· Web viewImportance of marinating pork, fish and squid paste before cooking. Importance of cutting squid in the centre without cutting through. Importance of de-bone back bone

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR

COOK (COMMIS COOK 2, 3)

Occupation: Cook (Commis Cook 2, 3)

Occupation Description:

The Cook (Commis Cook 2, 3) is responsible for preparing and/or directing the preparation of food to be served, complying with all applicable sanitation, health and personal hygiene standards. He/She needs to follow established food production programs and procedures. This includes appropriate use of facility supplies and equipment to minimize loss, waste and fraud.

He is expected to follow written and oral instructions and procedures, and requires manual dexterity, auditory and visual skills to complete tasks.

He is frequently exposed to heat, steam, fire and noise as he operates in a kitchen environment.

Important Points to Note about this DocumentThis document is intended purely to provide general information to enable individuals, employers and training providers to be informed about the skills for career, training and education purposes. SSG provides no warranty whatsoever about the contents of this document, and does not warrant that the courses of action mentioned in this document will secure employment, promotion, or monetary benefits.

Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0. 1



The skills expected of the Cook (Commis Cook 2, 3) are summarised as below:

Skill Category Skill

Analytical, Conceptual and

Evaluative1. Solve Problems and Make Decisions at Operations Level

Customer Experience

2. Contribute to Customer Service over Various Platforms3. Project a Positive and Professional Image4. Provide Go-the-Extra-Mile Service5. Respond to Service Challenges

Food and Beverage

Production

6. Demonstrate Basic Dry Heat Cooking Methods7. Demonstrate Basic Knife Skills8. Demonstrate Basic Moist Heat Cooking Methods 9. Grill Ready-to-Use Products10. Grind Wet Flour 11. Maintain Food and Beverage Production Environment12. Maintain Quality Control Procedures13. Prepare Agemono14. Prepare Asian Herbs and Spices15. Prepare Basic Asian Condiments16. Prepare Basic Asian Stocks and Soups17. Prepare Basic Chinese Deep Fried Dishes 18. Prepare Basic Chinese Noodle Dishes19. Prepare Basic Chinese Rice Dishes20. Prepare Basic Chinese Soup and/or Broth Dishes21. Prepare Basic Chinese Steamed Dishes22. Prepare Basic Chinese Vegetable and Tofu Dishes23. Prepare Basic Dim Sum Dishes24. Prepare Basic Indian Breads25. Prepare Basic Indian Condiments26. Prepare Basic Indian Snacks and Savouries27. Prepare Basic Indian Traditional Beverages28. Prepare Basic Indian Traditional Sweetmeats 29. Prepare Basic Malay Desserts30. Prepare Basic Malay Vegetable Dishes31. Prepare Basic Western Egg and Dairy Products32. Prepare Basic Western Grains and Legumes33. Prepare Basic Western Stocks and Soups34. Prepare Cold Plates and Garnishes




35. Prepare Deep Fried Ready-to-Use Products36. Prepare Dosai37. Prepare Equipment and Ingredients38. Prepare Fish and Seafood for Cooking39. Prepare Japanese Appetisers40. Prepare Japanese Noodle Dishes41. Prepare Japanese Sauces and Soups42. Prepare Malay Condiments43. Prepare Malay Fried Dishes 44. Prepare Malay Gravies45. Prepare Malay Grilled Dishes46. Prepare Malay Rice Dishes47. Prepare Malay Sauces48. Prepare Meat and Poultry for Cooking49. Prepare Pasta50. Prepare Pre-mix, Frozen and Bake-off Products51. Prepare Sandwiches52. Prepare Spices, Seasonings and Marinades53. Prepare Vegetables, Fruits, Nuts and Mushrooms 54. Prepare Western Cold Sauces55. Prepare Western Foundation Sauces56. Receive and Store Products 57. Understand Halal Food Requirements

Infocomm Technology

58. Use Essential Features of a Computer59. Use Primary Functions and Applications of a Tablet

Innovation 60. Cultivate a Productivity and Innovative Mindset

Leadership 61. Demonstrate the Service Vision

People and Relationship Management

62. Work in a Diverse Service Environment




Planning and Implementation 63. Implement Operations for Service Excellence

Workplace Safety and Health

64. Maintain Safe and Secure Working Environments65. Provide Safety and Security for Customers

Workplace Safety and Hygiene

66. Follow Food and Beverage Safety and Hygiene Policies and Procedures




Skill Code ES-ACE-102G-1

Skill Category Analytical, Conceptual and Evaluative

Skill Sub-Category (where applicable) N/A

Skill Solve Problems and Make Decisions at Operations Level

Skill Description

This skill describes the ability to acquire problem-solving and decision-making techniques. It also includes proactively identifying the root causes to a problem and taking responsibility for the decisions within own circle of influence.

Knowledge and Analysis

The ability to understand:

Procedure for evaluating selected ideas for problem-solving Factors to consider in selecting suitable modes of communication Methods to determine the strengths and limitations and constraints of

each selected idea Areas of impact from implementation of an action plan Types of evaluation methods to determine effectiveness of

implemented solutions and action plan Techniques to identify sources of failure in the implemented solution

and action plan Potential areas requiring corrective action Types of corrective actions Reflective mechanisms for the entire problem-solving process

It refers to gathering, cognitive processing, integration and inspection of facts and information required to perform the work tasks and activities.

Application and Adaptation

It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work

The ability to:

Recognise symptoms that could lead to potential problems at the workplace using appropriate tools and techniques

Identify deviations from organisational norm and SOPs based on symptoms identified

Identify the possible root causes of the problems using appropriate tools and techniques

Implement action plan at the workplace based on organisational SOP Identify preventive measures to avoid recurrence of similar problems in

the future based on appropriate tools and techniques




Innovation and Value Creation

The ability to:

Generate and select ideas to solve the problem using creative and logical thinking

Evaluate selected ideas using pertinent criteria and choose the most desirable ones as solutions to the problems

Evaluate the effectiveness of the implemented solutions and action plan and initiate corrective actions where necessary

It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.

Social Intelligence and Ethics

The ability to:

Identify relevant parties' priorities and concerns and use suitable communication mechanisms and modes to garner agreement from relevant parties on chosen solution and action plan

It refers to the ability to use affective factors in leadership, relationship and diversity management guided by professional codes of ethics.

Learning to Learn The ability to:

Identify impact of the problems on own job responsibilities and other parties involved and make adjustments of own work processes and working methods

It refers to the ability to develop and improve one’s self within and outside of one’s area of work.




Range of Application N/A

(where applicable)

It refers to the critical circumstances and contexts that the skill may be demonstrated.

Version Control

Version Date Changes Made Edited by

ES-ACE-102G-1 1-Sep-16 Initial Version WDA




Skill Code SVCF-CS-101E-1

Skill Category Customer Experience

Skill Sub-Category(where applicable)

N/A

Skill Contribute to Customer Service over Various Platforms

Skill Description

This skill describes the ability to leverage on available organisational resources when engaging with customers over various platforms. It also includes portraying a professional etiquette and escalating feedback received over various platforms.




Platforms to engage customers Reasons for engaging with customers over various platforms Types of available organisational resources Methods to portray professional etiquette over various platforms Principles of effective communication Methods to escalate feedback


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the changes at work.

The ability to:

Leverage on organisational resources when engaging with customers over various platforms

Portray professional etiquette when responding to customers over various platforms in accordance with organisational guidelines

Escalate feedback received over various platforms using appropriate channels and in accordance with the organisation’s guidelines






The ability to:

Identify and suggest areas of improvement that may arise out of one’s interaction with customers



The ability to:

Adhere to code of ethics when handling customers over various platforms

Learning to Learn


The ability to:

Keep abreast of changes in organisational resources used when engaging customers

Range of Application Platforms over which customers may be engaged with must include:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

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(where applicable)


Telephone Social media such as internet forums and social networks E-mail/mail

Organisational resources used when engaging customers must include: Stock lists Contact details of stockists Organisation policies (e.g. return and exchange policies) Customer complaint forms Product knowledge databases Standard Frequently Asked Questions (FAQs) supplied by organisation Customer Relationship Management (CRM) databases

Version Control


SVCF-CS-101E-1 1-Sep-16 Initial Version WDA




Skill Code SVCF-CS-102C-1



N/A

Skill Project a Positive and Professional Image

Skill Description

This skill describes the ability to project a professional image when serving customers. It also includes equipping oneself with a positive and customer-oriented mindset to impress and wow customers in their day-to-day engagement.




Impact of one’s professional image and persona on the organisation Methods to project a professional image and persona Principles of effective communication Non-verbal communication skills Types of customers



The ability to:

Recognise the impact of one’s professional image and persona on the organisation

Project a professional image and persona in accordance with organisational guidelines

Communicate professionally with customers in accordance with organisation’s guidelines






N/A



The ability to:

Adhere to professional codes of conduct when projecting a professional image

Learning to Learn


The ability to:

Monitor others’ reactions to own professional image by obtaining verbal and non-verbal feedback from customers, peers and supervisors




Range of Application

(where applicable)


A professional image is the set of qualities and characteristics that represent perceptions of one’s competence as judged by customers, superiors, subordinates and colleagues.

Persona may be defined as the conduct of one at work which characterizes the organisation.

Impact of one’s professional image and persona on self and the organisation must include: Increased customer confidence in the organisation’s product or services Increased customer retention and loyalty Enhancing brand value of organisation’s product or services Positive first impression of the organisation Positive associations with the organisation’s product brand

Version Control


SVCF-CS-102C-1 1-Sep-16 Initial Version WDA






Skill Sub-Category(where applicable) N/A

Skill Provide Go-the-Extra-Mile Service

Skill Description

This skill describes the ability to provide go-the-extra-mile service to exceed customer expectations and create a positive customer experience. It also includes demonstrating the qualities and characteristics of a service professional and escalating feedback on areas of improvement to enhance the customer experience.




