The course is designed to provide course participants with an effective entrepreneurial and innovative baking concepts.
This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.
The wedding cake decoration course provides participants with the skills and knowledge to do fine sugar craft work such as delicate sugar lace pieces, pipe embroidery, filigree work, flounce and frills.
Ideal for: Aspiring entrepreneurs with a mindset to become successful in pursuing their entrepreneurial dream.
This course certificate provides a practical introduction on the use of various piping media such as royal icing, chocolate, piping jelly and sugar paste to design and decorate a cake. You will also acquire relevant baking skills to support this learning.
The course provides learners with the knowledge of how different ingredients contribute to a bakery formula in terms of functionality and processing methods.
Ideal for: Aspiring chefs with a passion for cooking and service, a motivation to excel and dreams of a global career. Graduates may progress to degree courses by Johnson & Wales University (USA) or University of West London (UK).
The intensive customized bakery training is specially designed for learners who want to specialized specific areas of recipe preparation, product formulation and process development.
The course is designed to provide learners who are interested in obtaining a complete National ITE Certification qualification.
Join us at the School of Hospitality as we bring together the best of both worlds in hospitality and tourism...
The aim of this course is to develop and provide Learners with fundamental and practical knowledge to a range of different types of Asian noodles
The Singapore Workforce Skills Qualifications (WSQ) framework covers skills that equip individuals with the "know-how" to perform their specified jobs...
The Diploma in Professional Cookery and Food Preparation course is designed to provide students with a thorough grounding on what it takes to be a chef in restaurants, café or relevant hospitality and F&B establishments.
This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations industry.
This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry
On completion of this competency unit, the participant will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.
Ideal for: Aspiring chefs with a passion for breads and pastries, a motivation to excel and dreams of a global career in intricate pastry work. Graduates may progress to degree courses by Johnson & Wales University (USA).
Upon successful completion of the course and Industrial Attachment, students will be awarded the Diploma in Food and Beverage Operations by DIMENSIONS International College.
The Advanced Diploma in hospitality management aim to provide students with essential knowledge and skills to take on appropriate responsibility with a higher degree autonomy from the diploma holders. The students should possess a combination of .........
This course consists of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making.
The course consist of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making.
Distinctively designed to furnish you with the professional culinary knowledge and skills, you will be well prepared to forge well ahead in the competitive food and beverage industry
BITC's Diploma in Baking and Pastry Arts is competency-based and comprehensive course which emphasize on hands-on artistic skills, techniques and knowledge.
The course consists of related theory lessons and emphasis on practical hands-on training which will enable learners to learn the fundamentals of bread, cake and pastry making.
The aim of the Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operation for an international clientele in a range of establishments
This course is designed to provide learners from a wide variety of backgrounds who are interested in obtaining a supervisory position in the hospitality and bakery industry.
The Level 2 Diploma in Food Preparation and Cooking (Culinary Arts) – IVQ awarded by City & Guilds (UK) is a vocational qualification for people who want to work in the Hotel and Restaurant Industry...
Upon completion of this course, successful students should have developed the practical knowledge and skills to engage in hospitality or F&B sectors.
This course is designed to assist the learners to widen his knowledge on the uses and functions of nutrition, hi-fiber rich dried fruits and nuts from the USA.
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