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Course-
Course Fee $500.00
Funding & Claims Availability-
  • SFC (SKILLSFUTURE CREDIT)
  • SDF (SKILLS DEVELOPMENT FUND)
  • WTS (WORKFARE TRAINING SUPPORT)
  • MCES (MID-CAREER ENHANCEMENT SCHEME)

WSQ MANAGE COST AND QUALITY CONTROLS

Course Info Schedule Registration

This 2-day course aims to equip learners with the essential knowledge and skillsets to increase their pro­fit in their F&B businesses. More importantly, this course will transfer knowledge on how to consistently produce recipes and insure the bottomline.

Through our experiential classroom training, learners will learn how to:

  • Standardise recipes
  • Use yield calculation and purchasing decision
  • Determine cost of menu items
  • Monitor product quality

This course will benefit F&B managerial personnel involved in operations and those who are interested in enhancing their companies’ operational efficiency, such as;

  • Sales managers
  • Outlet supervisors
  • Assistant managers
  • Area managers
  • Restaurateurs
  • Entrepreneurs
Course Duration: 17 Hours

Course Fees: $500

Mode of Instruction:
  • Lecture
  • Discussion
  • Demonstration / Practice
  • Role Play
  • Observation / Feedback
Mode of Delivery: Full-Time

Mode of  Assessment:
At the end of the course, learners are required to complete a total of 1 hour of summative assessment, comprising a written project, written assessment, role plays and oral questioning.

Qualification
Upon successful completion of course and assessment, learners will be awarded a Statement of Attainment (SOA) issued by the SkillsFuture Singapore (SSG).

Entry Qualification:
  • Learners must have a minimum pass in English (C6) for GCE ‘O’ Level Certificate and above or its equivalent (i.e. WSQ Work Place Literacy and Numeracy Skills Level 5).
  • For learners who do not meet the minimum requirements, an oral interview would be conducted to determine suitability for the course.
Average Teacher to Student Ratio: 1:20



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