Trainee progression pathways
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An introduction to the trainee progression pathway in the food & beverage industry.

An introduction to the trainee progression pathway in the food & beverage industry.

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  • 1. Trainee Progression Pathway XpRienz Pte Ltd References: http://app.tourismfnb.wsq.gov.sg/web/contents/MainCont.asp?contid=10© 2011 XpRienz Pte Ltd 1
  • 2. Trainee Progression Pathway XpRienz Pte Ltd was incorporated in Singapore in 2004. Our main focus was on F&B Services and Consultancy. We operated our own F&B establishments, and provided consultancy services in the areas of food hygiene and café design to schools, as well as food safety audits to food establishments. We were one of the NEA accredited Basic Food Hygiene providers prior to Jun 2007. In Aug 2007, we were awarded the WDA ATO status to offer the WSQ Food Hygiene Course. In 2009 onwards, XpRienz is a training and consultancy firm and is a Singapore Workforce Development SPUR Approved Training Organization. We are one of the few WDA appointed Enhanced Hawker Training Providers and have a team of trainers from various industries. All our trainers have achieved certifications (or equivalent) in the “Advanced Competency based Training and Assessment” program conducted by the Institute of Adult Learning. Apart from being a WSQ Food Hygiene training provider, we also started offering consultancy services to Not-for- Profit Organizations in 2008 onwards, particularly in the areas of Corporate Governance and Board Evaluation. Over the past 2 years offering the WSQ Food Hygiene Course, we have been able to serve close to seventeen thousand (17,000) trainees, from a diverse spectrum of the F&B industry (close to 1000 establishments excluding hawker stalls). Thus, we believe we are able to effectively contextualize the training program to the needs of SEI.© 2011 XpRienz Pte Ltd 2
  • 3. Trainee Progression Pathway Getting Skills for the F&B Industry The Singapore Workforce Skills Qualifications (WSQ) for the Food and Beverage Industry is a comprehensive National Skills Qualifications Sys-tem that establishes occupational standards and skills progression pathways for the Food and Bever-age Sector. It is a competency-based and flexible qualifications system which focuses on adult learn-ing and encourages progression within the industry as well as portability across industries. The F&B WSQ is recognised by the industry, and allows recognition of learning achievement through a variety of learning options such as class-room training, on-the-job training and e-learning. The WSQ Food Hygiene Course With the introduction of the F&B WSQ system, WDA and NEA sought to raise the food hygiene stan-dards and standardise the training of its Basic Food Hygiene Course (BFHC). This new 7-hour programme WSQ Food Hygiene Course (WFHC) will replace the NEA Basic Food hygiene Course with effect from 1st June 2007. Upon successful completion of the 7-hour course, followed with a 1.5-hour assessment, a Statement of Attainment will be awarded to participants. This will accord the participants license to operate / work in food preparation. Target Audience All Food-Handlers will have to attend and pass this WSQ Food Hygiene Course.© 2011 XpRienz Pte Ltd 3
  • 4. Trainee Progression Pathway Food & Beverage Introduction Mobilise Your Mind. Maximise Your Potential. Do you like providing drink or food interestingly? This field has much promise because people will always be hungry or thirsty for an experience. The simplest of things can sometimes be the hardest to achieve. Simplicity of taste for example, demands great attention to detail. There is no secret to good cooking. Just hard work and passion for preparation and execution and of course, fresh and quality ingredients. Food & Beverage Sector (* Indicative and not exhaustive) • Number of jobs (2004): 65,000 • Anticipated number of jobs by 2015: 25,000 • Contribution to GDP (’04): $1.2B • Industry Skills in Demand: productivity and quality management, and outlet management skills (such as equipment maintenance, food and beverage services, food hygiene skills) * • Employability Skills In Demand: interpersonal/communication, customer service, problem solving and decision making *© 2011 XpRienz Pte Ltd 4
