Trainee progression pathways

Trainee Progression Pathway

XpRienz Pte Ltd

References: http://app.tourismfnb.wsq.gov.sg/web/contents/MainCont.asp?contid=10
© 2011 XpRienz Pte Ltd 1


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.



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.



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 *



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)


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)


Certificate in Food Production
Estimated duration: 120 – 172 hrs
•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 :
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)

............................................................................
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)

•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
Risk Management
•Demonstrate First Aid/ Cardio-Pulmonary Resuscitation (CPR) Skills (24 hrs)

Service Excellence
•Deliver Service Excellence (16 hrs)


Higher Certificate in Culinary Skills - Specialisation in Cuisine

Estimated Duration: 132 – 280 hrs
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
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 –




Higher Certificate in Culinary Skills - Specialisation in Cuisine
ELECTIVE UNITS :

Choose any 5 units from the following: Western Cuisine
Pastry 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 Cuisine
Prepare 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)


Advanced Certificate in Culinary Skills

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
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)





Advanced Certificate in Culinary Skills
ELECTIVE UNITS :
Choose any 7 units from the following: Indian Cuisine Chinese Cuisine
Food 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 (16
Risk 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 (16
Conduct 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/Barbequed
Conduct 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 Dishes
Monitor 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 Cuisine
Manage 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 this
Japanese 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 Service
Prepare and Serve Teppanyaki (40 hrs) Delivery (30 hrs)
Prepare Nimono (24 hrs)

Diploma in Culinary Management
•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)




Diploma in Culinary Management

ELECTIVE UNITS :
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)

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)
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)



Estimated Duration: 205 – 256hrs
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
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 :

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)

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)





ELECTIVE UNITS :


Human Resource Management
Diploma in Pastry & Bakery Arts Establish Human Resource Management Plan (3 credits)(32 hrs)
Appraise / Evaluate Staff (2 credits)(16 hrs)

Advanced Certificate in Culinary Skills Develop and Implement Business Strategies (4 credits)(40 hrs)
Manage Insurance Services (2 credits)(16 hrs)

Sales and Marketing

Certificate in Food Production Service Excellence



Estimated Duration: 208 – 264hrs
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
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 :

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)

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)





ELECTIVE UNITS :


Human Resource Management
Diploma in Pastry & Bakery Arts Establish Human Resource Management Plan (3 credits)(32 hrs)
Appraise / Evaluate Staff (2 credits)(16 hrs)

Advanced Certificate in Culinary Skills Develop and Implement Business Strategies (4 credits)(40 hrs)
Manage Insurance Services (2 credits)(16 hrs)

Sales and Marketing

Certificate in Food Production Service Excellence



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


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