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Master Dry Heat Cooking Techniques

Master Dry Heat
Cooking Techniques
Home / Course / WSQ Modular Courses

The objective of the course is to train learners in the techniques and knowledge of basic dry heat cooking methods such as roasting, baking, grilling, stir-frying etc.

The skills are trained in Asian and Western Cuisine contexts, with traditional and modern techniques.

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Demonstrate Basic Dry Heat Cooking Methods.

This course is for

  • Individuals keen to pursue employment as commis / cooks in food service industry
  • Food service professionals keen on enhancing their skills and getting a qualification within a flexible time frame

What will you learn

  • Principles of heat transfer
  • Basic skills in
    • Roasting
    • Baking
    • Grilling
    • Stir-frying
    • Sautéing
    • Deep-frying

Admission Criteria

  • Minimum 18* years of Age.
  • Primary education with/without PSLE / PSPE or their equivalent certification
  • Be able to understand,speak, read and write basic English.
           *to be eligible for SSG course fee funding
Date 07 Dec 2020
Duration 5 days / 33 hours and 30 minutes
Fees S$ 850 (GST is not applicable)
FundingUpto 95% course fee funding by SkillsFuture Singapore (SSG). Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
Funding Information Apply Now
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Master Moist Heat Cooking Techniques

Master Moist Heat
Cooking Techniques
Home / Course / WSQ Modular Courses

The objective of the course is to train learners in the techniques and knowledge of basic moist heat cooking methods such as steaming, poaching, stewing, braising etc.

The skills are trained in the Asian and Western Cuisine contexts, with traditional and modern techniques

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Demonstrate Basic Moist Heat Cooking Methods.

This course is for

  • Individuals keen to pursue employment as commis / cooks in food service industry
  • Food service professionals keen on enhancing their skills and getting a qualification within a flexible time frame

What will you learn

  • Principles of heat transfer
  • Basic skills in
    • Boiling
    • Steaming
    • Simmering and Poaching
    • Stewing
    • Braising

Admission Criteria

  • Minimum 18* years of Age.
  • Primary education with/without PSLE / PSPE or their equivalent certification
  • Be able to understand,speak, read and write basic English.
          *to be eligible for SSG course fee funding

Date 15 Dec 2020
Duration 5 days / 33 hours and 30 minutes
Fees S$ 850 (GST is not applicable)
FundingUpto 95% course fee funding by SkillsFuture Singapore (SSG). Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
Funding Information Apply Now

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Prepare Fish and Seafood

Prepare Fish and Seafood
Home / Course / WSQ Modular Courses

The objective of the course is to train the learners in on the techniques and knowledge on various fabrication and preparation techniques on fish and other seafood.

The skills are trained in the Asian and Western Cuisine contexts, with traditional and modern techniques

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Prepare Fish and Seafood for Cooking.

This course is for

  • Individuals keen to pursue employment as commis / cooks in food service industry
  • Food service professionals keen on enhancing their skills and getting a qualification within a flexible time frames

What will you learn

  • Quality standards for purchasing fish and seafood
  • Storage of fish and seafood
  • Basic skills in
    • Cuts of round and flat fish
    • Filleting fish
    • Preparing seafood such as prawn and squid for cooking
  • Basic cooking techniques applied to
    • Fishes
    • Other seafood

Admission Criteria

  • Minimum 18* years of Age.
  • Primary education with/without PSLE / PSPE or their equivalent certification
  • Be able to understand,speak, read and write basic English.
          *to be eligible for SSG course fee funding

Date Coming back soom
Duration 3 days / 14 hours
Fees S$ 350 (GST is not applicable)
FundingUpto 95% course fee funding by SkillsFuture Singapore (SSG). Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
Funding Information Apply Now

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Prepare Meat and Poultry

Prepare Meat and Poultry
Home / Course / WSQ Modular Courses / Prepare Meat and Poultry

The objective of the course is to train learners in various fabrication and preparation techniques of beef, lamb, chicken and other meats.

