· web viewthis skill describes the ability to prepare advanced chinese baked/barbequed dishes. it...

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR

STATION CHEF (CHEF DE PARTIE / LEAD CHEF)

Occupation: Station Chef (Chef de Partie / Lead Chef)

Occupation Description:

The Station Chef (Chef de Partie/Lead Chef) oversees a section of the kitchen, such as pastry, butchery, fish, sauces and vegetables. This includes preparing, cooking and presenting dishes within his/her speciality. He manages and trains demi-chef de parties or commis working with him, helps the sous chef and head chef to develop new dishes and menus. He ensures high standards of food hygiene, and adheres the rules of health and safety. He monitors portion and waste control to maintain profit margins.

He should have excellent interpersonal and communication skills, the ability to delegate appropriately, possess an organsational flair and grasp of profit margins and demonstrate a high standard of personal hygiene.

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 1.1. 1



The skills expected of the Station Chef (Chef de Partie / Lead Chef) are summarised as below:

Skill Category Skill

Analytical, Conceptual and

Evaluative1. Solve Problems and Make Decisions at Supervisory Level

Customer Experience 2. Establish Relationships for Customer Confidence

Food and Beverage

Production

3. Demonstrate Advanced Dry Heat Cooking Techniques4. Demonstrate Advanced Moist Heat Cooking Techniques5. Demonstrate Sous Vide Method6. Grind Wet Flour 7. Identify Meat and its Fabrication and Utilisation in Culinary8. Identify Seafood and its Fabrication and Utilisation in Culinary9. Prepare Advanced Chinese Baked/Barbequed Dishes10. Prepare Advanced Chinese Braised Dishes11. Prepare Advanced Chinese Deep Fried Dishes12. Prepare Advanced Chinese Noodle Dishes13. Prepare Advanced Chinese Soup and Broth Dishes14. Prepare Advanced Chinese Steamed Dishes15. Prepare Advanced Chinese Stewed Dishes16. Prepare Advanced Chinese Vegetable and Tofu Dishes17. Prepare Advanced Dim Sum Dishes18. Prepare Advanced Western Egg and Dairy Products19. Prepare Advanced Western Sauces 20. Prepare Advanced Western Soups21. Prepare Basic Peranakan Cuisine22. Prepare Basic Tandoori Meats23. Prepare Bento Sets24. Prepare Donburi25. Prepare La Mien and La Mien dishes26. Prepare Malay Gravies27. Prepare Malay Grilled Dishes28. Prepare Malay Noodle Dishes29. Prepare Malay Sauces




30. Prepare Malay Stew-type Dishes31. Prepare Mushimono32. Prepare Nabemono33. Prepare Nimono34. Prepare North Indian Gravies35. Prepare Singapore Heritage Dishes36. Prepare South Indian Fish or Meat Dishes 37. Prepare South Indian Non-Vegetarian Gravies38. Prepare South Indian Vegetarian Dishes39. Prepare South Indian Vegetarian Gravies40. Prepare Western Specialty Grain Products41. Prepare Yakimono42. Supervise Food Production43. Understand Asian Food Culture and Techniques

Food and Beverage Service 44. Understand Nutritional Knowledge and Dietary Requirements

Innovation 45. Manage Productivity Improvements

People and Relationship Management

46. Facilitate Effective Communication and Engagement at the Workplace

47. Facilitate Effective Work Teams

Quality 48. Supervise Quality Procedures

Workplace Safety and Health 49. Maintain Workplace Safety and Health Policies and

Procedures

Workplace Safety and Hygiene

50. Apply Food Safety Management Systems for Food Service Establishments

51. Conduct Food and Beverage Hygiene Audit




Skill Code ES-ACE-302G-1

Skill Category Analytical, Conceptual and Evaluative

Skill Sub-Category(where applicable) N/A

Skill Solve Problems and Make Decisions at Supervisory Level

Skill Description

This skill describes the ability to acquire the skills to work with a team of subordinates in practising problem-solving and decision-making. It also includes anticipating and identifying potential problems, facilitating team’s effort to resolve the problems, making appropriate decisions and seeing implementation plans through.

Knowledge and Analysis

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

The ability to understand:

Types of information to be gathered and analysed to identify and confirm a problem

Characteristics of appropriate problem-solving tools and techniques

Idea generation techniques and their characteristics Types of value and impact to be evaluated for selection of ideas Techniques to manage team conflict in decision-making process Factors affecting the effectiveness of an implementation plan Advantages and disadvantages of the various methods for

gathering feedback from relevant sources Methods used to identify deficiency in the implemented solution

and implementation plan and their characteristics




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:

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

Apply logical deduction to anticipate and detect problems at the workplace based on symptoms and relevant information gathered

Analyse relevant information surrounding the perceived problems and identify the exact problem using elimination process, objective reasoning or process questioning

Analyse the root causes of the problems at the workplace using appropriate problem-solving tools and techniques

Develop an implementation plan that addresses the root causes of the problems and consider the impact to self and team at the workplace

Evaluate the effectiveness of the implemented solution and implementation plan by analysing feedback gathered from relevant sources

Innovation and Value Creation

The ability to:

Select a solution among the shortlisted ones collectively with team members using appropriate evaluative techniques and criteria

Formulate and execute modifications to restore and/or enhance effectiveness of implemented solution and implementation plan

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:

Facilitate generation of solutions to solve problems by encouraging creativity among team membersIt 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:

Review the effectiveness of modifications made and analyse learning points and best practices that can be used for future reference

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

Range of Application

(where applicable)

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

N/A

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Version Date Changes Made Edited by

ES-ACE-302G-1 1-Sep-16 Initial Version WDA




Skill Code SVCF-CS-301C-1

Skill Category Customer Experience


Skill Establish Relationships for Customer Confidence

Skill Description

This skill describes the ability to build customer confidence in the organisation and develop customer relationships that build customer loyalty. It also includes handling service opportunities and escalated service challenges.




Methods to develop knowledge of organisation’s product or service offerings

Methods to establish customer rapport Types of follow up from customer interactions Types of service opportunities Types of escalated service challenges Methods to respond to service opportunities Methods to respond to escalated service challenges



The ability to:

Develop knowledge of organisation’s product or service offerings and customer profile

Respond to service opportunities to build customers’ confidence in the organisation

Follow up on customer interactions in accordance with the organisation’s guidelines






The ability to:

Build customer rapport with customers to increase customer loyalty and confidence in the organisation

Propose mutually acceptable solutions to escalated service challenges in accordance with the organisation’s service recovery procedures


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

N/A

Learning to Learn


The ability to:

Stay abreast of the organisation’s product or service offerings through product launches or brochures to ensure the latest information is provided to customers





(where applicable)


Customer rapport refers to the gaining of trust and confidence of customers in the organisation’s product or service. Organisations may wish to build rapport with customers to increase customer confidence in their product or service.

Customer confidence refers to the trust which customers have in an organisation’s product or service.

Escalated service challenges are unresolved service challenges escalated by service professionals.

Version Control


SVCF-CS-301C-1 1-Sep-16 Initial Version WDA




Skill Code FSS-FBP-3022-1.1

Skill Category Food and Beverage Production

Skill Sub-Category (where applicable) N/A

Skill Demonstrate Advanced Dry Heat Cooking Techniques

Skill Description

This skill describes the ability to demonstrate advanced dry heat cooking techniques. It includes roasting and baking techniques, broiling and grilling techniques, pan-frying, sautéing, stir-frying and deep-frying techniques. It also includes creating attractive plate presentations and managing food preparation in an allotted time frame.




Types and uses of tools and equipment for demonstrating advanced dry heat cooking techniques

Principles and techniques of dry heat cooking methods Importance of incorporating various cooking styles within a

recipe Methods and techniques for seasoning and flavouring food Purpose and types of flavouring techniques Methods of baking savoury dough products using fillings and

stuffing Methods to create pan sauces and gravies through various

methods Significance of using different coatings for food items Methods of identifying carving and serving techniques Importance of oil temperature in deep-frying Principles of setting up a food service stations Methods and purpose of using special woods to smoke

ingredients Time management when using dry heat cooking techniques Indicators of doneness for different dry heat cooking

techniques Methods of presenting and storing finished products Quality characteristics of products cooked by various dry heat

cooking methods Common faults in dry heat cooking techniques and how to

prevent them

Application and The ability to:




Adaptation


Assemble tools and equipment for dry heat cooking techniques

Measure, prepare and check the quality of ingredients for dry heat cooking techniques

Combine complimentary flavours and cooking techniques in preparing dishes using dry heat cooking techniques

Prepare and coat pan sauces appropriately Cook dishes using dry heat cooking techniques Carve and serve roasted goods Hold deep-fried food Maintain food at required temperature using appropriate

method Set-up a carving stations for a buffet set-up as necessary Garnish dishes Engage guests and maintain neat and clean working and

presentation space Coordinate different food items to be ready at the allocated

time 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 (WSH) requirements



The ability to:

Suggest ways to maintain quality of products and/or ingredients

Share feedback on current advanced dry heat cooking 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 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)


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-3022-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore



Skill Sub-Category (where applicable)

N/A

Skill Demonstrate Advanced Moist Heat Cooking Techniques




Skill Description

This skill describes the ability to demonstrate advanced moist heat cooking techniques. It includes poaching, simmering, boiling and blanching techniques, steaming techniques, braising and stewing techniques. It also includes creating attractive plate presentations and managing food preparation in an allocated time frame.




