WSQ Food and Beverage Recipe Formulation (Level 4)

About This Course

• Prototype development processes for experimenting and improving prototypes.
• Emerging trends in food selection and ingredients.
• Quality characteristics of different cuisines, food presentations and menu pairing.
• Characteristics and sensory profiles of new ingredients, possible ingredient interactions and substitutions.
• Understand flavour profiles and food trends to blend with local clientele.
• Importance and process of documenting steps taken during prototyping.
• Common food science knowledge, techniques, processes, and substitute ingredients used.
• Use of sustainably sourced food supplies to substitute ingredients without drastically impacting flavour or quality.
• Staff training on processes and parameters to prepare new products.
• Reinstate workstations.

Course fees displayed are eligible for course fee funding support by SkillsFuture Singapore (SSG). Please note that additional fees that apply are not covered by SSG subsidies or SkillsFuture Credits. For a complete breakdown of all course fees, please visit the At-Sunrice (ASR)’s website or contact ASR directly at [email protected] or 6416 6688.