Practical skills for work, from AI to food safety

This course equips AI practitioners with practical skills to apply ethical, legal, and sustainable practices in AI development. Covering topics like bias mitigation, privacy trade-offs, and responsible deployment, it combines theory with hands-on tools and case studies. Learners will gain the ability to design and implement AI solutions that are ethical, compliant, and socially responsible.

This course trains professionals to select, evaluate, and deploy generative AI models using a data-driven approach. It covers model architectures, fine-tuning, deployment workflows, and LLMOps practices to ensure reliability, cost-efficiency, and scalability. Learners gain practical skills through lectures and hands-on exercises to implement AI solutions effectively in real-world settings

Upon successful completion of this course, the learner will be able to: 1. Do a market scan and research on top 3 emerging AI technologies that value adds to their organisation 2. Evaluate the relevance of the emerging trends esp in the field of Generative AI 3. Apply generative AI to address challenges of existing business processes within the organisation

This course equips learners with the skills to guide generative AI systems in producing reliable and context-relevant outputs. Participants will gain practical knowledge in evaluating prompts, customizing output quality, and optimizing AI tools for business use cases. It is designed for individuals seeking to harness generative AI capabilities effectively in digital work environments.

Upon successful completion of this course, the learner will be able to: 1. do a market scan and research on top 3 emerging technologies that value adds to their organisation 2. evaluate the relevance of the emerging trend of Data Science that is used in similar or relevant industries 3. apply data literacy skills to address challenges of existing business processes within the organisation 4. identify processes to be improved through application of data literacy skills 5. recommend technology models that improves business processes

About This Course 1. Recognise business problems, identify audience needs and craft objectives for storytelling. 2. Convey data and findings by selecting the appropriate visualisation techniques and information displays using Excel. 3. Organise a data presentation to reflect trends and correlations through incorporating appropriate elements, interactive graphics, visuals and technical features into the data presentations. 4. Organise the data to reflect trends and correlations and adjust language and presentation formats to the intended audience. 5. Explain the context and commentary inferred from the visualised data patterns, narrate the data trends and patterns contextualised to the intended audience. 6. Expound on the limitations of the data and the interpretation of the findings, and present the key insights to the intended audience.

1. Introduce the use of the Power BI to analyse, share, and draw key insights across your organization 2. Perform exploratory and diagnostic analysis using Power BI on available data to draw key insights based on strategic business goals 3: Use Power BI to develop dashboards that incorporates advanced visualisation techniques and with analytical capabilities 4. Validate the contents of the data dashboard that they address the key questions of the key stakeholders 5. Evaluate the data presentation to optimise the presentation of the critical trends and findings 6. Expound on how data, visuals and narratives are linked

At the end of this module, the learners will be able to work with team leaders to manage change pro-cesses. It also includes facilitating innovation at the workplace, implementing change strategies and processes and evaluating the impact of change.

At the end of this module, the learners will be able to achieve the ability to review organisational talent capability and develop high potential employees to meet organisational requirements. Learners will also gain skills in engaging and supporting line managers in their capability development.

development of business unit strategies, operational plans and corporate governance management to meet organisational needs. Learners will also learn how to provide direction and guidance to team leaders through regular engagement, modelling of leadership and expected behaviours

At the end of this module, the learners will understand the various implications of workplace diversity. They will learn to understand and apply diversity management techniques including building rapport, promoting diversity awareness, inclusiveness and cohesiveness within the workplace.

At the end of this module, the learners will gain the knowledge, skills and competencies to communicate effectively using various organisation communication channels, influence stakeholders positively, and develop effective leadership qualities.

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety.

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety.

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety.

Train Food Handlers to follow Food and Beverage Safety and Hygiene Policies and Procedures to ensure food safety.

On completion of this unit, participants will have the knowledge and skills in Food Safety and Hygiene Level 2 and be able to apply them at the workplace

This course aims to equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to: • Conduct food safety and hygiene checks; • Identify hygiene lapses and manage non-conformances; and • Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS)

This course aims to equip personnel working in retail and/or non-retail food establishments with the knowledge and application skills to: • Conduct food safety and hygiene checks; • Identify hygiene lapses and manage non-conformances; and • Implement food safety and hygiene policies and procedures to ensure effective implementation of pre-requisite programmes and Hazard Analysis and Critical Control Points (HACCP)-based Food Safety Management System (FSMS)

This course is designed for food industry personnel in supervisory roles who are responsible for implementing and overseeing food safety standards within their food establishments. Participants will gain the knowledge and skills to apply Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain, and update a HACCP-based Food Safety Management System (FSMS), as well as conduct internal FSMS audits and manage non-compliances.