Types of customers Customer needs and expectations Qualities and characteristics of a service professional Importance of go-the-extra-mile for service to oneself and the

organisation Methods to exceed customer expectations Principles of effective communication Methods to escalate areas of improvement to enhance customer

experience



The ability to:

Recognise the diverse range of customers and their needs and expectations

Demonstrate the qualities and characteristics of a service professional when delivering go-the-extra-mile service to exceed customer expectations

Create a positive customer experience by offering customized and personalized service in accordance with organisation guidelines






The ability to:

Escalate feedback through appropriate channels on areas of improvement to enhance the customer experience



The ability to:

Empathise with customers’ needs to exceed customers’ expectations to create a positive customer experience

Demonstrate customer-friendly communication principles in go-the-extra-mile interactions with customers

Learning to Learn


The ability to:

Seek customer’s feedback on service delivery to improve own performance in providing go-the-extra-mile service





(where applicable)


Customer expectations may be defined as the perceived value customers seek from the purchase of a good or service and must include:

Reliability Quality of product/service Safety of product/service Performance of product/service Aesthetic appearance of product/service Comfort of product/service Durability of product/service

Qualities and characteristics of a service professional must include: Ability to work with diverse team members Good communication skills Integrity Positive attitude Flexible and ability to adapt to provide service to a diverse range of

customers Proactive in seeking out unmet needs of customer Consistent service Initiative Customer-first mindset

Go-the-extra-mile service is defined as service that exceeds both internal and external customer expectations and must include: Being aware of the different customer’s needs before approaching

customers Offering alternate solutions to customers Providing value-add services to customers (e.g. calling another store in

the area to see if that product is available) Suggesting alternate choices to customers when preferred choices are

not available

Establishing rapport with customers to build relationships with customers who frequent the establishment

Following up with customers on unanswered questions

Customer experience is the sum of all experiences a customer has with an organisation and its product or service. A positive customer experience makes the customer feel happy, satisfied, justified, valued, served and cared for throughout their relationship with the organisation. The ability to deliver a positive customer experience enhances customer loyalty and retention.




Methods to offer customised and personalised service must include: Balancing time spent with one customer against the needs of other

customers Treating customers as individuals Varying personal approaches in response to customer attributes such

as being patient with older customers and being sensitive when handling customers from different cultural backgrounds

Acceding to customer’s special requests according to organisational guidelines such as extending warranty period

Up-selling products or services by offering the customer the opportunity to purchase additional item

Cross-selling products or services by offering the customer additional options to complement their purchase

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Skill Respond to Service Challenges

Skill Description

This skill describes the ability to respond to challenging service situations through the use of appropriate verbal and non-verbal communication techniques. It also includes recognising triggers which may lead to service challenges, use of service recovery procedures to respond to the challenges and escalating unresolved service challenges.




Types of triggers in the service environment Types of service challenges Importance of responding to service challenges Principles of effective communication Method to escalate service challenges Service escalation channels Resilience and methods to demonstrate resilience



The ability to:

Use service recovery procedures to respond to service challenges in accordance with organisation guidelines

Escalate unresolved service challenges using appropriate channels in accordance with the organisation’s guidelines

Demonstrate resilience in the handling of service challenges






The ability to:

Strive for win-win outcomes when handling service challenges Identify and suggest areas of improvement that may arise out of service

challenges



The ability to:

Empathise with customers while facing service challenges to prevent situation from escalating

Learning to Learn


The ability to:

Keep abreast of latest products and services and service delivery procedures to avoid creating service challenges

Reflect on own handling of service challenges to improve performance in future situations

Monitor own service delivery to avoid creating situations that may give rise to service challenges

Range of Application Triggers may be defined as causes of an event or situation that may lead to Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

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(where applicable)


service challenges.

The service environment may be defined as the workplace where products or services are sold or delivered. It includes the shop-front, back-room operations or store.

Triggers in the service environment must include:

Un-trained service staff Poor attitude of staff Lack of urgency to resolve complaints and feedback Long waiting times and queues Unresolved issues or problems Poor response to information requested Un-informed staff Lack of communication Lack of availability of product Poor product or service quality

Service challenges must include: Customer complaints on products or services Negative feedback from customers on service delivery

Service recovery is a procedure for dealing with customers’ service challenges. It must include: Listening to the customer to identify the cause of the service challenge Using verbal and non-verbal communication to address service

challenge Apologising to the customer immediately Taking immediate action to resolve the situation Showing empathy Conducting follow-up with customer

Resilience may be defined as the process and experience of being disrupted by change, opportunities, stressors and adversity, and, after introspection, accessing strengths to grow stronger through disruption.

Methods to demonstrate resilience must include: Developing coping skills to deal with stress of change, opportunity,

stress or adversity Building on actions and focusing on outcomes Practicing realistic optimism and remaining hopeful under pressure Developing strong support systems in or outside the workplace




Version Control






Skill Code FSS-FBP-2002-1.1

Skill Category Food and Beverage Production

Skill Sub-Category (where applicable)

Cooking Techniques

Skill Demonstrate Basic Dry Heat Cooking Methods

Skill DescriptionThis skill describes the ability to apply the knowledge and skills in basic dry heat cooking methods. It also includes roasting, baking, broiling, grilling, pan-frying, sautéing, deep-frying and stir-frying food.




Principles and techniques of dry heat cooking methods Types and uses of cooking tools and equipment Types of food suited for dry heat cooking methods Importance of controlling cooking time and temperature at

various stages of cooking Types and usage of cooking oil Indicators of doneness/degrees of doneness Principles of carry-over cooking Purpose and types of flavouring techniques Importance of cross-hatching grill marks for presentation Importance of resting food items before carving and serving Quality characteristics of products cooked using various dry

heat cooking methods Food and Workplace Safety And Health (WSH) requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for various dry heat cooking Apply various dry heat cooking methods Reinstate work stations


The ability to:

Suggest ways to maintain quality of food ingredientsCopyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

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Share feedback on current production processes with reference to organisational procedures



The ability to:

Comply with food and workplace safety and health requirements

Communicate with co-worker and/or supervisor to achieve organisational objectives

Demonstrate trust, respect and support towards co-worker and/or supervisor in daily activities to achieve organisational objectives

Demonstrate integrity and ethical behaviour at the workplace

Learning to Learn


The ability to:

Accept feedback from co-worker and/or supervisor in a considerate and constructive manner

Engage in self-reflection to improve on quality of tasks assigned

Evaluate own strengths and weaknesses to improve skills and knowledge

Identify available opportunities to learn from co-worker and/or supervisor


(where applicable)


Food safety and health requirements must include:

National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations

Workplace Safety and Health Regulations under the WSH Act 2006 and all updates and current policies

Hazard Analysis and Critical Control Points management system (HACCP)

Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act)




Version Control


FSS-FBP-2002-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore







Preparation

Skill Demonstrate Basic Knife Skills

Skill Description This skill describes the ability to apply the knowledge and skills in demonstrating basic knife skills.




Types, uses and parts of knives Techniques of handling and using knives safely Methods of cleaning knives Importance and ways of storing and sharpening knives Importance of using the correct colour-coded cutting boards Types of vegetable cuts Importance of cutting food to uniform sizes and shapes Food and workplace safety and health (WSH) requirements



The ability to:

Demonstrate knife skills Maintain knives in good condition and good repair Reinstate work station in accordance with organisational

procedures and recipes, food and Workplace Safety and Health (WSH) requirements


It refers to the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned

The ability to:

Suggest ways to maintain quality of food ingredients Share feedback on current production processes with

reference to organisational procedures




to organisational goals.



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Cooking Techniques

Skill Demonstrate Basic Moist Heat Cooking Methods

Skill Description

This skill describes the ability to apply the knowledge and skills in basic moist heat cooking methods. It also includes techniques in poaching, simmering, boiling, blanching, steaming, braising and stewing food.




Principles and techniques of moist heat cooking methods Types and uses of cooking tools and equipment Types of food suited for moist heat cooking methods Importance of controlling cooking time and temperature at

various stages of cooking Importance of matching aromatic and cooking liquids to main

food ingredients Principles of carry-over cooking Quality characteristics of products cooked using various

moist heat cooking methods Food and workplace safety and health (WSH) requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for various moist heat cooking Cook food by various moist heat cooking methods Reinstate work station


It refers to the ability to generate purposive

The ability to:

Suggest ways to maintain quality of food ingredients Share feedback on current most heat cooking processes with

reference to organisational proceduresCopyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

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ideas to improve work performance and/or enhance business values that are aligned to organisational goals.



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







N/A

Skill Grill Ready-to-Use Products

Skill Description

This skill describes the ability to grill ready-to use products. It also includes preparing the ready-to-use product, preparing breads and garnishes, grilling products and assembling and packaging grilled products




Types and uses of tools and equipment for grilling ready-to-use products

Types, characteristics and indicators of quality of ingredients in ready-to-use products

Caramelisation process and importance of even caramelisation

Methods to grill ready-to-use products Importance of searing meat products Impact of refrigerated storage on characteristics of pre-

finished and finished products Importance of work sequencing to ensure highest productivity First-in, first-out procedures for cooked food Indicators of doneness Methods of presenting and storing finished products Quality standards of the various grilled products Common faults in grilling ready-to-use products and how to

prevent them



The ability to:

Assemble tools and equipment for grilling ready-to-use products

Measure, prepare and check the quality of ingredients for ready-to-use products

Prepare accurate quantities of frozen ingredients Toast and heat frozen breads while checking for

caramelisation where applicable




Thaw, toast and grill ready-to-use products Coordinate different food items to be ready at the service

time Apply first-in, first-out procedures for cooked food Apply garnish, sauces and condiments where applicable Plate and present finished products or store appropriately to

prolong the shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

Suggest ways to maintain quality of products and/or ingredients

Share feedback on current process



The ability to:

Comply with food handling legislative requirements to meet quality standards

Build rapport with customers Build rapport with co-workers and/or supervisor to achieve

organisational objectives Demonstrate trust, respect and support towards co-worker

and/or supervisor in daily activities to achieve organisational objectives

Demonstrate integrity and ethical behavior at the workplace Demonstrate cultural, religious and gender sensitivity

Learning to Learn


The ability to:

Engage in self-reflection to improve on quality of task assigned







Understand the brand values and standards and apply the brand standards in day to day work

Monitor own output to ensure consistency is maintained


(where applicable)







Version Control



Singapore







N/A

Skill Grind Wet Flour

Skill DescriptionThis skill describes the ability to grind wet flour. It also includes preparing the ingredients for grinding, making batter and fermentation process, and performing wet grinder maintenance.




Types and uses of tools and equipment for grinding wet flour Types, characteristics, indicators of quality and ingredients

used in preparing wet flour Importance of apportioning ingredients to grind sufficient wet

flour for the day Methods of operating and maintaining the wet grinder safely Methods to prepare batter and its fermentation process Capacity of the wet grinder Importance of adding salt and vacuum packing at the time of

storing to increase shelf life Indicators of doneness Methods of presenting and storing finished products Quality characteristics of ground wet flour and various

ingredients Common faults in finished products and how to prevent them



The ability to:

Assemble tools and equipment for grinding wet flour Measure, prepare and check the quality of ingredients for

grinding wet flour Calculate necessary amount of flour to be produced every

day and the amount of ingredients needed Prepare batter using wet grinder Extracting ground flour with minimum wastage Perform basic maintenance of wet grinder such as washing

and cleaning the grinder Store wet flour appropriately to prolong shelf life in

accordance to Food and Workplace Safety and Health (WSH)




requirements



The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Standards and Guidelines

Skill Maintain Food and Beverage Production Environment

Skill Description

This skill describes the ability to apply the knowledge and skills in maintaining the food and beverage production environment. It also includes cleaning food and beverage preparation equipment, washing pots and wares, cleaning floors and mats, disposing trash, maintaining supplies, and performing end-of-shift duties.




