FOOD SERVICES SKILLS
CONTINUING EDUCATION & TRAINING
This registration form will take about 5 minutes to complete and allows you to register up to 5 applicants (company-sponsored applicants only) for each form.
All information provided is for the purposes of this Registration and/or the administration and provision of services and grant/subsidy.
For assistance, please email us at
or call us at 6415 3513 / 6415 3514.
[CRS-Q-0036783-FSS] Guest Interactions in F&B Service
[CRS-Q-0037993-SVCF] Provide Go-The-Extra-Mile Service
[CRS-Q-0036947-HAS] Apply Upselling & Suggestive Selling Techniques (F&B)
[CRS-Q-0036784-FSS] Manage Cost and Quality Controls
[CRS-Q-0036788-FSS] Apply Food & Beverages Concepts and Set-up
[CRS-Q-0038954-FSS] Prepare Vegetables, Fruits, Nuts and Mushrooms
[CRS-Q-0038956-FSS] Prepare Meat and Poultry for Cooking
[CRS-Q-0038955-FSS] Prepare Fish and Seafood for Cooking
[CRS-Q-0039384-FSS] Demonstrate Baking Techniques, Mixing Methods and Piping Skills
[CRS-Q-0039383-FSS] Make Basic Cakes
[CRS-Q-0039382-FSS] Prepare Advanced Cakes
[CRS-Q-0039381-FSS] Demonstrate Basic Dry Heat Cooking Methods
[CRS-Q-0039380-FSS] Demonstrate Basic Moist Heat Cooking Methods
Course Start Date
Please select the preferred course date.
Guest Interactions in F&B Service - 6 & 7 Apr 2020
Apply Upselling & Suggestive Selling Techniques (F&B) - 18 & 19 May 2020
Manage Cost and Quality Controls - 13 – 15 Apr 2020
Apply Food & Beverages Concepts and Set-up - 4 – 6 May 2020
Prepare Meat and Poultry for Cooking - 29 Feb, 7 & 14 Mar 2020
Prepare Fish & Seafood for Cooking - 21, 28 Mar & 4 Apr 2020
Demonstrate Basic Dry Heat Cooking Methods - 9, 16 & 23 May 2020
Demonstrate Basic Moist Heat Cooking Methods - 30 May, 6 & 13 Jun 2020
Demonstrate Baking Techniques, Mixing Methods and Piping Skills - 30 May, 06 &13 June 2020
Make Basic Cakes - 7, 14 & 21 Mar 2020
Prepare Advanced Cakes - 28 Mar, 4, 11 & 18 Apr 2020
Prepare Vegetables, Fruits, Nuts and Mushrooms - 20, 27 Jun & 04 Jul 2020
Make Basic Cakes - 15, 22 & 29 Mar 2020
Type of Application
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