Course Overview

Practical Skills for the Kitchen
Learn to identify contamination sources, apply key food hygiene principles, and conduct safety checks to maintain a professional and hygienic environment.

Uphold Professional Standards
Equip yourself with skills that support food safety and enhance your credibility in food preparation and service roles.

Learning Outcomes

  • Learning Unit 1: Sources of food contamination
  • Learning Unit 2: Microorganisms associated with food-borne illnesses
  • Learning Unit 3: Preventing food contamination – 5 Key Food Hygiene Principles
  • Learning Unit 4: Conduct food safety and hygiene checks

Minimum Entry Requirements

  • Participants should possess basic literacy in English or Mandarin to understand the lessons and participate in group discussions.
  • This course is available in English and Mandarin.

Mode of Assessment

  • Written Exam
  • Practical Exam
  • Oral Questioning

Course Reference Code

TGS-2024043499

Mode of Training

Classroom

Fees

FAQs

If your company is enrolling employees in WSQ training for the first time, you must declare your SME status through the SkillsFuture Business Portal to qualify for SSG funding. For detailed guidance, please refer to https://file.go.gov.sg/sfec-claim-guide

You will receive a confirmation email within three days of completing your registration via the provided link.

No, eligibility for SSG funding is limited to individuals holding a Long Term Visit Pass Plus (LTVP+). This support does not extend to holders of a Long Term Visit Pass (LTVP). For more information on the pass types, we encourage our learners to check with the Immigration & Checkpoints Authority (ICA) directly.

You can find a complete walkthrough in our detailed guide to downloading your WSQ certificates here. Individuals with SingPass logins will be able to download your WSQ certificates via https://www.myskillsfuture.gov.sg/.

Doris Chen
Assistant Manager,
Business Development
+65 8518 5863

  • Course Duration

09:00am to 05:30pm (Day 1)

  • Upcoming Schedule

To Be Announced

  • Trainers