  • 5. Trainee Progression Pathway Qualification Pathways A route of advancement for each sector within the Tourism and Food & Beverage Workforce Skills Qualifications (WSQ) or Qualification Pathway is shown in the diagram below. Food & Beverage Production and Food & Beverage Service feature four progressions each • Certificate (Operations), • Higher Certificate (Operations), • Advanced Certificate (Supervisory) and • Diploma (Managerial) Food & Beverage Production and Food & Beverage & Service (Each) Higher Advanced Certificate Diploma Certificate Certificate (Operations) (Managerial) (Operations) (Supervisory)© 2011 XpRienz Pte Ltd 5
  • 6. Trainee Progression Pathway Certificate in Food Preparation Estimated duration: 140 – 172 hrs Suggested Entry Requirements: •Learners are expected to demonstrate competency at level 4 for ES WPLN Diploma in Culinary Management To achieve a Certificate in Food Preparation, you need to complete 5 Core units and 2 Elective units. ............................................................................ CORE UNITS : Diploma in Culinary Arts Maintain Safe and Secure Working Environment (16 hrs) Diploma in Pastry & Bakery Arts Follow Food and Beverage Safety and Hygiene Policies and Procedures (12 hrs) Maintain Quality Control Procedures (16 hrs) Maintain Food and Beverage Production Environment (24 hrs) Prepare Mise En Place 1 (24 hrs) ............................................................................ ELECTIVE UNITS : Advanced Certificate in Culinary Skills Choose any 2 units from the following: Food and Beverage Preparation •Receive and Store Products (40 hrs) •Prepare Meat, Poultry, Fish and Seafood (40 hrs) •Prepare Vegetables, Fruits, Nuts and Mushrooms (32 hrs) •Grill Ready-to-Use Products (40 hrs) Higher Certificate in Culinary Skills – •Understand Halal Food Requirements (16 hrs) Specialisation in Cuisine Outlet and Equipment Management •Maintain Equipment (40 hrs) Sales and Marketing •Interact with Guests (16 hrs) * •Maintain Displays (16 hrs) Certificate in Food Preparation * Interact With Guests is cross-recognised with Provide GEMS Service Certificate in Food Production Risk Management •Demonstrate First Aid/ Cardio-Pulmonary Resuscitation (CPR) Skills (24 hrs) Service Excellence •Deliver Service Excellence (16 hrs)© 2011 XpRienz Pte Ltd 6
  • 7. Trainee Progression Pathway Certificate in Food Production Estimated duration: 120 – 172 hrs Suggested Entry Requirements: •Learners are expected to demonstrate competency at level 4 for ES WPLN Diploma in Culinary Management To achieve a Certificate in Food Production, you need to complete 5 Core units and 2 Elective units. ............................................................................ CORE UNITS : Diploma in Culinary Arts Maintain Safe and Secure Working Environment (16 hrs) Diploma in Pastry & Bakery Arts Follow Food and Beverage Safety and Hygiene Policies and Procedures (12 hrs) Maintain Quality Control Procedures (16 hrs) Maintain Food and Beverage Production Environment (24 hrs) Prepare Mise En Place 1 (24 hrs) ............................................................................ ELECTIVE UNITS : Advanced Certificate in Culinary Skills Choose any 2 units from the following: Food and Beverage Production •Prepare Non-Alcoholic Beverages (16 hrs) •Prepare Deep Fried Ready-to-use Products (40 hrs) •Bread and Deep Fry Chilled Products (32 hrs) •Prepare Soft Serve and Ready-to-Use Salad Products (28 hrs) Higher Certificate in Culinary Skills – •Demonstrate Basic Moist Heat Cooking Methods (40 hrs) Specialisation in Cuisine •Demonstrate Basic Dry Heat Cooking Methods (40 hrs) Outlet and Equipment Management •Maintain Equipment (40 hrs) Sales and Marketing •Interact with Guests (16 hrs) * Certificate in Food Preparation •Maintain Displays (16hrs) *Interact With Guests is cross-recognised with Provide GEMS Service Certificate in Food Production Risk Management •Demonstrate First Aid/ Cardio-Pulmonary Resuscitation (CPR) Skills (24 hrs) Service Excellence •Deliver Service Excellence (16 hrs)© 2011 XpRienz Pte Ltd 7
