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Richard Alexandre Ravel

Qualification(s):
  • 1. Vocational Diploma in Cooking
  • 2. Complementary Diploma in Catering
Institute(s):
  • Marseille-Provence Professional Culinary school, France
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Richard Alexandre Ravel trains following courses

WSQ Meat Storage and Fabrication

Leaners will learn how to make meat and poultry dishes:

  • Irish Lamb Stew
  • Chicken Supreme with Mushroom Sauce
  • Chicken Burger
  • Lamb Schnitzel
  • Chicken St

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WSQ Seafood Storage and Fabrication

Learners will learn how to make fish and seafood dishes: 

  • Pan-Fried Prawns in Asian Sauce
  • Fish Head Curry with Jasmine Rice
  • Seafood Chowder
  • Seabass

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UEN / SSG ERF REGISTRATION NO. 200721365K 4 YEARS PERIOD: 07-JAN-2022 TO 06-JAN-2026