ACI

Short Course (WSQ)

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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 Sushi

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 Pasta 制备意大利面

TGS-2021010604 Learners will attain knowledge and skills in pasta preparation including making pasta dough, cutting, shaping and cooking fresh pasta as well as a variation of pasta sauces. 学员将获得制备意大利面的知识和技能，包括制作意大利面团，切割，成型和烹饪新鲜意大利面以及各种意大利面酱.

Prepare Basic Dim Sum Dishes 制备基本点心 (English / 中文班)

TGS-2021010603 Learners will be equipped with knowledge and skills in preparing and producing a variety of basic Dim Sum dishes by applying Chinese culinary techniques in food preparation. These dishes includes deep fried items, steamed items as well as dishes with homemade filling. 学员将通过运用中国烹饪技术来准备和制作各种基本点心菜肴的知识和技能。这些菜肴包括油炸食品、清蒸食品以及自制馅料。

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

TGS-2022012978 Learners will be equipped with knowledge and skills in preparing and producing a variety of Dim Sum doughs required for preparing Dim Sum dishes. Learners will also be taught to prepare components, stuffing and fillings, besides how to apply Chinese culinary techniques and methods to cook advanced Dim Sum dishes. Methods of cooking includes deep frying, baked and stir-frying. 学员将学习如何准备和制作各种点心面团的知识和技能，以准备点心菜肴。除了如何运用中国烹饪技术和方法烹制高级点心菜肴外，学员还将学习准备成分, 馅料和不同烹饪方法如油炸、烤和炒。

Make Noodle Dishes

TGS-2022011776 This course aims to impart skills and abilities to learners in preparation and presentation of noodle dishes. Learners will be able to prepare ingredients and noodle dishes with different types of cooking and flavouring techniques.

Classic French Cuisine

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

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