· web viewhe must be patient and calm under the stress of hot and cramped cooking quarters. he is...

SKILLS FRAMEWORK FOR FOOD SERVICES SKILL STANDARDS FOR

SENIOR COOK (COMMIS 1 / STATION COOK / LINE COOK / DEMI CHEF)

Occupation: Senior Cook (Commis 1 / Station Cook / Line Cook / Demi Chef)

Occupation Description:

The Senior Cook (Commis 1/Station Cook/Line Cook/Demi Chef) manages food preparation processes by food stations and ensures that appropriate standards and hygiene are adhered to. This includes preparing and cooking a variety of foods and ensuring that all food items are ready at the right time and in the right order. He/She manages the development and supervision of junior kitche,n staff and oversees the maintenance of the kitchen by tracking stock levels and preparing stations before the start of each service, while ensuring that utensils and work areas are clean and ready for the next shift.

He must be patient and calm under the stress of hot and cramped cooking quarters. He is required to finish his work on time without sacrificing quality. He must also be creative and needs to be ready to improvise when ingredients and resources are not available.

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 Senior Cook (Commis 1 / Station Cook / Line Cook / Demi 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

Production3. Demonstrate Advanced Preparation and Cooking Techniques

in Asian Cuisines 4. Demonstrate Sous Vide Method5. Grind Wet Flour 6. Identify Meat and its Fabrication and Utilisation in Culinary7. Identify Seafood and its Fabrication and Utilisation in Culinary8. Prepare Advanced Asian Condiments 9. Prepare Basic Chinese Appetisers10. Prepare Basic Chinese Barbequed Meat and Poultry11. Prepare Basic Chinese Braised Dishes12. Prepare Basic Chinese Desserts13. Prepare Basic Chinese Stewed Dishes 14. Prepare Basic Chinese Stir Fried Dishes15. Prepare Basic Indian Snacks and Savouries16. Prepare Basic Indian Traditional Sweetmeats 17. Prepare Basic Malay Desserts18. Prepare Basic Tandoori Meats19. Prepare Bento Sets20. Prepare Donburi21. Prepare Indian Rice Dishes22. Prepare Malay Condiments23. Prepare Malay Gravies24. Prepare Malay Grilled Dishes25. Prepare Malay Sauces26. Prepare Masala and Curry Paste27. Prepare Mushimono28. Prepare Nabemono




29. Prepare Nimono30. Prepare North Indian Gravies31. Prepare Pre-mix, Frozen and Bake-off Products32. Prepare Sandwiches33. Prepare Singapore Heritage Dishes34. Prepare Sushi35. Prepare Yakimono36. Understand Asian Food Culture and Techniques

Innovation 37. Manage Productivity Improvements

People and Relationship Management

38. Facilitate Effective Communication and Engagement at the Workplace

39. Facilitate Effective Work Teams

Quality 40. Supervise Quality Procedures

Workplace Safety and Health 41. Maintain Workplace Safety and Health Policies and

Procedures




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

Version Control

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


N/A

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-3044-1.1

Skill Category Food and Beverage Production

Skill Sub-Category (where applicable)

N/A

Skill Demonstrate Advanced Preparation and Cooking Techniques in Asian Cuisines

Skill DescriptionThis skill describes the ability to demonstrate advanced knife skills and key cooking techniques for Asian Cuisines. It also includes stewing, braising and roasting techniques.




Types of knifes used for different ingredients Types, characteristics, indicators of quality for preparing

Asian Cuisines Characteristics, functions and techniques of wok and wok

stoves Functions and characteristics of patina Different types of wok and regions where they are used. Important steps of stir frying and various stir frying techniques Purpose, impact and correct techniques of basting Importance of garnishes and sauces Indicators of doneness Methods of presenting and storing finished products



The ability to:

Assemble tools and equipment for preparing Asian Cuisines Measure, prepare and check the quantity of ingredients

required Season a new wok Prepare, use and maintain cooking equipment Perform various Asian preparation and cooking techniques Handle work under high temperature Garnish and add sauces to advanced Asian dishes where

appropriate Plate and present finished products or store appropriately to

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

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

10



Creation


Suggest ways to maintain quality of products and/or ingredients

Share feedback on current cooking processes



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 behaviour 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)

It refers to the critical circumstances and

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




contexts that the skill may be demonstrated.

