header image

Prepare Advanced Chinese Stir Fried Dishes

Apply Now

 | 


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

  • Theory, in-course practical assessment and written assessment
  • Types and uses of tools and equipment for preparing advanced Chinese stir fried dishes
  • Types, characteristics, indicators of quality and Chinese names of ingredients for preparing advanced Chinese stir fried dishes
  • Methods to prepare poultry, meat and seafood for advanced Chinese stir fried dishes
  • Health and safety considerations for handling pork and seafood
  • Methods to pre-cook ingredients for advanced Chinese stir fried dishes
  • Different types of sauce for advanced Chinese stir fried dishes
  • Importance of storing heat-sensitive ingredients in chiller until used
  • Different methods of cooking advanced Chinese stir fried dishes
  • Importance of controlling cooking time and temperature at various stages of cooking
  • Indicator of doneness
  • Methods of presenting and storing finished products
  • Quality standards of advanced stir fried dishes
  • Common faults in advanced stir fried dishes and how to prevent them

Items/Dishes covered includes:

  • Kai Lan in ‘Two Ways’ (stir-fried stem & deep-fried leaves)
  • Stir-Fried Chicken with Cashew Nuts
  • Golden Fried Rice with Diced Prawns
  • Stir-Fried Beef with Capsicum and Oyster Sauce

ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability.

There are no classes scheduled yet. Please subscribe below to get notified promptly when new classes are open for registration.

 

Non-S’porean

S’porean/PR
(after SSG subsidy)

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

Programme Fee

 $      440.00

$      440.00

$      440.00

Funding/Subsidy

N.A.

- $    308.00   

- $    396.00

Nett Course Fee

 $      440.00

 $    132.00 

 $      44.00

GST 7%

 $      30.80 

 $        9.24

 $       9.24

Payable Course Fees

 $     470.80

 $      141.24

 $      53.24

Payment accepted via:

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

SkillsFuture Singapore (SSG) Subsidy

  • Enjoy 70% 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

  • Anyone who is keen to learn Chinese stir fried dishes.


  • 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