WSQ Diploma in Food Services (Entrepreneurship)

WSQ – Diploma in Food Services (Entrepreneurship) (TGS-2019500662)

1. Foster Entrepreneurship

• The unit aims to provide the learner with a basic understanding of the concepts of entrepreneurship, to enable the learner to identify with core values of an entrepreneur and to create and evaluate viable business proposals. It gives the learner an opportunity to identify, assess and select viable businesses, and then develops preliminary business proposals.

2. Develop Service Operations

• This skill describes the ability to develop a service operations plan in order to deliver service excellence. This includes evaluating the plan against key performance indicators and implementing corrective actions to improve performance.

3. Manage Productivity Improvements

• This skill describes the ability to establish meaning for the concept of productivity at the workplace and to identify potential opportunities for productivity measurement and improvement at workplace.

4. Plan Menus and Perform Recipe Costing

• This skill describes the ability to apply the knowledge and skills to plan and develop a menu and calculate recipe cost.

5. Maintain Inventories

• On completion of this unit, the learner will have knowledge and application skills in maintaining inventories and be able to apply them to the workplace. This includes maintaining minimum stock and product levels, maintaining storage areas and taking inventory.

6. Supervise, Motivate and Empower Staff

• Learners will be equipped with knowledge and skills to supervise, motivate and empower Staff. Learners will learn to comply with legal, industry and organisational requirements in roster planning • Review and make amendments or adjustments to duty rosters, in response to contingencies • Communicate roster details, including tasks and expectations, to staff • Apply effective leadership skills, including being a role model to motivate staff • Employ means to effectively enhance co-worker relationships to achieve organisational goals • Apply effective empowerment for organisational effectiveness • Conduct on-the-job supervision to ensure organisational goals are achieved • Address staff performance concerns based on assigned tasks • Resolve conflicts between staff, in accordance with organisational policy.

7. Apply Principles of Food and Beverages Concepts and Setup

• This skill describes the ability to understand of the various F&B concepts, formats, and set ups.

Electives (Optional)

8. Develop marketing campaigns (TGS-2019502737)

• In this module, you will learn to develop marketing campaigns and enhance campaign awareness and campaign visibility. Develop operational plans to achieve marketing campaign objectives.
  Select relevant communication tools and media to reach out to target markets effectively. Set performance measures for each element of the campaigns. Manage pre-campaign testing outcomes to gauge effectiveness of the campaigns and refine operational plans. Manage operational plans and budgets. Evaluate feedback from customers, store managers and/or partners. Refine marketing campaigns to enhance its effectiveness. Monitor and evaluate marketing campaign performance and effectiveness. Evaluate media effectiveness against media cost. Manage the setup of in-store displays at stores and/or outdoor media.

9. Introduction to Finance for Small Business (TGS-2019502735)

• The Financial Environment, Introduction Role of the accountant and financial manager. Trends in accounting and accountability, Interface with other disciplines:
  ∙ Accounting Systems; Double entry book keeping Introduction to VAT Ledger packages and other software; Measuring and reporting the financial position; Accounting equation.
• The balance sheet Trading, profit & loss account 
  ∙ Accounting for depreciation; End of year adjustments - bad debt, accruals & prepayments; Reporting Cash flows Cash & profit Cash flow forecast; Accounting of Different Entities Limited Companies; Not-for-profit organisations
• Introduction to sources of finance 
  ∙ Principles, concepts and conventions; Analysis and Interpretation of Financial statements.
• Introduction to Cost and Management Accounting, Cost classification and behaviour, Introduction to budgeting.

SkillsFuture Singapore (SSG) Subsidy

• Enjoy 70% SSG subsidy for all Singaporeans and PRs

Mid-Career Enhanced Subsidy (MCES) Subsidy

• Eligible for Singaporeans aged 40 years old and above 
• Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC) & One-Off Skills Future Credit Top-Up

• For Self-Sponsored Individuals only
• All Singaporeans aged 25 and above will receive an opening credit of S$500.
• You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding

Union Training Assistance Programme (UTAP)

• NTUC members enjoy 50% unfunded course fee support for up to $250 each year when you sign up for courses supported under UTAP (Union Training Assistance Programme). *T&C applies

Participant who is keen to venture into food businesses.

• Minimum GCE ‘O’-Levels pass in English and Maths minimum C6 and above or WPLN Level 5 and above.
• Applicants may be required to go through an interview before course commencement date.

       Note:

• If the participant fails to meet at least 75% attendance per module and/or fails to sit for an assessment or for any other reason where funding is not approved, company / trainee is required to reimburse ACI the funded portion of the course fees
• Programme contents, schedule and all fees are subject to changes
• Funding amounts stated are indicative and subject to changes without prior notice.