Course Detail
WSQ Demonstrate Basic Moist Heat Cooking Methods
Course Reference Number: TGS-2019501991
(SOA Title: Western Moist-Heat Dish Preparation and Cooking 2)
Course Objectives
One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, braising and stewing. This unit will teach learners the methods as well as the basic principles of moist heat cooking.
Mode of Delivery
Classroom
Practical and Assessment
Methods of Learning
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback
Learning Outcomes
On completion of this unit, learners will have the knowledge and skills to:
Apply principles and techniques of moist heat cooking methods
Prepare equipment and ingredients
Cook food by various moist heat cooking methods
Minimum Entry Requirement
Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy and Numeracy (WPLN) Level 4 and above or equivalent - Participants who do not meet the above requirements will be required to go through a short interview.
Attire
- Wear Covered Shoes / Sneakers with socks
- Wear Long / Full Pants
- Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
- Tie up Medium / Long Hair neatly
Note : Trainees may be sent back to change their attire if they fail to meet the above requirements
Who should attend
Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking
Duration
5 Day(s) (40 Hrs)
Trainer : Learner Ratio
Course Fee
Full course fee before SSG funding
$817.50 (Incl. of 9% GST)
Registration Fee
A Registration Fee of $10.90 (Incl. of 9% GST) will be collected upon course registration, and It is non-refundable.
* In the event of any class cancellation by Eduquest, the Registration fee will be refunded
Miscellaneous Fees (Incl. of 9% GST)
Admin Fee for Absent and Reschedule: $32.70
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
|
Nett Fee after SSG’s Course Fee Funding Funding Validity Period: 01 Mar 2019 to 18 Jan 2027 |
|||
| Type | Category of Individuals | ||
| Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders | Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above | SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents) | |
| Funding Source | |||
|
SkillsFuture Funding (Baseline)
Up to 50% of Course Fees |
SkillsFuture Mid- Career Enhanced Subsidy
Up to 70% of Course Fees |
SkillsFuture Enhanced Training Support for SMEs
Up to 70% of Course Fees |
|
| Course Fee | $750.00 | $750.00 | $750.00 |
| SkillsFuture Funding | $375.00 | $525.00 | $525.00 |
| Nett Fee Payable (Before GST) | $375.00 | $225.00 | $225.00 |
| GST (9% x $750.00) | $67.50 | $67.50 | $67.50 |
| Final Amount Payable (Incl. of 9% GST) | $442.50 | $292.50 | $292.50 |
(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec
* Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
*Terms and conditions applies to all types of SSG fundings.More details at www.tpgateway.gov.sg
*Learners will be awarded a WSQ Statement of Attainment (SOA) for Western Moist-Heat Dish Preparation and Cooking 2 upon successful completion of the WSQ Demonstrate Basic Moist Heat Cooking Methods
Schedule
Course Fee
$817.50 (Incl. of 9% GST)
Full course fee before SSG funding
This Course Includes:
Duration: 5 Day(s) (40 Hrs)
Language: English
Related Courses
WSQ Prepare Classic Homemade Stocks and Soups
When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . Thi
WSQ Demonstrate Basic Dry Heat Cooking Methods
Dry heat cooking methods includes roasting, baking, grilling and sauteeing to name a few. Cooking involves high heat and food cooked using dry heat methods a
Food and Beverage Inventory Management Level 1
Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation
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
WSQ Maintain Quality Control Procedures
This unit aims to equip participants with the knowledge and skills necessary to ensure compliance with food safety and quality standards in the food and beverage ind
