2 CREDITS ( FB-FBP-401C-0 )

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

Course Fee

Nett fee payable (inclusive GST)

S$ 535.00

For Singaporeans, PRs and Non-Singaporeans

Course Objectives

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

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

Course Duration

16 Hours

Who Should Attend

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

  • Sales managers
  • Outlet supervisors
  • Assistant managers
  • Area managers
  • Restaurateurs
  • Entrepreneurs

Modes Of Instruction

  • Lecture
  • Discussion
  • Demonstration / Practice
  • Role Play
  • Observation / Feedback

Mode of Delivery


Avg Teacher-Student Ratio



At the end of the module, learners are required to complete a total of 1 hour of summative assessment, comprising a written project, written assessment, role plays and oral questioning. Upon successful completion of assessment, they will be awarded a Statement of Attainment (SOA).

Entry Requirement

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