Types and uses of tools and equipment for demonstrating advanced moist heat cooking techniques

Principles and techniques of advanced moist heat cooking methods

Importance of incorporating various cooking styles within a recipe

Methods and techniques for seasoning and flavouring food Methods to prepare flavourful cooking liquids Aromatics in moist heat cooking methods and methods to use

them Methods of assessing effective colour, height, shape and

texture in finished products Importance of time management when using advanced moist

heat cooking techniques Indicators of doneness Methods of presenting and storing finished products Quality characteristics of products cooked by various moist

heat cooking methods Common faults in moist heat cooking techniques and how to

prevent them



The ability to:

Assemble tools and equipment for moist heat cooking techniques

Measure, prepare and check the quality of ingredients for moist heat cooking techniques

Combine complimentary flavours and cooking techniques in preparing dishes using moist heat cooking techniques

Prepare and use cooking liquids in the cooking process Steam dish in parchment and alternate wrappings where

necessary Maintain food at required temperature using appropriate

methods Coordinate different food items to be ready at the service

time




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 (WSH) requirements



The ability to:


Share feedback on current advanced moist heat cooking techniques and processes



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

Range of Application Food safety and health requirements must include:




(where applicable)






Version Control



Singapore







Skill Demonstrate Sous Vide Method

Skill Description This skill describes the ability to apply the knowledge and skills in sous vide method.




Principle and techniques of sous vide method Types of tools, equipment and materials used for sous vide

cooking Types, characteristics, functions and quality indicators of

ingredients Recipes and methods for preparing food using sous vide

method Importance of using correct proportion of ingredients Importance of monitoring time and temperature of water bath

during cooking Quality characteristics of products cooked using sous vide

method Common faults in cooking sous vide food products and how

to prevent them Food and workplace safety and health (WSH) requirements



The ability to:

Assemble kitchen tools and equipment Prepare and place food ingredients into vacuum pack bags Cook food using sous vide method Reinstate work station in accordance with organisational

procedures and recipes, food and Workplace Safety and Health requirements


The ability to:

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





reference to organisational procedures Generate ideas to create new cooked food products using

sous vide method



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:


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



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





(where applicable)







Version Control



Singapore







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:


Share feedback on current process



The ability to:






Learning to Learn


The ability to:








(where applicable)

It refers to the critical circumstances and contexts that the skill




Hazard Analysis and Critical Control Points management Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

22



may be demonstrated.system (HACCP)


Version Control



Singapore







Skill Identify Meat and Its Fabrication and Utilisation in Culinary

Skill Description

This skill describes the ability to identify and understand meats and their applications in food service operations. It includes the muscle and bone structure of different types of meat, fabrication methods for sub-primal and food service cuts, proper tying and trussing methods. It also includes meat inspection, quality and yield grading, costing and yield testing, purchasing specifications, basic information concerning the farm-to-table trail, preferred cooking methods for all meats, proper knife selection, butchery equipment, sanitation and safety standards.




Definition of meat Muscle and bone structure of carcass and their unique

characteristics Colours as differentiator of meat Nutritional value of different meat Methods to fabricate meat Preferred cooking methods for different meat Methods and techniques to cut meat Importance of quality (palatability) and yield grading

(cutability) Quality standards of meat Factors that alter tenderness, juiciness and flavour of meat Methods of storage and appropriate temperature for meat Safety and sanitation guideline for meat handling






The ability to:

Identify different types of meats, meat parts and the general nutritional value

Identify and explain different parts of carcass and its characteristics

Determine suitable cooking methods for different meat and different parts of meat

Perform meat fabrication and proper handling of meat Grade meat based on quality grading and yield grading of a

carcass Assess good quality meat from the juiciness, tenderness and

flavour in accordance with organisational procedures and recipes, food and Workplace Safety and Health (WSH) requirements



The ability to:

Suggest ways to maintain quality of fabricated meat products and/or ingredients

Share feedback on current process of meat fabrication



The ability to:






Learning to Learn

It refers to the ability to develop and improve one’s self within and

The ability to:


Evaluate own strengths and weaknesses to improve skills




outside of one’s area of work.

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





(where applicable)










Version Control



Singapore







Skill Identify Seafood and its Fabrication and Utilisation in Culinary

Skill Description

This skill describes the ability to understand principles of receiving, identifying, fabricating, and storing seafood. Identification will involve round fish, flat fish, crustaceans, and shellfish. It also includes knife skills, yield results, quality checking, product tasting, storage of various types of fish, techniques for fabricating cuts for professional kitchens, special storage equipment, and commonly used and underutilized species of fish, fishing and aquaculture techniques, and how to choose sustainable species.




Basic principles of aquaculture and commercial fishing Types of seafood and how to identify them Nutritional value of different seafood Common allergies caused by seafood Procedures of fabricating seafood Seafood Cutting techniques Basic preparation and cooking techniques for seafood Guidelines and methods to source seafood Methods of store and appropriate temperature for seafood Safety and sanitation guideline in handling seafood Importance of quality and yield grading Quality standards of seafood and dishes prepared with

seafood



The ability to:

Identify different types of seafood, its nutritional and common allergies it causes

Perform various seafood preparation techniques Source seafood that is in line with the environment friendly or

approved guidelines Create guidelines for procuring seafood Guide staff on methods to handle and store seafood safely Assess quality of seafood in accordance with organisational







The ability to:





The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control



Singapore







Skill Prepare Advanced Chinese Baked/Barbequed Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese baked/barbequed dishes. It also includes preparing and checking quality of ingredients, baking, roasting and barbequeing techniques, and plating of finished products.




Types and uses of tools and equipment for preparing advanced Chinese baked/barbequed dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese baked/barbequed dishes

Methods to prepare chicken and pork for advanced Chinese baked/barbequed dishes

Health and safety considerations for handling pork and poultry

Methods to bake and barbeque advanced Chinese baked/barbequed dishes

Methods and importance of tenderising meats Importance of controlling cooking time and temperature at

various stages of cooking Correct consistency of ingredients and finished products Indicators of doneness Methods of presenting and storing finished products Quality characteristics of advanced baked/barbequed dishes Common faults in preparing advanced baked/barbequed

dishes and how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced Chinese baked/barbequed dishes

Measure, prepare and check the quality of ingredients for preparing advanced Chinese baked/barbequed dishes

Prepare chicken and pork for Chinese baked/barbequed dishes

Bake, roast and barbeque chicken and pork Serve Chinese baked/barbequed dishes in whole or sliced

after baking in oven Plate and present finished products or store appropriately to




The ability to:


Share feedback on current advanced Chinese baked/barbequed cooking processes



The ability to:





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




Learning to Learn


The ability to:








(where applicable)







Version Control



Singapore







Skill Prepare Advanced Chinese Braised Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese braised dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparation techniques, skilled cooking methods and presentation of the finished products.




Types and uses of tools and equipment for preparing advanced Chinese braised dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese braised dishes

Methods to prepare meats and seafood for advanced Chinese braised dishes

Different types of herbs and its importance in the braising techniques

Different types and brands of seasonings Health and safety considerations for handling meats and

seafood Methods and importance of maintaining the shape of duck

after de-boning Methods to cook braised Chinese dishes Types of garnishes and seasonings in advanced Chinese

braised dishes Methods of presenting and storing finished products Quality Standards for braised Chinese dishes Common faults for in preparing braised Chinese dishes and

how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced Chinese braised dishes

Measure, prepare and check the quality of ingredients for preparing advanced Chinese braised dishes

Prepare and season meats and seafood for advanced Chinese braised dishes

Cook braised Chinese dishes according to the schedule of the cooking process

Season and garnish braised Chinese dishes 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:


Share feedback on current braising process



The ability to:









Learning to Learn


The ability to:







(where applicable)







Version Control



Singapore







Skill Prepare Advanced Chinese Deep-fried Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese deep-fried dishes. It also includes using different ingredients to achieve the desired flavours and applying the appropriate deep frying techniques to achieve the right doneness, texture and presentation.




