PFSMEP: PREPARE FOR SERVICE - MISE-EN-PLACE
PREPARE FOR SERVICE - MISE-EN-PLACE
Course Duration
Mode of Assessment
- Written Assessment
- Practical Performance
Who Should Attend
This introductory course aims to help individuals who are involved in the basic service operation in food and beverage outlets/sectors to facilitate the preparation before the service operation commences. The course is targeted at F&B personnel, especially service front-liners such as waiters, cashiers, or stewards to learn how to manage the outlets systematically and ensure it is operational-friendly.
Course Overview
Mise-en-place is a French term which means to “put in place”. Before starting the actual work in the restaurant, everything should be in its place at the right position in a correct way. This initial preparation, which involves getting ready both food and beverage equipment and the surrounding area, to ensure efficient service of food and beverages.
Performing mise-en-place should involve keeping ready in advance the customers’ arrival in the restaurant such as restaurant cleanliness, table setting, linen, cutleries, accompaniment, side stations, bar, cashiers, staff decorum and uniforms.
This introductory course aims to help individuals who are involved in the basic service operation in food and beverage outlets/sectors to facilitate the preparation before the service operation commences. The course is targeted at F&B personnel, especially service front-liners such as waiters, cashiers, or stewards to learn how to manage the outlets systematically and ensure it is operational-friendly. This course will provide a good foundation in establishing standard operating procedures (SOP) to facilitate good practices in restaurants/outlets.
Course Schedule
Next available schedule
Course Objectives
Upon completion of this course, learners will be able to:
- Clean workstations, tools and equipment.
- Report discrepancies or damaged items to supervisor.
- Replenish to replace service items.
- Prepare garnishes for beverage service.
- Set up service stations and tables.
- Close and complete shift handover of POS systems
- Participate in staff briefings to receive daily operations-related business information before service.
Pre-requisites
- No prior experience or knowledge required.
- Min 18 years old.
- Primary school level onwards.
- Able to read, write and speak in English (WLPN Level 3 and above)
Course Outline
- LU1 - Understand the principles and requirements of preparing mise-en place
- LU2 - Recognise the challenges present in service preparation
- LU3 - Understand the operations of the POS system
- LU4 - Understanding the guidelines of industry best practices in preparing of mise-en-place
Certificate Obtained and Conferred by
Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
- Certificate of completion from NTUC LearningHub
Upon meeting at least 75% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.
Additional Details
Medium of Instruction & Trainer:
- Instructor-Led Class, Trainer: Trainee Ratio is 1: 20
Course Fees:
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Course Fee and Government Subsidies |
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Individual Sponsored |
Company Sponsored |
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Non-SME |
SME |
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Before GST |
After GST |
Before GST |
After GST |
Before GST |
After GST |
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Full Course Fee |
$350.00 |
$381.50 |
$350.00 |
$381.50 |
$350.00 |
$381.50 |
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For Singapore Citizens aged 39 years and below |
$175.00 |
$206.50 |
$175.00 |
$206.50 |
$105.00 |
$136.50 |
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For Singapore Citizens aged 40 years and above |
$105.00 |
$136.50 |
$105.00 |
$136.50 |
$105.00 |
$136.50 |
Funding Eligibility Criteria:
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Individual Sponsored Trainee |
Company Sponsored Trainee |
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Remarks:
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Individual Sponsored Trainee |
Company Sponsored Trainee |
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SkillsFuture Credit:
UTAP:
PSEA:
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Absentee Payroll (AP) Funding:
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Terms & Conditions apply. NTUC LearningHub reserve the right to make changes or improvements to any of the products described in this document without prior notice.
Prices are subject to other LHUB miscellaneous fees.
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Duration (Hours) |
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