Training Management as a Service (TMaaS)

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Available Courses

FLOWER ARRANGEMENT - FLORAL ARTISTRY

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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 ...View More

FOOD SAFETY COURSE LEVEL 1

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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 Fo...View More

FOOD SAFETY COURSE LEVEL 1 CHINESE

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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 Fo...View More

FOOD SAFETY COURSE LEVEL 1 REFRESHER

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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 ...View More

FOOD SAFETY COURSE LEVEL 1 REFRESHER CHINESE

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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 ...View More

MAKE CHOUX PASTRIES

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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 Pas...View More

MAKE CLASSIC BREADS (SSF)

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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 ...View More

MAKE CLASSIC CAKES

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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...View More

MAKE CLASSIC COOKIES

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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 ...View More

MAKE MUFFINS AND SCONES

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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 ingredi...View More