The skills are trained in the Asian and Western Cuisine contexts, with traditional and modern techniques

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Prepare Meat and Poultry for Cooking.

This course is for

  • Individuals keen to pursue employment as commis / cooks in food service industry
  • Food service professionals keen on enhancing their skills and getting a qualification within a flexible time frame

What will you learn

  • Quality standards for purchasing beef, lamb and poultry
  • Storage of meat and poultry
  • Basic skills in
    • Preparing beef cuts
    • Preparing lamb cuts
    • Trussing poultry
    • Cutting and deboning chicken
  • Basic cooking techniques applied to
    • Beef
    • Lamb
    • Chicken and Duck

Admission Criteria

  • Minimum 18* years of Age.
  • Primary education with/without PSLE / PSPE or their equivalent certification
  • Be able to understand,speak, read and write basic English.
          *to be eligible for SSG course fee funding

Date 01 Dec 2020
Duration 4 days / 26 hours and 30 minutes
Fees S$ 600 (GST is not applicable)
FundingUpto 95% course fee funding by SkillsFuture Singapore (SSG). Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
Funding Information Apply Now

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Prepare Equipment and Ingredients

Prepare Equipment and Ingredients
Home / Course / WSQ Modular Courses

The objective of the course is to train learners learners in the techniques and knowledge of preparing the equipment and ingredients for various culinary operations.

The ingredient preparation is covered under Asian and Western Cuisine contexts, with traditional and modern techniques

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Prepare Equipment and Ingredients.

This course is for

  • Individuals keen to pursue employment as kitchen assistants in food service industry
  • Food service professionals keen on enhancing their skills and getting a qualification within a flexible time frame

What will you learn

  • Cooking tools and equipment
  • Types, characteristics & functions of ingredients
    • Meat & poultry
    • Vegetables & Fruits
    • Herbs & Spices
    • Oils & dry goods
    • Ready to use products
  • Selection of ingredients
  • Units of Measurement and calibrating scales
  • Reinstate work station in accordance

Admission Criteria

  • Minimum 18* years of Age.
  • Primary education with/without PSLE / PSPE or their equivalent certification
  • Be able to understand,speak, read and write basic English.
           *to be eligible for SSG course fee funding

Date Coming back soom
Duration 4 days / 25 hours and 30 minutes
Fees S$ 650 (GST is not applicable)
FundingUpto 95% course fee funding by SkillsFuture Singapore (SSG). Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
Funding Information Apply Now

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Maintain Food and Beverage Production Environment

Maintain Food and Beverage
Production Environment
Home / Course / WSQ Modular Courses

The objective of the course is to train learners in work place safety and professional house-keeping practices in the context of culinary arts.

The training focuses on the safe use of various tools, chemicals, personal protective equipment etc. while working in a professional kitchen.

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Maintain Food and Beverage Production Environment.

This course is for

  • Individuals keen to pursue employment as kitchen assistants in food service industry
  • Food service professionals keen on enhancing their skills and getting a qualification within a flexible time frame

What will you learn

  • Food and personal hygiene practices
  • Cleaning tools, equipment, chemicals and PPE
  • Prepare curry pastes and cook them using the tools & equipment
  • Handle and dispose waste
  • Maintain supplies and inventory
  • Perform end-of-shift duties

Admission Criteria

  • Minimum 18* years of Age.
  • Primary education with/without PSLE / PSPE or their equivalent certification
  • Be able to understand,speak, read and write basic English.
           *to be eligible for SSG course fee funding

Date Coming back soom
Duration 3 days / 17 hours and 30 minutes.
Fees S$ 400 (GST is not applicable)
FundingUpto 95% course fee funding by SkillsFuture Singapore (SSG). Singapore Citizens may use their SkillsFuture Credit to pay the Nett course fee after course fee grant. Click here to check your SkillsFuture account.
Funding Information Apply Now

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