Course Detail
Western Cold Dish Preparation Level 1
Course Reference Number: TGS-2021002614
Course Objectives
Learners will learn about the tools and equipment, ingredients and techniques involved in the cooking of Western cold dishes such as preparing sauces, dressings and fillings for sandwiches, salads, hors d'oeuvres and canapés
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
At the end of the programme, the learners will be able to:
Identify types of sauces, garnishes, condiments, herbs and spices used in Western cold dish preparation
Explain the functions, uses and/or characteristics of different types of kitchen tools, equipment, ingredients
Assemble kitchen tools, equipment and ingredients
Apply knife skills to prepare ingredients for Western cold dishes
Apply time and temperature control techniques to prepare fillings and cold sauces for Western cold dishes
Season dishes appropriately
Identify causes to prevent common faults in Western cold dishes preparation
Store ingredients and finished products correctly to prolong shelf life
Reinstate work station to keep work area clean
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
This programme is targeted for:
Existing cooks who would like to upskill and/or obtain a recognised certification
New hires without any prior experience
Matured students going through mid-career change and/or women back-to-work
Minimum Entry Requirement
No formal qualification - Participants should have the ability to converse, read & write in English.
Duration
2 Day(s) (16 Hrs)
Trainer : Learner Ratio
Course Fee
Full course fee before SSG funding
$457.80 (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 2021 to 28 Feb 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 | $420.00 | $420.00 | $420.00 |
| SkillsFuture Funding | $210.00 | $294.00 | $294.00 |
| Nett Fee Payable (Before GST) | $210.00 | $126.00 | $126.00 |
| GST (9% x $420.00) | $37.80 | $37.80 | $37.80 |
| Final Amount Payable (Incl. of 9% GST) | $247.80 | $163.80 | $163.80 |
(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
Schedule
Course Fee
$457.80 (Incl. of 9% GST)
Full course fee before SSG funding
This Course Includes:
Duration: 2 Day(s) (16 Hrs)
Language: English
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