Singapore Workforce Skills Qualifications

(WSQ) Framework

for

Food and Beverage Industry

Singapore
Workforce Development Agency
Copyright 2006, Singapore Workforce Development Agency.

All rights reserved. This document is provided for the explicit use and guidance of parties approved by WDA
as information resource only. Any other use of this document or parts thereof, including reproduction,
publication, distribution, transmission, re-transmission or public showing, or storage in a retrieval system
in any form, electronic or otherwise, for purposes other than that expressly stated above without
the express permission of WDA is strictly prohibited.
 Singapore National Qualifications Framework – Food and Beverage

Levels and Titles for the Food and Beverage Qualifications

Framework
FOOD AND BEVERAGE FOOD AND BEVERAGE
PRODUCTION SERVICE

DIPLOMA DIPLOMA
(Managerial) (Managerial)
14 Units (8 Core, 6 Elective) 14 Units (8 Core, 6 Elective)

 

ADVANCED CERTIFICATE ADVANCED CERTIFICATE

(Supervisory) (Supervisory)
9 Units (2 Core, 7 Elective) 8 Units (4 Core, 4 Elective)
Specialisations:
Bakery and Pastry
Chinese Cuisine
Indian Cuisine
Western Cuisine
Japanese Cuisine
Malay Cuisine

 
HIGHER HIGHER
CERTIFICATE CERTIFICATE
(Operations) (Operations)
8 Units (3 Core, 5 Elective) 6 Units (2 Core, 4 Elective)
Specialisations:
Bakery and Pastry
Chinese Cuisine
Indian Cuisine
Western Cuisine
Japanese Cuisine
Malay Cuisine

 
CERTIFICATE CERTIFICATE
(Operations) (Operations)
7 Units (5 Core, 2 Elective) 7 Units (5 Core, 2 Elective)

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 Singapore National Qualifications Framework – Food and Beverage

Core and Elective Units for Qualification Levels Food and

Beverage Production
Industry: Food and Beverage Production 7 Units
Qualification: Certificate
Five (5) CORE UNITS:
FB-RM-101C-0 Maintain Safe and Secure Working Environment (16 hrs)
FB-RM-102C-0 Follow Food & Beverage Safety and Hygiene Policies and Procedures (12 hrs)
FB-FBP-101C-0 Maintain Quality Control Procedures (16 hrs)
FB-FBP-102C-0 Maintain Food and Beverage Production Environment (24 hrs)
FB-FBP-103C-0 Prepare Mise En Place 1 (24 hrs)

PLUS
Two (2) ELECTIVE UNITS:
Food and Beverage Production
FB-FBP-104E-0 Receive and Store Products (40 hrs)
FB-FBP-105E-0 Prepare Meat, Poultry, Fish and Seafood (40 hrs)
FB-FBP-106E-0 Prepare Vegetables, Fruits, Nuts and Mushrooms (32 hrs)
FB-FBP-107E-0 Prepare Non-Alcoholic Beverages (16 hrs)
FB-FBP-108E-0 Prepare Deep Fried Ready-to-Use Products (40 hrs)
FB-FBP-109E- Bread and Deep Fry Chilled Meat/Fish/Poultry (32 hrs)
FB-FBP-110E-0 Prepare Grilled Ready-to-Use Products (40 hrs)
FB-FBP-111E-0 Prepare Soft Serve Products (12 hrs)
FB-FBP-213E-0 Maintain Halal Certification Requirements (8 hrs)
Outlet and Equipment Management
TF-SEM-102EE-0 Maintain Equipment (40 hrs)

Sales and Marketing

TF-SM-101CE-0 Interact with Guests (16 hrs)
TF-SM-103EE-0 Maintain Displays (16 hrs)

Risk Management
TF-RM-104EE-0 Demonstrate First Aid/CPR Skills (24 hrs)

Elective units are to be selected based on the requirements of the worker’s current job and his/her
career goals.

