Fabricate, Store and Cook Meat and Poultry

The objective of the course is to equip learners with the essential skills to fabricate, store, and cook a variety of meat and poultry.

Learners will gain hands-on experience in identifying different types of meat and poultry, understanding their parts and uses, and mastering proper selection, storage, and handling techniques. The course will also cover effective cooking methods for meat dishes, as well as the nutritional benefits of commonly used meats. By the end of the course, learners will be competent in preparing chicken, beef and lamb for diverse culinary applications.

A WSQ course accredited by SkillsFuture Singapore (SSG). Upon successful completion, candidates will receive the Statement of Attainment (SOA) in WSQ Meat Storage and Fabrication-2 (FSS-FBS-2015-1.1).

This course is for

• Individuals keen to pursue employment as cooks/ butchers in food service and retail industries

What will you learn

• Types of Meat and Poultry, their parts, purposes and uses in cooking
• Selection, receiving and storage of meat and poultry
• Fabricating meat for different preparations and tools used
• Cooking methods and preparation of meat and chicken dishes
• Nutritional value of meat products

Admission Criteria

• Minimum 16^* years of Age.
• Primary education or equivalent level of education
• Be able to understand, speak, read and write basic English
        ^*21 years old to be eligible for SSG course fee funding

Fee

Course Fee	Singaporeans, 40 Years Old and Above	Singaporeans, 21 – 39 Years Old Permanent Residents LTVP+ Holders	Others
Full Course Fee	$733.95	$733.95	$733.95
SSG Course Fee Grant	$513.75	$367	N/A
Nett Course Fee (incl GST)	$240	$400	$800