Hazard Analysis and Critical Control Points management system (HACCP)

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

Advanced Asian preparation and techniques may include:

Basting Stir-frying Operating a wok stove Understanding wok materials

Advanced Asian dishes may include:

Mian pian tang Ee fu noodles Beef horfun Zha jiang mian Stir fry Singapore Noodle Braised or black pepper crab Pad Thai Tom Yum Sambal Kangkong

Wok materials may include:

Carbon steel Cast iron Non stick Aluminium

Equipment may include:

Cutting boards Knives Woks Pots Stoves Utensils, e.g., ladles Measuring equipment, e.g., weigh scales, spoons or cups

Stir fry techniques may include:

Raw fry Stir fry pre-cooked Dry stir fry Blanching




Important steps of stir frying may include:

Firing up wok Adding flavour oils Adding ingredients in a flow based on time taken to cook Adding premixed sauces

Version Control


FSS-FBP-3044-1.1 4-Aug-17 Initial VersionSSG and SPRING

Singapore







N/A

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 ingredientsCopyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

14




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


FSS-FBP-3001-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore







N/A

Skill Grind Wet Flour

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




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

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

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

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

ingredients Common faults in finished products and how to prevent them



The ability to:

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

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

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

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

accordance to Food and Workplace Safety and Health (WSH)




requirements



The ability to:


Share feedback on current process



The ability to:





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

Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







N/A

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


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

The ability to:

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




changes at work. 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


The ability to:











(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)






Relevant food regulations under the Agri-Food and Veterinary




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

Version Control



Singapore







N/A

Skill Prepare Advanced Asian Condiments

Skill Description

This skill describes the ability to prepare a variety of Asian condiments for use in Asian dishes. It also includes sourcing for quality base ingredients, using different techniques to prepare and combine the ingredients to produce the condiments, and the proper storage method to preserve and ensure quality of the condiments.




Types and uses of tools and equipment for preparing advanced Asian condiments

Types, characteristics and indicators of quality of ingredients for preparing advanced Asian condiments

Origins and uses of Asian condiments Types of Asian condiments Methods and importance of steps in preparing advanced

Asian condiments Methods of preserving advanced Asian condiments Indicators of doneness Methods of presenting and storing finished products Quality standards of advanced Asian condiments Common faults in preparing advanced Asian condiments and

how to prevent them



The ability to:

Assemble tools and equipment for preparing advanced Asian condiments

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

Ensure equipment and food are kept at required temperature during the preparation process

Use advanced Asian condiments in preparing Asian cuisines Plate and present finished products or store appropriately to







The ability to:


Share feedback on current preparation process



The ability to:






Learning to Learn


The ability to:











(where applicable)







Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Appetisers

Skill DescriptionThis skill describes the ability to prepare basic Chinese hot and cold appetisers. It also includes preparing and checking quality of ingredients, cooking appetisers and storing finished dishes.




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

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

Chinese appetisers Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

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



The ability to:

Assemble cooking tools and equipment Prepare ingredients for cooking appetisers Cook appetisers Store finished cold dishes in chiller 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



The ability to:





Learning to Learn


The ability to:







(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Barbequed Meat and Poultry

Skill Description This skill describes the ability to apply the knowledge and skills in preparing basic Chinese barbequed meat and poultry.





ingredients Chinese names of ingredients and barbequed products Recipes and methods of preparing different types of basic

Chinese barbequed meat and poultry Importance of using correct proportion of ingredients Importance of washing, cleaning and marinating meat and

poultry Impact of diluting coloured powder in warm water in roasted

lean pork Impact of cooling maltose and vinegar mixture prior to adding

seasoning Importance of controlling cooking time and temperature at

various stages of cooking Impact of seasonings and spices Quality characteristics of basic Chinese barbequed products Common faults in barbequed products and how to prevent

them Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment Prepare ingredients for barbequing Barbeque meat and poultry Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:







(where applicable)











Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Braised Dishes

Skill Description

This skill describes the ability to prepare simple Chinese braised meat, poultry, vegetable and tofu dishes using basic ingredients, rudimentary preparation techniques and foundational cooking methods.





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

Chinese braised dishes Importance of using correct proportion of ingredients Importance of soaking dried ingredients before cooking Importance of controlling cooking time and temperature at

various stages of cooking Quality characteristics of basic Chinese braised dishes Common faults in braised 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 braised dishes Cook braised dishes Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:







(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Desserts

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





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

Chinese desserts Importance of using correct proportion of ingredients Types and functions of gelatin and gelatin-substitute products Religious and dietary considerations when using gelatin

products Importance of controlling time and temperature when

preparing desserts Importance of garnishing Quality characteristics of basic Chinese dessert products Food and workplace safety and health requirements



The ability to:

Assemble cooking tools and equipment for preparing desserts

Prepare ingredients for making desserts Cook ingredients and assemble desserts Cool cooked or heated ingredients prepared for cold desserts Serve desserts with garnishes Reinstate work station in accordance with organisational







The ability to:

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

reference to organisational procedures Generate ideas to create new desserts



The ability to:




