Course Detail
Food and Beverage Inventory Management Level 1
Course Reference Number: TGS-2021002615
Course Objectives
Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation
Mode of Delivery
Classroom Learning
Practical Learning (Hands on)
Assessment
Methods of Learning
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.
Learning Outcomes
At the end of the programme, the learners will be able to:
Comply with legal requirements and organisational procedures when receiving and storing products
Receive incoming products and report discrepancies in quality standards
Record details of incoming stocks and update discrepancies, relevant documents and certificates
Follow organisational procedures and temperature requirements when storing and/or displaying products
Perform routine stock rotation for displayed products
Conduct stocktake in accordance with organisations policies and procedures
Identify causes of and handle stock discrepancies
Replenish stock to appropriate level
Who should attend
This programme is targeted for:
Existing cooks and service staff who would like to upskill and/or obtain a recognised certification
New hires without any prior experience
Matured students going through mid-career change and/or women back-to-work
Minimum Entry Requirement
No formal qualification - Participants should have the ability to converse, read & write in English.
Duration
2 Day(s) (16 Hrs)
Trainer : Learner Ratio
Course Fee
Full course fee before SSG funding
$381.50 (Incl. of 9% GST)
Miscellaneous Fees (Incl. of 9% GST)
Admin Fee for Absent and Reschedule: $32.70
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
|
Nett Fee after SSG’s Course Fee Funding Funding Validity Period: 01 Mar 2021 to 28 Feb 2027 |
|||
| Type | Category of Individuals | ||
| Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders | Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above | SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents) | |
| Funding Source | |||
|
SkillsFuture Funding (Baseline)
Up to 50% of Course Fees |
SkillsFuture Mid- Career Enhanced Subsidy
Up to 70% of Course Fees |
SkillsFuture Enhanced Training Support for SMEs
Up to 70% of Course Fees |
|
| Course Fee | $350.00 | $350.00 | $350.00 |
| SkillsFuture Funding | $175.00 | $245.00 | $245.00 |
| Nett Fee Payable (Before GST) | $175.00 | $105.00 | $105.00 |
| GST (9% x $350.00) | $31.50 | $31.50 | $31.50 |
| Final Amount Payable (Incl. of 9% GST) | $206.50 | $136.50 | $136.50 |
(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec
* Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
*Terms and conditions applies to all types of SSG fundings.More details at www.tpgateway.gov.sg
Schedule
Course Fee
$381.50 (Incl. of 9% GST)
Full course fee before SSG funding
This Course Includes:
Duration: 2 Day(s) (16 Hrs)
Language: English
Related Courses
WSQ Dim Sum Indulgence
This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.
WSQ Maintain Safe and Secure Working Environment
To equip participants with the necessary knowledge and application skills in maintaining safe and secure wo
WSQ Maintain Quality Control Procedures
To equip participants with knowledge and application skills to maintain quality control procedures.
WSQ Prepare Western Cold Sauces
Sauces can turn a regular dish into something awesome. From salad dressings to dips, sauces can make or break a dish. This unit will equip learners with the knowledge and application skills on how
WSQ Prepare Classic Homemade Stocks and Soups
When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . Thi
