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At the end of this lesson, learners will attain knowledge in how Sake is produced and possess the ability to professionally work with Sake in some capacity as well as demonstrate basic competencies related to Sake.
Topics included: 1) Types of Sake 2) Sake Prefectures 3) Sake ingredients and Sake production steps 4) Sake Grades 5) How to drink Sake the right way? (Warm or Cold) 6) Labels 7) Appropriate Glassware / Cup (Sakazuki or Choko) 8) Service of Sake 9) Storage of Sake
*ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability. Photo for illustration purpose only.
For payments made ON / AFTER Sunday 1 January 2023, GST charged at 8%
2023年1月1号起付费,消费税8%
* The increase of 1% GST on fees will be absorbed for Singapore Citizens in 2023. 新加坡公民将享有1%的消费税回扣
Payment accepted via 可通过以下方式付款支付学费:
SkillsFuture Singapore (SSG) Subsidy
Mid-Career Enhanced Subsidy (MCES) Subsidy
SkillsFuture Credit (SFC)
*Minimum age of 21 years and above
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.
Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station. With relaxation of Covid measures, we have reverted to conducting classes at full capacity of 24 pax.
请注意本学院的厨房可容纳 24 名学员。其中 3 名学员共用一个工作站。随着 Covid-19 措施的放松,本学院已恢复为 24 名学员上课。
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