Customer Delight Through Culinary Excellence

Course Title: Customer Delight Through Culinary Excellence
Course Code: FSH-FB-2503-1.1

Accreditation Type: Certificate of Competency

Course Duration

Total Course Hours: 8 hours (1 day)

Course Fee

Total Course Fee: S$180/pax

Funding Available (If Applicable):

• Training Industry Professionals in Tourism (TIP-iT)
• NTUC Company Training Committee (CTC) Grant

Learning Objectives for Customer Delight Through Culinary Excellence

By the end of this course, participants will be able to:

1. Understand guest preferences and dietary restrictions, and tailor food offerings to meet individual needs while ensuring satisfaction.
2. Apply advanced presentation and plating techniques to enhance the visual appeal of dishes and create a memorable dining experience.
3. Maintain consistency in food quality and service, ensuring that each guest receives the same high standard of culinary excellence throughout their dining experience.

Learning Units for Customer Delight Through Culinary Excellence

Unit 1: Understanding Guest Preferences and Dietary Restrictions

• Objective: Learn how to identify and accommodate guest preferences and dietary restrictions to enhance customer satisfaction.
• Content:
• Understanding common dietary restrictions (e.g., vegetarian, vegan, gluten-free, allergies).
• Techniques for gathering guest preferences (e.g., guest surveys, asking the right questions).
• Balancing flavor and nutrition to meet diverse needs.
• Adapting menu offerings to accommodate dietary restrictions without compromising on taste or presentation.

Unit 2: Presentation and Plating Techniques

• Objective: Develop the skills necessary to present and plate dishes in a visually appealing and professional manner.
• Content:
• The importance of food presentation in customer experience.
• Principles of plating: balance, color contrast, texture, and symmetry.
• Tools and techniques for plating (e.g., using sauces, garnishes, and portioning).
• Creating a signature plating style that aligns with the restaurant’s theme.

Unit 3: Maintaining Consistency in Food Quality and Service

• Objective: Ensure consistency in food preparation and service delivery to guarantee a high-quality experience for every guest.
• Content:
• Setting quality standards for ingredients, preparation, and cooking techniques.
• Implementing effective quality control measures throughout the cooking process.
• Streamlining kitchen operations to ensure consistent service speed and food quality.
• Training kitchen staff to maintain consistency in food execution, presentation, and timing.