  • 8. Trainee Progression Pathway Higher Certificate in Culinary Skills - Specialisation in Cuisine Estimated Duration: 132 – 280 hrs Suggested Entry Requirements: Diploma in Culinary Management •Demonstrated competency in the Certificate Level knowledge and skills, and/or two years work experience at the operations level in Food and Beverage Production and/or level 4 for ES WP Diploma in Culinary Arts To achieve a Higher Certificate in Culinary Skills, you need to complete 3 Core units and 5 Elective units. To specialize in the bakery and pastry or one of the cuisine categories, 5 of the Elective units Diploma in Pastry & Bakery Arts must be from the bakery and pastry category or 5 Elective units from one of the cuisine categories. ............................................................................ CORE UNITS : Choose any 3 units from the following: Cuisine Specialisation Prepare Mise En Place 2 (56 hrs) Advanced Certificate in Culinary Skills Demonstrate Basic Moist Heat Cooking Methods (40 hrs) Demonstrate Basic Dry Heat Cooking Methods (40 hrs) Bakery and Pastry Specialisation Prepare Basic Bread (32 hrs) Prepare Basic Cakes (24 hrs) Prepare Short-Crust Pastry (24 hrs) Higher Certificate in Culinary Skills – Specialisation in Cuisine Certificate in Food Preparation Certificate in Food Production© 2011 XpRienz Pte Ltd 8
  • 9. Trainee Progression PathwayHigher Certificate in Culinary Skills - Specialisation in CuisineELECTIVE UNITS :Choose any 5 units from the following: Western CuisinePastry and Bakery Make Vegetable Preparations (12 hrs)Prepare Pre-Mix, Frozen and Bake-Off Products (16 hrs) Prepare Basic Western Stocks and Soups (24 hrs)Prepare Muffins and Scones (16 hrs) Prepare Western Foundation Sauces (32 hrs)Prepare Cookies (16 hrs) Prepare Western Cold Sauces (8 hrs)Prepare Pancakes, Crepes and Waffles (8 hrs) Prepare Basic Western Egg and Dairy Products (12 hrs)Prepare Sweet and Savory Fillings, Sauces and Creams (24 hrs) Prepare Basic Western Grains and Legumes (8 hrs)Prepare Icing, Chocolate and Glazes (24 hrs) Prepare Pasta (16 hrs)Maintain Halal Certification Requirement (8 hrs) Prepare Cold Plates and Garnishes (24 hrs) Prepare Sandwiches (24 hrs)Japanese Cuisine Maintain Halal Certification Requirements (8 hrs)Prepare Japanese Sauces and Soups (24 hrs)Prepare Sunomono and Aemono (24 hrs) Chinese CuisinePrepare Japanese Noodle Dishes (24 hrs) Prepare Basic Chinese Appetisers (16 hrs)Prepare Agemono (24 hrs) Prepare Basic Chinese Rice Dishes (16 hrs)Prepare Mushimono (18 hrs) Prepare Basic Chinese Noodle Dishes (16 hrs)Prepare Sushi (40 hrs) Prepare Basic Dim Sum Dishes (24 hrs)Prepare Bento Set (16 hrs) Prepare Basic Chinese Braised Dishes (16 hrs)Maintain Halal Certification Requirements (8 hrs) Prepare Basic Chinese Deep Fried Dishes (16 hrs) Prepare Basic Chinese Stir Fried Dishes (16 hrs)Indian Cuisine Prepare Basic Chinese Soup/Broth Dishes (16 hrs)Prepare Basic Indian Traditional Beverages (10 hrs) Prepare Basic Chinese Steamed Dishes (24 hrs)Prepare Basic Indian Traditional Sweetmeats (32 hrs) Prepare Basic Chinese Vegetable/Tofu Dishes (16 hrs)Prepare Basic Indian Snacks and Savouries (24 hrs) Prepare Basic Chinese Desserts (16 hrs)Prepare Basic Indian Breads (32 hrs) Prepare Basic Chinese Stewed Dishes (16 hrs)Prepare Basic Indian Sauces (16 hrs) Prepare Basic Chinese BBQ / Baked Dishes (16 hrs)Maintain Halal Certification Requirements (8 hrs) Maintain Halal Certification Requirements (8 hrs) Malay Cuisine Prepare Malay Condiments (16 hrs) Prepare Malay Rice Dishes (24 hrs) Prepare Malay Fried Dishes (24 hrs) Prepare Basic Malay Vegetable Dishes (24 hrs) Prepare Basic Malay Desserts (16 hrs) Maintain Halal Certification Requirements (8 hrs)© 2011 XpRienz Pte Ltd 9
