essentials knowledge in food

Essentials (1)


TSC: FSS-FBS-3010-1.1

Course Duration: 30 hours

Up to 70% SkillsFuture Funding

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.

The learning objectives of this training programme is to train learners to understand and apply food science.

  1. Learners will be able to adjust ingredients based on the chemical components.
  2. Learners will be able to apply cooking techniques that preserve nutritional values of food
  3. Learners will be able to apply strategies to reduce food sensitivities and identify trending 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
  • Synchronous: 15 hours
  • Asynchronous: 6 hours
  • Assessment : 6 hours
  • Total Hours: 30 hours
  • 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.



Our location

120 Oxley Rise, S(238709)

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