COURSE DETAILS
TSC: FSS-FBS-3010-1.1
课程简介
This module aims to equip learners on the importance of ingredients nutrition, characteristics, possible reactions sensitivities and allergies. Learners will also acquire the ability to adjust existing ingredients to achieve desired flavour, techniques to preserve nutrition, and reduce negative health impact ingredients to create a healthier dish through the understanding of food science.
Applicants who are working in relation to food ingredients and nutrition or getting ready to join the Food Service Industry
Mode of Delivery
- Synchronous – Online Class
- Asynchronous – eLearning
- Practical – Training Kitchen
Duration
- Synchronous: 15 hours
- Asynchronous: 6 hours
- Assessment : 6 hours
- Total Hours: 30 hours
Knowledge and Skills
- Minimum 2 GCE ‘O’ Level (Grade 1-8) in any two subjects or
- Minimum 3 GCE ‘N’ Level (Grade A-N or Grade 1-5) in English Language and two other subjects or
- Minimum Workplace Literary (WPL) Level 5 in Speaking and Listening and Level 4 in Reading, Writing and Numeracy.
Attitude
- Positive Learning Attitude
- Enthusiastic Learner
Experience
- Minimum of 1 year of working experience
SUPPORT AVAILABLE:
- SkillsFuture Baseline Grant : SCs and PRs (Self-sponsored individuals must be at least 21 years old) – Up to 50% Course Fee Subsidies
- SkillsFuture Mid-Career Enhanced Subsidy: SCs aged ≥ 40 years old – Up to 70% Course Fee Subsidies
- SkillsFuture Credit Claimable
- Eligible to use Post-Secondary Education Account (PSEA)
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