Importance of carrying out food and personal hygiene practices to comply with legislative requirements pertaining to handling and consumption of food and beverage

Types and purposes of cleaning tools, equipment and chemicals used for cleaning kitchen equipment, floors and mats

Importance of observing warnings and manufacturers’ instructions on the use of cleaning tools, equipment and chemicals

Cleaning procedures and techniques Importance of putting on personal protective equipment

(PPE) when cleaning Handling and disposal of different types of waste, items for

recycling and pest infestation indicators Importance of maintaining, receiving, tracking and controlling

access to supplies and ensuring integrity of supplies End-of-shift duties, procedures and checklists for surface and

equipment wipe-down


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to

The ability to:

Apply food and personal hygiene practices Clean kitchen equipment, pots and wares, floor and mats Handle, dispose and recycle waste Maintain supplies and store cleaning tools and equipment Perform end-of-shift duties in accordance with organisational

procedures and recipes, food and Workplace Safety and




and manage the changes at work.

Health requirements



The ability to:

Observe and identify non-compliance to organisational procedures

Suggest ways to maintain the standard of hygiene and cleanliness in the kitchen

Share feedback on current workplace safety and security processes with reference to organisational procedures and legislative requirements



The ability to:


Communicate with co-workers and/or supervisors to achieve organisational objectives

Demonstrate trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives


Learning to Learn


The ability to:

Accept feedback from co-workers and/or supervisors in a considerate and constructive manner



Identify available opportunities to learn from co-workers and/or supervisors


(where applicable)



National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations

Workplace Safety and Health Regulations under the WSH Act

Hazard Analysis and Critical Control Points management




system (HACCP) Relevant food regulations under the Agri-Food and Veterinary

Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act

Version Control



Singapore







N/A

Skill Maintain Quality Control Procedures

Skill Description

This skill describes the ability to maintain quality control procedures in food and beverage operations. It also includes following quality control guidelines, food and beverage hygiene and safety guidelines, portion control guidelines, maintaining quality control of food products and demonstrating plating/presenting food.




Guidelines and requirements on quality control, food safety and hygiene and portioning for food preparation

Indicators of food freshness and quality Importance of labelling Impact of loss due to low-quality food on operations Impact of personal hygiene on food safety and quality Importance of cleansing and sanitising food storage areas

and preparation equipment Causes of foodborne illnesses Impact of portioning on food cost and operations Importance of customer service and customer service

policies Differences between religious dietary customs and

requirements Common food allergies Medical diet alternatives Control measures to minimise cross-contamination Importance of consistency between menu items and final

products Purpose of plating and garnishing and the impact on

customer's perception of quality Required documentation for quality control and food safety

and hygiene


The ability to:

Execute and maintain standards according to quality control





guidelines Maintain the safety and hygiene level for food products,

equipment and storage areas Control food portioning according to guidelines Demonstrate quality plating and/or presenting of food Complete documentation on quality control and safety and

hygiene Explain and serve customers with knowledge of food, menu

and diets in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:


Share feedback on current preparation process



The ability to:





Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity

Learning to Learn


The ability to:




Identify available opportunities to learn from co-worker and/or




supervisor Understand the brand values and standards and apply the

brand standards in day to day work Monitor own output to ensure consistency is maintained


(where applicable)







Version Control



Singapore







Japanese Cuisine

Skill Prepare Agemono

Skill DescriptionThis skill describes the ability to apply the knowledge and skills in preparing agemono. It also includes preparing tempura, kakiage and karaage.




Types and uses of cooking tools and equipment Types, characteristics, functions and quality indicators of

ingredients Japanese names for ingredients and agemono Recipes and methods of preparing different types of

agemono Importance of using correct proportion of ingredients Importance of cutting vegetables to uniform shapes and sizes Importance of coating ingredients with flour before battering Purpose of dripping batter on prawns while cooking Types and uses of cooking oil Smoking points, breakdown signs and recovery time of

cooking oil Importance of controlling cooking time and temperature at

various stages of cooking Indicators of doneness Types of dipping sauces and garnishes Quality characteristics of agemono Common faults in agemono and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking agemono Cook agemono Reinstate work station in accordance with organisational

procedures and recipes, food and Workplace Safety and Health requirements






The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Asian Cuisine

Skill Prepare Asian Herbs and Spices

Skill DescriptionThis skill describes the ability to introduce the different basic herbs and spices typically used in Asian cuisines. It also includes demonstrating their application in various Asian dishes.




Key differences between culinary herbs and spices Differences and applications of fresh and dry Asian herbs and

spices Uses of herbs and spices in Asian cuisines Proper storage conditions for dry and fresh herbs and spices Common Chinese herbs used in cooking Asian dishes Methods of toasting spices Quality standards for Asian herbs and spices



The ability to:

Prepare fresh herbs for use Toast spices to release aroma Prepare dry and wet spice blends Use whole spices for flavour in Asian dishes Prepare and use spice pouch in Asian dishes Store Asian herbs and spices appropriately in accordance

with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:









The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Asian Cuisine

Skill Prepare Basic Asian Condiments

Skill DescriptionThis skill describes the ability to identfy and describe the production and characteristic of the different types of basic Asian condiments, as well as their proper storage and use in different Asian dishes.




Production process of Asian condiments Types and characteristics of basic Asian condiments Brands of basic Asian condiments Characteristics of change in basic Asian condiments over

time Indicators of freshness and quality in basic Asian condiments Use of Asian condiments in various cuisines Storing methods of Asian condiments to reduce spoilage Local names of Asian condiments



The ability to:

Differentiate types, varieties and characteristics of basic Asian condiments

Store Asian condiments appropriately Match Asian condiments with its main dish Identify signs of spoilage in basic Asian condiments Use preserved vegetables or fruits in preparing other dishes

in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:








The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Asian Cuisine

Skill Prepare Basic Asian Stocks and Soups

Skill DescriptionThis skill describes the ability to apply the knowledge and skills in preparing different types of stocks base typically used in Asian cuisines.





ingredients Recipes and methods of preparing different types of basic

Asian stocks and soups Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Impact of skimming and simmering Impact of seasonings Methods of cooling and storing stocks and soups Quality characteristics of basic Asian stocks and soups Common faults in stocks and soups and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking stocks and soups Cook stocks and soups Store finished stocks and soups Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Deep Fried Dishes

Skill DescriptionThis skill describes the ability to prepare basic Chinese deep fried dishes. It also includes making the dishes using basic ingredients, preparation techniques and deep frying methods.





ingredients Chinese names of ingredients and dishes Recipes and methods of preparing different types of basic

Chinese deep fried dishes Importance of using correct proportion of ingredients Importance of marinating pork, fish and squid paste before

cooking Importance of cutting squid in the centre without cutting

through Importance of de-bone back bone from whole fish when

preparing deep fried fish Types and uses of cooking oil Smoking points, breakdown signs and recovery time of


various stages of cooking Quality characteristics of basic Chinese deep fried dishes Common faults in deep fried dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking deep fried dishes Cook deep fried dishes Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Noodle Dishes

Skill DescriptionThis skill describes the ability to prepare simple Chinese noodle dishes using basic ingredients, rudimentary preparation techniques and cooking methods.






Chinese noodle dishes Purpose of soaking bee hoon in cold water before cooking Importance of controlling cooking time and temperature at

various stages of cooking Importance of keeping lid on when cooking noodle soup and

braising noodle Quality characteristics of basic Chinese noodle dishes Common faults in noodle dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking noodle dishes Cook noodle dishes Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Rice Dishes

Skill DescriptionThis skill describes the ability to prepare basic Chinese rice and congee dishes using simple ingredients, rudimentary preparation techniques and foundational cooking methods.






Chinese rice dishes Importance of water to rice ratio and using correct proportion

of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Importance of using fresh oil and cooking ingredients

separately first when preparing fried rice Importance of washing and soaking dried ingredients and rice

when preparing glutinous rice Quality characteristics of basic Chinese rice dishes Common faults in rice dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking rice dishes Cook rice dishes Reinstate work station in accordance with organisational



The ability to:

Suggest ways to maintain quality of food ingredientsCopyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

61




Share feedback on current production processes with reference to organisational procedures



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Soup and/or Broth Dishes

Skill DescriptionThis skill describes the ability to prepare simple Chinese soup and broth dishes. It also includes preparing the dishes using basic ingredients, preparation techniques and cooking methods.






Chinese soup/broth dishes Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Importance of parboiling chicken and pork ribs Importance of soaking dried ingredients before cooking Importance of keeping lid covered/uncovered during cooking Quality characteristics of basic Chinese soup/broth dishes Common faults in soup/broth dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking soup/broth dishes Cook soup/broth dishes Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Steamed Dishes

Skill DescriptionThis skill describes the ability to prepare basic Chinese steamed dishes. It also includes preparing the simple dishes using basic ingredients, preparation techniques and steaming methods.






Chinese steamed dishes Importance of using correct proportion of ingredients Importance of soaking dried ingredients in water and soaking

ribs with soda bicarbonate Importance of marinating meat and chicken Impact of placing whole fish on steamer with back facing

upwards (butterfly cut) or side facing Impact of leaving lid slightly open while steaming egg Importance of controlling cooking time and temperature at

various stages of cooking Purpose of garnishing Quality characteristics of basic Chinese steamed dishes Common faults in steamed dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking steamed dishes Cook steamed dishes Reinstate work station in accordance with organisational


Innovation and Value The ability to:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

67



Creation






The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Vegetable and Tofu Dishes

Skill DescriptionThis skill describes the ability to prepare simple Chinese vegetable and tofu dishes using basic ingredients, rudimentary preparation techniques and cooking methods.






Chinese vegetable and tofu dishes Importance of using correct proportion of ingredients Importance of cutting vegetable into sections Importance of blanching stemed vegetable in water Importance of frying beancurd separately Importance of controlling cooking time and temperature at

various stages of cooking Impact of adding corn/potato starch to thicken sauce Quality characteristics of basic Chinese vegetable and tofu

dishes Common faults in vegetable and tofu dishes and how to

prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking vegetable/tofu dishes Cook vegetable and tofu dishes Reinstate work station in accordance with organisational



The ability to:









The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Skill Prepare Basic Dim Sum Dishes

Skill DescriptionThis skill describes the ability to prepare simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.




