TGS-2024042273 (WSQ)

This is a food entrepreneurship course. This course initiates participants into the world of entrepreneurship, guiding them through developing an entrepreneurial
mindset, identifying a market niche, creating a financial strategy, managing daily operations, and ensuring business sustainability within Singapore's competitive landscape.

This course is suitable for aspiring entrepreneurs who may not have prior preparation but are eager to venture into business. With the aim of ensuring a strong start, the program is crafted to assess their level of dedication and provide them with essential business skills needed to effectively initiate their new business endeavours.

List of modules covered:

1. Foster Entrepreneurship
2. Apply Principles of Food and Beverages Concepts and Setup
3. Develop Customer Service Excellence
4. Menu Engineering and Recipe Costing
5. Maintain Inventories
6. Develop Marketing Campaigns
7. Participate in Negotiations
8. Manage Productivity Improvements
9. Financial Planning and Analysis
    

Kindly note the following additional details below:

• You will be required to pass all 9 modules to attain the WSQ Diploma In Food Services (Entrepenurship)
• The module runs are not based on above sequence. ACI reserves the rights to make amendment or changes to the sequence of the module runs).
• Refer to the schedule tab below on the 9 modules for the following Diploma
• This course is a Part-Time WSQ Diploma course  

At the end of the course, learners will be able to: 

• Cultivate an entrepreneurial mindset and skill set to engage in business ventures.
• Apply foundational principles in food and beverage management for effective setup and operation.
•  Understand financial concepts, enabling effective planning, analysis, and decision-making.
•  Develop the ability to enhance productivity within business operations.
• Create and execute marketing campaigns to effectively promote products or services.
• Acquire negotiation skills for successful business interactions and agreements.
• Develop exceptional customer service skills and strategies for client satisfaction.
• Learn to effectively manage and maintain inventories to support business operations.
• Understand menu engineering principles and accurately cost recipes for optimal profitability.

NOTE: 2025 COURSE FEES TO BE UPDATED AT A FUTURE DATE.

Payment accepted via 可通过以下方式付款支付学费：

- SkillsFuture Credits (SFC), for Singaporeans aged 25 and above 未来技能培训补助金 （新加坡公民25岁以上）

- eNETS (e-payment)

- Credit card (e-payment);

- Debit card (e-payment);

- PayNow (e-payment);

- Bank Transfer.

Notes:

1. All applicants are required to pay an admission fee of $50.00 (non-refundable).
2. Applicants are required to go through a preview session before being accepted into the course. This will be done prior to course commencement date. 

Union Training Assistance Programme (UTAP) 

• NTUC members enjoy 50% unfunded course fee support for up to $250 each year (or up to $500 for NTUC members aged 40 years old and above) when you sign up for courses supported under UTAP (Union Training Assistance Programme). This excludes miscellaneous fees such as SkillsFuture Credit, other subsidies and registration fees, etc. Please visit e2i’s website to find out more.

Target Audiences:

• Business owners, professionals, innovators and inventors and corporate employees.

Entry Requirements:

• ACI does not accept trainees under 16 years of age. 
• Education : Minimum Lower Secondary education and above, WPLN level 4 or equivalent 
• Language : Basic Proficiency in Written and Spoken English
• All applicants are required to attend a preview session before being accepted into the course. This will be done prior to course commencement date.
• Admission is subject to submission of the required supporting documents and the minimum headcount to start a class.