WSQ Maintain Food & Beverage Production Environment

Course Synopsis:

This module will equip learners with the knowledge and skills to maintain food and beverage production environment. This module will provide learners with the importance of maintaining the kitchen environment to acceptable standard of cleanliness, including tools and equipment.

Course Objectives:
  1. On completion of the course, learners will be able to:
  2. Prepare operational aspects of a food production environment through a systematic approach to hygiene, and safety controls in a bakery setting.
  3. Understand proper equipment care and maintenance
  4. Understand the procedures required to ensure the bakery production environment is well clean, equipment operational and food safety standards are maintained
  5. Understand the concept of organised store area and the issue and control of goods to prevent wastage and misuse
  6. Follow manufactures equipment manuals in the care and maintenance of bakery equipment
  7. Clean equipment with selected cleaning materials following safety guidelines as required and to dry and reassemble equipment as per manufactures specifications
  8. Clean bakery production areas both wet and dry to a satisfactory standard
  9. Follow goods received procedures for ingredients and cleaning stock that ensure quantities ordered are received on DO, store goods in an orderly fashion in respective store areas on the FIFO principles.
  10. Clean store areas to prevent any infestation and to be able to identify signs of infestation in a store or production environment.
  11. Use tracking and recording tools on the receiving and issuing of stores to various production areas
  12. Clean utensils and implements according to goof hygiene practices upon completion of shift
  13. Organise storage of various food stuffs that are covered, labelled and date stamped to ensure food safety guidelines are followed
  14. Clean bakery operations areas following end of shift check list, so the environment is ready for next day’s production
  15. Remove trash, clean and realign bins and recycle paper and other items to suitable recycled places
Course Structure
Duration 16 Hours 
Timing:9am – 6pm / 9am – 12pm
Mode of Training: Classroom + Practical (Hands-on)
Schedule: <Create a link to a PDF Schedule for the WSQ modules>
Mode of AssessmentBreakdown Course Components
Practical Assessment Written Assessment Practical Training: 12 Hours Assessment: 4 Hours 
Course Fee (For Courses Starting after 1st Jan 2022)
Singapore CitizensPRForeigner
> 40 Years old21 – 39 Years old
> 40 Years old21 – 39 Years old
WSQ Funding Eligibility
  • Fulfil at least 75% attendance for the training
  • Marked ‘Competent’ for the assessment to be eligible for funding.
WSQ Claims & Funding Requirements

* Skills Future Credit (SFC) Claim Eligible for all WSQ courses
* UTAP (For NTUC Members) Funding Available
For more information on the funding requirements, please refer to


Statement of Attainment awarded by SSG for WSQ competency unit “Maintain Food & Beverage Production Environment”

To Apply

Please complete this course application form and submit please click APPLY NOW or send the application form to

Modes of Payment

Please arrange payment of Application Fees by Cash, Cheque, Inter-Bank Transfer OR Telegraphic Transfer (Wire Transfer): 

By Cheque: – Cheque payment should be crossed and made payable to: ACETEK COLLEGE PTE. LTD.

Reference behind the cheque Student’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

By Telegraphic Transfer:

Bank Address80 Raffles Place, UOB Plaza 1, Singapore 048624
Account Number340-317-112-1 (SGD)
ReferenceStudent’s Full Name
Student’s Passport Number / NRIC
Course Title – Indicate as appropriate

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