Types and uses of tools and equipment for preparing basic dim sum dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing basic dim sum dishes

Methods to prepare components and stuffing for basic dim sum dishes

Health and safety considerations for handling poultry and seafood

Methods to cook basic dim sum dishes Importance of controlling cooking time and temperature at

various stages of cooking Correct consistency at all points of preparing basic dim sum

dishes Importance of dipping sauces in basic dim sum dishes Indicator of doneness Methods of presenting and storing finished products Quality characteristics of basic dim sum dishes Common faults in basic dim sum dishes and how to prevent

them



The ability to:

Assemble tools and equipment for preparing basic dim sum dishes

Measure, prepare and check the quality of ingredients for preparing basic dim sum dishes

Prepare components and stuffing for basic dim sum dishes Stuff and season dim sum dishes as required Pre-heat cooking equipment where necessary Steam basic dim sum dishes Apportion, plate and present finished products or store

appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements






The ability to:





The ability to:






Learning to Learn


The ability to:

Engage in self-reflection to improve on quality of task assigned Evaluate own strengths and weaknesses to improve skills and

knowledge Accept feedback from co-worker and/or supervisor in a

considerate and constructive manner Identify available opportunities to learn from co-worker and/or

supervisor Understand the brand values and standards and apply the

brand standards in day to day work Monitor own output to ensure consistency is maintained


(where applicable)










Version Control



Singapore







Indian Cuisine

Skill Prepare Basic Indian Breads

Skill Description This skill describes the ability to prepare basic Indian breads.




Types and uses of tools and equipment for preparing basic Indian breads

Types, characteristics, indicators of quality and Indian names of ingredients for preparing basic Indian breads

Methods of preparing dough for Indian breads Methods to prepare fillings for Indian breads Methods of cooking prepared dough Traditional accompaniments and condiments for Indian

breads Importance of temperature control during cooking Indicator of doneness Methods of presenting and storing finished products Quality standards of basic Indian breads Common faults in Indian breads and how to prevent them



The ability to:

Assemble tools and equipment for preparing basic Indian breads

Measure, prepare and check the quality of ingredients for preparing basic Indian breads

Prepare dough for basic Indian breads with a desired texture Prepare filling for Indian bread if applicable Griddle or deep fry prepared dough and drain excess oil

where applicable Maintain the right temperature of cooking medium Plate and present finished products or store appropriately to

prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements


The ability to:









The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Indian Cuisine

Skill Prepare Basic Indian Condiments

Skill Description This skill describes the ability to prepare basic Indian sauces.




Types and uses of tools and equipment for preparing Indian condiments

Types, characteristics, indicators of quality and Indian names of ingredients for preparing Indian condiments

Methods of preparing, mixing and adjusting the flavour of Indian condiments

Correct consistency, texture and colours of Indian condiments

Types of complementary dishes that are served with basic Indian condiments

Indicator of doneness Methods of presenting and storing finished products Quality standards of basic Indian condiments Common faults in basic Indian condiments and how to

prevent them



The ability to:

Assemble tools and equipment for preparing basic Indian condiments

Measure, prepare and check the quality of ingredients for preparing basic Indian condiments

Prepare mixture of Indian condiments Adjust and balance the flavours of Indian condiments Plate and present finished products or store appropriately to



The ability to:









The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Indian Cuisine

Skill Prepare Basic Indian Snacks and Savouries

Skill Description This skill describes the ability to prepare basic Indian snacks and savouries.




Types and uses of tools and equipment for Indian snacks and savouries

Types, characteristics, indicators of quality and Indian names of ingredients for Indian snacks and savouries

Methods to prepare dough and/or batter for Indian snacks and savouries

Methods to schedule and pre-set cooking appliances Methods to fry Indian snacks and savouries Indicator of doneness Methods of presenting and storing finished products Quality standards of basic Indian snacks and savouries Common faults in preparing basic Indian snacks and

savouries and how to prevent them



The ability to:

Assemble tools and equipment for preparing basic Indian snacks and savouries

Measure, prepare and check the quality of ingredients for preparing basic Indian snacks and savouries

Prepare dough and/or batter for Indian snacks and savouries until it reaches the correct consistency

Set up deep-frying equipment in schedule for the preparation of final product

Deep fry Indian snacks or savouries and control its temperature

Complement with condiments, such as chutneys, where necessary

Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements






The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)






Relevant food regulations under the Agri-Food and Veterinary




Authority of Singapore (AVA) (e.g. Sale of Food Act)

Version Control



Singapore







N/A

Skill Prepare Basic Indian Traditional Beverages

Skill Description This unit covers the knowledge and application of skills in preparing basic Indian traditional beverages.




Types and uses of tools and equipment for preparing basic Indian traditional beverages

Types, characteristics, indicators of quality and ingredients for preparing basic Indian traditional beverages

Effects of temperature on the final product Importance of cooling and storage of cold beverages Traditional flavouring ingredients in cold and hot beverages Indicators of quality and quality standards of basic Indian

traditional beverages Common faults in finished products and how to prevent them Food safety and health requirement



The ability to:

Assemble tools and equipment for preparing basic Indian traditional beverages

Measure and prepare ingredients for preparing basic Indian traditional beverages

Prepare final product using various techniques which may include showmanship

Steep, simmer, filter, roast and blend ingredients Bring ingredients to required temperature Cool and store finished products in accordance with

organisation’s procedures, food and Workplace Safety and Health (WSH) requirement






The ability to:

Suggest ways to maintain quality of products / ingredients Share feedback on current production process



The ability to:


Build rapport with customers and co-workers Comply with food handling legislative requirements to meet

quality standards Build rapport with customers and co-workers Communicate with co-worker and/or supervisor to achieve

organizational objectives Demonstrate trust, respect and support towards co-worker

and/or supervisor in daily activities to achieve organizational objectives

Demonstrate integrity and ethical behavior at the workplace

Learning to Learn


The ability to:






(where applicable)

It refers to the critical circumstances and contexts that the skill



Workplace Safety & Health Regulations under the WSH Act 2006 and all updates and current policies

Hazard Analysis & Critical Control Points management system (HACCP)




may be demonstrated.

Version Control



Singapore







Indian Cuisine

Skill Prepare Basic Indian Traditional Sweetmeats

Skill Description This skill describes the ability to prepare basic Indian traditional sweetmeats.




Types and uses of tools and equipment for Indian traditional sweetmeats

Types, characteristics, indicators of quality and Indian names of ingredients for Indian traditional sweetmeats

Methods to prepare basic Indian traditional sweetmeats Importance of ensuring correct consistency, texture and

temperature of final product and/or dough Purpose and methods to prepare garnishes Indicator of doneness Methods of presenting and storing finished products Common faults in finished products and how to prevent them Quality standards of basic Indian traditional sweetmeats Cool and store finished products



The ability to:

Assemble tools and equipment for preparing basic Indian traditional sweetmeats

Measure, prepare and check the quality of ingredients for preparing basic Indian traditional sweetmeats

Prepare basic Indian traditional sweetmeats Bring finished product to required temperature Garnish appropriately Plate and present finished products or store appropriately to



It refers to the ability to generate purposive

The ability to:






ideas to improve work performance and/or enhance business values that are aligned to organisational goals.



The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Basic Malay Desserts

Skill Description

This skill describes the ability to apply the knowledge and skills in preparing basic Malay desserts. It also includes preparing and cooking ingredients, assembling Malay desserts, and storing the dessert products.





ingredients Malay names of ingredients and dessert products Recipes and methods of preparing different types of basic

Malay desserts Importance of using correct proportion of ingredients Purposes of pandan leaf and steaming grated coconut Types and uses of cooking oil Smoking points, breakdown signs and recovery time of


various stages of cooking Importance of cooling food items before cutting Impact of kapur (alkaline water) on batter of goreng pisang Importance straining gula melaka Importance of adding ingredients after rice is properly cooked

in pulut hitam Importance of parboiling coconut milk Quality characteristics of basic Malay dessert products Food and workplace safety and health requirements


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the

The ability to:

Assemble cooking tools and equipment Prepare ingredients for making dessert Cook ingredients and assemble desserts Cool and store dessert products Reinstate work station in accordance with organisational





changes at work.



The ability to:


reference to organisational procedures Innovate and create new Malay desserts



The ability to:





Learning to Learn


The ability to:





Keep up to date on industry trends in the food and beverage sector


(where applicable)






Relevant food regulations under the Agri-Food and Veterinary Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

92




Version Control



Singapore







Malay Cuisine

Skill Prepare Basic Malay Vegetable Dishes

Skill DescriptionThis skill describes the ability to prepare simple Malay vegetable dishes using basic ingredients, rudimentary preparation techniques and foundational cooking methods.





ingredients Malay names of ingredients and dishes Recipes and methods of preparing different types of basic

Malay vegetable dishes Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Techniques and importance of roasting ingredients Correct consistency of blended mixture and sauce Quality characteristics of basic Malay vegetable dishes Common faults in vegetable dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking vegetable dishes Cook vegetable dishes Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore





Skill CategoryFood and Beverage Production Production


Western Cuisine Cuisine

Skill Prepare Basic Western Egg and Dairy Products

Skill Description

This skill describes the ability to prepare simple Western egg dishes and dairy based savouries using basic ingredients, rudimentary preparation techniques and foundational cooking and baking methods.





ingredients Egg grades and grading system Recipes and methods of cooking basic Western eggs and

different styles of omelettes Importance of using correct proportion of ingredients Importance of having eggs at room temperature before

cooking Importance of controlling cooking time and temperature at

various stages of cooking Types, flavours and textures of cheese Matching types of garnish to different types of cheese Differences between fresh and aged cheese Purpose, impact and method of clarifying butter Storage of clarified butter Quality characteristics of basic Western egg and dairy

products Food and workplace safety and health requirements






The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking eggs Clarify butter Store clarified butter Cook eggs and omelettes Prepare cheese for service Reinstate work station in accordance with organisational




The ability to:





The ability to:





Learning to Learn


The ability to:





Range of Application Food safety and health requirements must include:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

98



(where applicable)






Version Control


FB-FBP-230E-0 4 August 2017 Initial VersionSSG and SPRING

Singapore







Western Cuisine

Skill Prepare Basic Western Grains and Legumes

Skill Description This skill describes the ability to prepare basic western grains and legumes.




Types and uses of tools and equipment for preparing Western grains and legumes

Purpose, characteristics and indicators of quality of ingredients for preparing Western grains and legumes

Varieties of Western grains and legumes, their characteristics and typical forms

Purpose and importance of soaking Western grains Liquid-to-rice ratio for Western grains and legumes Importance of the number of rinsings and its impact on

flavour Advantages and disadvantages of using soaking liquids as

cooking liquids Types of oil or other cooking liquids and its impact on

Western grains and legumes Complementary dishes for Western grains and legumes Importance of keeping legumes covered with liquid during

cooking Importance of adding salt and acid-based ingredients after

legumes are cooked Indicator of doneness Methods of presenting and storing finished products Quality standards for cooked basic Western grains and

legumes Common faults in basic Western grains and legumes and

how to prevent them


It refers to the ability to perform the work tasks and activities required of the occupation, and

The ability to:

Assemble tools and equipment for preparing Western grains and legumes

Measure, prepare and check the quality of ingredients for preparing Western grains and legumes

Prepare Western grains and legumes before cooking Cook grains and legumes using various techniques




the ability to react to and manage the changes at work.