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 Singapore National Qualifications Framework – Food and Beverage
8 Units
Industry: Food and Beverage Production
Qualification: Higher Certificate - Specialisation in Cuisine

For the Higher Certificate specialising in cuisine, the individual will specialise in one or more of the
following areas:
1. Bakery and Pastry
2. Japanese Cuisine
3. Indian Cuisine
4. Western Cuisine
5. Chinese Cuisine
6. Malay Cuisine

Suggested Entry Requirements:

Competency in the Certificate Level knowledge and skills, and/or two years work experience at the operations level in
Food and Beverage Production.

Three (3) CORE UNITS

For Cuisine Specialisation:
FB-FBP-201C-0 Prepare Mise En Place 2 (56 hrs)
FB-FBP-202C-0 Demonstrate Basic Moist Heat Cooking Methods (40 hrs)
FB-FBP-203C-0 Demonstrate Basic Dry Heat Cooking Methods (40 hrs)

For Bakery and Pastry Specialisation:

FB-FBP-204C-0 Prepare Basic Bread (32 hrs)
FB-FBP-205C-0 Prepare Basic Cakes (24 hrs)
FB-FBP-206C-0 Prepare Short-crust Pastry (24 hrs)
PLUS
Five (5) ELECTIVES (FROM BAKERY AND/OR CUISINE SPECIALISATION)
Bakery and Pastry
FB-FBP-207E-0 Prepare Pre-mix, Frozen and Bake-off Products (16 hrs)
FB-FBP-208E-0 Prepare Muffins and Scones (16 hrs)
FB-FBP-209E-0 Prepare Cookies/Biscuits (16 hrs)
FB-FBP-210E-0 Prepare Pancakes, Crepes and Waffles (8 hrs)
FB-FBP-211E-0 Prepare Sweet and Savory Fillings, Sauces and Creams (24 hrs)
FB-FBP-212E-0 Prepare Icing, Chocolates and Glazes (24 hrs)

Japanese Cuisine
FB-FBP-214E-0 Prepare Japanese Sauces and Soups (24 hrs)
FB-FBP-215E-0 Prepare Sunomono and Aemono (24 hrs)
FB-FBP-216E-0 Prepare Japanese Noodle Dishes (24 hrs)
FB-FBP-217E-0 Prepare Agemono (24 hrs)
FB-FBP-218E-0 Prepare Japanese Mushinmono (18 hrs)
FB-FBP-219E-0 Prepare Sushi (40 hrs)
FB-FBP-220E-0 Prepare Bento Set (16 hrs)

Indian Cuisine
FB-FBP-221E-0 Prepare Basic Indian Traditional Beverages (10 hrs)
FB-FBP-222E-0 Prepare Basic Indian Traditional Sweetmeats (32 hrs)
FB-FBP-223E-0 Prepare Basic Indian Snacks and Savouries (24 hrs)
FB-FBP-224E-0 Prepare Basic Indian Breads (32 hrs)
FB-FBP-225E-0 Prepare Basic Indian Sauces (16 hrs)

Western Cuisine
FB-FBP-226C-0 Make Vegetable Preparations (12 hrs)
FB-FBP-227E-0 Prepare Basic Western Stocks and Soups (24 hrs)
FB-FBP-228E-0 Prepare Western Foundation Sauces (32 hrs)
FB-FBP-229E-0 Prepare Western Cold Sauces (8 hrs)
FB-FBP-230E-0 Prepare Basic Western Egg and Dairy Products (12 hrs)
FB-FBP-231E-0 Prepare Basic Western Grains and Legumes (8 hrs)
FB-FBP-232E-0 Prepare Pasta (16 hrs)
FB-FBP-233E-0 Prepare Cold Plates and Garnishes (24 hrs)
FB-FBP-234E-0 Prepare Sandwiches (24 hrs)
Chinese Cuisine

