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Classic French Cuisine

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This course aims to impart knowledge and skills in the preparation of French cuisine. Learners will be able to demonstrate the understanding of the usage of tools, equipment, ingredients and techniques involved in the preparation and presentation of French dishes.

  • Types and uses of kitchen tools and equipment
  • Types, characteristics, functions and quality indicators of ingredients
  • Prepare French dishes with menu based presentations
  • Quality characteristics of French cuisine
  • Recipes, method and technique in preparing French dishes
  • Importance of achieving good balance, taste, colour contrast and textures in a dish
  • Mix ingredients to achieve desired tastes for the French dishes
  • Combine complementary flavours and cooking techniques in preparing French dishes
  • Present finished dishes with suitable colours, heights, shapes and textures
  • Importance of sanitizing hands and preparation in dedicated workstation
  • Food and workplace safety and health requirements 

 

Items/Dishes covered includes:

  • White Chicken Stock, Brown Veal Stock, Corn Soup 
  • Seared Seabass with Mashed Potato, Beetroot Pearls 
  • Boeuf Bourguignon 
  • Crème Brûlée  

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

Start DateEnd DateRegistration Closing DateModeDayTimeLanguageRemarksApply Now
11 Jun 202218 Jun 202204 Jun 2022Full TimeSaturday, Sunday & Saturday9:00am - 6:00pmENGLISH3 Days (11, 12 & 18 June)
27 Jun 202229 Jun 202220 Jun 2022Full TimeMonday - Wednesday 9:00am - 6:00pmENGLISH3 Days
 

Non-S’porean

S’porean/PR
(after SSG subsidy)

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

Programme Fee

 $      960.00

 $     960.00

 $      960.00

Funding/Subsidy

N.A.

- $     672.00

- $     864.00

Nett Course Fee

 $      960.00

 $      288.00

 $        96.00

GST 7%

 $     67.20   

 $        20.16

 $       20.16

Payable Course Fees

 $     1,027.20

 $      308.16

 $      116.16

SkillsFuture Credits applicable for Singaporeans.*

Payment accepted via:

  • AXS 
  • NETS at our counter 
  • PayNow 
  • 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

Anyone interested in learning Classic French cuisine



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.

 

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