and Short Crust Pastry items to a satisfactory standard