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 Singapore National Qualifications Framework – Food and Beverage
FB-FBP-240E-0 Prepare Basic Chinese Appetisers
FB-FBP-241E-0 Prepare Basic Chinese Rice Dishes
FB-FBP-242E-0 Prepare Basic Chinese Noodle Dishes
FB-FBP-243E-0 Prepare Basic Chinese Deep Fried Dishes
FB-FBP-244E-0 Prepare Basic Chinese Stir Fried Dishes
FB-FBP-245E-0 Prepare Basic Chinese Desserts
Prepare Basic Chinese Soup/Broth Dishes
Prepare Basic Chinese Steamed Dishes
Prepare Basic Chinese Vegetables/Tofu Dishes

Malay Cuisine
FB-FBP-235E-0 Prepare Malay Condiments (16 hrs)
FB-FBP-236E-0 Prepare Malay Rice Dishes (24 hrs)
FB-FBP-237E-0 Prepare Malay Fried Dishes (24 hrs)
FB-FBP-238E-0 Prepare Basic Malay Vegetable Dishes (24 hrs)
FB-FBP-239E-0 Prepare Basic Malay Desserts (16 hrs)

Food Production
FB-FBP-213E-0 Maintain Halal Certification Requirements (8 hrs)

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 Singapore National Qualifications Framework – Food and Beverage

Industry: Food and Beverage Production

Qualification: Advanced Certificate 9 Units

For an Advanced Certificate, the individual will specialise in one or more of the following areas:
1. Bakery and Pastry
2. Japanese Cuisine
3. Indian Cuisine
4. Western Cuisine
5. Chinese Cuisine
6. Malay Cuisine

Suggested Entry Requirements:

Competency in the Certificate and Higher Certificate Level knowledge and skills (including 4 Elective Units in Cuisine
Specialisation), and/or two years work experience at the operations level in Food and Beverage Production

Two (2) CORE UNITS

Choose at least 2 Units:
FB-FBP-301C-0 Supervise Food Production (24 hrs)
TF-HRM-302CC-0 Supervise Staff (40 hrs)
TF-BF-302EE-0 Maintain Inventories (16 hrs)
ES-WPS-2WSH-0 Workplace Safety and Health (Supervisory)

PLUS
Seven (7) ELECTIVE UNITS, At Least Five (5) of which must be from Bakery or Cuisine
Specialisation

Food and Beverage Production

FB-FBP-302E-0 Supervise Dishwashing Services (16 hrs)
FB-FBP-303E-0 Understand Basic Nutritional Knowledge and Dietary Requirements (16 hrs)
Food and Beverage Service
FB-FBS-202E-0 Provide Wine Service (40 hrs)
Risk Management
TF-RM-301CE-0 Implement Loss Prevention (10 hrs)
TF-RM-302EE-0 Implement Risk Management Plans (24 hrs)
FB-RM-303E-0 Conduct Food and Beverage Hygiene Audit (24 hrs)

Human Resource Management

TF-HRM-301CE-0 Conduct Orientation and Training (32 hrs)

Business Planning and Finance

TF-BF-301CE-0 Monitor Income and Expenses (24 hrs)

Sales and Marketing

TF-SM-301EE-0 Implement Marketing Strategies (40 hrs)

Outlet and Equipment Management

TF-SEM-301EE-0 Implement Site/Outlet and Equipment Maintenance Plans (32 hrs)

Bakery and Pastry

FB-FBP-304E-0 Prepare Café Style Breads (32 hrs)
FB-FBP-305E-0 Prepare Puff Pastries (16 hrs)
FB-FBP-306E-0 Prepare Yeast-raised Pastries (16 hrs)
FB-FBP-307E-0 Prepare Choux Pastries (16 hrs)
FB-FBP-308E-0 Prepare Hot and Cold Desserts (32 hrs)