Types and uses of tools and equipment for preparing advanced Chinese deep-fried products

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese deep-fried products

Health and safety considerations for handling and preparing chicken and seafood products

Methods to prepare chicken or seafood for deep frying Methods to deep fry advanced Chinese deep-fried products Correct type of oil, the correct oil temperature, oil level,

smoking point, keeping oil clean and identifying oil break down

Importance of controlling cooking time and temperature at various stages of cooking

Seasonings for advanced Chinese deep-fried products Indicators of doneness Methods of presenting and storing finished products Quality characteristics of deep-fried dishes Common faults in preparing deep-fried dishes and how to

prevent them






The ability to:

Assemble tools and equipment for preparing advanced Chinese deep-fried products

Measure, prepare and check the quality of ingredients for preparing advanced Chinese deep-fried products

Prepare chicken or seafood for deep frying Deep fry the prepared chicken and seafood Apply appropriate seasoning Plate and present finished products or store appropriately to




The ability to:

Identify areas of improvement in deep-fried processes



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 own self 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 standard operation procedures which ensure

consistency in work output Monitor others to ensure that consistency is maintained in

their work output


(where applicable)










Version Control



Singapore







Skill Prepare Advanced Chinese Noodle Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese noodle dishes. It also includes preparing the noodle dishes using the appropriate combination of a variety of ingredients, complex preparation methods and presentation of the finished products.




Types and uses of tools and equipment for preparing advanced Chinese noodle dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese noodle dishes

Methods to prepare advanced noodle ingredients Methods and health and safety considerations for handling

and preparing poultry and seafood products Different methods to cook advanced Chinese noodle dishes Importance of controlling cooking time and temperature at

various stages of cooking Seasoning and garnishes used for advanced Chinese noodle

dishes Methods of presenting and storing finished products Quality characteristics of advanced Chinese noodle dishes Common faults in preparing advanced Chinese noodle dishes

and how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced Chinese noodle dishes

Measure, prepare and check the quality of ingredients for preparing advanced Chinese noodle dishes

Prepare ingredients for advanced Chinese noodle dishes Cook advance Chinese noodle dishes Assemble, garnish and season advanced Chinese noodle

dish after cooking Plate and present finished products or store appropriately to




The ability to:

Identify areas of improvement in preparation process.



The ability to:








Learning to Learn


The ability to:






standards Develop standard operation procedures S which ensure


their work output


(where applicable)










Version Control



Singapore







Skill Prepare Advanced Chinese Soup and Broth Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese soup and broth dishes. It also includes preparing Chinese soup and broth dishes using the right combination and portion of different ingredients, complex preparation and specialised cooking methods to give the dishes that rich flavour.




Types and uses of tools and equipment for preparing advanced Chinese soup and broth dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese soup and broth dishes

Health and safety considerations for handling pork, poultry and seafood

Methods of selecting fresh and suitable meat and ingredients for use in preparing advanced soup and broth dishes and methods to prepare them

Importance of water level when preparing for Chinese soup and broth dishes

Different methods used in the preparation of advanced soup and broth dishes

Importance and purpose of garnishes in advanced soup and broth dishes

Importance of controlling cooking time, consistency and temperature at various stages of cooking

Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced soup and broth dishes Common faults in preparing advanced soup and broth dishes







The ability to:

Assemble tools and equipment for preparing advanced Chinese soup and broth dishes

Measure, prepare and check the quality of ingredients for preparing advanced Chinese soup and broth dishes

Prepare poultry, pork and seafood for Chinese soup and broth dishes

Shred chicken skin Prepare corn starch solutions for Chinese soup and broth

dishes Cook advanced soup and broth dishes to the desired taste Plate and present finished products or store appropriately to




The ability to:


Share feedback on current advanced Chinese soup and broth processes



The ability to:






Learning to Learn

It refers to the ability to develop and improve

The ability to:





one’s self within and outside of one’s area of work.







(where applicable)



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



Singapore







Skill Prepare Advanced Chinese Steamed Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese steamed dishes. It also includes preparing the steamed dishes using a combination of different ingredients that requires complex preparation and specialised steaming methods.




Types and uses of tools and equipment for preparing advanced Chinese steamed dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese steamed dishes

Methods to prepare meats, poultry, and seafood for advanced Chinese steamed dishes


Methods to prepare ingredients before steaming Methods to cook advanced Chinese steamed dishes Importance of controlling cooking time and temperature at

various stages of cooking Correct consistency of advanced steamed dishes Purpose and uses of garnishing Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced steamed dishes Common faults in preparing advanced steamed dishes and

how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced Chinese steamed dishes

Measure, prepare and check the quality of ingredients for preparing advanced Chinese steamed dishes

Prepare meat, poultry and seafood Prepare ingredients before steaming Steam prepared ingredients for Chinese steamed dishes Add garnishes to cooked/finished steamed dishes Plate and present finished products or store appropriately to




The ability to:


Share feedback on current preparing advanced Chinese steamed dishes process



The ability to:









Learning to Learn


The ability to:








(where applicable)







Version Control



Singapore







Skill Prepare Advanced Chinese Stewed Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese stewed dishes. It also includes preparing the stewed dishes using a combination of different ingredients that requires complex preparation and specialised stewing methods.




Types and uses of tools and equipment for preparing advanced Chinese stewed dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese stewed dishes

Methods of preparing poultry and meat for advanced Chinese stewed dishes

Health and safety considerations for handling pork and poultry

Methods to mix ingredients for advanced Chinese stewed dishes

Importance of corn starch in thickening sauces used in advanced stewed dishes

Different types of seasonings Different cooking methods to prepare advanced Chinese

stewed dishes Importance of controlling cooking time and temperature at

various stages of cooking Different methods of stewing and its ability to retain nutritional

value in food Indicators of doneness Methods of presenting and storing finished products Quality characteristics of advanced stewed dishes Common faults in preparing advanced stewed dishes and

how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced Chinese stewed dishes

Measure, prepare and check the quality of ingredients for preparing advanced Chinese stewed dishes

Prepare poultry and meat for advanced Chinese stewed dishes

Mix ingredients for advanced Chinese stewed dishes consistency

Cook advanced Chinese stewed dishes Adapt stewing method to the property of ingredients Plate and present finished products or store appropriately to




The ability to:


Share feedback on current stewed processes



The ability to:









Learning to Learn


The ability to:








(where applicable)




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



Singapore







Skill Prepare Advanced Chinese Vegetable and Tofu Dishes

Skill Description

This skill describes the ability to prepare advanced Chinese vegetable and tofu dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparation techniqes, skilled cooking methods and presentation of the finished products.




Types and uses of tools and equipment for preparing advanced Chinese vegetable and tofu dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for preparing Chinese vegetable and tofu dishes

Health and safety considerations for seafood Impact of various cutting techniques on the final dish Importance of controlling cooking time and temperature at

various stages of cooking Correct consistency at all points of preparing advanced

vegetable and tofu dishes Different types of tofu and methods to prepare them Indicators of doneness Quality characteristics of advanced Chinese vegetable and

tofu dishes Common faults in preparing advanced Chinese vegetable

and tofu dishes and how to prevent them






The ability to:

Assemble tools and equipment for preparing Chinese vegetable and tofu dishes

Measure, prepare and check the quality of ingredients for preparing Chinese vegetable and tofu dishes

Wash, blanch and drain ingredients were required Prepare required seasonings for use in preparing advanced

Chinese vegetable and tofu dishes Preheat appropriate equipment according to preparation

schedule Use frying and boiling equipment safely at the required

temperature Add seasonings to the dish while cooking over heat Serve hot after adding sauce Plate and present finished products or store appropriately to




The ability to:

Identify areas of improvement in preparing advanced Chinese vegetables and tofu processes



The ability to:















standards Develop standard operation procedures which ensure


their work output


(where applicable)







Version Control



Singapore







N/A

Skill Prepare Advanced Dim Sum Dishes

Skill Description

This skill describes the ability to prepare a variety of advanced dim sum dishes. It also includes using the appropriate combination of a variety of ingredients, complex preparations of ingredients, fillings and wrappings, varied cooking methods, and presentation of the finished products.




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

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

Methods to prepare components and stuffing for advanced dim sum dishes


Methods used to make various dough required for preparing dim sum dishes

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

various stages of cooking Importance of maintaining consistency at all points of

preparing advanced dim sum dishes Importance of dipping sauces in advanced dim sum dishes Indicators of doneness Methods of presenting and storing finished products Quality characteristics of advanced dim sum dishes Common faults in preparing advanced dim sum dishes and

how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced dim sum dishes

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

Prepare components and stuffing for advanced dim sum dishes

Prepare dough in an advanced dim sum dish, which may include shaping dough appropriately, allowing it to rest and layering dough within the dish

Stuff and season dim sum dishes Pre-heat cooking equipment Fry or steam advanced dim sum dishes Apportion, 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:


Share feedback on current preparation process



The ability to:







Engage in self-reflection to improve on quality of task Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

58




assigned Evaluate own strengths and weaknesses to improve skills

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





(where applicable)







Version Control



Singapore







Skill Prepare Advanced Western Egg and Dairy Products

Skill Description

This skill describes the ability to prepare advanced Western egg dishes and dairy based savouries. It also includes using the right amount and combination of ingredients, precise and skilled preparation, cooking and baking techniques, and presentation of the finished products.




