ACI

Short Course (WSQ)

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Classic French Cuisine

TGS-2021006970 This course aims to impart knowledge and skills in the preparation of French cuisine.

Canapés Party Pleasers

TGS-2021007074 This course aims to impart knowledge and skills in demonstrating the understanding of the tools, equipment, ingredients and techniques involved in the preparation and presentation of western cold dishes such as Hors d’Oeuvres and Canapé.

Prepare Advanced Dim Sum Dishes (Chinese) 制备高级点心 (中文班)

This module equips participants with the knowledge and necessary skills in preparing Advanced Dim Sum Dishes. Module content includes purpose of ingredients, characteristics and indicators of quality, correct consistency and standard quality of products.

Prepare Pasta 制备面食 (Chinese) (中文班)

Learners will be equipped with knowledge and skills in making and cooking pasta and preparing sauces

Prepare Sushi (English)

TGS-2021007075 Learners will be able to demonstrate the understanding of the usage of tools, equipment, ingredients and techniques involved in the preparation and presentation of Sushi

Prepare Japanese Appetisers (Chinese) 制备日本前菜 (中文班)

Upon completion of this course, participants will acquire knowledge and able to apply the skills in preparing Japanese Appetisers.

Prepare Advanced Dim Sum Dishes (English)

Prepare Pasta (English)

TGS-2020513017 Learners will be equipped with knowledge and skills in making and cooking pasta and preparing sauces

Prepare Basic Chinese Noodle Dishes 制作中式面条 (中文班)

TGS-2020504690 Learners will be equipped with knowledge and application skills in preparing basic Chinese noodle dishes.

Prepare Japanese Noodle Dishes 制作日式面条 (中文班)

TGS-2020504723 Upon completion of this course, the learner will have knowledge and application skills in preparing Japanese noodle dishes.

Prepare Japanese Noodle Dishes (English)

Upon completion of this course, the learner will have knowledge and application skills in preparing Japanese noodle dishes.

Prepare Basic Chinese Noodle Dishes (English)

TGS-2019502182 Learners will have knowledge and application skills in preparing basic Chinese noodle dishes.

Prepare Japanese Appetisers

Participants will acquire knowledge and able to apply the skills in preparing Japanese Appetisers.

Demonstrate Basic Moist Heat Cooking (Chinese) 展示基本湿热烹饪

TGS-2018500644 This course aims to impart knowledge and skills in demonstrating basic moist heat cooking methods. It includes the principles and techniques of moist heat cooking methods such as poaching, simmering, boiling, blanching, steaming, braising and stewing food.

Prepare Basic Peranakan Cuisine

On completion of this course, the learner will have knowledge and application skills in preparing basic Peranakan dishes and be able to apply them to the workplace or even at the comfort of your home.

Prepare Advanced Chinese Stir Fried Dishes

On completion of this unit, the learner will have knowledge and application skills in preparing advanced Chinese stir fried dishes.

Prepare Advanced Chinese Braised Dishes

On completion of this unit, the learner will have knowledge and application skills in preparing advanced Chinese braised dishes.

Demonstrate Basic Dry Heat Cooking

This course aims to impart knowledge and skills in basic dry heat cooking methods. It includes roasting, baking, broiling, grilling, pan-frying, sautéing deep-frying and stir-frying food.

Demonstrate Basic Moist Heat Cooking

Prepare Meat and Poultry for Cooking

This skill describes the ability to apply the knowledge and skills in preparing meat and poultry for cooking.

Prepare Basic Dim Sum Dishes (English)

TGS-2018500647 Learners will be equipped with knowledge and skills to prepare basic Dim Sum dishes.

Demonstrate Basic Moist Heat Cooking (Chinese) 展示基本湿热烹饪 - October

TGS-2020504688 This course aims to impart knowledge and skills in demonstrating basic moist heat cooking methods. It includes the principles and techniques of moist heat cooking methods such as poaching, simmering, boiling, blanching, steaming, braising and stewing food.

Demonstrate Basic Dry Heat Cooking (Chinese) 展示基本干热烹饪

TGS-2020504687 This course aims to impart knowledge and skills in demonstrating basic dry heat cooking methods. It includes roasting, baking, broiling, grilling, pan-frying, sautéing deep-frying and stir-frying food.

Monday to Thursday:	08:30am to 6:00pm
Friday:	08:30am to 5.30pm
Weekend and Public Holiday:	Closed