Introduction to Food & Beverage Production Management (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025059323
S$201
Original: S$670
Save S$469
About This Course
This module introduces learners to the fundamentals of food and beverage (F&B) production management in professional kitchens. It covers F&B operations setup, including kitchen layout, workflow, and station organization. Learners will understand the importance of mise en place and conducting functional and cleanliness checks to ensure smooth, efficient, and hygienic operations.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Understand the fundamentals of food and beverage production setup, including kitchen layout and workflow organization.
- Prepare mise en place efficiently to support smooth and consistent food production.
- Follow standard operating procedures (SOPs) to ensure consistency, safety, and quality in operations.
- Set up workstations and production areas to maximize operational efficiency and maintain product quality.
- Develop and implement checklists to carry out functionality and cleanliness checks on equipment and workspaces.
- Apply best practices in maintaining hygiene, safety, and readiness in a food production environment.
- Understand the fundamentals of food and beverage production setup, including kitchen layout and workflow organization.
- Prepare mise en place efficiently to support smooth and consistent food production.
- Follow standard operating procedures (SOPs) to ensure consistency, safety, and quality in operations.
- Set up workstations and production areas to maximize operational efficiency and maintain product quality.
- Develop and implement checklists to carry out functionality and cleanliness checks on equipment and workspaces.
- Apply best practices in maintaining hygiene, safety, and readiness in a food production environment.
Entry Requirements
Secondary
Course Details
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