Types and uses of tools and equipment for preparing advanced western egg and dairy products

Purpose, characteristics and indicators of quality of ingredients for preparing advanced western egg and dairy products

Methods of preparing Western egg and dairy products Purpose and methods to prepare gelatin Methods to season Western egg and dairy products Impact of over-beating egg white or cream on mousse Factors impacting structure of Soufflé Proper folding techniques Role of egg as thickeners Importance of pre-heating oven, tempering, quality filling, and

proper filling preparation for quiche Variety of filling options for quiche Methods of preparing compound butter Various use of compound butters Indicator of doneness Methods of presenting and storing finished products Quality standards for advanced Western egg and dairy

product Common faults in advanced Western egg and dairy products







The ability to:

Assemble tools and equipment for preparing advanced western egg and dairy products

Measure, prepare and check the quality of ingredients for preparing advanced western egg and dairy products

Prepare mousse and Soufflé Prepare quiche fillings and custards mixture Assemble and bake quiche Prepare compound butter Use compound butter in rolled chicken, as a garnish and

spread for sandwich and canapes 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






Skill Sub-Category (where applicable) Western Cuisine

Skill Prepare Advanced Western Sauces

Skill DescriptionThis skill describes the ability to prepare advanced western sauces. It also includes the types and uses of tools, equipment and ingredients in the preparation processes.




Types and uses of tools and equipment for preparing advanced western sauces

Purpose, characteristics and indicators of quality of ingredients for preparing advanced western sauces

Methods to make advanced western sauces Difference between demi-glace and jus lié and methods to

prepare them Importance of cooking tomato pastes How emulsification works as a thickener Importance of reduction of vinegar mixtures Purpose of using whole butter for beurre blanc and beurre

rouge Importance of cooking time or reduction for flavour

development Importance of sautéing mirepoix or other aromatic vegetables Matching sauces with foods Correct temperature for making western sauces Importance of achieving balanced flavours Indicators of doneness Methods of presenting and storing finished products Quality standards for advanced Western sauces Common faults in preparing advanced Western sauces and

how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced western sauces

Measure, prepare and check the quality of ingredients for preparing advanced western sauces

Heat sauce-making equipment and maintain the temperature at the appropriate level

Prepare western sauces Store or use finished products Re-heat sauces for future uses 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






Skill Sub-Category (where applicable) Western Cuisine

Skill Prepare Advanced Western Soups

Skill DescriptionThis skill describes the ability to prepare advanced western soups. It also includes types and uses of tools, equipment and ingredients in the preparation processes.




Types and uses of tools and equipment for preparing advanced western soups

Purpose, characteristics and indicators of quality of ingredients for preparing advanced western soups

Differences between stock, broth, clear soup, puree and portage

Impact of overcooking soups Importance of selecting complementary flavours Importance and methods of preparing garnishes Methods to cool cream soups and specialty soups with

correct techniques and timing Importance of maintaining cooking temperature at required

timing Impact of using fresh fruits and vegetables for cold soups on

holding and storage time Importance of chilling ingredients, soups and bowls Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced Western soups Common faults in preparing advanced Western soups and

how to prevent them






The ability to:

Assemble tools and equipment for preparing advanced western soups

Measure, prepare and check the quality of ingredients for preparing advanced western soups

Prepare cream soups using stock or broth as base and using light velouté (or double cream) as base

Add garnishes or seasonings when required Utilise leftover ingredients to prepare the soup of the day 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






Skill Sub-Category (where applicable) Peranakan Cuisine

Skill Prepare Basic Peranakan Cuisines

Skill Description

This skill describes the ability to identify and describe the heritage, characteristic and importance of the basic ingredients used in traditional Peranakan cuisines. It also includes the foundational techiques of preparing and cooking some of the cuisine’s basic dishes.




Types and uses of cooking tools and equipment for preparing basic Peranakan cuisines

Types, purposes, characteristics and indicators of quality of ingredients for preparing basic Peranakan cuisines

Importance of rempah to Peranakan cuisines Importance of sun-drying ingredients Importance of making adjustments to achieve desired flavour Importance of moisture level in basic Peranakan cuisines Cooking times and temperatures of Basic Peranakan cuisines Methods of presenting and storing finished products Quality standards for basic Peranakan cuisines Common faults in basic Peranakan cuisines and how to

prevent them



The ability to:

Assemble tools and equipment for preparing basic Peranakan cuisines

Measure, prepare and check the quality of ingredients for preparing basic Peranakan cuisines

Prepare and sun-dry ingredients and ensure of its hygiene Adjust texture of the ingredients by adding water Mix the ingredients well and maintain moist level Cook basic Peranakan cuisines and control the temperature Serve hot with rice and sambal belacan if applicable Plate and present finished products or store appropriately to


Innovation and Value The ability to:Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

69



Creation






The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control



Singapore






Skill Sub-Category (where applicable) Indian Cuisine

Skill Prepare Basic Tandoori Meats

Skill Description This skill describes the ability to prepare basic tandoori meats.




Types and uses of tools and equipment for preparing tandoori meats

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

Methods of preparing raw tandoori meats Methods of preparing mixture for marination Importance of ensuring correct consistency of meat mixtures Methods of cooking tandoori meats Purpose and methods to prepare garnishes Indicator of doneness Methods of presenting and storing finished products Quality standards of tandoori meats Common faults in tandoori meats and how to prevent them



The ability to:

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

preparing tandoori meats Prepare mixture for meat marination Prepare raw tandoori meats Cook tandoori meats Garnish appropriately and complement with 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






Skill Sub-Category (where applicable) Japanese Cuisine

Skill Prepare Bento Sets

Skill DescriptionThis skill describes the ability to prepare bento set. It also includes preparing items for the set, following packing guidelines and checking for quality.




Types and uses of equipment for preparing bento sets Types, purposes, characteristics, indicators of quality and

Japanese names of ingredients for preparing common bento box

Guidelines to sanitize bento box Methods of preparing different types of bento boxes Methods of mixing, receiving, topping and placing

ingredients/ components Importance of separating raw and cooked ingredients while

preparing bento set Concept of omakase bento Correct sequence of preparing cooked and raw item Proper ways of storing food products for bento sets Importance and principles of attractive bento box

presentation Guidelines and implications for packaging and take-away Importance of holding time Quality standards of bento set Common faults in bento set and how to prevent them






The ability to:

Assemble equipment for preparing bento sets Assemble prepared food items and portion them into

specified amounts or sizes Prepare bento box and arrange food items in an attractive

manner Match main item with its suitable side dishes Garnish bento box wherever applicable Store prepared bento Serve bento box for dine-in or take-away Complete final check for quality using guidelines for

cleanliness, freshness, and presentation 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







Skill Prepare Donburi

Skill DescriptionThis skill describes the ability to prepare donburi. It also includes preparing and checking quality of ingredients, preparing the various types of donburi, and plating finished products




Types and uses of tools and equipment for preparing donburi Types, purposes, characteristics, indicators of quality and

Japanese names of ingredients for preparing donburi Importance of adjusting proportion of water to rice for new or

old rice Method of preparing sauces for donburi Correct consistency of sauces Methods of thickening sauces Theory behind sauce thickening Proportion of dashi to other ingredients Purpose of cutting seafood and meat to appropriate sizes Methods of preparing tempura Methods of holding tempura for use Indicator of doneness Methods of presenting and storing finished products Quality standards for steamed rice, donburi sauces,

oyakodon, unadon, tendon, and gyudon Common faults in donburi and how to prevent them






The ability to:

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

preparing donburi Prepare steamed rice and fluff rice when it is cooked Mix ingredients for sauce and boil until it reaches desired

thickness level Hold and heat donburi sauces Cook seafood and meat in sauce until done Prepare and serve donburi on steamed rice Garnish donburi where applicable 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







Skill Prepare La Mien and La Mien Dishes

Skill DescriptionThis skill describes the ability to prepare La Mien and La Mien dishes. It also includes preparing and checking quality of ingredients, preparing La Mien and La Mien dishes, and plating finished products.