Japanese Cuisine
FB-FBP-309E-0 Prepare Nabemono (24 hrs)
FB-FBP-310E-0 Prepare Japanese Donburi (16 hrs)
FB-FBP-311E-0 Prepare Yakimono (16 hrs)
FB-FBP-312E-0 Prepare Sashimi (24 hrs)

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 Singapore National Qualifications Framework – Food and Beverage
FB-FBP-313E-0 Prepare Teppanyaki (40 hrs)
FB-FBP-314E-0 Prepare Nimono (24 hrs)

Indian Cuisine
FB-FBP-315E-0 Prepare South Indian Vegetarian Dishes (40 hrs)
FB-FBP-316E-0 Prepare South Indian Vegetarian Gravies (40 hrs)
FB-FBP-317E-0 Prepare North Indian Gravies (40 hrs)
FB-FBP-318E-0 Prepare Basic Tandoori Meats (32 hrs)
FB-FBP-319E-0 Grind Wet Flour (32 hrs)
FB-FBP-320E-0 Prepare Masala and Curry Paste (16 hrs)
FB-FBP-321E-0 Prepare Thosay (32 hrs)
FB-FBP-322E-0 Prepare Special Rice (40 hrs)
FB-FBP-323E-0 Prepare South Indian Fish/Meat Dishes (24 hrs)
FB-FBP-324E-0 Prepare South Indian Non-vegetarian Gravies (24 hrs)

* Note: Before taking training in preparing basic Tandoori meats, an individual is required to demonstrate proficiency
in Prepare Masalas, Curry Paste and Spice Blends and in Prepare Meat, Poultry, Fish and Seafood.

Western Cuisine
FB-FBP-325E-0 Prepare Western Specialty Meat, Poultry, Fish and Seafood Products (40 hrs)
FB-FBP-326E-0 Demonstrate Western Curing Methods (16 hrs)
FB-FBP-327E-0 Prepare Advanced Western Soups (24 hrs)
FB-FBP-328E-0 Prepare Advanced Western Sauces (40 hrs)
FB-FBP-329E-0 Prepare Advanced Western Egg and Dairy Products (16 hrs)
FB-FBP-330E-0 Prepare Western Specialty Grain Products (16 hrs)
FB-FBP-331E-0 Prepare Advanced Western Salads and Garnishes (32 hrs)

Chinese Cuisine
FB-FBP-339E-0 Prepare Advanced Chinese Rice Dishes
FB-FBP-340E-0 Prepare Advanced Dim Sum Dishes
FB-FBP-341E-0 Prepare Chinese Braised Dishes
FB-FBP-342E-0 Prepare Chinese Stewed Dishes
FB-FBP-343E-0 Prepare Advanced Chinese Vegetables/Tofu Dishes
FB-FBP-344E-0 Prepare Advanced Chinese Soups/Broth Dishes
FB-FBP-345E-0 Prepare Advanced Chinese Desserts
FB-FBP-346E-0 Prepare Advanced Chinese Barbequed Dishes
Prepare Advanced Chinese Noodle Dishes
Prepare Advanced Chinese Deep Fried Dishes
Prepare Advanced Chinese Stir Fried Dishes

Malay Cuisine
FB-FBP-332E-0 Prepare Malay Grilled Dishes (24 hrs)
FB-FBP-333E-0 Prepare Malay Stew-type Dishes (32 hrs)
FB-FBP-334E-0 Prepare Malay Noodle Dishes (32 hrs)
FB-FBP-335E-0 Prepare Advanced Malay Vegetable Dishes (24 hrs)
FB-FBP-336E-0 Prepare Malay Gravies (16 hrs)
FB-FBP-337E-0 Prepare Malay Sauces (32 hrs)
FB-FBP-338E-0 Prepare Advanced Malay Desserts (24 hrs)

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 Singapore National Qualifications Framework – Food and Beverage

Industry: Food and Beverage Production

Qualification: Diploma 14 Units

Suggested Entry Requirements:

