Course Detail
WSQ Prepare Western Cold Sauces
Course Reference Number: TGS-2017501322
(SOA Title: Western Cold Dish Preparation 1)
Course Objectives
Learners will be able to prepare various Western cold sauces such as Mayonnaise, Vinaigrette and Salsa using garnishes, condiments, herbs, seasoning, and spices essential for flavour enhancement.
They will apply knife skills, prepare ingredients required for cold sauce recipes, understand storage techniques to prolong shelf life of ingredients and finished products and reinstate workstation.
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
- Identify types of sauces, garnishes, condiments, herbs, seasoning and spices used in Western cold sauce preparation
- Explain the functions, uses and/or characteristics of assembled kitchen tools, equipment, ingredients
- Apply knife skills to prepare ingredients for Western cold sauce
- Store ingredients and finished products correctly to prolong shelf life
- Reinstate workstation to keep work area clean
Minimum Entry Requirement
No formal qualification - Participants should have the ability to converse, read & write in English.
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 assistant, counter crew and anyone who is keen to learn how to prepare Western cold sauces.
Duration
1 Day(s) (8 Hrs)
Trainer : Learner Ratio
Course Fee
Full course fee before SSG funding
$218.00 (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 30 Mar 2026 |
|||
| 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 | $200.00 | $200.00 | $200.00 |
| SkillsFuture Funding | $100.00 | $140.00 | $140.00 |
| Nett Fee Payable (Before GST) | $100.00 | $60.00 | $60.00 |
| GST (9% x $200.00) | $18.00 | $18.00 | $18.00 |
| Final Amount Payable (Incl. of 9% GST) | $118.00 | $78.00 | $78.00 |
(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 Cold Dish Preparation 1 upon successful completion of the WSQ Prepare Western Cold Sauces
Schedule
Course Fee
$218.00 (Incl. of 9% GST)
Full course fee before SSG funding
This Course Includes:
Duration: 1 Day(s) (8 Hrs)
Language: English
Related Courses
WSQ Prepare Pasta
Served hot or cold, with tomato-based sauce, cream-based sauce or just olive oil and garlic, pasta dishes are enjoyed by many all over the world. This unit will te
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
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
WSQ Dim Sum Indulgence
This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques.
WSQ Prepare Bumbu The Secret to Quick and Easy Indonesian Dishes
Leaners will learn how to make Indonesian Bumbu (Spice blends) and Dishes:
- Bumbu Merah
- Bumbu Oranye
- Bumbu Putih
- Bumbu Kuning
- Sate Manis (Sweet Satay
