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Prepare Advanced Chinese Stir Fried Dishes

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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.

 

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.

- $      396.00

- $     396.00

Nett Course Fee

 $      440.00

 $        44.00

 $        44.00

GST 7%

 $     30.80

 $        3.08

 $       3.08

Payable Course Fees

 $     470.80

 $      47.08

 $     47.08

Payment accepted via:

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

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

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