WSQ Food and Beverage Production Management (Level 2)
About This Course
• Assign work activities by translating kitchen production schedules to individual staff targets.
• Cook food products by following food production guidelines and SOPs.
• Reassign work activities to address underutilisation and sudden manpower shortages.
• Review schedules to fulfil ad hoc orders.
• Develop cleanliness checklists in accordance with defined quality guidelines.
• Verify proper set up of workstations and serviceability of kitchen production equipment.
• Verify sufficiency of manpower, equipment, tools, and ingredients prepared to meet kitchen production schedules.
• Conduct basic functionality checks for serviceability of automated food production equipment.
• Determine appropriate actions to be taken for reported cases of kitchen equipment fault at end–of-shift.
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.
What You'll Learn
Entry Requirements
Be able to speak, read and write English.
At least 16 years old.