Corporate - Short Courses

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Data Analytics for F&B Industry

TGS-2025058607 Data Analytics for F&B Industry This course aims to equip learners with the skills to identify and interpret data patterns. Learners will learn to use simple tools to tabulate and generate data patterns. These skills would enable learners to provide data driven initiatives to improve and enhance company operations.

Food Production Management

09 Feb 2026

TGS-2025057436 This course aims to equip learners with the skills to manage a kitchen efficiently. Learners will acquire knowledge and skills in kitchen and resource management, purchasing cycles and quality control. Learners will also learn to manage staff matters such as staff assignment, coordinate outlet requirements and manage production planning processes.

Manage Productivity Improvements

TGS-2025057448 This course aims to impart knowledge to learners on managing productivity improvements. Learners will explore what 'productivity improvements' means, by looking at the concepts, identifying barriers to productivity improvements and then proposing suitable and relevant methods, tools and techniques for productivity improvement.

Menu Engineering and Recipe Costing

TGS-2025055198 This course aims to impart knowledge to learners on how to manage costs to ensure optimization of resources and sustainability of business operations. It includes monitoring costs control activities in accordance with the organization's cost control policies and procedures.

Receive and Store Products

TGS-2025055029 Receive and Store Products This module also includes the guidelines in procurement of ingredients and quality indicators of ingredients before use in accordance with organizational procedures and recipes to meet the safety and health requirements in the workplace.

Sustainable F&B Practices

TGS-2025054154 This course aims to equip learners with the knowledge and skills in applying sustainable practices into food production. Learners will also learn to design and implement practices that will reduce waste creation.