  • 10. Trainee Progression Pathway Advanced Certificate in Culinary Skills Estimated Duration: 146 – 304 hrs Suggested Entry Requirements: Diploma in Culinary Management •Demonstrated competency in the Certificate and Higher Certificate Level knowledge and skills (including 5 Elective Units in Cuisine Specialisation), and/or two years work experience at the operations level in Food and Beverage Preparation and/or level 6 for ES WPLN Diploma in Culinary Arts To achieve an Advanced Certificate in Culinary Skills, you need to complete 2 Core units and 7 Elective Diploma in Pastry & Bakery Arts units. To specialize in the bakery and pastry or one of the cuisine categories, 7 of the Elective units must be from the bakery and pastry category or 7 Elective units from one of the cuisine categories. ............................................................................ CORE UNITS : Choose any 2 units from the following: Supervise Food Production (24 hrs) Advanced Certificate in Culinary Skills Maintain Inventories (16 hrs) Workplace Safety and Health (Supervisory) (24 hrs) Higher Certificate in Culinary Skills – Specialisation in Cuisine Certificate in Food Preparation Certificate in Food Production© 2011 XpRienz Pte Ltd 10
  • 11. Trainee Progression PathwayAdvanced Certificate in Culinary SkillsELECTIVE UNITS :Choose any 7 units from the following: Indian Cuisine Chinese CuisineFood and Beverage Production Prepare South Indian Vegetarian Dishes (40 hrs) Prepare Advanced Chinese Rice Dishes (16 hrs)Supervise Dishwashing Services (16 hrs) Prepare South Indian Vegetarian Gravies (40 hrs) Prepare Advanced Chinese Noodle Dishes (16 hrs) Prepare North Indian Gravies (40 hrs) Prepare Advanced Dim Sum Dishes (24 hrs)Food and Beverage Service Prepare Basic Tandoori Meats (24 hrs) Prepare Advanced Chinese Braised Dishes (16 hrs)Provide Wine Service (40 hrs) Grind Wet Flour (32 hrs) Prepare Advanced Chinese Stewed Dishes (24 hrs) Prepare Masala and Curry Paste (16 hrs) Prepare Advanced Chinese Deep Fried Dishes (16Risk Management Prepare Thosay (32 hrs) hrs)Implement Loss Prevention (10 hrs) Prepare Special Rice (40 hrs) Prepare Advanced Chinese Stir Fried Dishes (16 hrs)Implement Risk Management Plans (24 hrs) Prepare South Indian Fish/Meat Dishes (24 hrs) Prepare Advanced Chinese Soup/Broth Dishes (16Conduct Food and Beverage Hygiene Audit (24 hrs) Prepare South Indian Non-Vegetarian Gravies (24 hrs) hrs) Prepare Advanced Chinese Steamed Dishes (16 hrs)Human Resource Management Prepare Advanced Chinese Baked/BarbequedConduct Orientation and Training (32 hrs) Western Cuisine Dishes (24 hrs)Business Planning and Finance Prepare Western Specialty Meat, Poultry, Fish Prepare Advanced Chinese Vegetable/Tofu DishesMonitor Income and Expenses (24 hrs) and Seafood Products (40 hrs) (16 hrs) Demonstrate Western Curing Methods (16 hrs) Prepare Advanced Chinese Desserts (16 hrs)Sales and Marketing Prepare Advanced Western Soups (24 hrs) Prepare Advanced Chinese Appetisers (16 hrs)Implement Marketing Strategies (40 hrs) Prepare Advanced Western Sauces (40 hrs)Outlet and Equipment Management Prepare Advanced Western Egg and Dairy Malay CuisineManage Site/Outlet and Equipment Maintenance Products (16 hrs) Prepare Malay Grilled Dishes (24 hrs)Plans (32 hrs) Prepare Western Specialty Grain Products (16 Prepare Malay Stew-Type Dishes (32 hrs) hrs) Prepare Malay Noodle Dishes (32 hrs)Pastry and Bakery Prepare Advanced Western Salads and Garnishes Prepare Advanced Malay Vegetable Dishes (24 hrs)Prepare Café-Style Breads (32 hrs) (32 hrs) Prepare Malay Gravies (16 hrs)Prepare Puff Pastries (16 hrs) Prepare Malay Sauces (32 hrs)Prepare Yeast-Raised Pastries (16 hrs) Prepare Advanced Malay Desserts (24 hrs)Prepare Choux Pastries (16 hrs)Prepare Hot and Cold Desserts (32 hrs) Service Excellence (Trainee can complete up to 1 unit from thisJapanese Cuisine category)Prepare Nabemono (24 hrs) Lead a Service Team (30 hrs)Prepare Donburi (16 hrs) Build Relationships with Customers (30 hrs)Prepare Yakimono (16 hrs) Coach Service Teams and Individuals (30 hrs)Prepare Sashimi (24 hrs) Implement Continual Improvements in ServicePrepare and Serve Teppanyaki (40 hrs) Delivery (30 hrs)Prepare Nimono (24 hrs)© 2011 XpRienz Pte Ltd 11
