The course to provide learners with the essential knowledge and skill-sets to follow food & beverage safety and hygiene policies and procedures.

This module is conducted in English only.

Food Handlers (i.e. any individual who prepares food and beverage products in NEA-licensed eating establishments)

Personnel primarily involved in the serving of F&B products to customers (e.g. managers, captains, waiters, cashiers, and other service staff)

• Business development managers
• Sales & marketing managers
• Restaurateurs
• Entrepreneurs

Course Objectives

Through our experiential classroom training, learners will learn how to:

• Maintain personal hygiene
• Maintain food preparation and service utensils and equipment
• Handle food safely
• Maintain food preparation, service and storage areas

Assessment

At the end of the module, learners are required to complete a total of 1 hour and 30 minutes of summative assessment, comprising a written assessment, role plays and oral questioning. Upon successful completion of assessment, they will be awarded a Statement of Attainment (SOA).

Upon successful completion of assessment for the rest of modules under WSQ Certificate in Food & Beverage Operations, learners will be awarded a WSQ Certificate in Food & Beverage Operations.

Modes Of Instruction

• Lecture
• Discussion
• Demonstration / Practice
• Role Play
• Observation / Feedback

Mode of Delivery

Part-time

Course Duration

This is a 7-hour 9am-5pm course. There will be a 1 hour 30 minutes assessment after the course. Depending on the speed each candidate takes to complete the assessment, the assessment should end before 8pm.

Avg Teacher-Student Ratio

1:15

Entry Requirement

Learners are expected to demonstrate competency at Level 4 (i.e. lower secondary) for Employability Skills WSQ Work Place Literacy and Numeracy (WPLN).