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.

- this training equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This training also provides participants with knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.

- this training equips participants with occupational knowledge and skills in applying Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain and update a HACCP-based Food Safety Management System (FSMS). This training also provides participants with knowledge and skills to perform internal audits of FSMS and manage and address non-compliances.

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.

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

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

At the end of the course, learners will understand: Learning Unit 1: Macaroons Basics Learning Unit 2: Macaroons Mise-en-Place Learning Unit 3: Macaroons Preparation and Baking Learning Unit 4: Ensure Quality of Prepared Macaroons Learning Unit 5: Adhere to Hygiene & Food and Workplace Safety Requirements. a)Understand the elements required to produce basic Macaroons b)List and describe the functionality of ingredients used in making Macaroons c)Calculate Macaroons recipe using Baker’s Percentage d)Describe the ingredient pre-conditioning requirements for making basic Macaroons e)Describe the mixing methods and processing parameters for making Macaroons f)Apply the various mixing methods to prepare basic Macaroons batter g)Deposit or cut, prepared Macaroons batter using appropriate baking trays and piping bags where applicable to certain desired yield h)Rest Macaroons dough and batter according to processing requirements i)Bake Macaroons to satisfactory standard following baking conditions in standard rec-ipe j)Remove and cool baked Macaroons on baking racks k)Prepare suitable meringue fillings required to finish Macaroons products to an acceptable standard l)Present finished items as per buffet or shop window display m)Store baked items under suitable conditions

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.