  • 12. Trainee Progression Pathway Diploma in Culinary Management Estimated Duration: 238 – 264 hrs Suggested Entry Requirements: •Demonstrate competency in the Certificate, Higher Certificate and Advanced Certificate levels of Diploma in Culinary Management knowledge and skills, and/or two years work experience at the supervisory or management level in the Food and Beverage Industry and/or level 4 for ES WPLN. Diploma in Culinary Arts To achieve a Diploma in Culinary Management, you need to attain at least 17 credits from the Core units and 12 credits from the Elective units. Diploma in Pastry & Bakery Arts ............................................................................ CORE UNITS : A trainee must attain at least 17 credits from the following: Manage Cost and Quality Controls (2 credits)(16 hrs) Develop Menu (1 credit)(8 hrs) Advanced Certificate in Culinary Skills Comply with Legal Requirements (1 credit)(12 hrs) Develop and Implement Budget (4 credits)(40 hrs) Administer Purchasing and Receiving Procedures (2 credits)(16 hrs) Manage Training (3 credits)(24 hrs) Hire Staff (3 credits)(24 hrs) Appraise/Evaluate Staff (2 credits)(16 hrs) Handle Terminations, Dismissals and Resignations (3 credits)(24 hrs) Higher Certificate in Culinary Skills – Specialisation in Cuisine Certificate in Food Preparation Certificate in Food Production© 2011 XpRienz Pte Ltd 12
  • 13. Trainee Progression Pathway Diploma in Culinary Management ELECTIVE UNITS : A trainee must attain at least 12 credits from the following: Diploma in Culinary Management Risk Management Manage Loss Prevention (1 credit)(10 hrs) Develop Risk Management Plans (3 credits)(24 hrs) Diploma in Culinary Arts Manage Compliance with Food and Beverage Hygiene Policies and Procedures (3 credits)(24 hrs) Diploma in Pastry & Bakery Arts Human Resource Management Establish Human Resource Management Plan (3 credits)(32 hrs) Manage Human Resources in Union Environment (2 credits)(16 hrs) Supervise Staff (4 credits)(40 hrs) Business Planning and Finance Develop and Implement Business Strategies (4 credits)(40 hrs) Advanced Certificate in Culinary Skills Manage Insurance Services (2 credits)(16 hrs) Develop Franchising Strategies (3 credits)(32 hrs) Manage Food Stall Operators (3 credits)(24 hrs) Sales and Marketing Conduct Situational Analysis (4 credits)(35 hrs) Develop Marketing Strategies (4 credits)(40 hrs) Higher Certificate in Culinary Skills – Monitor Marketing Strategies (4 credits)(40 hrs) Specialisation in Cuisine Develop Relationships with New Corporate Clients (3 credits)(25 hrs) Optimise Sales (3 credits)(24 hrs) Direct Media Activities (2 credits)(16 hrs) Develop and Oversee Public Relations Strategies (3 credits)(30 hrs) Outlet and Equipment Management Manage Site / Outlet and Equipment Maintenance (4 credits)(40 hrs) Certificate in Food Preparation Food and Beverage Production Understand Nutritional Knowledge and Dietary Requirements (2 credits)(16 hrs) Certificate in Food Production Service Excellence (Trainee can complete up to 2 units from this category leading to 8 credits) Lead a Customer Focused Organisation (4 credits)(40 hrs) Manage High Volume Customer Contact and Communication (4 credits)(40 hrs) Develop and Implement Process to Benchmark and Measure Service Standards (4 credits)(40 hrs)© 2011 XpRienz Pte Ltd 13