Demonstrate competency in the Certificate and Advanced Certificate levels of knowledge and skills, and/or two years
work experience at the supervisory or management level in the Food and Beverage Industry.
Eight (8) DIPLOMA CORE UNITS
Choose at least 8 Units:
FB-FBP-401C-0 Manage Cost and Quality Controls (16 hrs)
FB-FBP-402C-0 Develop Menu (8 hrs)
TF-BF-403CC-0 Develop and Implement Budget (40 hrs)
TF-BF-402CC-0 Comply with Legal Requirements (40 hrs)
TF-BF-404EC-0 Administer Purchasing and Receiving Procedures (16 hrs)
TF-HRM-403CC-0 Appraise/Evaluate Staff (16 hrs)
TF-HRM-401CC-0 Manage Training (24 hrs)
TF-HRM-402CC-0 Hire Staff (24 hrs)
TF-HRM-404CC-0 Handle Terminations, Dismissals and Resignations (24 hrs)
ES-WPS-3WSH-0 Workplace Safety and Health (Managerial)

PLUS ELECTIVE UNITS

Six (6) ELECTIVE UNITS
Risk Management
TF-RM-401CE-0 Manage Loss Prevention (10 hrs)
TF-RM-402EE-0 Develop Risk Management Plans (24 hrs)
FB-RM-403C-0 Manage Compliance with Food and Beverage Safety and Hygiene Policies and Procedures (24 hrs)

Human Resource Management

TF-HRM-405EE-0 Establish Human Resource Management Plan (32 hrs)
TF-HRM-406EE-0 Manage Human Resources in a Union Environment (16 hrs)

Business Planning and Finance

TF-BF-401CE-0 Develop and Implement Business Strategies (40 hrs)
TF-BF-405EE-0 Manage Insurance Services (16 hrs)
FB-BF-406E-0 Implement Franchising Strategies (32 hrs)
FB-BF-407E-0 Manage Food Stall Operators (24 hrs)

Sales and Marketing

TF-SM-401CE-0 Conduct Situational Analysis (35 hrs)
TF-SM-402EE-0 Develop Marketing Strategies (40 hrs)
TF-SM-403CE-0 Monitor Marketing Strategies (40 hrs)
TF-SM-404E-0 Develop Relationships with New Corporate Clients (25 hrs)
TF-SM-405EE-0 Optimise Sales (24 hrs)
TF-SM-406EE-0 Direct Media Activities (16 hrs)
TF-SM-407EE-0 Develop and Oversee Public Relations Strategies (30 hrs)

Outlet and Equipment Management

TF-SEM-401EE-0 Manage Site/Outlet and Equipment Maintenance (40 hrs)

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 Singapore National Qualifications Framework – Food and Beverage

Core and Elective Units for Qualification Levels Food and

Beverage Service
Industry: Food and Beverage Service
7 Units
Qualification: Certificate

Five (5) CORE UNITS

TH-SM-101C-0 Interact with Guests (16 hrs)
FB-FBS-101C-0 Prepare for Service (Mise en Place) (16 hrs)
FB-FBS-102C-0 Maintain Food and Beverage Service Environment (16 hrs)
FB-RM-101C-0 Maintain Safe and Secure Working Environment (16 hrs)
FB-RM-102C-0 Follow Food & Beverage Safety and Hygiene Policies and Procedures (12 hrs)

PLUS
Two (2) ELECTIVE UNITS
Outlet and Equipment Management
TF-SEM-102EE-0 Maintain Equipment(40 hrs)

Sales and Marketing

TF-SM-103EE-0 Maintain Displays (16 hrs)

Risk Management
TF-RM-102CE-0 Provide Safety and Security for Guests (12 hrs)
TF-RM-104EE-0 Demonstrate First Aid/CPR Skills (24 hrs)

