WSQ Manage Cost and Quality Controls (SSF)

Course Reference No.: TGS-2017501427

Course Unit Code: FSS-FBP-5014-1.1

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 bottom-line.

• 17 hours (Classroom Training – 16 hours, Assessment – 1 hour)

• 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

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

• 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