Home Business Course (F&B)

F&B Home Business Course is Walker Academy internal proprietary course that supports Aspiring Entrepreneurs in Singapore that wants to start their very own Food or Beverage business from home under “Do it Yourself Model” or DIY from concepting the business from home baking, home tingkat, food blogging, private dining, media channel, and so on. This course focuses on the strengths, resources, and also business opportunities that are available for each of the learner.

This module covers up to 42 hours training with 30 hours practical designed for first time Entrepreneurs even with zero or no cooking experiences. After completing this course, you will have the same level of experiences of working in 1 year in any F&B establishment. In the coures you will learn to concept your business, identify the opportunities, and develop your skills based on your chosen business. The outcome of the business is different for each participant.

Upon completing the module, you will be able to plan and start your own business. To brush your skills further, you can continue to enroll into our home business series.

General Info

Learning outcomes	Be familiar on the key success factors required to run a successful F&B Home Business in Singapore. Be able to conceptualize and plan your roadmap for your business based on your available resources, passion, and skills. Get overview practical skills of preparing full course menu in commercial kitchen. (30 hours practical) Be able to design and plan your service operations and marketing activities for your F&B home business.
Who should attend?	Professionals who want to do a side business to expand their horizons and income. Home makers who love food and cooking to actualize on their passionate home business. Fresh graduates, students, and F&B enthusiast who are looking to pursue their interests in a form of entrepreneurship.
Course duration and structure	7 Weeks 2 Theory Classes and 5 Practical Classes 1 Assessment in Concepting Your Unique Home Business
Course fee	$500 per pax

Schedule

Intake	Period	Course Price	Registration End	Spots left
Weekdays Evening	(Every Wednesday and Thursday) from 6pm to 9pm	$500	Please Register Online	20
Weekends	(Every Sunday) from 9am to 4pm	$500	Please Register Online	20

Course Syllabus

Course Modules	Details
Module 1: Introduction to F&B Home Business (Theory)	It will be based on F2F Session for a total of 6 hours. Learn What is Mise En Place Developing Basic Food Handling and Preparations Skills
Module 2: Home Business Concepting (Theory)	It will be based on Physical Session for a total of 6 hours. Understand How to Develop an F&B Concept and Business Developing Your Operations and Costings Learn How to Market Your Services Online
Module 3: Preparing Salads (Practical)	3 Practical Salad Outputs: (3 Hours) Horenzo Salad (1 Hour) + Avocado Salad (1 Hour) Cesar Salad (1 Hour) Theory on RTE and Cold Kitchen and Food Hygiene
Module 4: Preparing Appetizers (Practical)	3 Practical Outputs: (6 Hours) Prawn Tostada (2 Hour) Wakame Su (2 Hour) 1 Hour Theory on Mise En Place, Hot Kitchen, Flavoring, Seasonings, and Basic Knife Skills. (Bruschetta and Miso Soup)
Module 5: Preparing Main Courses (Practical)	3 Practical Outputs (6 Hours): Steak using Sous Vide and Grill (2 Hours) Preparations of the Side Dish and Green Veggies Pasta Aglio Oilo (2 Hours) Grilled Salmon with Asparagus (2 Hours)
Module 6: Preparing Desserts (Practical)	3 Practical Outputs (6 Hours) Pancakes (2 Hours) Brownies (2 Hours) Banana Loaf (2 Hours) Mixing, measuring, and portioning
Module 7: Coffee Appreciation (Practical)	2 Practical Outputs (2 Hours) Pour Over (1 Hour) Cappuccino, Espresso, Latte, Americano, Macchiato, and Mocca (1 Hour) Theory (1 Hour) on Coffee

Home Business Course (F&B)

Learning outcomes

Who should attend?

Course durationand structure

Course fee

Intake

Period

Course Price

Registration End

Spots left

Weekdays Evening

(Every Wednesday and Thursday) from 6pm to 9pm

$500

Please Register Online

20

Weekends

(Every Sunday) from 9am to 4pm

$500

Please Register Online

20

Course Modules

Details

Module 1:Introduction to F&B Home Business (Theory)

It will be based on F2F Session for a total of 6 hours.Learn What is Mise En PlaceDeveloping Basic Food Handling and Preparations Skills

Module 2:Home Business Concepting (Theory)

It will be based on Physical Session for a total of 6 hours.Understand How to Develop an F&B Concept and BusinessDeveloping Your Operations and CostingsLearn How to Market Your Services Online

Module 3:Preparing Salads (Practical)

3 Practical Salad Outputs: (3 Hours) Horenzo Salad (1 Hour) + Avocado Salad (1 Hour) Cesar Salad (1 Hour)Theory on RTE and Cold Kitchen and Food Hygiene

Module 4:Preparing Appetizers (Practical)

3 Practical Outputs: (6 Hours) Prawn Tostada (2 Hour)Wakame Su (2 Hour)1 Hour Theory on Mise En Place, Hot Kitchen, Flavoring, Seasonings, and Basic Knife Skills. (Bruschetta and Miso Soup)

Module 5:Preparing Main Courses (Practical)

3 Practical Outputs (6 Hours):Steak using Sous Vide and Grill (2 Hours) Preparations of the Side Dish and Green VeggiesPasta Aglio Oilo (2 Hours) Grilled Salmon with Asparagus (2 Hours)

Module 6:Preparing Desserts (Practical)

3 Practical Outputs (6 Hours)Pancakes (2 Hours)Brownies (2 Hours) Banana Loaf (2 Hours) Mixing, measuring, and portioning

Module 7:Coffee Appreciation (Practical)

2 Practical Outputs (2 Hours)Pour Over (1 Hour)Cappuccino, Espresso, Latte, Americano, Macchiato, and Mocca (1 Hour)Theory (1 Hour) on Coffee

Course duration
and structure

Module 1:
Introduction to F&B Home Business (Theory)

It will be based on F2F Session for a total of 6 hours.
Learn What is Mise En Place
Developing Basic Food Handling and Preparations Skills

Module 2:
Home Business Concepting (Theory)

It will be based on Physical Session for a total of 6 hours.
Understand How to Develop an F&B Concept and Business
Developing Your Operations and Costings
Learn How to Market Your Services Online

Module 3:
Preparing Salads (Practical)

3 Practical Salad Outputs: (3 Hours)
Horenzo Salad (1 Hour) + Avocado Salad (1 Hour)
Cesar Salad (1 Hour)
Theory on RTE and Cold Kitchen and Food Hygiene

Module 4:
Preparing Appetizers (Practical)

3 Practical Outputs: (6 Hours)
Prawn Tostada (2 Hour)
Wakame Su (2 Hour)
1 Hour Theory on Mise En Place, Hot Kitchen, Flavoring, Seasonings, and Basic Knife Skills. (Bruschetta and Miso Soup)

Module 5:
Preparing Main Courses (Practical)

3 Practical Outputs (6 Hours):
Steak using Sous Vide and Grill (2 Hours)
Preparations of the Side Dish and Green Veggies
Pasta Aglio Oilo (2 Hours)
Grilled Salmon with Asparagus (2 Hours)

Module 6:
Preparing Desserts (Practical)

3 Practical Outputs (6 Hours)
Pancakes (2 Hours)
Brownies (2 Hours)
Banana Loaf (2 Hours) Mixing, measuring, and portioning

Module 7:
Coffee Appreciation (Practical)

2 Practical Outputs (2 Hours)
Pour Over (1 Hour)
Cappuccino, Espresso, Latte, Americano, Macchiato, and Mocca (1 Hour)
Theory (1 Hour) on Coffee