  • 14. Trainee Progression Pathway Diploma in Culinary Arts Estimated Duration: 205 – 256hrs Suggested Entry Requirements: Diploma in Culinary Management •Demonstrate competency in the Certificate, Higher Certificate and Advanced Certificate levels of knowledge and skills, and/or two years work experience at the supervisory or management level in the Food and Beverage Industry and/or level 4 for ES WPLN. Diploma in Culinary Arts To achieve a Diploma in Culinary Arts, you need to attain at least 16 credits from the Core units and Diploma in Pastry & Bakery Arts 10 credits from the Elective units. ............................................................................ CORE UNITS : A trainee must attain at least 16 credits from the following: Comply with Legal Requirements (1 credit)(12 hrs) Advanced Certificate in Culinary Skills Develop and Implement Budget (4 credits)(40 hrs) Manage Cost and Quality Controls (2 credits)(16 hrs) Develop Menu (1 credit)(8 hrs) Administer Purchasing and Receiving Procedures (2 credits)(16 hrs) Manage Training (3 credits)(24 hrs) Cuisine Specialization (Choose at least 4 or more units): Higher Certificate in Culinary Skills – Apply Sensory Analysis to Food & Beverage Preparation and Presentation (2 credits)(16 hrs) Specialisation in Cuisine Use Herbs & Spices in Various Cuisine Preparation and Presentation (2 credits)(16 hrs) Prepare Herb & Spice Blends of Various Cuisines (2 credits)(20 hrs) Carve Fruits and Vegetable for Food Presentation (2 credits)(20 hrs) Produce La Mien and Prepare the Dishes (2 credits)(16 hrs) Master Recipes from Various Cuisines (10 credits)(80 hrs) Certificate in Food Preparation Certificate in Food Production© 2011 XpRienz Pte Ltd 14
  • 15. Trainee Progression Pathway Diploma in Culinary Arts ELECTIVE UNITS : A trainee must attain at least 12 credits from the following: Diploma in Culinary Management Risk Management Manage Loss Prevention (1 credit)(10 hrs) Develop Risk Management Plans (3 credits)(24 hrs) Diploma in Culinary Arts Manage Compliance with Food and Beverage Hygiene Policies and Procedures (3 credits)(24 hrs) Human Resource Management Diploma in Pastry & Bakery Arts Establish Human Resource Management Plan (3 credits)(32 hrs) Manage Human Resources in Union Environment (2 credits)(16 hrs) Supervise Staff (4 credits)(40 hrs) Hire Staff (3 credits)(24 hrs) Appraise / Evaluate Staff (2 credits)(16 hrs) Handle Terminations, Dismissals and Resignations (3 credits)(24 hrs) Business Planning and Finance Advanced Certificate in Culinary Skills Develop and Implement Business Strategies (4 credits)(40 hrs) Manage Insurance Services (2 credits)(16 hrs) Develop Franchising Strategies (3 credits)(32 hrs) Manage Food Stall Operators (3 credits)(24 hrs) Sales and Marketing Conduct Situational Analysis (4 credits)(35 hrs) Develop Marketing Strategies (4 credits)(40 hrs) Higher Certificate in Culinary Skills – Monitor Marketing Strategies (4 credits)(40 hrs) Specialisation in Cuisine Develop Relationships with New Corporate Clients (3 credits)(24 hrs) Optimise Sales (3 credits)(24 hrs) Direct Media Activities (2 credits)(16 hrs) Develop and Oversee Public Relations Strategies (3 credits)(30 hrs) Outlet and Equipment Management Manage Site / Outlet and Equipment Maintenance (4 credits)(40 hrs) Certificate in Food Preparation Food and Beverage Production Understand Nutritional Knowledge and Dietary Requirements (2 credits)(16 hrs) Certificate in Food Production Service Excellence Lead a Customer Focused Organisation (4 credits)(40 hrs) Manage High Volume Customer Contact and Communication (4 credits)(40 hrs) Develop and Implement Process to Benchmark and Measure Service Standards (4 credits)(40 hrs)© 2011 XpRienz Pte Ltd 15
