Courses by Aestheticar Pte Ltd

Check out some of our most popular courses taught by Aestheticar Pte Ltd (UEN 201400645K)

WSQ 食品卫生课 Food Safety Course Level 1 (中文)

Food Hygiene Refresher Course (中文)

PWM-Food Services : Food Safety Course Level 3

PWM-Food Services: Food Safety Course Level 3 (Chinese) 食品安全课程3级

PWM-Food Services: Workplace Safety and Health for Food and Beverage Operations (8 hours) Course （中文）

Food Safety Course Level 4 (Chinese)

Baking & Cooking

dim-sum-course-min-2 — Bake Cook Courses

Chinese Dim Sum Cooking Course

Bake Artisan and Decorative Bread Making Course

Traditional Dumpling Making Workshop

Donut & Fortune Zodiac Biscuits Workshop

Artisan Japanese Shio Pan Bread Workshop

Handcrafted Western Pasta Workshop

Signature Mooncake Making Workshop

Chocolate & Matcha Macarons Workshop

Sweet Potato with Taro Steam Cake Workshop

Ondeh Ondeh
Steam Cake Workshop

Ang Ku Kueh, Kueh Salat, Ondeh Ondeh and 9 Layer Kueh Workshop

Hands-on Maintenance

Basic Aircon Maintenance for Everyone

Basic Manual Car Maintenance for Everyone

Basic Electric Car Maintenance Course With Hands-On

(Advanced) Aircon Maintenance for Everyone

Generative AI

Business Writing (Generative AI Tools)

Automation Management (Generative AI Chatbots)

Business Visual Content Creation with Generative AI Tools

Powered Powerpoint Business Presentation

anitha ganesan

06:41 11 Aug 26

vanessa siyu

06:47 10 Aug 26

Easy to get to location, nice centre with good trainers and customer service staffs( Toa Payoh Branch)

Joseph Tan

09:20 08 Aug 26

Icbal

07:35 08 Aug 26

Well explain about Food safety Course.

07:29 07 Aug 26

06:45 07 Aug 26

06:41 07 Aug 26

07:36 06 Aug 26

07:29 05 Aug 26

07:23 05 Aug 26

07:20 05 Aug 26

I had signed up for the Bake Artisan and Decorative Breads course about 2.5 weeks before the course was due to begin. Two days before the course was due to commence, I was informed the course was postponed - no reason was provided.

After some back and forth with their customer service on trying to work out alternative dates for attendance, an appropriate replacement date for the course could not be found. Only when I specifically asked why the course was postponed, I was informed that several participants had dropped out at the last minute and the course no longer met the minimum number of participants required to run.

While this is somewhat out of the control of the organisation, overall this could have been communicated and managed better.