Food Production
FB-FBP-107E-0 Prepare Non-Alcoholic Beverages (16 hrs)
FB-FBP-108E-0 Prepare Deep-Fried Ready-to-Use Products (40 hrs)
FB-FBP-109E- Bread and Deep Fry Chilled Meat/Fish/Poultry (32 hrs)
FB-FBP-110E-0 Prepare Grilled Ready-to-Use Products (40 hrs)
FB-FBP-111E-0 Prepare Soft Serve Products (12 hrs)
FB-FBP-213E-0 Maintain Halal Certification Requirements (8 hrs)

Food and Beverage Service

FB-FBS-103E-0 Set Up Venue/Site (16 hrs)
FB-FBS-104E-0 Provide Room Service (24 hrs)
FB-FBS-105E-0 Provide Buffet Service (32 hrs)
FB-FBS-106E-0 Perform Hosting Duties (16 hrs)
FB-FBS-107E-0 Provide Counter/Take-away Service (16 hrs)
FB-FBS-108E-0 Provide Food and Beverage Delivery Service (8 hrs)
FB-FBS-207E-0 Process Payments (16 hrs)

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 Singapore National Qualifications Framework – Food and Beverage

Industry: Food and Beverage Service

Qualification: Higher Certificate 6 Units

Suggested Entry Requirements:

Competency in the Certificate Level knowledge and skills, and/or two years work experience at the operations level in
Food and Beverage Service.

Two (2) CORE UNITS

FB-FBS-201C-0 Interact with and Serve Food and Beverage Guests (40 hrs)
TF-RM-102CC Provide Safety and Security for Guests (12 hrs)

PLUS
Four (4) ELECTIVE UNITS
Food and Beverage Service
FB-FBS-202E-0 Provide Wine Service (40 hrs)
FB-FBS-203E-0 Prepare and Serve Alcoholic Beverages (32 hrs)
FB-FBS-204E-0 Provide Tobacco Service (24 hrs)
FB-FBS-205E-0 Provide Table-side Service (24 hrs)
FB-FBS-206E-0 Provide Catering Service (40 hrs)
FB-FBS-207E-0 Process Payments (16 hrs)
FB-FBS-208E-0 Provide Specialty Coffee Service (48 hrs)
FB-FBS-209E-0 Provide Specialty Tea and Hot Beverage Service (24 hrs)

Food and Beverage Production

FB-FBP-107E-0 Prepare Non-Alcoholic Beverages (16 hrs)
FB-FBP-233E-0 Prepare Cold Plates and Garnishes (24 hrs)
FB-FBP-234E-0 Prepare Sandwiches (24 hrs)
FB-FBP-213E-0 Maintain Halal Certification Requirements (8 hrs)

Sales and Marketing

TF-SM-104CE-0 Promote Tourism (16 hrs)
FB-SM-201E-0 Sell Banquets/Catering Events (40 hrs)

Risk Management
TH-RM-103E-0 Provide On-site Security (32 hrs)

Site and Equipment Management

TF-SEM-101EE-0 Maintain Site/Outlet Components (24 hrs)

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 Singapore National Qualifications Framework – Food and Beverage

Industry: Food and Beverage Service 8 Units

Qualification: Advanced Certificate
Suggested Entry Requirements:
Competency in the Certificate Level knowledge and skills, and/or two years work experience at the operations or
supervisory level in Food and Beverage Service

Four (4) CORE UNITS

Choose at least 4 Units:
TF-BF-302EE-0 Maintain Inventories (16 hrs)
FB-FBS-301C-0 Co-ordinate Food and Beverage Service (32 hrs)
FB-FBS-302C-0 Provide Quality Control for Service (32 hrs)
TF-HRM-302CC-0 Supervise Staff (40 hrs)
TF-HRM-301CE-0 Conduct Orientation and Training (32 hrs)
ES-WPS-2WSH-0 Workplace Safety and Health (Supervisory)

