Beverage Handling

What this course is about

Beverages are prepared fast, handled by many hands and often overlooked in food safety training — yet ice, dispensers, blenders and syrups are all common contamination points. This full-day course covers the beverage operation end to end as it runs at your own counter: receiving and storing ingredients, ice handling, preparing hot and cold drinks to a consistent recipe, and serving at speed without cutting hygiene corners. Learners practise portioning and recipe accuracy so that the same drink tastes the same on every shift, and work through the cleaning and sanitising schedule for each piece of equipment — the step most often skipped when the queue is long. Halal considerations for ingredients, syrups and shared equipment are built into the session.

Course objectives

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

• Store and handle beverage ingredients, ice and garnishes hygienically
• Prepare hot and cold beverages to a consistent recipe and portion standard
• Operate and clean beverage equipment safely, including blenders and dispensers
• Apply the cleaning and sanitising schedule for the beverage station
• Verify that ingredients and shared equipment meet the outlet's halal requirements
• Serve beverages at speed while maintaining hygiene and presentation standards

Who should attend

Beverage crew, counter staff and kitchen crew who prepare or serve drinks, including new hires and part-timers.

Modes of training

• Classroom / on-site facilitated
• Practical hands-on at your beverage station

Course fees and funding

The course fee is S$280 per participant, covering all training materials and the certificate of attendance. Al Mubin Food Corner Pte. Ltd. is not GST-registered, so no GST is charged.

Funding validity period: 1 Jan 2026 – 31 Dec 2027

Facilities & equipment used to conduct training

Training is delivered at your premises. The following facilities and equipment are used to conduct this course:

• Client's own beverage counter, station and equipment, used as the training floor
• Portable projector, screen and laptop brought on site for the theory segment
• Flip chart, whiteboard and printed learner guides for each participant
• Blenders, dispensers, shakers, jiggers and ice wells for the preparation practice
• Measuring jugs, portioning scoops and recipe cards for the consistency exercise
• Cleaning and sanitising materials for the equipment hygiene routine

Course schedule

Sessions run on site at your premises. Dates below are confirmed runs; to arrange a new date for your team, use the enquiry form.