This course is designed for food industry personnel in supervisory roles who are responsible for implementing and overseeing food safety standards within their food establishments. Participants will gain the knowledge and skills to apply Hazard Analysis and Critical Control Point (HACCP) principles to develop, implement, maintain, and update a HACCP-based Food Safety Management System (FSMS), as well as conduct internal FSMS audits and manage non-compliances.

About This Course 1. Basics of Unmanned Aircraft Performance Metrics 2. Data Analysis on Unmanned Aircraft Parameters 3. Principle of Aerodynamics 4. Communication Channel in Unmanned Aircraft Performance 5. Air Law in Singapore 6. Setting Adjustment in UA Performance 7. Environment Factors in UA Performance 8. Analysis Techniques in Post-Flight

About This Course 1. Aerial camera systems 2. Aerial cinematography with visual effects optimisation 3. Aerial cinematography techniques and calibration 4. Flight planning in aerial production 5. Aviation regulations for aerial shoots 6. Workplace safety and health guidelines 7. Flight operations

The aim of the course is to train and certified site managers to demonstrate and apply understanding of cleaning chemicals, methods & processes.

This Food Shop Hygiene Maintenance is for learners with a background of work experience or who is seeking job opportunities as a general cleaner in the Environmental Services Industry. This module is designed to train and equip general cleaners with the technical skills and competencies to facilitate cleaning and removing soilage from used crockery, cutlery, refuse-holding area and floor area.

This module is designed to train and equip current and future Cleaning Supervisors with the technical skills and competencies to manage equipment and inventory.

Participants will be equipped with necessary knowledge and skills required in preparing for cleaning activities, removing loose dust and debris, spillage and stains from furniture and furnishings, polishing furniture and furnishings and reinstating work area.

Prepare for work activities • Remove spillage from hard floor surfaces • Remove impacted soil from hard floor surfaces manually • Remove loose dust and debris from hard floor surfaces • Perform mopping of hard floor surfaces • Reinstate work area

Prepare for work activities • Remove spillage from hard floor surfaces • Remove impacted soil from hard floor surfaces manually • Remove loose dust and debris from hard floor surfaces • Perform mopping of hard floor surfaces • Reinstate work area

Follow processes and procedures when cleaning public areas and its related amenities

On completion of this unit, the participants will have knowledge and application skills in the workplace. This includes: • Prepare for cleaning activities • Perform cleaning of spillage and soilage from vertical surfaces • Perform spot cleaning of spillage from ceiling surfaces (and parts) • Remove loose dust from vertical surfaces and ceiling surfaces (and parts) • Reinstate work area

In completion of this unit, the learner will have knowledge and application skills in the workplace. This includes: • Prepare for work activities • Remove dust, debris, soilage and spillage from sanitary fixtures and fittings, toilet walls/ partitions and toilet floors • Clean toilet floors • Clean toilet walls/ partitions and surfaces with high user contact • Replenish consumable items in sanitary area • Reinstate work area

In completion of this unit, the learner will have knowledge and application skills in the workplace. This includes: • Prepare for work activities • Remove dust, debris, soilage and spillage from sanitary fixtures and fittings, toilet walls/ partitions and toilet floors • Clean toilet floors • Clean toilet walls/ partitions and surfaces with high user contact • Replenish consumable items in sanitary area • Reinstate work area

To enable learners to acquire the skills and knowledge to fulfil legal responsibilities for Workplace Safety and Health legislations and code of practices.

To enable learners to acquire the skills and knowledge to fulfil legal responsibilities for Workplace Safety and Health legislations and code of practices.

The course will address the following learning units: Learning Unit 1 Overview of Workplace Safety and Health Learning Unit 2 Supervise WSH Implementation Learning Unit 3 Report WSH Incidents Learning Unit 4 Improve WSH

Implement Workplace Safety and Health (WSH) procedures in order to maintain the WSH management system

On completion of this unit, the participants will have knowledge and application skills in the workplace. This includes: 1. Observe Good Personal Grooming, Proper Hygiene Standards and Display of Positive Image 2. Maintain Good Interpersonal Relationship and Proper Communication with Customers 3. Practice Good Service Delivery

On completion of this unit, the participants will have knowledge and application skills in the workplace. This includes: 1. Observe Good Personal Grooming, Proper Hygiene Standards and Display of Positive Image 2. Maintain Good Interpersonal Relationship and Proper Communication with Customers 3. Practice Good Service Delivery

On completion of this unit, the participants will have knowledge and application skills in the workplace. This includes: • Plan to meet internal and external customer requirements • Ensure the delivery of quality service • Monitor and review customer service

This unit of competency specifies the knowledge, skills and attitudes required of security personnel to operate an access control, alarm monitoring and closed circuit television (CCTV) monitoring equipment. This Competency Units, together with other elective units, are tailored to provide the skill outcomes required for training of all personnel performing the role of a licensed Security officer.