Demonstrate integrity and ethical behaviour at the workplace Demonstrate ability to lead and manage co-workers

Learning to Learn


The ability to:





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


(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Stewed Dishes

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






Chinese stewed dishes Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Quality characteristics of basic Chinese stewed dishes Common faults in stewed 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 stewed dishes Cook stewed dishes Reinstate work station in accordance with organisational







The ability to:





The ability to:





Learning to Learn


The ability to:





Keep up to date on industry trends


(where applicable)










Version Control



Singapore







Chinese Cuisine

Skill Prepare Basic Chinese Stir-Fried Dishes

Skill Description

This skill describes the ability to prepare simple Chinese stir-fried sliced/cut meat, poultry, fish and seafood dishes using basic ingredients, and rudimentary preparation techniques and cooking methods.



The ability to understand: Types and uses of cooking tools and equipment Types, characteristics, functions and quality indicators of


Chinese stir-fried dishes Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

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



The ability to:

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







The ability to:





The ability to:





Learning to Learn


The ability to:





Keep up to date on industry trends


(where applicable)










Version Control



Singapore







Indian Cuisine

Skill Prepare Basic Indian Snacks and Savouries

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




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

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

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

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

savouries and how to prevent them



The ability to:

Assemble tools and equipment for preparing basic Indian snacks and savouries

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

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

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

Deep fry Indian snacks or savouries and control its temperature

Complement with condiments, such as chutneys, where necessary

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






The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)





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

48




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


Version Control



Singapore







Indian Cuisine

Skill Prepare Basic Indian Traditional Sweetmeats

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




Types and uses of tools and equipment for Indian traditional sweetmeats

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

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

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



The ability to:

Assemble tools and equipment for preparing basic Indian traditional sweetmeats

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

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

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







Malay Cuisine

Skill Prepare Basic Malay Desserts

Skill Description

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





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

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

cooking oil Importance of controlling cooking time and temperature at

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

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



The ability to:

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





changes at work.



The ability to:


reference to organisational procedures Innovate and create new Malay desserts



The ability to:





Learning to Learn


The ability to:






Range of Application Food safety and health requirements must include:

National Environment Agency (NEA) environmental Public




(where applicable)


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



Version Control



Singapore







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







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







Japanese Cuisine

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







Indian Cuisine

Skill Prepare Indian Rice Dishes

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





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

special rice Importance of using correct proportion of ingredients Importance of controlling cooking time and temperature at

various stages of cooking Techniques of roasting spices Purpose of cutting vegetables to required shapes and sizes Importance of marinating vegetables in vegetable briyani Purpose of soaking rice before cooking pulau/kashmiri pulau

rice Purpose of using cooked vegetables, mixing saffron with milk

and sprinkling with rose water in pulau/kashmiri pulau rice Importance of adding salt last when cooking jeera rice Quality characteristics of basic special rice products Common faults in special rice products and how to prevent

them Food and workplace safety and health requirements Importance of different varieties of rice and water proportion

needed for cooking



The ability to:

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





changes at work.



The ability to:


reference to organisational procedures Innovate and create new special rice products



The ability to:





Learning to Learn


The ability to:







National Environment Agency (NEA) environmental Public Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

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(where applicable)


Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH




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Singapore







Malay Cuisine

Skill Prepare Malay Condiments

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




Types and uses of tools and equipment for preparing Malay condiments

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

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

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

them



The ability to:

Assemble tools and equipment for preparing Malay condiments

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

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







The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)











Version Control



Singapore







Malay Cuisine

Skill Prepare Malay 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







Malay Cuisine

Skill Prepare Malay Grilled Dishes

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




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

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

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

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

them



The ability to:

Assemble tools and equipment for preparing Malay grilled dishes

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

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







The ability to:





The ability to:






Learning to Learn


The ability to:











(where applicable)






Version Control



Singapore







Malay Cuisine

Skill Prepare Malay Sauces

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




Types and uses of tools and equipment for preparing Malay sauce

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

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

prevent them



The ability to:

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

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







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







Indian Cuisine

Skill Prepare Masala and Curry Paste

Skill Description This skill describes the ability to prepare masala and curry paste.




Types and uses of tools and equipment for preparing masala and curry pastes

Types, characteristics, indicators of quality and Indian names of ingredients for preparing masala and curry pastes

Methods to mix ingredients into curry paste and masala Importance and methods of roasting or toasting spices Methods of presenting and storing finished products Quality standards of masala and curry pastes Common faults in masala and curry pastes and how to

prevent them



The ability to:

Assemble tools and equipment for preparing masala and curry pastes

Measure, prepare and check the quality of ingredients for preparing masala and curry pastes

Prepare spices for Masala and curry pastes Mix various ingredients to prepare Masala and curry pastes Store appropriately to prolong shelf life in accordance with

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


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

The ability to:






to organisational goals.