Types and uses of tools and equipment for producing La Mien and preparing La Mien dishes

Types, characteristics, indicators of quality and Chinese names of ingredients for producing La Mien and La Mien dishes

Different types of Asian handmade noodles and methods to prepare them

Different methods of cooking La Mien and its dishes Health and safety considerations for handling handmade

noodles, beef and seafood Importance of controlling cooking time and temperature at

various stages of cooking Correct amount of water in preparing La Mien and La Mien

dishes Importance of garnish for La Mien dishes Indicator of doneness Methods of presenting and storing finished products Quality characteristics of La Mien and La Mien dishes Common faults in advanced La Mien and La Mien dishes and

how to prevent them






The ability to:

Assemble tools and equipment for preparing La Mien dishes. Measure, prepare and check the quality of ingredients for

preparing La Mien dishes. Prepare raw La Mien using various techniques Cook La Mien by boiling and draining Prepare meat, fish and chicken for accompanying dishes Cook accompanying dishes or gravies for La Mien dishes Assemble and garnish La Mien dish Plate and present finished products or store appropriately to




The ability to:

Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback

Generate ideas to create new products



The ability to:

Aligning organisational compliance procedures and policies with food handling legislative requirements to meet quality standards

Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders

Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives

Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines




Learning to Learn


The ability to:

Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas

Coach others to overcome constraints at work Constantly update learning in relevant work area to adapt to

changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and “live” the brand Provide recommendations on changes to brand standards to

align with the evolving needs of the business and external environment

Ensure that there are standard procedures in place and consistency in work output is maintained


(where applicable)







Version Control



Singapore






Skill Sub-Category (where applicable) 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



The ability to:









The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control



Singapore







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



The ability to:









The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control



Singapore







Skill Prepare Malay Noodle Dishes

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




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

ingredients Types of noodles used in different dishes Malay names of ingredients Recipes and methods of preparing different types of Malay

noodle dishes Recipes and methods of preparing blended paste for different

dishes Importance of using correct proportion of ingredients 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 Purpose of skinning and roasting peanuts Importance of stirring frequently Importance of soaking dried ingredients Purpose of blanching noodles and bean sprouts Importance of de-boning fish in laska Purpose of bruising galangal and lemon grass Importance of garnishing Quality characteristics of Malay 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:

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

reference to organisational procedures Innovate and create new Malay noodle dishes



The ability to:





Learning to Learn


The ability to:










(where applicable)







Version Control



Singapore







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







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




Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Stew-type Dishes

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




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

ingredients Malay names of ingredients and dishes Methods of cutting and cleaning for meat and seafood Recipes and methods of preparing different types of Malay

stew-type dishes Shelf life of sambal tumis as a base Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Importance of bruising galangal and lemon grass, using

flavouring oil and stirring occasionally when preparing meat rendang

Importance of roasting spices until crackling Complementary spices for seafood Quality characteristics of Malay stew-type dishes Common faults in stew-type 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 stew-type dishes Cook stew-type dishes Reinstate work station in accordance with organisational


Innovation and Value The ability to:




Creation


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

reference to organisational procedures Innovate and create new Malay stew-type dishes



The ability to:





Learning to Learn


The ability to:







(where applicable)










Version Control



Singapore







Skill Prepare Mushimono

Skill DescriptionThis skill describes the ability to prepare mushimono. It also includes preparing and checking quality of ingredients, preparing the various types mushimono, and plating finished products.




Types and uses of tools and equipment for preparing mushimono

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

Importance of steaming time in the process of preparing mushimono

Importance of proportion of egg to dashi Correct consistency of Mushimono Purpose of soaking yuba Importance of placing ingredients in specified sequence Importance of preventing condensation from falling on

casseroles Indicator of doneness Methods of presenting and storing finished products Quality standards for Mushimono Common faults in mushimono and how to prevent them



The ability to:

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

preparing mushimono Steam ingredients in serving cups for required time Check for consistency Keep serving cups at correct temperature in warmer Garnish mushimono where necessary Plate and present finished products or store appropriately to



The ability to:

Suggest ways to maintain quality of products and/or





ingredients Share feedback on current process



The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control



Singapore







Skill Prepare Nabemono

Skill DescriptionThis skill describes the ability to prepare nabemono. It also includes preparing and checking quality of ingredients, preparing the various types nabemono, and plating finished products.




Types and uses of tools and equipment for preparing nabemono

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

Matching condiments to nabemono Reasons to use paper pots and why they do not get burnt

under lit candles/ fires Importance of cutting meat properly and handling it safely Importance of heating dashi to correct temperature Styles of presentation Indicator of doneness Methods of presenting and storing finished products Quality standards for sukiyaki, shabu shabu and kaminabe Common faults in nabemono and how to prevent them



The ability to:

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

preparing nabemono Cut meat to the desired shapes and sizes Prepare sukiyaki, shabu and kaminabe Heat dashi, hot pot or paper pot where required Serve with noodles, condiments or as a set-up at guest's

table where applicable 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







Skill Prepare Nimono

Skill DescriptionThis skill describes the ability to prepare nimono. It also includes preparing and checking quality of ingredients, preparing the nimono, and plating finished products.




Types and uses of tools and equipment for preparing nimono Types, purposes, characteristics, indicators of quality and

Japanese names of ingredients for preparing nimono Impact of different types of simmering liquids on ingredients

and final product Purpose and methods of introducing and ladling simmering

liquids to prepared or cooked ingredients Impact of different seasonings on final product Importance of arrangement of cooked ingredients on serving

platter Impact of otoshi-buta on simmering and final product Various cooking times and temperatures based on

ingredients used Indicator of doneness Methods of presenting and storing finished products Quality standard for prepared ingredients, simmering liquids

and nimono Common faults in nimono and how to prevent them






The ability to:

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

preparing nimono Combine mixture of simmering liquids Blanch vegetables, meat and seafood for nimono Heat simmering liquids and add prepared ingredients in a pot Arrange cooked nimono into a plate Garnish plates appropriately using fresh ginger and citrus

peels 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







Skill Prepare North Indian Gravies

Skill Description This skill describes the ability to prepare north Indian gravies.




Types and uses of tools and equipment for preparing North Indian gravies

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

Methods of preparing North Indian gravies pastes Importance and methods of roasting or toasting spices Methods to cook North Indian gravies Correct consistency and colour of North Indian gravies Methods of operating and maintaining the wet grinder safely Indicator of doneness Methods of presenting and storing finished products Quality standards of North Indian gravies Common faults in North Indian gravies and how to prevent

them



The ability to:

Assemble tools and equipment for preparing North Indian gravies

Measure, prepare and check the quality of ingredients for preparing North Indian gravies

Prepare spices Prepare pastes for Indian gravies Cook North Indian gravies until it reaches correct colour and

consistency Serve with rice or bread, e.g., roti, 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 requirement


The ability to:

Suggest ways to maintain quality of products and/or








The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control


FB-FBP-317E-0 4 August 2017 Initial VersionSSG and SPRING

Singapore






Skill Sub-Category (where applicable) Singapore Cuisine

Skill Prepare Singapore Heritage Dishes

Skill DescriptionThis skill describes the ability to prepare Singapore Heritage Dishes. It also includes the types and uses of cooking tools, equipment, cooking times and temperatures and ingredients.




Types and uses of cooking tools and equipment for preparing Singapore heritage dishes

Types, purposes, characteristics and quality indicators of ingredients for preparing Singapore heritage dishes

Historic background of Singaporean heritage dishes Cross-cultural influences of various dishes in Singapore Cooking times and temperatures of Singapore heritage

dishes Various cooking techniques for Singapore heritage dishes Complementary sauces and garnishes Indicators of doneness Methods of presenting and storing finished products Quality standards of final products Common faults when preparing Singapore heritage dishes







The ability to:

Assemble tools and equipment for preparing Singapore heritage dishes

Measure, prepare and check the quality of ingredients for preparing Singapore heritage dishes

Mix ingredients for Singapore heritage dishes Cook Singapore heritage dishes using various cooking

techniques and temperature control Add seasoning, sauces and garnishes appropriately Plate and present finished products or store appropriately to




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 behavior at the workplace Demonstrate cultural, religious and gender sensitivity




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)







Quality characteristics of Singapore heritage dishes must include:

Authenticity Appearance Aroma Doneness Taste Texture




Version Control



Singapore




Skill Prepare South Indian Fish or Meat Dishes

Skill Description This skill describes the ability to prepare South Indian fish or meat dishes.







Types and uses of tools and equipment for preparing South Indian fish or meat dishes

Types, characteristics, indicators of quality and Indian names of ingredients for preparing South Indian fish or meat dishes

Importance and methods of roasting or toasting spices Types of fish to use for South Indian fish dishes Methods of preparing raw fish or meat Importance of marinating fish or meat for the required amount

of time Methods of preparing paste for South Indian fish or meat

dishes Indicator of doneness Methods of presenting and storing finished products Quality standards of South Indian fish or meat dishes Common faults in South Indian fish or meat dishes and how

to prevent them



The ability to:

Assemble tools and equipment for preparing South Indian fish or meat dishes

Measure, prepare and check the quality of ingredients for preparing South Indian fish or meat dishes

Prepare spices for South Indian fish or meat dishes Prepare raw fish or meat Prepare paste for South Indian fish or meat dishes Cook South Indian fish or meat dishes 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







Skill Prepare South Indian Non-Vegetarian Gravies

Skill Description This skill describes the ability to prepare South Indian non-vegetarian gravies.