  • 16. Trainee Progression Pathway Diploma in Pastry & Bakery Arts Estimated Duration: 208 – 264hrs Suggested Entry Requirements: Diploma in Culinary Management •Demonstrate competency in the Certificate, Higher Certificate and Advanced Certificate levels of knowledge and skills, and/or two years work experience at the supervisory or management level in the Food and Beverage Industry and/or level 4 for ES WPLN. Diploma in Culinary Arts To achieve a Diploma in Culinary Arts, you need to attain at least 16 credits from the Core units and Diploma in Pastry & Bakery Arts 10 credits from the Elective units. ............................................................................ CORE UNITS : A trainee must attain at least 16 credits from the following: Comply with Legal Requirements (1 credit)(12 hrs) Develop and Implement Budget (4 credits)(40 hrs) Advanced Certificate in Culinary Skills Manage Cost and Quality Controls (2 credits)(16 hrs) Develop Menu (1 credit)(8 hrs) Administer Purchasing and Receiving Procedures (2 credits)(16 hrs) Manage Training (3 credits)(24 hrs) Cuisine Specialization (Choose at least 4 or more units): Master Sugar Work Techniques (3 credits)(24 hrs) Higher Certificate in Culinary Skills – Prepare Marzipan Decorations (2 credits)(16 hrs) Specialisation in Cuisine Fabricate Chocolate Decorations (2 credits)(16 hrs) Prepare Advanced Entremets and Tarts (3 credits)(24 hrs) Prepare Advanced Petit Fours and Macaroons (3 credits)(24 hrs) Prepare Advanced Confectionery (2 credits) (16 hrs) Develop Ice-Cream Recipe (2 credits) (16 hrs) Certificate in Food Preparation Certificate in Food Production© 2011 XpRienz Pte Ltd 16
  • 17. Trainee Progression Pathway Diploma in Pastry & Bakery Arts ELECTIVE UNITS : A trainee must attain at least 12 credits from the following: Diploma in Culinary Management Risk Management Manage Loss Prevention (1 credit)(10 hrs) Develop Risk Management Plans (3 credits)(24 hrs) Diploma in Culinary Arts Manage Compliance with Food and Beverage Hygiene Policies and Procedures (3 credits)(24 hrs) Human Resource Management Diploma in Pastry & Bakery Arts Establish Human Resource Management Plan (3 credits)(32 hrs) Manage Human Resources in Union Environment (2 credits)(16 hrs) Supervise Staff (4 credits)(40 hrs) Hire Staff (3 credits)(24 hrs) Appraise / Evaluate Staff (2 credits)(16 hrs) Handle Terminations, Dismissals and Resignations (3 credits)(24 hrs) Business Planning and Finance Advanced Certificate in Culinary Skills Develop and Implement Business Strategies (4 credits)(40 hrs) Manage Insurance Services (2 credits)(16 hrs) Develop Franchising Strategies (3 credits)(32 hrs) Manage Food Stall Operators (3 credits)(24 hrs) Sales and Marketing Conduct Situational Analysis (4 credits)(35 hrs) Develop Marketing Strategies (4 credits)(40 hrs) Higher Certificate in Culinary Skills – Monitor Marketing Strategies (4 credits)(40 hrs) Specialisation in Cuisine Develop Relationships with New Corporate Clients (3 credits)(25 hrs) Optimise Sales (3 credits)(24 hrs) Direct Media Activities (2 credits)(16 hrs) Develop and Oversee Public Relations Strategies (3 credits)(30 hrs) Outlet and Equipment Management Manage Site / Outlet and Equipment Maintenance (4 credits)(40 hrs) Certificate in Food Preparation Food and Beverage Production Understand Nutritional Knowledge and Dietary Requirements (2 credits)(16 hrs) Certificate in Food Production Service Excellence Lead a Customer Focused Organisation (4 credits)(40 hrs) Manage High Volume Customer Contact and Communication (4 credits)(40 hrs) Develop and Implement Process to Benchmark and Measure Service Standards (4 credits)(40 hrs)© 2011 XpRienz Pte Ltd 17
  • 18. Trainee Progression Pathway Email address: enquiries@xprienz.com Hotline Number: 67877151 Our location: 1. 476 Tampines Street 44 #01-169 Singapore 520476 2. 46 Upper Serangoon Road Singapore 347645 For queries on respective business areas, kindly refer to: XpRienz HR Pte Ltd (HR Consultancy) XpRienz Pte Ltd (Food & Beverage) Contact: Mr Shane Goh Contact: Ms Hazel Peh Email: shane@xprienz.com Email: hazel@xprienz.com XpRienz Pte Ltd (Training & Consultancy) XpRienz Security & Investigation Pte Ltd Contact: Mr Anderson Tan Contact: Mr Anfernee Tan Email: anderson@xprienz.com Email: anfernee@xprienz.com Join us on Facebook: facebook.com/XpRienz© 2011 XpRienz Pte Ltd 18