Stir grains and legumes to prevent sticking Add flavouring ingredients when required Fluff cooked grains before serving Plate and present finished products or store appropriately to




The ability to:





The ability to:






Learning to Learn


The ability to:







Range of Application Food safety and health requirements must include:




(where applicable)






Version Control



Singapore







Western Cuisine

Skill Prepare Basic Western Grains and Legumes

Skill Description This skill describes the ability to prepare basic western grains and legumes.




Types and uses of tools and equipment for preparing Western grains and legumes

Purpose, characteristics and indicators of quality of ingredients for preparing Western grains and legumes

Varieties of Western grains and legumes, their characteristics and typical forms

Purpose and importance of soaking Western grains Liquid-to-rice ratio for Western grains and legumes Importance of the number of rinsings and its impact on

flavour Advantages and disadvantages of using soaking liquids as

cooking liquids Types of oil or other cooking liquids and its impact on

Western grains and legumes Complementary dishes for Western grains and legumes Importance of keeping legumes covered with liquid during

cooking Importance of adding salt and acid-based ingredients after

legumes are cooked Indicator of doneness Methods of presenting and storing finished products Quality standards for cooked basic Western grains and

legumes Common faults in basic Western grains and legumes and

how to prevent them


It refers to the ability to perform the work tasks and activities required of the occupation, and

The ability to:

Assemble tools and equipment for preparing Western grains and legumes

Measure, prepare and check the quality of ingredients for preparing Western grains and legumes

Prepare Western grains and legumes before cooking Cook grains and legumes using various techniques




the ability to react to and manage the changes at work.

Stir grains and legumes to prevent sticking Add flavouring ingredients when required Fluff cooked grains before serving Plate and present finished products or store appropriately to




The ability to:





The ability to:






Learning to Learn


The ability to:











(where applicable)






Version Control



Singapore







Western Cuisine

Skill Prepare Cold Plates and Garnishes

Skill Description This skill describes the ability to apply the knowledge and skills in preparing cold plates and garnishes.




Types and uses of kitchen tools and equipment Types, characteristics, functions and quality indicators of

ingredients Recipes and methods of preparing different types of cold

plates and garnishes Impact of dressings/dips and garnishes on ingredients Roles and characteristics of appetisers and hors d’oeuvres Matching side ingredients to different main ingredients Methods for holding and storing vegetable and fruit garnishes Quality characteristics of cold plates and garnishes Food and workplace safety and health requirements



The ability to:

Assemble kitchen tools and equipment Prepare ingredients Assemble matching ingredients for cold plates and garnishes Store prepared cold plates and garnishes Reinstate work station in accordance with organisational



It refers to the ability to generate purposive ideas to improve work performance and/or enhance business

The ability to:






values that are aligned to organisational goals.



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Skill Prepare Deep Fried Ready-to-Use Products

Skill Description

This skill describes the ability to prepare deep-fry ready-to-use products. It also includes deep-frying ready-to-use products, prepare buns, flatbreads and garnishes and assemble and package deep-fried products.




Types and uses of tools and equipment used for preparing deep-fried ready-to-use products

Types, characteristics and indicators of quality of ingredients for preparing deep-fried ready-to-use products

Deep frying methods Types, characteristics of oil, smoking points, and signs of oil

breakdown Caramelisation process and importance of even

caramelisation Importance of preventing shortages or overages of food

products Standard guidelines to assemble finished products Procedure to assemble and package deep fried products First-in, first-out procedures for cooked products Indicator of doneness Methods of presenting and storing finished products Quality standards of deep fried ready-to-use products Common faults in deep fried ready-to-use products and how

to prevent them



The ability to:

Assemble tools and equipment for preparing deep-fried ready-to-use products

Measure, prepare and check the quality of ingredients for preparing deep-fried ready-to-use products

Prepare accurate quantities of ingredients Setting up for and deep fry products for the required time Draining oil from the finished products Apply garnish, sauces and condiments where applicable Assemble final products and package them where applicable Plate and present finished products or store appropriately to




prolong their shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)

It refers to the critical circumstances and







contexts that the skill may be demonstrated.



Version Control



Singapore







Indian Cuisine

Skill Prepare Dosai

Skill DescriptionThis skill describes the ability to prepare dosai. It also includes preparing dosai with and without fillings and rava dosai with and without fillings.




Types and uses of tools and equipment for preparing dosai Types, characteristics, indicators of quality and Indian names

of ingredients for preparing dosai Methods of preparing dough for dosai Methods to prepare fillings for dosai Methods of cooking prepared dough Types of relevant condiments for dosai Indicator of doneness Methods of presenting and storing finished products Quality standards of dosai Common faults in dosai and how to prevent them



The ability to:

Assemble tools and equipment for preparing dosai Measure, prepare and check the quality of ingredients for

preparing dosai Prepare dough for dosai with a desired texture Prepare filling for dosai Cook dosai Add sambar and condiments Plate and present finished products or store appropriately to



It refers to the ability to generate purposive ideas to improve work performance and/or

The ability to:






enhance business values that are aligned to organisational goals.



The ability to:






Learning to Learn


The ability to:








(where applicable)







Version Control






Singapore







Service Preparation

Skill Prepare Equipment and Ingredients

Skill Description

This skill describes the ability to apply the knowledge and skills in preparing equipment and ingredients. It also includes assembling ingredients and equipment, weighing and measuring ingredients, preparing pans, preparing dried, frozen and concentrated products for use.




Purpose and importance of preparing equipment and ingredients

Importance of using fresh, high quality ingredients Signs of food product damage Types and uses of tools and equipment required for different

cooking techniques Types, characteristics and functions of ingredients Different systems of measurement (metric, imperial) and

methods of conversion Methods of calibrating and using weighing scale Types, characteristics and uses of pans Importance of selecting, preparing and cleaning pans Meaning of terms used on packaging Limitations and advantages of using concentrates and mixes

on quality of end products Food and workplace safety and health requirements and

relevant industry standards



The ability to:

Assemble cooking tools and equipment Weigh and measure ingredients Prepare pans Prepare dried, frozen and concentrated products for use Reinstate work station in accordance with organisational

procedures and Workplace Safety and Health requirements






The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Preparation

Skill Prepare Fish and Seafood for Cooking

Skill Description This skill describes the ability to apply the knowledge and skills in preparing fish and seafood for cooking.




Types and uses of kitchen tools and equipment Types, parts, characteristics and quality indicators of fish and

seafood Importance of yield Cooking methods best suited for different types of fish and

seafood Cleaning, cutting and fabrication techniques for fish and

seafood Importance of gutting fish as soon as possible after catching Importance of reserving other parts of seafood for other

purposes Food and workplace safety and health requirements



The ability to:

Assemble kitchen tools and equipment Fabricate fish and seafood Reinstate work station in accordance with organisational



It refers to the ability to generate purposive ideas to improve work performance and/or

The ability to:






enhance business values that are aligned to organisational goals.



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Japanese Cuisine

Skill Prepare Japanese Appetisers

Skill Description This skill describes the ability to prepare Japanese appetisers.




Types and uses of tools and equipment for preparing sunomono, aemono and their dressings

Types, purposes, characteristics, indicators of quality, and Japanese names for ingredients for preparing sunomono, aemono and their dressings

Roles of dashi in preparing sunomono and aemono Advantages of using mirin or sugar Purpose of toasting sesame seeds Purpose, method and use of sieve in pressing tofu Correct consistency of sunomono and aemono dressings Importance of matching dressing to ingredients Importance of adding correct quantities of dressing to

ingredients Methods to marinate seafood and meat for sunomono and

aemono Shelf life and storage conditions of sunomono and aemono

dressings Indicator of doneness Methods of presenting and storing finished products Quality standards for sunomono, aemono and the dressings Common faults in sunomono and aemono and how to

prevent them



The ability to:

Assemble tools and equipment for preparing sunomono, aemono and their dressings

Measure, prepare and check the quality of ingredients for preparing sunomono and aemono and their dressings

Mix sunomono and aemono dressings ingredients and cool them to room temperature

Trim and cut vegetables for sunomono and aemono to desired shapes and sizes




Marinate seafood and meat and methods to cook them Apply appropriate type and quantity of dressing Prepare sunomono, aemono and their dressings Plate and present finished products or store appropriately to




The ability to:





The ability to:






Learning to Learn


The ability to:











(where applicable)






Version Control



Singapore







Japanese Cuisine

Skill Prepare Japanese Noodle Dishes

Skill Description This skill describes the ability to prepare Japanese noodle dishes.




Types and uses of tools and equipment for preparing Japanese noodle dishes

Types, purposes, characteristics, indicators of quality and Japanese names of ingredients for preparing noodle dishes

Cooking times for different forms of noodles Shape and size of garnishes Different types of soup bases for Japanese noodles Purpose of broth preparation for Japanese noodles Indicator of doneness Methods of presenting and storing finished products Quality standards for udon, soba, somen and ramen Common faults in Japanese noodle and how to prevent them



The ability to:

Assemble tools and equipment for preparing Japanese noodle dishes

Measure, prepare and check the quality of ingredients for preparing Japanese noodles dishes

Cook Japanese noodles and adjust doneness depending on the type of the noodles

Drain and rinse Japanese noodles Heat soup stock and add to Japanese noodles Add sauce and garnish wherever applicable Plate and present finished products or store appropriately to







The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)






Relevant food regulations under the Agri-Food and Veterinary





Version Control



Singapore







Japanese Cuisine

Skill Prepare Japanese Sauces and Soups

Skill Description This skill describes the ability to apply the knowledge and skills in preparing Japanese sauces and soups.





ingredients Japanese names for ingredients, sauces and soups Recipes and methods of preparing different types of

Japanese sauces and soups Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Importance of dashi to Japanese cuisine and its uses Various forms and uses of wasabi Impact of different miso paste on soup characteristics Importance of using garnishes Correct serving temperature of sauces Methods of storing paste and sauces Quality characteristics of Japanese sauces and soups Common faults in sauces and soups and how to prevent

them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking sauces and soups Cook sauces and soups Store paste and sauces Reinstate work station in accordance with organisational


Innovation and Value The ability to:




Creation






The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Condiments

Skill Description This skill describes the ability to prepare Malay condiments.




