Please try adjusting your search filters to see more courses, or check back later.
19 Dec 2023
TGS-2020001526 (WSQ) This is a mandatory course on food hygiene for all food handlers or anyone interested to work in F&B establishments. 这是一项强制性的食物卫生课程，供所有处理食物的人士或有兴趣在食肆工作的人士修读。
05 Jan 2024
TGS-2018500365 (WSQ) Learners will develop working knowledge in following food and beverage safety and hygiene policies and procedures for application in the workplace). This includes practising good personal hygiene, using safe ingredients, handling food safely, storing food safely, and maintaining cleanliness of utensils, equipment and service / storage areas.
23 Jan 2024
TGS-2021002547 (WSQ) Learn the knowledge and application skills in conducting food and beverage hygiene audit and be able to apply them to the workplace.
09 Jan 2024
TGS-2019502186 (WSQ) Learn the knowledge and application skills in conducting food and beverage hygiene audit and be able to apply them to the workplace.
16 Jan 2024
TGS-2021009975 To equip supervisory staff with practical knowledge and application skills in applying HACCP principles and implementing SS583 standards.
06 Nov 2023
TGS-2023035871 (Non-WSQ) There is more to running a Hawker stall than just cooking good food. To be a successful Hawkerprenuer requires a strong business sense. This programme aims to equip Hawker wannabes with the basic knowledge on how to start up and run a Hawker business profitably.
08 Nov 2023
TGS-2023035870 (Non-WSQ) The most critical prerequisite of a hawker is fundamental culinary skills. Happy tummy keeps customers coming back for more. This programme aims to equip Hawker wannabes with the skills to prepare popular hawker dishes and basic sauces - Chilli paste base/ rempah, Nasi Lemak and its various condiments, Chicken Rice and its accompanying condiments, Hokkien Mee, and Char Kway Teow.
06 Nov 2023
At the end of Hawker Business Fundamentals 2-day module, learners will be able to: - Understand the key features and characteristics of being a Hawker in Singapore - Define the Unique Selling Point (USP) of the food items - Understand basic financial concepts - Revenues, Expenses, Profits & Loss - Understand customer profile to modify food taste to local clientele - Build loyalty and retain customers for long-term sustainability - Acquire new customers through both traditional and digital platforms - Learn the essential digital Apps, including e-Payments and marketing tactics via practical hands-on session (e.g. e-NETS, SGQR, Google Street View, Grab Food, Deliveroo, Food Panda, etc.) - Learn to set prices for revenue maximisation - Get familiar with available government funding schemes - Write a simple Business Plan At the end of Hawker Culinary Fundamentals 3-day module, learners will be able to apply various cooking techniques to create these hawker dishes from scratch: - Basic Rempah (Chili Paste / Sambal Chili Belacan) - A full Nasi Lemak Meal (Basmati Rice, Fried Chicken Wing, Fried Fish, Ikan Bilis with peanuts and Cucumber) - A full Hainanese Chicken Rice meal (fluffly fragrant rice, juicy poached chicken with chicken stock/soup, spicy chili and pungent ginger) - Char Kway Teow - Fried Hokkien Mee * You must have a valid Food Safety Course Level 1 Certificate (valid for 5 years) before you are allowed to proceed to Stage 2 of this Programme.