Types and uses of tools and equipment for preparing South Indian non-vegetarian gravies

Types, characteristics, indicators of quality and Indian names of ingredients for South Indian non-vegetarian gravies

Methods of preparing paste for South Indian fish, chicken and meat dishes

Importance and methods of roasting or toasting spices Methods and importance of preparing fish, chicken and meat

for South Indian non-vegetarian gravies Correct consistency for South Indian non-vegetarian gravies Methods of operating and maintaining the wet grinder safely Indicator of doneness Methods of presenting and storing finished products Quality standards of South Indian non-vegetarian gravies Common faults in South Indian non-vegetarian gravies and

how to prevent them






The ability to:

Assemble tools and equipment for preparing South Indian non-vegetarian gravies

Measure, prepare and check the quality of ingredients for preparing South Indian non-vegetarian gravies

Prepare spices for South Indian non-vegetarian gravies Prepare paste for South Indian non-vegetarian gravies Prepare fish and/or meat for South Indian non-vegetarian

gravies Cook South Indian non-vegetarian gravies until it reaches the

correct consistency Serve gravies with rice or bread, e.g., roti, 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:


















(where applicable)










Version Control



Singapore







Skill Prepare South Indian Vegetarian Gravies

Skill Description This skill describes the ability to prepare South Indian vegetarian gravies.




Types and uses of tools and equipment for preparing South Indian vegetarian gravies

Types, characteristics, indicators of quality and Indian names of ingredients for South Indian vegetarian gravies

Importance and methods of roasting or toasting spices Methods to prepare paste for South Indian vegetarian gravies Importance of soaking tamarind Correct consistency for South Indian vegetarian gravies Methods of operating and maintaining the wet grinder safely Methods of cooking South Indian vegetarian gravies Importance and methods of preparing garnish Indicator of doneness Methods of presenting and storing finished products Quality standards of South Indian vegetarian gravies Common faults in South Indian vegetarian gravies and how to

prevent them






The ability to:

Assemble tools and equipment for preparing South Indian vegetarian gravies

Measure, prepare and check the quality of ingredients for preparing South Indian vegetarian gravies

Prepare spices for South Indian vegetarian gravies Prepare paste for South Indian vegetarian gravies Cook South Indian vegetarian gravies Garnish with chopped coriander leaves Serve hot with plain rice where necessary Plate and present finished products or store appropriately to

prolong shelf life




The ability to:





The ability to:






Learning to Learn

It refers to the ability to develop and improve

The ability to:





one’s self within and outside of one’s area of work.







(where applicable)







Version Control



Singapore

Skill Code FSS-FBP-3042-1.1Skill Category Food and Beverage

Production





Western Cuisine

Skill Prepare Western Specialty Grain Products

Skill Description This skill describes the ability to prepare Western specialty grain products.




Types and uses of tools and equipment for preparing Western specialty grain products

Purpose, characteristics and indicators of quality of ingredients for preparing Western specialty grain products

Methods and importance of preparing Western grain products before cooking

Impact of amount of water added to the texture Importance of the number of rinsing and its impact to the

flavour Different cooking methods of Western grain products Importance of adding hot liquid in portions Correct cooking temperature Types of oil or other cooking liquid Variety of flavouring and garnish Indicator of doneness Methods of presenting and storing finished products Quality standards for rice pilaf, risotto, and speciality grain

dishes Common faults in Western specialty grain products and how

to prevent them






The ability to:

Assemble tools and equipment for preparing Western specialty grain products

Measure, prepare and check the quality of ingredients for preparing Western specialty grain products

Prepare Western grain products before cooking Cook Western grain products using various methods Sauté flavouring ingredients Add flavouring or garnishes where required Hold cooked Western grains Plate and present finished products or store appropriately to

prolong shelf life




The ability to:





The ability to:









Learning to Learn


The ability to:








(where applicable)







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Skill Supervise Food Production

Skill Description

This skill describes the ability to supervise food production. It also includes implementing food production standards, co-ordinating food production team, controlling waste and loss and supervising opening and closing shifts.




Quality control system in food production setting Indicators of quality for different types of food Food storage requirements for different types of food National Environmental Agency licenses for food production Various operational issues and bottlenecks in food production

processes Common wastage and losses and their impacts to operation Waste disposal and management procedures Procedures for shipping, receiving, issuing and storage Tasks for opening and closing a shift



The ability to:

Implement quality control procedures Inspect for adherence of health, safety and hygiene

standards throughout operations Oversee food production activities Oversee opening and closing shift activities Receive, store, ensure minimum level and highlight

requirement to replenish stock Brief and guide staff on meeting quality standards and

adjustment made to the working procedures



It refers to the ability to

The ability to:

Identify areas of improvement in processes




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



The ability to:

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




Learning to Learn


The ability to:


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


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


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

their work output


(where applicable)





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)

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Skill Sub-Category (where applicable) Culture and Cuisine

Skill Understand Asian Food Culture and Techniques

Skill Description

This skill describes the ability to understand ingredients, flavour profiles, preparations, and techniques for cuisines representative of the various Asian countries e.g. China, South East Asia, West Asia, South Asia, Central Asia and North Asia. It also includes the understanding and appreciation of why and how people from diverse world cultures with varying backgrounds approach food and beverages differently.




Major factors shaping food and religious culture in Asia Taste, style and base for seasonings in each Asian cuisine Development or history of food in Asia Variety of Asian food based on its regions and its flavour

profile Common ingredients, tools and equipment and cooking

styles of Asian cuisine Types of seasonings, sauces, spices, herbs and garnish used

in Asia cuisine Different cooking styles in various Asian cuisines and their

methods Various Asian dining styles and presentation Importance of showmanship in Asian food culture Various meal courses specific to each Asian cuisine






The ability to:

Explain various factors determining food choice and taste flavour of Asian cuisine

Differentiate traditional Asian cuisine and common taste flavour with that of modern ones

Demonstrate various Asian cooking techniques Operate various common equipment's used to prepare Asian

cuisine Use and prepare spices, herbs, condiments and garnish in

various Asian cuisine Blend and swap ingredients and maintain original flavour

profile of the Asian cuisine Conceptualise a dining set up in line with Asian cuisines Present finished Asian cuisine appropriately




The ability to:

Identify areas of improvement in processes



The ability to:

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







Learning to Learn


The ability to:




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


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

their work output


(where applicable)







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Skill Code FSS-FBS-3005-1.1

Skill Category Food and Beverage Service


Skill Understand Nutritional Knowledge and Dietary Requirements

Skill Description

This skill describes the ability to understand basic nutritional knowledge and dietary requirements. It also includes understanding Healthy Diet Pyramid and guidelines, applying strategies for healthy choices and special dietary requirements.




Healthy Diet Pyramid and types of food in different food groups

Nutritional components of food and their primary sources Impact of processing (from washing and trimming to cooking)

on food nutrition Hidden sugars, salts, fats and oils in processed foods Importance of using cooking techniques to preserve

nutritional values of food Potential use of healthy choices as a marketing tool Importance of using strategies that allow customers to

manage use of certain foods Common food sensitivities, allergies, and possible reactions Special dietary requirements for personal or religious reasons Importance of being sensitive to customers’ needs



The ability to:

Apply portion size to food preparation Apply cooking techniques that preserve nutritional qualities of

food Apply strategies to reduce negative health impact of some

foods Apply strategies to help customers make a healthy choices



The ability to:

Suggest ways to maintain quality of products and/or Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

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The ability to:






Learning to Learn


The ability to:











(where applicable)







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Skill Code FSS-INO-4003-1.1

Skill Category Innovation


N/A

Skill Manage Productivity Improvements

Skill Description

This skill describes the ability to identify opportunities for productivity measurement and improvement at workplace. It also includes selecting and implementing relevant techniques and tools for productivity improvement and managing productivity at the workplace.




Concept and definition of productivity Factors affecting productivity Productivity measurements and their uses in the organisation Barriers to productivity improvement Methods of describing and establishing productivity

improvements Methods of overcoming barriers to productivity improvement Components and methods to collect and analyse productivity

performance data Methods of implementing tools and techniques for

productivity improvement Advantages and disadvantages of different tools and

techniques for productivity improvement Roles of management in improving productivity






The ability to:

Define the concept of productivity in the organisation’s context

Identify opportunities to improve and measure productivity Develop business cases and proposals for new opportunities Identify barriers to productivity and ways to overcome them Establish systems to measure productivity Recognise impact of qualitative factors on productivity

measurement Evaluate tools and techniques for productivity improvement Implement productivity improvement processes and cost

reduction strategies Monitor and analyse productivity performance data using

analysis tools Report and recommend productivity improvements for

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



The ability to:

Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback

Generate ideas to create new products



The ability to:

Aligning organisational compliance procedures and policies with food handling legislative requirements to meet quality standards

Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders

Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives

Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines




Learning to Learn


The ability to:

Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas

Coach others to overcome constraints at work Constantly update learning in relevant work area to adapt to

changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and “live” the brand Provide recommendations on changes to brand standards to

align with the evolving needs of the business and external environment

Ensure that there are standard procedures in place and consistency in work output is maintained


(where applicable)




Workplace Safety and Health Regulations under the WSH Act






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Skill Code ES-IP-301G-1

Skill CategoryPeople and Relationship Management


Skill Facilitate Effective Communication and Engagement at the Workplace

Skill Description

This skill describes the ability to promote the use of effective communication within a team. It also includes using conflict resolution and negotiation strategies as well as building rapport with colleagues, stakeholders and customers.