Types and uses of tools and equipment for preparing Malay condiments

Purpose, characteristics, indicators of quality and Malay names for ingredients for preparing Malay condiments

Different types, taste and origins of chillies Importance of and methods of roasting belacan Methods to prepare Malay condiments Correct consistency and taste of Malay condiments Importance and methods of preventing Malay condiments

from moulding Shelf life of Malay condiments Indicator of doneness Methods of presenting and storing finished products Quality standards for Malay condiments Common faults in Malay condiments and how to prevent

them



The ability to:

Assemble tools and equipment for preparing Malay condiments

Measure, prepare and check the quality of ingredients for preparing Malay condiments

Pan fry and roast belacan Prepare Malay condiments Prevent moulding by adding thin layer of oil when required Plate and present finished products or store appropriately to



The ability to:









The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Fried Dishes

Skill Description This skill describes the ability to apply the knowledge and skills in preparing Malay fried dishes.





ingredients Malay names of ingredients and dishes Recipes and methods of preparing different types of Malay

fried dishes Importance of using correct proportion of ingredients Importance of marinating meat and seafood before cooking Types and uses of cooking oil Smoking points, breakdown signs and recovery time of


various stages of cooking Method of storing fried snacks/side dishes Complementary spices for different Malay fried dishes Quality characteristics of Malay fried dishes Common faults in fried dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for frying dishes Marinate meat and seafood Fry dishes Store fried snacks/side dishes Reinstate work station in accordance with organisational



The ability to:









The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Gravies

Skill Description This skill describes the ability to prepare Malay gravies.




Types and uses of tools and equipment for preparing Malay gravies

Purpose, characteristics, indicators of quality and Malay names for ingredients for preparing Malay gravies

Importance of using the correct type of oil, the correct oil temperature, oil level, smoking point, keeping oil clean and identifying oil break-down

Methods of cleaning and filleting or cutting fish, meat and chicken

Methods to prepare Malay gravies Importance of controlling cooking temperature Methods to operate blenders Correct consistency of paste for Malay gravies Indicator of doneness Methods of presenting and storing finished products Quality standards for Malay gravies Common faults in Malay gravies and how to prevent them



The ability to:

Assemble tools and equipment for preparing Malay gravies Measure, prepare and check the quality of ingredients for

preparing Malay gravies Heat and control oil temperature Prepare meat, poultry and fish for Malay gravies which may

include Prepare Malay gravies Plate and present finished products or store appropriately to






Creation






The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Grilled Dishes

Skill Description This skill describes the ability to prepare Malay grilled dishes.




Types and uses of tools and equipment for preparing Malay grilled dishes

Purpose, characteristics, indicators of quality and Malay names for ingredients for preparing Malay grilled dishes

Methods to prepare fish and meat for Malay grilled dishes Types of fish and meat for Grilled Malay dishes Methods to blend paste for Malay grilled dishes Methods to grill Malay grilled dishes Importance of using the correct type of oil, the correct oil

temperature, oil level, smoking point and keeping oil clean Methods to operate grilling / barbeque equipment Importance of controlling cooking temperature Indicator of doneness Methods of presenting and storing finished products Quality standards for Malay grilled dishes Common faults in Malay grilled dishes and how to prevent

them



The ability to:

Assemble tools and equipment for preparing Malay grilled dishes

Measure, prepare and check the quality of ingredients for preparing Malay grilled dishes

Prepare meat and fish for Malay grilled dishes Grind spices to make paste for Malay grilled dishes Grill Malay grilled dishes Plate and present finished products or store appropriately to






Creation






The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Rice Dishes

Skill Description This skill describes the ability to apply the knowledge and skills in preparing Malay rice dishes.





ingredients Malay names of ingredients and dishes Recipes and methods of preparing different types of Malay

rice dishes Importance of water to rice ratio and using correct proportion

of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Importance of bruising ginger root, galangal and lemon grass

in nasi kuning Impact of boiling coconut milk on holding qualities Importance of roasting spices until crackling when preparing

nasi tomato Importance of fluffing rice Quality characteristics of Malay rice dishes Common faults in rice dishes and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking rice dishes Cook rice dishes Reinstate work station in accordance with organisational






Creation






The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Sauces

Skill DescriptionThis skill describes the ability to prepare Malay sauces. It also includes preparing gado gado sauce, satay sauce, sambal tumis and ayam panggang sauce.




Types and uses of tools and equipment for preparing Malay sauce

Purpose, characteristics, indicators of quality and Malay names for ingredients

Methods of preparing Malay sauces mixtures Methods to cook Malay sauces mixtures Correct consistencies of Malay sauces Shelf life of Malay sauces Indicators of doneness Methods of presenting and storing finished products Quality standards for Malay sauces Common faults in preparing Malay sauces and how to

prevent them



The ability to:

Assemble tools and equipment for preparing Malay sauces Measure, prepare and check the quality of ingredients for

preparing Malay sauces Blend basic mixtures for Malay sauces Cook mixtures of Malay sauces Plate and present finished products or store appropriately to

prolong shelf life in accordance to Food and Workplace Safety and Health (WSH) requirements






The ability to:

Suggest ways to improve the current dishes



The ability to:

Build rapport with co-workers and/or supervisors Demonstrate trust, respect and support towards co-workers

and/or supervisors in daily activities Demonstrate integrity and ethical behaviour at the workplace Demonstrate cultural, religious and gender sensitivity

Learning to Learn


N/A


(where applicable)







Types of Malay sauces must include:

Gado gado sauce




Satay sauce Sambal turnis sauce Ayam panggang sauce

Tools and equipment may include:

Stoves Cutting boards Blenders Mixing bowls Utensils Measuring equipment Woks or pots Sieves Baking trays or pans Ovens or stoves Chiller or freezer Colander

Ingredients may include:

Peanuts Lemon grass Galangal Garlic Cekor Shallots Onions Chilli paste Kafir leaves Tamarind Salt Brown sugar or sugar Water Daun salam (bay leaves) Ginger Fennel powder Cumin powder Chilli powder Ground coriander Coarsely ground peanuts Oil Dried prawns Dried red chillies Roasted belacan




Chilli padi Sweet soya sauce Cuka (white vinegar)

Blend mixture for Malay sauce may include:

Extracting tamarind juice Skinning, toasting and grinding peanuts

Cook mixture of Malay sauce may include:

Stirring Malay sauce mixture frequently to prevent sticking Controlling oil temperature Maintaining correct consistency Adding appropriate seasoning to create or strengthen taste

Version Control



Singapore







Preparation

Skill Prepare Meat and Poultry for Cooking

Skill Description This skill describes the ability to apply the knowledge and skills in preparing meat and poultry for cooking.




Types and uses of kitchen tools and equipment Types, parts, characteristics and quality indicators of meat

and poultry Importance of yield Cooking methods best suited for different types and cuts of

meat and poultry Cleaning, cutting and fabrication techniques for meat and

poultry Purpose of removing silver skin, tying roasts and pounding

cutlets Purpose of trussing poultry Importance of reserving other parts of meat and poultry for

other purposes Food and workplace safety and health requirements



The ability to:

Assemble kitchen tools and equipment Fabricate meat cuts and poultry Reinstate work station in accordance with organisational



It refers to the ability to generate purposive ideas to improve work

The ability to:






performance and/or enhance business values that are aligned to organisational goals.



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Western Cuisine

Skill Prepare Pasta

Skill Description This skill describes the ability to apply the knowledge and skills in making and cooking pasta and preparing sauces.





ingredients Impact of different flours on characteristics of pasta Methods of preparing, shaping, filling and storing pasta

dough Purpose of letting dough rest before shaping Methods of cooking fresh, frozen and dried pasta to al dente Importance of controlling cooking time and temperature at

various stages of cooking Importance of water to pasta ratio in cooking Types of pasta sauces Quality characteristics of fresh pasta dough and cooked

pasta Common faults in pasta products and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare, knead, cut, shape and fill pasta dough Cook pasta Prepare pasta sauces Store fresh pasta dough Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Baking

Skill Prepare Pre-mix, Frozen and Bake-Off Products

Skill DescriptionThis skill describes the ability to prepare pre-mix, frozen and bake-off products. It also includes using frozen bake-off products, pre-mixes and ready-to-use products.




Types and uses of tools and equipment for preparing pre-mix, frozen and bake-off products

Types, characteristics and indicators of quality of cooking and/or baking ingredients

Common terms used in food preparation and packaging Quality indicators of pre-mix, frozen and bake-off products Methods to prepare pre-mixes, frozen and bake-off products Advantages and disadvantages of using pre-mix Indicator of doneness Methods of presenting and storing finished products Quality standards of pre-mix, frozen and bake-off products Common faults in pre-mix, frozen and bake-off products and

how to prevent them



The ability to:

Assemble tools and equipment for preparing pre-mix, frozen and bake-off products

Measure, prepare and check the quality of ingredients for preparing pre-mix, frozen and bake-off products

Follow pre-use instructions on food preparation Verify the product quality which may include examining

products, packaging, shelf-life and expiry dates to identify any signs of damage

Prepare pre-mix, frozen and bake-off products using various cooking methods, tools and equipment by following product instructions

Plate and present finished products or store appropriately to prolong shelf life in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements

Innovation and Value The ability to:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

155



Creation






The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Western Cuisine

Skill Prepare Sandwiches

Skill Description This skill describes the ability to apply the knowledge and skills in preparing hot and cold sandwiches.




Types and uses of kitchen tools and equipment Types of bread bases, wrappers and filling ingredients Recipes and methods of preparing different types of

sandwiches and wraps Difference between hot/grilled sandwiches and cold

sandwiches Complementary combinations of spread, filling and garnish

ingredients best suited for different types of sandwiches and wraps

Importance of controlling the grilling temperature and time Types of common accompaniments for sandwiches Purpose and methods of warming wraps Presentation guidelines for sandwiches and wraps Quality characteristics of sandwiches and wraps Common faults in sandwiches and how to prevent them Food and workplace safety and health requirements



The ability to:

Assemble kitchen tools and equipment Prepare filling ingredients for sandwich and wraps Assemble cold sandwiches and wraps Prepare hot and grilled sandwiches Reinstate work station







The ability to:


reference to organisational procedures Generate ideas to create new types of sandwiches



The ability to:





Learning to Learn


The ability to:





Keep up to date on industry trends in the food and beverage sector, in particular the culinary industry


(where applicable)










Version Control



Singapore







Service Preparation

Skill Prepare Spices, Seasonings and Marinades

Skill DescriptionThis skill describes the ability to apply the knowledge and skills in preparing spices, seasonings and marinades. It also includes stuffing, breading and battering food and preparing aromatics.




Purpose and importance of spices, seasonings and marinades.

