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FOOD AND BEVERAGE EQUIPMENT MAINTENANCE

TGS-2023037855
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COURSE DETAILS

TSC: FSS-FBS-2007-1.1

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Course Duration: 8 hours

Up to 70% SkillsFuture Funding

Progressive Wage Model Eligible

Learners will gain the knowledge of how to operate basic equipment safely, as well as how to keep a maintenance schedule in order to prevent equipment breakdowns that can adversely affect your entire F&B operation. 
 

The learning objective of this training programme is for learners to operate basic equipment safely and also learn the importance of maintenance schedule to prevent equipment break-down that affect the F&B operation:

  1. Conduct pre-operations checks and inspections for food and beverage tools and equipment.
  2. Apply appropriate diagnostic and testing procedures to determine equipment faults.
  3. Rectify equipment faults using appropriate techniques, procedures, tools, and equipment.
  4. Set up tools and equipment for operational readiness.

Applicants who are working in Food Service Industry involving the use of kitchen equipments.

Mode of Delivery
  • Synchronous – Classroom Learning
  • Assessment
Duration
  • Synchronous: 6.5 hours
  • Assessment: 1.5 hours
  • Total Hours: 8 hours
  • No Formal Qualification & Lower Primary
  • Able to speak, listen, read and write English at a proficiency level not lower than the Employability Skills WSQ Level 2 Workplace Literacy (WPL)
  • Positive Learning Attitude

SUPPORT AVAILABLE:

SUPPORT AVAILABLE:

Our location

SHRM COLLEGE BUILDING
120, Oxley Rise,
Singapore 238709

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