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Demonstrate Basic Moist Heat Cooking (English)

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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.

  • Types and uses of cooking tools and equipment
  • The types of food suited for moist heat cooking methods
  • Importance of controlling cooking time and temperature at various stages of cooking
  • Importance of matching aromatic and cooking liquids to main food ingredients
  • Quality characteristics of products cooked using various moist heat cooking methods
  • Common faults in moist heat cooked food products and how to prevent them
  • Food and workplace safety and health requirements
There are no classes scheduled yet. Please subscribe below to get notified promptly when new classes are open for registration.



(after SSG subsidy)

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

Programme Fee

 $      700.00

 $     700.00

 $      700.00



- $     490.00

- $     630.00

Nett Course Fee

 $      700.00

 $      210.00

 $        70.00

GST 7%

 $     49.00   

 $        14.70

 $       14.70

Payable Course Fees

 $     749.00

 $      224.70

 $      84.70

SkillsFuture Credits applicable for Singaporeans.*

Payment accepted via:

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

*Registration opens 60 days before course date

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.

Learners who are keen in Demonstrate Basic Moist Heat Cooking.

  • 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