Training Management as a Service (TMaaS)

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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

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 LEV 1 (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

PREPARE CHINESE MOIST-HEAT DIM SUM DISHES

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At the end of the course, learners will understand: Learning Unit 1 : Understanding Ingredients for moist heat dim sum dishes Learning Unit 2 : Aromatics and cooking liquids in moist heat dim sum dishes Learning Unit 3 : Preparation of moist-heat dim...View More

PREPARE MACAROONS

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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: Ad...View More

URBAN FARMING

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At the end of the course, learners will understand: 1: Identify various plant species and prepare appropriate planting layout plans 2:Formulate the soil, substrate and compost mix for various plant species 3: Determine ideal irrigation requirements f...View More

WSH FOR FOOD AND BEVERAGE OPERATIONS – LEVEL 2

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This course is targeted largely for, but not limited to, employees from the Food and Beverage industry. With the increasing trend of workplace injures caused by slips, trips and falls in the F&B sector, Slips, Trips and Falls Campaign 2021 was launch...View More