Types and uses of kitchen tools and equipment Types, effects and uses of different spices, herbs, marinades

and alcoholic beverages on aromas, flavours and textures of food products

Method of handling fresh herbs Importance and methods of preparing herbs Purpose of toasting spices and seeds Ingredients used for spice bundles/pouches, breading and

battering, marinades, mirepoix and matigon Importance of monitoring impact of seasonings on final

product Techniques of tying knots of spice bundles/pouches Food types most suited to stuffing Methods of stuffing Preparation of stuffing ingredients Importance of chilling stuffing ingredients Correct hand technique for breading and battering Purpose of blotting food dry before breading or battering Impact of marinades on food flavours and textures Effectiveness of marinades in relations to time of exposure

and type and size of food Effects of acids on foods and storage containers Match size of ingredients with type and size of food item, final

product being made and cooking time Impacts of sweating, smothering and caramelising on flavour

and colour of final product Food and workplace safety and health requirements and

relevant industry standards


The ability to:

Prepare spices, seasonings and marinades using the correct Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.0.

161




kitchen tools and equipment Prepare ingredients and stuff main food item Bread and batter food Marinate food Prepare and cook aromatics Reinstate work station in accordance with organisational

procedures and Workplace Safety and Health requirements



The ability to:





The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Preparation

Skill Prepare Vegetables, Fruits, Nuts and Mushrooms

Skill Description

This skill describes the ability to apply the knowledge and skills in preparing vegetables, fruits, nuts and mushrooms. It also includes preparing fresh, canned, frozen and dried vegetables, fruits, nuts, seeds and mushrooms for cooking.




Types and uses of kitchen tools and equipment Types, characteristics and functions of ingredients Quality indicators, damage signs and preparation methods of

fresh, canned, frozen and dried vegetables, fruits, nuts, seeds and mushrooms

Edible and inedible parts of vegetables, fruits, nuts, seeds and mushrooms

Effects of water exposure on mushrooms and excessive water on leafy greens and herbs

Types of cut shapes for fruits Importance of toasting nuts and seeds Limitations and advantages of canned vegetables and fruits Cooking methods best suited for canned and frozen

vegetables, fruits, nuts and mushrooms Importance of refreshing green vegetable in ice-water Principles of carry-over cooking Principles, impact and techniques of cooking Methods of storing prepared vegetables Food and workplace safety and health requirements


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to

The ability to:

Assemble kitchen tools and equipment Prepare vegetables, fruits, nuts, seeds and mushrooms Cook vegetables, fruits, nuts and mushrooms Reinstate work station

in accordance with organisational procedures and recipes, food and




and manage the changes at work.

Workplace Safety and Health requirements



The ability to:





The ability to:





Learning to Learn


The ability to:









(where applicable)







Version Control



Singapore







Western Cuisine

Skill Prepare Western Cold Sauces

Skill Description This skill describes the ability to apply the knowledge and skills in preparing Western cold sauces.




Types and uses of kitchen tools and equipment Types, characteristics, functions and quality indicators of

ingredients Recipes and methods of preparing different types of Western

cold sauces and derivative vinaigrettes Emulsification process in the preparation of vinaigrette and

mayonnaise Impact of different types of oils and acidic ingredients on

characteristics of emulsion sauces Importance of oil-to-acid ratio in preparing vinaigrette Methods for holding and handling cold sauces Quality characteristics of Western cold sauces Common faults in cold sauces and how to rectify them Food and workplace safety and health requirements



The ability to:

Assemble kitchen tools and equipment Prepare ingredients for making cold sauces Prepare cold sauces Store cold sauces Reinstate work station



The ability to:









The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Western Cuisine

Skill Prepare Western Foundation Sauces

Skill Description This skill describes the ability to apply the knowledge and skills in preparing Western foundation sauces.





ingredients How different thickeners work Thickening qualities of different types of flour Recipes and methods of preparing different types of Western

foundation sauces Importance of using correct proportion of ingredients and

controlling their temperature Importance of controlling cooking time and temperature at

various stages of cooking Method of cooling and storing sauces Quality characteristics of Western foundation sauces Common faults in sauces and how to prevent them Combination of different types of sauces and food Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking sauces Cook sauces Store finished sauces Reinstate work station






Creation






The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Preparation

Skill Receive and Store Products

Skill Description This skill describes the ability to apply the knowledge and skills in receiving and storing products and supplies.




Quality indicators of products and supplies, fish, seafood, meat, poultry, fresh produce and dairy products

Procedures for receiving goods Storage requirements, conditions and temperature for

different types of food products Types and purposes of storage tools and refrigeration

equipment First-in, first-out (FIFO) stock rotation system Importance of dating received food products Shelf life of food products and meaning of best-before dates Characteristics of fresh produce and their impact on storage

conditions Potential health risks of not holding hot food at correct

temperatures and not cooling hot food quickly Growth conditions of bacteria and pathogen Impact of temperature extremes, moisture and light on dry

goods Importance of monitoring for pest infestations Impact and indicators of pest infestations Food and workplace safety and health requirements


It refers to the ability to perform the work tasks and activities required of the occupation, and the ability to react to and manage the

The ability to:

Receive store products and supplies Prepare to store products and supplies Store products and supplies in accordance to ideal storage

conditionsin accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements




changes at work.



The ability to:

Suggest ways to maintain quality of food ingredients Share feedback on current receiving and storing procedures

with reference to organisational procedures



The ability to:





Learning to Learn


The ability to:






(where applicable)










Version Control



Singapore







Skill Understand Halal Food Requirements

Skill Description

This skill describes the ability to understand Halal food requirements. It also includes understanding the importance of Halal food, complying with Halal food production/preparation guidelines and describing Singapore Halal certification programme.




Concept, definition of and misconceptions on Halal food Definition of najis, the identification of najis substances and

purification from najis Halal food production/ preparation guidelines Halal slaughtering procedures Process and importance of Halal food verification and

certification



The ability to:

Prepare, handle, store food products according to Halal requirement

Prepare cutleries according to Halal Assist in the Halal food verification and certification process




The ability to:









The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore




Skill Code ES-FSI-109G-1

Skill Category Infocomm Technology


N/A

Skill Use Essential Features of a Computer

Skill Description

This skill describes the ability to operate a computer. It also includes using operating system functions, managing documents, files and folders, protecting a computer from malware and viruses and protecting personal and environmental well-being when using a computer.




Concepts of Information and Communication Technology (ICT) Concepts relating to computer hardware Concepts relating to software and licensing Concepts relating to desktop and icons Practices to protect personal well-bring when using a computer or

device Practices to protect environmental well-being when using a

computer or device Concepts relating to file management, file transfer, file storage

and compression Concepts of network and network access Concepts of Internet, Intranet and Virtual Private Network Concepts relating to data and device protection Concepts of malware



The ability to:

Operate a computer according to requirements using appropriate functions in an operating system

Create and edit a document according to requirements using basic functions in a word processing application

Manage a print job according to requirements using appropriate functions and procedures

Manage files and folders in a computer according to requirements using appropriate file management functions

Connect a computer to a network according to the required mode of connection






The ability to:

Use available options to enhance accessibility for users with physical impairment



The ability to:

Protect a computer or device from malware and viruses by applying appropriate security measures

Learning to Learn


The ability to:

Update one's computer skills by subscribing to diverse learning channels and participating in peer review platforms


(where applicable)


N/A




Version Control


ES-FSI-109G-1 4-Aug-17 Initial Version SSG




Skill Code ES-FSI-109G-1

Skill Category Infocomm Technology


N/A

Skill Use Essential Features of a Computer

Skill Description

This skill describes the ability to operate a computer. It also includes using operating system functions, managing documents, files and folders, protecting a computer from malware and viruses and protecting personal and environmental well-being when using a computer.




Concepts of Information and Communication Technology (ICT) Concepts relating to computer hardware Concepts relating to software and licensing Concepts relating to desktop and icons Practices to protect personal well-bring when using a computer or

device Practices to protect environmental well-being when using a

computer or device Concepts relating to file management, file transfer, file storage

and compression Concepts of network and network access Concepts of Internet, Intranet and Virtual Private Network Concepts relating to data and device protection Concepts of malware



The ability to:

Operate a computer according to requirements using appropriate functions in an operating system

Create and edit a document according to requirements using basic functions in a word processing application

Manage a print job according to requirements using appropriate functions and procedures

Manage files and folders in a computer according to requirements using appropriate file management functions

Connect a computer to a network according to the required mode of connection






The ability to:

Use available options to enhance accessibility for users with physical impairment



The ability to:

Protect a computer or device from malware and viruses by applying appropriate security measures

Learning to Learn


The ability to:

Update one's computer skills by subscribing to diverse learning channels and participating in peer review platforms


(where applicable)


N/A




Version Control


ES-FSI-109G-1 4-Aug-17 Initial Version SSG




Skill Code FSS-INO-2001-1.1

Skill Category Innovation


Skill Cultivate a Productivity and Innovative Mind-set

Skill Description This skill describes the ability to identify and apply techniques and tools for potential productivity improvement at workplace.




The concept and definition of productivity Importance of productivity for business and employees Components of a productivity framework Internal and external factors affecting productivity

improvement Methods of measuring staff productivity and performance Types of tools and techniques for productivity improvement



The ability to:

Explain the concept of productivity to staff Identify energiser for productivity based on productivity

mindset Recognise needs in employees' development and

organisational goals for productivity improvement Apply techniques and tools for potential productivity

improvements Measure and improve productivity in various work areas, in

accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements


It refers to the ability to generate purposive ideas to improve work performance and/or enhance business

The ability to:

Identify areas of improvement in productivity processes




values that are aligned to organisational goals.



The ability to:

Monitoring organisational compliance with food handling legislative requirements to meet quality standards

Ensure good rapport with customers and internal stakeholders

Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives

Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace

Learning to Learn


The ability to:

Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned

Provides feedback to co-worker and/or supervisor in a considerate and constructive manner

Keep up to date on industry trends in the food and beverage sector

Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates

Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand

standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in

their work output


(where applicable)










Version Control


FSS-INO-2001-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore




Skill Code SVCF-LS-101C-1

Skill Category Leadership


N/A

Skill Demonstrate the Service Vision

Skill Description

This skill describes the ability to recognise the role and impact that one plays in demonstrating the organisation’s vision, mission and values. It also includes suggesting ways to improve service delivery and monitoring own performance to enhance service delivery standards.




Organisation’s vision, mission and values Organisation’s code of conduct in service delivery Methods to demonstrate service delivery in line with the organisation’s

vision, mission and values Role one plays in contributing to the organisation’s vision, mission and

values Significance and impact that one has on the organisation’s service

value chain and service standards Methods to monitor own performance



The ability to:

Demonstrate service delivery in accordance with the organisation’s vision, mission and values






The ability to:

Recognise the significance and impact that one has on the organisation’s service value chain and service standards

Suggest ways to improve service delivery that may value-add to the organisation’s service value chain and increase service standards



The ability to:

Adhere to organisation’s professional code of conduct in service delivery

Learning to Learn


The ability to:

Monitor own performance to ensure consistency with the organisation’s vision, mission and values

Obtain feedback to improve own service delivery performance through feedback from peers, supervisors and customers





(where applicable)


An organisation’s service value chain is made up of multiple stakeholders at different levels, all of whom have a part to play within the organisation in upholding the organisation’s service standards.