Gain the essential skills and knowledge you need to excel as a Security Officer. This course is not only a Basic Licensing Unit (BLU) but also a key requirement for applying for your Security Officer License through the Police Licensing and Regulatory Department (PLRD). Equip yourself with the competence to handle security responsibilities in a range of workplaces.

1. Prepare security screening duty 2. Prepare person for security screening 3. Perform security screening of person with walk-through and hand-held metal detectors 4. Conduct manual screening (pat-down) of person 5. Conduct manual bag search 6. Conclude security screening activities

At the end of the course, participants will be able to: • Prepare for the work activities • Deter threatening behaviour through visible security presence • Deal with disorderly/threatening behaviour

On completion of this unit, learner will be able to apply appropriate actions to deter undesired outcomes when on duty at protected areas and places. Thus, upon successful completion of this Programme, the learner will have the knowledge and applications skills to “Perform Security Duties at Protected Areas and Protected Places”

1. Containing incidents of damage to facilities and equipment 2. Handling fire-related incidents 3. Deal with disorderly and unacceptable behaviour 4. Handling suspicious behaviour and crime-related incidents 5. Handling medical or first-aid related incidents 6. Handling bomb or IED (Improvised Explosive Device) threat incidents 7. Searching, apprehending and arresting suspect 8. Giving evidence in court

1: Describe contemporary terrorist threats 2: Identify person-borne threats 3: Identify vehicle-borne threats 4: Identify object-based threats

At the end of this course, learners will be able to: 1. Study security operations procedure 2. Supervise direction of security officers 3. Supervise control of security officers 4. Supervise emergency situations 5. Supervise health and safety at work

This unit covers the knowledge and skills required in understanding and complying with legal responsibilities and obligations of a security supervisor working in the security environment.

On completion of this unit, learner will have the knowledge and application skills in Assessing and addressing security risks and be able to apply them to the workplace.

1. Prepare for CCTV surveillance duties 2. Identify security risk from CCTV monitors 3. Report security incidents

1. Project a professional image and persona 2. Cater to the needs and expectations of customers 3. Demonstrate the qualities of a service professional 4. Demonstrate effective communication skills 5. Provide personalized service based on customer’s preferred choice 6. Escalate areas of improvements and service challenges

The aim of the course is to provide knowledge on the process and procedures in Maintain Food and Beverage Service Environment for the operational employee of the Food & Beverage Service industries.

On completion of this unit, the learner will have the knowledge and application skills in preparing for service and be able to apply them to the workplace

1. Understand the Importance of HACCP and its Principles 2. Identify critical hazards impacting o food safety amongst identified potential food safety hazards according to HACCP Principles 3. Establish and implement control procedures to Control critical hazards according to HACCP Principles 4. Establish monitoring measures to control critical hazards according to HACCP Principles 5. Analyse the effectiveness of the monitoring measures according to HACCP Principles 6. Establish appropriate corrective and preventive actions for non-conformances according to HACCP Principles

On completion of this unit, the learner will have knowledge and application skills in understanding Halal food requirements and be able to apply them to the workplace. This includes: • understanding the importance of Halal food • complying with Halal food production/preparation guidelines • describing Singapore Halal certification programme

On completion of this unit, the learner will have the knowledge and application skills in maintaining safe and secure working environment and be able to apply them to the workplace.

1. Describe safety management systems in the food services industry 2. Observe organisational policies and procedures relating to WSH 3. Identify unsafe work conditions and practices 4. Maintain control measures in the work area 5. Recognise safety signs and hazard symbols 6. Use tools and equipment safely

1. Interpret the WSH legal and requirements for the food services industry 2. Implement WSH training and promotional programmes 3. Conduct WSH inspections and intervene when WSH practices are compromised 4. Implement control measures, identify safety gaps and contribute towards improving WSH outcomes. 5. Investigate incidents and prepare incident reports

Step into the future of food with this course designed for food industry professionals. Learn how to drive sustainability across your operations—from sourcing and waste reduction to energy optimisation and innovation. Through case studies and practical tools, you'll gain the skills to lead meaningful change in sustainable food production.

This beginner-level course equips learners with practical skills to manage and reduce food waste in food service operations. Participants will learn to identify causes of food spoilage, follow SOPs for disposal, handle waste to prevent contamination, and operate food waste processing equipment. The course addresses key industry needs in hygiene and sustainability, making it highly relevant for roles in food services.