Barriers to effective communication Methods to coach staff in using effective communication techniques Organisational and professional standards relating to

communication Ways that various types of diversity issues affect one’s

communication and negotiation with others in the workplace Ways to validate information and history of conflict Possible causes, sources and benefits of conflict Sources of additional information, expert advice and mediation to

assist in conflict issues and assessment of a conflict situation Conflict resolution approaches and their characteristics Appropriate communication techniques for conflict resolution and

negotiation and their characteristics Negotiation styles and their characteristics Ways to confirm resolution of conflict and types of agreed follow-up

action






The ability to:

Maintain channels of communication to update staff on latest and relevant work-related information according to organisational communication policies and procedures

Promote effective communication among staff taking into account diversity issues

Assess conflict situation and develop appropriate conflict resolution strategies to negotiate issues towards a mutually acceptable outcome


The ability to:

Seek opportunities for growth and innovation and new ways of thinking as well as additional management optionsIt 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:

Communicate organisational communication policies and procedures to staff and monitor their compliance

Use appropriate communication techniques and tools to suit different communication styles of people in formal and informal settings






Resolve conflict using appropriate conflict resolution strategies, approaches and techniques


Range of Application N/A

(where applicable)


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Skill Code ES-IP-302G-1

Skill CategoryPeople and Relationship Management

Skill Sub-Category(where applicable)

N/A

Skill Facilitate Effective Work Teams

Skill Description

This skill describes the ability to facilitate work team activities and improve a team’s performance by promoting ownership and commitment amongst team members. It also includes working on goals and targets set, maintaining positive relationships and providing support and opportunities for individual and team contributions.




Rationale for communicating thoughts and feelings to justify a position and responsibilities assigned to team members

Importance of the different roles in a team for achieving team goals and objectives

Principles for setting goals and targets for individual and team Characteristics of diversity and its impact on the relationship

among team members Importance of creating opportunities for team members to

contribute ideas and skills Differences between constructive and destructive criticism Communication techniques to facilitate a discussion



The ability to:

Provide resources, assistance and support needed by team members to complete projects or work activities

Analyse project control reports and performance assessment results to ascertain team performance and provide feedback and criticism to team members using appropriate communication techniques

Involve team members in the planning of work activities to promote ownership and commitment to work plan

Delegate duties and responsibilities taking into consideration the competencies of individual team members

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Value Creation


Provide opportunities for team members to contribute ideas and skills and maintain positive relationships amongst them



The ability to:

Provide and clarify with team members on work-related information using appropriate communication techniques

Communicate thoughts and feelings to justify a position and responsibilities assigned to team members and persuade and influence them

Communicate to team members the importance and interdependence of each role and promote the benefits of diversity within the team

Communicate and agree on individual and team goals and targets to be achieved

Communicate team performance and related issues of concern to management and provide recommendations to address them

Learning to Learn


The ability to:

Respond to criticism to provide possible resolutions and seek improvement


(where applicable)

It refers to the critical

N/A




circumstances and contexts that the skill may be demonstrated.

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Skill Code FSS-QUA-3004-1.1

Skill Category Quality


Quality Management System

Skill Supervise Quality Procedures

Skill Description

This skill describes the ability to apply, maintain and supervise internal quality systems and external suppliers at the workplace. It also includes reviewing procedures to provide solutions for quality improvement, identifying and selecting quality suppliers and developing and maintaining quality control record systems.




Quality standards, regulations, and customer requirements as references for assessing sources of quality assurance information and advice

Applications of quality concepts to problem-solving and quality data collection and analysis

Organisation's products and processes for quality system improvements

Practical quality procedures and/or processes Systems within the workplace for applying quality outcomes Processes required for quality and continuous improvement Procedures to record and report quality non-conformities and

issues Customer specifications for quality conditions and indicators Quality standards, regulations and customer requirements Need and means of selection of suppliers Quality goals and specifications Quality system

documentation requirements and record keeping systems






The ability to:

Monitor quality of materials and equipment received from suppliers is closely to ensure organisational quality standards are met

Evaluate and select quality systems of identified suppliers Identify, classify and store records required for reference and

quality audits according to organisational guidelines Maintain records for the required period and archive

according to organisational procedures and legislative requirements

Audit records against predetermined criteria in accordance with organisational procedures and quality programmes,in accordance with organisational procedures



The ability to:

Record and analyse statistical data on production runs Record and analyse statistical data on defects Recognise and compare historical data, future equipment

use, production requirements and standard operating procedures to be job ready



The ability to:

Document and communicate quality of materials to selected suppliers

Discuss and document complaints procedures Note any discrepancies found and report in accordance with

organisational procedures




Learning to Learn


The ability to:

Review quality procedures systematically to identify opportunity for improvement


(where applicable)




Workplace Safety and Health Regulations under the WSH Act



International Quality Standards


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Skill Code ES-JS-301G-1

Skill Category Workplace Safety and Health


Skill Maintain Workplace Safety and Health Policies and Procedures

Skill Description

This skill describes the ability to administer a Workplace Safety and Health (WSH) system at the supervisory level. It also includes educating workers on WSH policies and procedures and implementing WSH programmes and risk control measures.




The responsibilities of the workers and supervisors under the Workplace Safety and Health Act

The roles and responsibilities of the Workplace Safety and Health Committee as stipulated under the Workplace Safety and Health (Safety Committee) Regulations

Workplace Safety and Health Act and its subsidiary legislation

Effective communication channels in the workplace Organisation business continuity plans Preferred ways to implement risk control measures Industry best practices in risk control measures



The ability to:

Interpret relevant Workplace Safety and Health policies, procedures, programmes and related information in accordance with the Workplace Safety and Health Act and its subsidiary legislation

Explain and provide the work group promptly with accessible information on the organisation’s safety and health policies, procedures and programmes and types of emergencies in the workplace

Explain and provide the work group information on the provision and proper use of personal protective equipment and safety devices on the machinery and equipment in the workplace

Explain and provide the work group promptly with accessible information about identified hazards, outcomes of risk assessment and dealing with emergencies in the workplace




Execute the organisational emergency response and evacuation exercises, supervise and maintain order in the event of emergency at the workplace in accordance with the guidelines provided by the relevant regulatory requirements

Monitor and document changes in workplace practices, procedures, safety and health management programmes, issues resolution and communicate with person(s) who may be at risk in accordance with the guidelines provided by the Workplace Safety and Health Act

Identify and report hazards in the workplace and implement work procedures for risk assessment, risk control and emergency situation management in accordance with organisational procedures

Participate in the investigation of emergency situations to identify their causes and maintain WSH management records in accordance with organisational procedures

Monitor compliance to work procedures for risk assessment, risk control and emergency preparedness by the work group

Assess the effectiveness in existing risk control measures and adequacy of resource allocation for implementation of risk control measures according to the hierarchy of control

Report findings to designated personnel and use collective information from WSH records to identify hazards and monitor risk control procedures in accordance with organisational procedures

Reassess changes in workplace practices or procedures to determine the mitigated risk level and document workplace risk control measures issues resolution in accordance with the guidelines provided by Workplace Safety and Health Act



The ability to:

Resolve matters raised through consultation promptly or refer to the appropriate personnel for resolution, according to workplace procedures and make known the outcomes of consultation over WSH issues to workers promptly and accurately

Implement control measures to prevent recurrence and minimise risks of emergency situations based on the hierarchy of control in accordance with organisational procedures


The ability to:

Implement and monitor procedures for WSH participation and





consultation effectively to ensure workers have the opportunity to contribute

Learning to Learn


N/A


(where applicable)


Explain the responsibilities of a general worker, which are:

Working in compliance with the WSH Act Observing safe work procedures Reporting unsafe working conditions and work practices Reporting work-related incidents and/or accidents

Explain the responsibilities of a Workplace Safety and Health committee, which are:

Acting as an advisory body Identifying hazards and obtaining information about them Recommending corrective actions and monitoring results of

implemented solutions Conducting accident investigations and workplace

inspections Making recommendations to the management regarding

actions required to resolve safety and health concerns

Explain the responsibilities of a supervisory personnel, which are:

Ensuring that worker uses suitable and adequate personal protective equipment, and handles appropriate and non-faulty tools and/or equipment

Advising workers of potential and actual hazards and control measures

Taking every reasonable precaution in the circumstances for the protection of workers.