Version Control


SVCF-LS-101C-1 1-Sep-16 Initial Version WDA




Skill Code SVCF-PP-101C-1

Skill Category People and Relationship Management


Skill Work in a Diverse Service Environment

Skill DescriptionThis skill describes the ability to apply emotional intelligence and handle diversity in a service environment. It also includes demonstrating inclusiveness and resilience when faced with challenges.




Importance of inclusiveness when working in a diverse service environment

Types of diversity markers Diversity challenges and opportunities Aspects of emotional intelligence Methods to demonstrate resilience Methods to monitor own actions in handling diversity



The ability to:

Demonstrate resilience when faced with challenges in a diverse service environment






The ability to:

Translate different perspectives on diversity from colleagues into ideas that may add value to organisation’s service delivery



The ability to:

Apply emotional intelligence when interacting with team members and customers in a diverse service environment

Deliver service in line with organisation’s service standards to a diverse range of customers

Learning to Learn


The ability to:

Monitor own actions in handling diversity in the service environment to hone own ability to handle diversity





(where applicable)


Inclusiveness is defined as showing respect for people from diverse backgrounds.

Emotional intelligence may be established as the ability to identify, assess, and control the emotions of oneself, of others, and of groups.

Aspects of emotional intelligence must include:

Knowing one’s emotions Managing one’s emotions Motivating oneself Recognising and understanding others’ emotions Managing relationships through use of Emotional Intelligence

Resilience may be defined as the process and experience of being disrupted by change, opportunities, stressors and adversity, and, after introspection, accessing strengths to grow stronger through disruption.

Methods to demonstrate resilience must include: Developing coping skills to deal with stress of change, opportunity,

stressor or adversity Building on actions and focusing on outcomes Practicing realistic optimism and remaining hopeful under pressure Developing strong support systems in or outside the workplace

Version Control


SVCF-PP-101C-1 1-Sep-16 Initial Version WDA




Skill Code SVCF-PL-101C-1

Skill Category Planning and Implementation


Skill Implement Operations for Service Excellence

Skill Description

This skill describes the ability to deliver service as part of a team and escalate issues that may impact an organisation’s service standards. It also includes recognising one’s role in the organisation’s service value chain and acquiring information that is commonly sought by customers.




Importance of one’s role in the service value chain Sources of information commonly sought by organisation’s customers Principles of effective team communication Organisation’s service standards Effective communication skills Types of service performance issues Organisation’s service escalation process Channels to identify service performance issues


The ability to:

Recognise the role that one plays in the service value chain Deliver service as part of a team according to the organisation’s service

standards Recognise opportunities and take initiative to assist colleagues in

service delivery






The ability to:

Recognise and escalate service performance issues that affect the organisation’s service standards It refers to the ability to

generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals.



The ability to:

Adhere to organisation’s professional code of conduct in service delivery

Share information commonly sought by organisation’s customers with colleagues to enhance the team’s performance in service delivery


Acquire information commonly sought by organisation’s customers to enhance own ability to deliver service


Range of Application An organisation’s service value chain is made up of multiple stakeholders at different levels, all of whom have a part to play within the organisation in upholding the organisation’s service standards.

Service performance issues may be identified through the following channels:

Customer feedback Observation of the service environment Mystery shopping results report

(where applicable)





Version Control


SVCF-PL-101C-1 1-Sep-16 Initial Version WDA




Skill Code FSS-WSH-1001-1.1

Skill Category Workplace Safety and Health


Standards and Guidelines

Skill Maintain Safe and Secure Working Environment

Skill Description

This skill describes the ability to apply the knowledge and skills in maintaining safe and secure working environment. It also includes understanding of safety, security and preventive measures and guidelines, identifying hazardous environment and situations, techniques of moving objects, and handling equipment and hazardous materials safely.




Importance of maintaining a safe work environment and reducing risk of injury

Identification of unsafe equipment and hazardous situations Preventive measures of common workplace accidents and

injuries Types and meanings of common safety signs and hazard

symbols Importance of following product label instructions Importance of using safe techniques for moving objects Importance of safe usage of tools and equipment Importance of wearing personal protective equipment (PPE) Importance of safe handling of hazardous materials with

reference to the material safety data sheets (MSDS) Security guidelines



The ability to:

Comply with safety instructions and interpret safety signs and hazard symbols

Identify and report unsafe situations to supervisor Move objects of varying sizes and weights using safe

techniques Handle tools and equipment safely Handle and store hazardous materials in accordance with

MSDS information Follow procedures in case of emergencies involving




hazardous materials Comply with security measures in accordance with

organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

Suggest ways to maintain good workplace safety and reduce occupational hazards

Share feedback on current workplace safety and security processes with reference to organisational procedures and legislative requirements



The ability to:

Comply with legislative requirements Communicate with co-worker and/or supervisor to achieve




Learning to Learn


The ability to:





Keep up to date on workplace safety and health regulations


(where applicable)










Safe usage of tools and equipment must include:

Proper use of electrical equipment Safe handling of knives Use of PPE

Version Control


FSS-WSH-1001-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore





Skill Category Workplace Safety and Health


N/A

Skill Provide Safety and Security for Customers

Skill Description

This skill describes the ability to provide safety and security for customers. It also includes following safety and security practices, responding to emergencies, providing lost-and-found services and protecting the privacy of customers




Importance of being prepared for safety and security incidents

Safety, security and emergency procedures Preventive actions and the resultant reduction in risks to self,

co-workers and/or customers Importance of protecting people and properties Procedures for handling distressed customers Importance of knowing how to respond to different types of

emergencies Importance of responding, and being sensitive, to customers'

concerns Importance of maintaining customer confidentiality Lost-and-found procedures Importance of recording incidents in a report or log book



The ability to:

Operate relevant emergency tools and equipment Ensure exits, traffic lanes, public areas and stairways are

kept clear of obstacles and potential hazards Take appropriate actions for different types of safety or

security problems Assist customers with safety or security concerns Assist in emergency service procedures Assist customers on lost-and-found cases Record and maintain information in incident report or log

book






The ability to:




The ability to:






Learning to Learn


The ability to:








(where applicable)

It refers to the critical circumstances and contexts that the skill







may be demonstrated. Hazard Analysis and Critical Control Points management

system (HACCP) Relevant food regulations under the Agri-Food and Veterinary


Version Control



Singapore





Skill Category Workplace Safety and Hygiene


Quality and Hygiene standards

Skill Follow Food and Beverage Safety and Hygiene Policies and Procedures

Skill Description

This skill describes the ability to follow food and beverage safety and hygiene policies and procedures. It also includes practising good personal hygiene, using safe ingredients, handling food safely, storing food safely and maintaining the cleanliness and upkeep of utensils, equipment and service or storage areas.




Regulations and standards on food and beverage hygiene Importance of good personal hygiene practices Impact of good personal hygiene on prevention of foodborne

illnesses Hand-washing procedures Importance of working only when in good health Importance of using ingredients from approved sources Impact of safe defrosting to prevent contamination Importance of preventing cross-contamination Common preventive measures for cross-contamination Considerations for handling high-risk foods Considerations for handling ready-to-eat foods Importance of maintaining food hygiene during food

transportation Importance of separating and labelling meat grinders used for

processing different types of meat and poultry Effects of temperature on germ growths in food Importance of holding and storing food at proper

temperatures Importance of maintaining proper storage conditions Importance of labelling ingredients (unused and partially

used), food (partially cooked and cooked) and equipment Importance of ensuring that food products and items used in

food preparation and service are stored away from potential sites of contamination

Importance of stock rotation, such as First Expire, First Out




(FEFO) or First In, First Out (FIFO) systems Importance of using correct procedures during cleaning Importance of using clean and safe utensils and equipment to

prepare food Importance of keeping premises clean to prepare food safely Impact of good waste management Importance of effective pest control at food retail

establishments, food establishments, slaughter houses and/or food manufacturing facilities



The ability to:

Practise good personal hygiene Use safe ingredients Handle food safely Store food safely Maintain cleanliness of utensils, equipment and service or

storage areas in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements



The ability to:

Suggest food and beverage safety and hygiene improvements and/or corrective actions to meet regulatory and/or organisational requirements



The ability to:

Communicate with co-workers and/or supervisors to achieve organisational objectives






Follow up on constructive feedback from co-workers and/or supervisors

Update knowledge and skills on good food and beverage safety and hygiene


(where applicable)


Regulations and standards on Food and Beverage Hygiene must include:

Environmental Public Health Act and its Subsidiary Legislation

National Environment Agency licensing requirements, grading and Points Demerit System (PDS)

Workplace Safety and Health Regulations under the WSH Act Sale of Food Act and its Subsidiary Legislation

Wholesome Meat and Fish Act and its Subsidiary Legislation Agri-Food and Veterinary Authority of Singapore licensing

conditions for food establishments and slaughter houses

Version Control



Singapore




Definitions of the Five (5) Domains

Domain Definition


Knowledge includes the gathering of facts and information through traditional and digital forms. Analysis involves the cognitive processing, integration and inspection of single or multiple sources of facts and information required to perform work tasks and activities and takes into consideration, the work contexts in which the tasks and activities are carried out. The result of knowledge and analysis produce judgements on work tasks/activities/issues/areas, and the conceptualisation of solutions to solve problems at work.


Application involves the ability to perform work tasks and activities defined by the requirements of the occupation. Adaptation involves the ability to react to and manage the changes in the work contexts. The result of application and adaptation leads to the production of psycho-motor actions and behavioural reactions to the work tasks/activities/issues/areas, and the execution of the planned solutions to solve problems at work.


Innovation includes the ability to generate purposive ideas to improve work performance and/or enhance business values that are aligned to the organisational goals. As a result of innovation, the organisation is able to reap the values from individual or team contributors to achieve organisational growth.


Social intelligence includes the ability to appreciate and use affective factors in leadership, relationship and diversity management guided by professional codes of ethics as effective individuals or team contributors.

Learning to Learn

Learning-to-learn includes the ability to improve on self-development within and outside of one’s area of work. It involves the continual inspection of one’s knowledge, analytical, application, adaptive, innovative and social skills that are needed to perform the work optimally and/or solve problems effectively.


Documents

· Web viewImportance of marinating pork, fish and squid paste before cooking. Importance of cutting squid in the centre without cutting through. Importance of de-bone back bone