TRAINING MANAGEMENT SYSTEM

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    • We have upgraded our system to serve you better, and we will strive to offer you even better and more secured services. If you still have any problems enrolling for the classes, please contact us at 64389693 or email enquiries@xprienz.com. We will...View More
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Available Courses

DETERMINE BASIC OPERATING CONDITIONS AND MAINTENANCE FOR AIR-CONDITIONING SYSTEM

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After attending the course, learners shall be able to:- • Identify different types of air-conditioning systems and how they are being used and applied in the market • Explain system components in an air-conditioning system • Detect abnormal...View More

DIGITALISE FOOD SERVICES OPERATIONS

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- Explore trending e-business technologies and their applications in the operational and management process in the F&B Sector - Identify organisational needs and challenges in new technology adoption - Identify methods and steps to create technolog...View More

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

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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...View More

FOLLOW FOOD AND BEVERAGE SAFETY AND HYGIENE POLICIES AND PROCEDURES (REFRESHER) (SSF)

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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. Cer...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

MAKE TARTS AND SHORT-CRUST PASTRIES (SSF)

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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 rat...View More