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Prepare Japanese Noodle Dishes (English)

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

• Types and uses of tools and equipment for preparing Japanese noodle dishes

• Types, purposes, characteristics, indicators of quality and Japanese names of ingredients for preparing noodle dishes

• Cooking times for different forms of noodles

• Shape and size of garnishes

• Different types of soup bases for Japanese noodles

• Purpose of broth preparation for Japanese noodles

• Indicator of doneness

• Methods of presenting and storing finished products

• Quality standards for udon, soba, somen and ramen

• Common faults in Japanese noodle and how to prevent them

Start DateEnd DateRegistration Closing DateModeDayTimeLanguageRemarksApply Now
15 Nov 202116 Nov 202108 Nov 2021Full TimeMonday & Tuesday9:00am - 6:00pmENGLISH2 DAYS


(after SSG subsidy)

S’porean aged 40 years & above (after MCES subsidy)

Programme Fee

 $     530.00

 $     530.00

 $    530.00



- $     477.00

- $     477.00

Nett Course Fee

 $      530.00

 $      53.00

 $        53.00

GST 7%

 $     37.10 

 $        3.71

 $       3.71

Payable Course Fees

 $     567.10

 $      56.71

 $      56.71

Payment accepted via:

  • AXS 
  • NETS at our counter
  • SkillsFuture Credit (For Singaporeans aged 25 and above)

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 90% SSG subsidy for all Singaporeans and PRs aged 21 and above

Mid-Career Enhanced Subsidy (MCES) Subsidy

  • Eligible for Singaporeans aged 40 years old and above 
  • Enjoy 90% SSG subsidy

SkillsFuture Credit (SFC)

  • For Self-Sponsored Individuals only
  • All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016. 
  • You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding

Union Training Assistance Programme (UTAP)

  • NTUC members enjoy 50% unfunded course fee support for up to $250 each year when you sign up for courses supported under UTAP (Union Training Assistance Programme). *T&C applies

Learners who are keen in making Japanese noodles.

  • Trainees are required to clean up after class.
  • Attendance is required for all programmes (WSQ and non WSQ Courses).
  • There will be written and practical assessments for all WSQ Courses.
Refund Policy Refund

Withdrawal notification received at least 14 calendar days before course commencement

  • 75% refund of paid course fees

Withdrawal notification received less than 14 calendar days from the course commencement OR Upon course commencement

  • No refund of paid course fees