Implementing and monitoring safe work conditions Implementing safe work practices and monitoring for




compliance

Interpret and explain the following Workplace Safety and Health policies, such as:

Relevant provisions of the Workplace Safety and Health Act and its subsidiary legislation

Participation and consultation Relevant Codes of Practice (CP) and Singapore Standards

(SS)

Interpret and explain the following Workplace Safety and Health procedures, such as:

Work safety manuals Safe work procedures for risk control and dealing with

emergencies

Interpret and explain Workplace Safety and Health programmes and related information, such as:

Programmes that promote safety and health Counseling and/or disciplinary processes Workplace Safety and Health training and assessment Workplace Safety and Health monitoring and inspections Workplace Safety and Health record keeping

Interpret policies and procedures that can happen in the following contexts:

Induction of new workers Consultation with Workplace Safety and Health personnel,

and Workplace Safety and Health Committees Communicating to workers on hazards in the workplace as

part of providing direct supervision to inexperienced workers Facilitating or conducting incident and/or accident

investigation

Explain to work group information about identified hazards, such as:

Common workplace hazards (where applicable to the nature of business):o Electricalo Mechanicalo Chemicalo Biologicalo Infectious disease outbreak (Avian flu, seasonal flu, etc) o Fire and explosion




o Environment (econfined space, lack of ventilation, etc)o Faulty equipmento Faulty machinery and equipment safety deviceso Working with sharp objectso Working at heights

Poor housekeeping:o Untidy workstationso Improper storage

Ergonomic issues:o Improper or awkward working postureso Improper lifting and carrying of thingso Ergonomic stresses from repetitive work

Explain information about outcomes of risk assessment to work groups, such as:

Risk levels Appropriate control measures, in accordance to hierarchy of

control Control measures incorporated in safe work procedures

Provide information on the organisation’s safety and health policies, procedures and programmes, hazards and outcomes of risk assessment in the following forms:

Safety handbook Staff handbook Intranet Relevant websites Publications, journals, bulletins, and/or newsletters

Leverage on communication channels, such as:

Training Briefings Discussions Demonstrations Team meetings Announcements Written communications like newsletters, notice boards,

website, etc.,

Implement and monitor participation and consultations that are specific to the workplace, such as:

Formal and informal meetings, which include Workplace Safety and Health




Workplace Safety and Health Committees Workplace Safety and Health personnel Suggestions, requests, reports and concerns put forward by

employees to management Workplace Safety and Health inspections Audits Risk assessment and control Emergency and evacuation exercises

Identify workplace hazards and manage risk assessment activities, such as:

Audits Workplace inspections Housekeeping Checking work area and/or equipment before and during

work Job and work system assessments Reviews of Workplace Safety and Health records, including

registers of hazardous substances, dangerous goods, results of environmental and health surveillance, sickness absence, etc.

Maintenance of plant and equipment Purchasing of supplies and equipment, review of Safety Data

Sheets (formerly known as Material Safety Data Sheets) and manufacturer/supplier information

Identifying employee concerns

Implement risk control actions, such as:

Measures to remove risk at source Application of the hierarchy of control

o Elimination of the risko Engineering controlso Administrative controlso Personal protective equipment

Consultation with workers and their representatives

Identify the role of designated personnel in WSH management:

Supervisors Managers Workplace Safety and Health personnel Other persons authorised or nominated by the organisation or

industry to:o Perform specified work




o Approve specified worko Inspect specified worko Direct specified work

Implement work procedures for dealing with emergency situations, such as:

Fire or explosions Collapse of structures or equipment Hazardous chemical leaks or spills Biological hazards Infectious disease outbreaks Injuries Fatality Unconscious persons

Identify and implement Workplace Safety and Health training, such as:

Induction training Specific hazard training Specific task or equipment training Emergency and evacuation training Training as part of broader programs, for example, equipment

operation

Maintain workplace safety and health records, such as:

Audits and inspection reports Health surveillance and workplace environmental monitoring

records Records of instruction and training Manufacturers’ and suppliers’ information, including Safety

Data Sheets (formerly known as Material Safety Data Sheets) and dangerous goods storage lists

Hazardous substances registers Maintenance and testing reports Workers’ compensation and rehabilitation records First aid and/or medical treatment records

Assess the compliance to work procedures, which include:

Safe work procedures Standard operating procedures for emergency situations

Determine the effectiveness of the control measures, which include:

Identifying new hazards introduced following implementation of control measures




Reassessing process and/or activities to determine the mitigated risk level

Assessing risk management procedures for any deficiencies Reviewing the risk assessment prior to any substantial

change in processes and/or systems or following an incident

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Skill Code FSS-WSH-3001-1.1

Skill Category Workplace Safety and Hygiene


Quality and Hygiene standards

Skill Apply Food Safety Management Systems for Food Service Establishments

Skill Description

This training skill describes the ability to implement the Singapore Standard: Guidelines on Food Safety Management for Food Service Establishments, by understanding and improving food safety practices, production of quality and safe food, so as to improve the level of hygiene within Singapore’s food service industry.




Concepts and principles of Singapore Standard: Guidelines on Food Safety Management for Food Service Establishments

Important key points for identification of a critical control point versus a control point

Essential requirements for determining control measures and critical limits of critical control points

Appropriateness and effectiveness of monitoring measures to control critical hazards

Appropriateness and effectiveness of corrective and preventive actions for non-conformances



The ability to:

Identify potential food safety hazards Determine critical hazards impacting on food safety amongst

identified potential food safety hazards Establish and implement control procedures to control critical

hazards Monitor measures to control critical hazards Analyse the effectiveness of the monitoring measures Follow procedures to rectify non-conformance

in accordance to Singapore Standards: Guidelines on Food Safety Management for Food Service Establishments


It refers to the ability to generate purposive

The ability to:

Review workflow and production processes periodically in accordance to regulatory and/or organisational requirement

Identify and implement areas of improvement and/or




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

corrective actions to workflow and production processes to meet regulatory and/or organisational requirement



The ability to:

Communicate with operations team, co-worker, management and other relevant personnel to meet regulatory and/or organisational requirement

Project positive attitude and display behaviours to motivate operations team to meet regulatory and/or organisational requirement

Learning to Learn


The ability to:

Engage in peer reviews and professional development platforms such as training and attaining certifications to update knowledge and skills on good food and beverage safety and hygiene, including Hazard Analysis and Critical Control Point management system (HACCP)

Subscribe to news channels and government agencies that regulate food safety and work place safety





(where applicable)


Regulations and standards on Food and Beverage Hygiene must include:

National Environment Agency (NEA) Environmental Public Health Act and its Subsidiary Legislation Environmental Public Health (Food Hygiene) Regulations

NEA licensing requirements, grading and Points Demerit System (PDS)

Ministry of Manpower occupational safety and health Hazard Analysis and Critical Control Point management

system (HACCP) Sale of Food Act and its Subsidiary Legislation Singapore Standard: Guidelines on Food Safety

Management for Food Service Establishments Code of Practice of Environmental Health (COPEH) for Food

Establishments Food and Agriculture Organisation CAC/RCP 1 1969 (Rev 4

– 2003)

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Skill Code FSS-WSH-3002-1.1

Skill Category Workplace Safety and Hygiene


Quality and Hygiene Standards

Skill Conduct Food and Beverage Hygiene Audits

Skill Description

This skill describes the ability to conduct food and beverage hygiene audits in accordance to regulatory and/or organisational requirements. It also includes conducting audits on personal hygiene practices, usage of safe ingredients, handling of food safety, food storage and cleanliness and upkeep of utensils, equipment and service and/or storage areas.




Regulations and standards on food and beverage hygiene Food and beverage hygiene audit plans Audit methods Audit principles, procedures and techniques Physical areas, work processes and practices to be audited Methods of document reviews to collect and verify

information Methods of using audit evidence to generate audit findings Methods to manage disagreements among operations teams,

co-workers, management and other relevant personnel Types of follow-up audits Sources of food contamination and prevention methods Hazard Analysis Critical Control Point (HACCP) principles,

critical limits and control measures Food allergens Impact of site design and construction on food hygiene Organisational dress codes Required personal protective clothing Importance and guidelines for personal hygiene Approved food sources Indicators of food spoilage Proper use of equipment and utensils Food catering guidelines Food packaging techniques Organisational and legislative guidelines for conducting

audits on food transportation and temperature control during




transportation Standards for food transportation and temperature control

during transportation Standards for housekeeping and cleaning Methods for cleaning and disinfecting food premises Indicators of pest infestation Methods for control and disposal of pests Basic principles of cleaning processes for cutlery, utensils,

equipment, surfaces and/or floors Desirable environmental conditions



The ability to:

Plan for food and beverage hygiene audits Conduct food and beverage hygiene audits on:

o Good personal hygiene practiceso Safe usage of ingredients o Safe handling of food o Safe storing of food o Cleanliness and upkeep of utensils, equipment and

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



The ability to:

Review workflows and operations periodically in accordance to regulatory and/or organisational requirement

Identify and recommend areas of improvement and/or corrective actions to meet regulatory and/or organisational requirement



The ability to:

Communicate with operations teams, co-workers, management and other relevant personnel on audit issues to meet regulatory and/or organisational requirement




Learning to Learn


The ability to:

Update knowledge and skills on good food and beverage safety and hygiene standards by engaging in peer reviews and professional development platforms, such as training and attaining certifications; and by subscribing to various news channels and various government agencies that regulate food safety and workplace safety


(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 and all updates and current policies Sale of Food Act and its subsidiary legislation Wholesome Meat and Fish Act and its subsidiary legislation

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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.


· web viewthis skill describes the ability to prepare advanced chinese baked/barbequed dishes. it...

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