Course Detail
WSQ Prepare Classic Homemade Stocks and Soups
Course Reference Number: TGS-2019502051
(SOA Title: Western Moist-Heat Dish Preparation and Cooking 2)
Course Objectives
When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . This unit will teach learners how to prepare quality stocks and flavourful soups.
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: Prepare basic stock Prepare broth Prepare clear soup (consommé) Prepare pureed soup Prepare soup garnish
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 and anyone who is keen to learn how to prepare basic Western soups
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 (WPL) Level 4 and above - Participants who do not meet the above requirements will be required to go through a short interview.
Duration
3 Day(s) (24 Hrs)
Trainer : Learner Ratio
Course Fee
Full course fee before SSG funding
$545.00 (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 29 Jan 2025 |
|||
| 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 | $500.00 | $500.00 | $500.00 |
| SkillsFuture Funding | $250.00 | $350.00 | $350.00 |
| Nett Fee Payable (Before GST) | $250.00 | $150.00 | $150.00 |
| GST (9% x $500.00) | $45.00 | $45.00 | $45.00 |
| Final Amount Payable (Incl. of 9% GST) | $295.00 | $195.00 | $195.00 |
(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 Moist-Heat Dish Preparation and Cooking 2 upon successful completion of the WSQ Prepare Classic Homemade Stocks and Soups
Schedule
Course Fee
$545.00 (Incl. of 9% GST)
Full course fee before SSG funding
This Course Includes:
Duration: 3 Day(s) (24 Hrs)
Language: English
Related Courses
Western Cold Dish Preparation Level 1
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,
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
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 Maintain Safe and Secure Working Environment
To equip participants with the necessary knowledge and application skills in maintaining safe and secure wo
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