PLUS
Four (4) ELECTIVE UNITS
Risk Management
TF-RM-301CE-0 Implement Loss Prevention (10 hrs)
TF-RM-302EE-0 Implement Risk Management Plans (24 hrs)
FB-RM-303E-0 Conduct Food and Beverage Hygiene Audit (24 hrs)

Business Planning and Finance

TF-BF-301CE-0 Monitor Income and Expenses (24 hrs)

Sales and Marketing

TF-SM-301EE-0 Implement Marketing Strategies (40 hrs)
Tf-SM-302EE-0 Implement Media Activities (20 hrs)

Outlet and Equipment Management

TF-SEM-301EE-0 Implement Site/Outlet and Equipment Maintenance Plans (32 hrs)
Food and Beverage Service
FB-FBS-303E-0 Co-ordinate Catering (40 hrs)
FB-FBS-304E-0 Supervise Room Service (24 hrs)
FB-FBS-305E-0 Supervise Bar Service (24 hrs)

Food Production
FB-FBP-303E-0 Understand Basic Nutritional Knowledge and Dietary Requirements (16 hrs)

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 Singapore National Qualifications Framework – Food and Beverage

Industry: Food and Beverage Service

Qualification: Diploma 14 Units

Suggested Entry Requirements:

Competency in the Certificate and Advanced Certificate knowledge and skills, and/or two years work experience at the
supervisory or managerial level in Food and Beverage Service.

Eight (8) CORE UNITS

Choose at least 8 Units:
TF-BF-403CC-0 Develop and Implement Budgets (40 hrs)
TF-BF-402CC-0 Comply with Legal Requirements (12 hrs)
TF-BF-404EC-0 Administer Purchasing and Receiving Procedures (16 hrs)
FB-FBS-401C-0 Manage Guest Service (32 hrs)
TF-SM-405EE-0 Optimise Sales (24 hrs)
TF-HRM-401CC-0 Manage Training (24 hrs)
TF-HRM-402CC-0 Hire Staff (24 hrs)
TF-HRM-403CC-0 Appraise/Evaluate Staff (16 hrs)
TF-HRM-404CC-0 Handle Terminations, Dismissals and Resignations (24 hrs)
ES-WPS-3WSH-0 Workplace Safety and Health (Managerial)

PLUS
Six (6) ELECTIVE UNITS
Business/Financial Administration
TF-BF-401CE-0 Develop and Implement Business Strategies (40 hrs)
TF-BF-405EE-0 Manage Insurance Services (16 hrs)
FB-BF-406E-0 Implement Franchising Strategies (32 hrs)
FB-BF-407E-0 Manage Food Stall Operators (24 hrs)

Sales and Marketing

TF-SM-4010CE-0 Conduct Situational Analysis (35 hrs)
TF-SM-402EE-0 Develop Marketing Strategies (40 hrs)
TF-SM-403EE-0 Monitor Marketing Strategies (40 hrs)
TF-SM-404EE-0 Develop Relationships with New Corporate Clients (25 hrs)
TF-SM-406EE-0 Direct Media Activities (16 hrs)
TF-SM-407EE-0 Develop and Monitor Public Relations Strategies (30 hrs)

Human Resource Management

TF-HRM-405EE-0 Establish Human Resource Management Plan (32 hrs)
TF-HRM-406EE-0 Manage Human Resources in a Union Environment (16 hrs)

Outlet and Equipment Management

TF-SEM-401EE-0 Manage Site/Outlet and Equipment Maintenance (40 hrs)

Risk Management
TF-RM-401CE-0 Manage Loss Prevention (10 hrs)
TF-RM-402EE-0 Develop Risk Management Plans (24 hrs)
FB-RM-403E-0 Manage Compliance with Food and Beverage Safety and Hygiene Policies and Procedures (24 hrs)

Food and Beverage Service

FB-FBS-402E-0 Manage Catering (24 hrs)

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