The ability to:






Learning to Learn


The ability to:








(where applicable)










Version Control



Singapore







Japanese Cuisine

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:





The ability to:






Learning to Learn


The ability to:











(where applicable)






Version Control



Singapore







Japanese Cuisine

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







Japanese Cuisine

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







Indian Cuisine

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:





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







Baking

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

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




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

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

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

how to prevent them



The ability to:

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

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

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

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

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

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






The ability to:





The ability to:






Learning to Learn


The ability to:








(where applicable)

It refers to the critical



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circumstances and contexts that the skill may be demonstrated.




Version Control



Singapore







Western Cuisine

Skill Prepare Sandwiches

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




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

sandwiches and wraps Difference between hot/grilled sandwiches and cold

sandwiches Complementary combinations of spread, filling and garnish

ingredients best suited for different types of sandwiches and wraps

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



The ability to:

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

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

Innovation and Value The ability to:




Creation



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



The ability to:





Learning to Learn


The ability to:







(where applicable)



Workplace Safety and Health Regulations under the WSH








Version Control



Singapore







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

and how to prevent them






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

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



The ability to:

Suggest ways to improve the current dishes



The ability to:

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

and/or supervisors in daily activities Demonstrate integrity and ethical 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 Sub-Category (where applicable) Japanese Cuisine

Skill Prepare Sushi




Skill Description This skill describes the ability to apply the knowledge and skills in preparing sushi.




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

ingredients Japanese names of ingredients for fillings, toppings and as

condiments Recipes and methods of preparing sushi rice and different

types of sushi Purpose and techniques of fanning rice Importance of using correct proportion of ingredients and

controlling their temperature Types of sushi condiments Methods and considerations for holding prepared sushi for

service Presentation guidelines for prepared sushi with condiments Quality characteristics of sushi rice and sushi Importance of sanitizing hands and preparing sushi in

dedicated work station Food and workplace safety and health requirements



The ability to:

Assemble kitchen tools and equipment Cook sushi rice Prepare fillings and toppings for different types of sushi Hold prepared sushi Plate sushi Reinstate work station



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

The ability to:


reference to organisational procedures Generate idea to create new sushi




values that are aligned to organisational goals.



The ability to:





Learning to Learn


The ability to:





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


(where applicable)







Version Control






Singapore







Japanese Cuisine

Skill Prepare Yakimono

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




Types and uses of tools and equipment for preparing yakimono

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

Meat and seafood cutting techniques for yakimono Importance of properly washing ingredients and scaling fish Purpose of basting Importance of controlling heat of grill Time needed to grill Types of seasoning and sauces to be used for yakimono Importance of proportions of condiments and sauce

ingredients Correct consistency of sauce Importance of appropriately sized ingredients to thread on

skewers Indicator of doneness Methods of presenting and storing finished products Quality standards for yakimono Common faults in yakimono and how to prevent them



The ability to:

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

preparing yakimono Cut seafood, meat and/or vegetables into required portion

sizes Grill meat and baste with sauce Control temperature when grilling meat




changes at work. 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)







Version Control



Singapore







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

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


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

Ensure that others understand and apply the brand standardsCopyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

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Be a role model for subordinates to adopt the brand standards

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

their work output


(where applicable)







Version Control



Singapore




Skill Code FSS-INO-4003-1.1

Skill Category Innovation

Skill Sub-Category (where applicable) 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 strategiesCopyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

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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)



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

Workplace Safety and Health Regulations under the WSH Act



Version Control


FSS-INO-4003-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore




Skill Code ES-IP-301G-1

Skill Category People and Relationship Management


N/A

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


Learning to Learn The ability to:

Resolve conflict using appropriate conflict resolution strategies, approaches and techniques





Range of Application N/A

(where applicable)


Version Control


ES-IP-301G-1 1-Sep-16 Initial Version WDA




Skill Code ES-IP-302G-1

Skill Category People 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


The ability to:





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)


N/A

Version Control





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




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 Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

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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)



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

Workplace Safety and Health Regulations under the WSH Act






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


FSS-QUA-3004-1.1 4 August 2017 Initial VersionSSG and SPRING

Singapore

Version Control




Skill Code ES-JS-301G-1

Skill Category Workplace Safety and Health


N/A

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 explosiono 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 Copyright 2017 © SkillsFuture Singapore Agency. All rights reserved. Version 1.1.

132



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 worko 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

Version Control


ES-JS-301G-1 4 August 2017 Initial Version SSG




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.


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