AA1 - Use service recovery procedures to respond to service challenges in accordance with organisation guidelines AA2 - Escalate unresolved service challenges using appropriate channels in accordance with the organisation’s guidelines AA3 - Demonstrate resilience in the handling of service challenges KA1 - Types of triggers in the service environment KA2 - Types of service challenges KA3 - Importance of responding to service challenges KA4 - Principles of effective communication KA5 - Method to escalate service challenges KA6 - Service escalation channels KA7 - Resilience and methods to demonstrate resilience IVC1 - Strive for win-win outcomes when handling service challenges IVC2 - Identify and suggest areas of improvement that may arise out of service challenges SIE1 - Empathise with customers while facing service challenges to prevent situation from escalating LL1 - Keep abreast of latest products and services and service delivery procedures to avoid creating service challenges LL2

1. Recognize the diverse range of customers and their needs and expectations 2. Project a professional image and persona 3. Demonstrate the qualities and characteristics of a service professional when delivering go – the – extra – mile service 4. Create a positive customer experience by offering customized and personalized service in accordance with organisation guidelines 5. Escalate feedback on areas of improvement to enhance the customer experience

The course will enable learners with the knowledge and abilities to recognise the importance of service innovation and the corresponding techniques and methods to generate, evaluate and present innovation ideas to stakeholders.

On completion of this unit, the learner will have Implement Operations for Service Excellence skills and knowledge.

By the end of the course learners are expected to be able to: 1. Recognise One’s Role in the Service Value Chain 2. Deliver Service according to Organisational Standards 3. Escalate and Follow Up on Performance Issues

The aim of the course is to train new staff / existing staff to Demonstrate the Service Vision. On completion of this unit, the learner will have Demonstrate the Service Vision skills and knowledge.

The aim of the course is to train new staff / existing staff to be able to (1) Recognise Role of a Leader (2) Promote Customer Centricity (3) Analyse Performance

The course will cover techniques to recognise various types of diversity that exists within organisations, and mitigate the potential challenges. The course will also inculcate soft skills training to alleviate learners’ emotional intelligence that is necessary to effectively resolve challenges. The course also aims to transform attitudes, so that learners are able to truly appreciate the intrinsic values of cultural harmony so that as they return to their respective workplaces, they will not just be followers, but initiators to promote an inclusive work environment.

The aim of the course is to train new staff / existing staff to be able to (1) Develop a Manpower Resource Plan (2) Evaluate Team Performance (3) Communicate Manpower Resource Plan This course will be suitable for managers or potential managers in various industries.

By the end of the course learners will be able to: 1. Understand the importance of ensuring workstations are ready and adopt safe practices for storage of food 2. Understand the uses of kitchen tools and equipment, and able to assemble them 3. Describe the types, characteristics and functions of ingredients, and able to follow the recipe to prepare and assemble the ingredients correctly. 4. Follow the methods and apply techniques to cook Peranakan cuisine

By the end of the course learners will be able to: 1. Prepare workstations, kitchen tools and equipment to be ready before start of cooking 2. Prepare food ingredients needed for cooking 3. Follow the recipes and demonstrate cooking techniques for Singapore Heritage foods 4. Store ingredients and finished products safely and to reinstate workstations

By the end of the course learners will be able to: 1. Prepare workstations, tools and equipment 2. Prepare ingredients 4. Cook Thai food 5. Store ingredients and finished products and to reinstate workstations

1. Prepare workstations, kitchen tools and equipment to be ready before start of cooking 2. Prepare food ingredients needed for cooking 3. Follow the recipes and demonstrate cooking techniques for dry-heat dim sum 4. Store ingredients and finished products safely and to reinstate workstation

Learners will be able to: 1. Comply to workplace requirements 2. Prepare sushi vinegar & sushi rice 3. Prepare Temaki 4. Prepare Maki 5. Prepare Nigiri & Gunkan

1. Prepare workstations, kitchen tools and equipment to be ready before start of cooking 2. Prepare food ingredients needed for cooking 3. Follow the recipes and demonstrate cooking techniques for moist-heat dim sum 4. Store ingredients and finished products safely and to reinstate workstations

This course addresses the following learning units: Learning unit 1: Environmental Public Health Act Learning unit 2: Roles and Responsibilities of Environmental Control Coordinators (ECCs) Learning unit 3: Indoor Air Quality Learning unit 4: Overview of infectious diseases infection prevention and control Learning unit 5: General Cleaning and Disinfection Learning unit 6: Pest management

This course will enable learners to support and contribute to strengthening brand positioning of products and services, enhancing consumer awareness, and expanding the brand portfolio.

1. Identify the varieties of edible mushrooms that can be cultivated 2. Understand the use of Personal Protective Equipment (PPE) and the WSH guidelines to follow for mushroom cultivation activities. 3. Prepare culture and tissue culturing 4. Prepare the grain and perform inoculation 5. Prepare ingredients for substrate 6. Sterilise the substrate and inoculate with the mother spawn 7. Monitor the system to achieve optimal growing conditions 8. Perform cleanliness around the fruiting chamber 9. Prepare for harvest 10. Prepare for the next crop cultivation