Classic French Cuisine

• 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 (Beef Stew)
• Crème Brûlée  

*ACI reserves the rights to amend, revise or withdraw the dishes featured due to products availability. Photo for illustration purpose only.

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

 Union Training Assistance Programme (UTAP) 

• NTUC  members  enjoy  50%  unfunded course fee support for up to  $250 each year   (or up to $500  for NTUC members aged 40 years old and above) when you sign up for courses supported under UTAP (Union Training Assistance Programme).  This excludes miscellaneous fees such as SkillsFuture Credit, other subsidies and registration fees, etc. Please visit e2i’s website to find out more.     

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.

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。

REFUND POLICY

• Strictly no refund allowed.
• Only on very exceptional cases and with valid reason* (subject to management approval), we will refund 75% of paid course fee for class withdrawal. Notice must be given at least 14 calendar days before class starts. An Appeal Form must be submitted.
• Valid reasons* with supporting documents are: -

1. Medical
2. Reservist
3. Court Appearance
4. Bereavement of immediate family (parents, in-laws, siblings, spouse & children)

退费政策

• 严禁退费
• 只有特殊案例附加合理原因*（需管理层批准），学院才会退75%的学费。学员们必须在课程日期前14天给予学院书面通知及申请表格。
• 合理原因包括: -
  1. 病假
  2. 服兵役
  3. 出庭
  4. 至亲逝世 （父母，岳父岳母，兄弟姐妹，配偶，子女）

FEES FORFIETURE

• For absenteeism (class missed) with valid reason, Appeal Form must be submitted within 5 working days (from start date of the class) to appeal for make-up class with documentary proof. Otherwise, paid fees will be forfeited.
• Course fee paid will be forfeited for absenteeism without valid reason.
• If replacement class or make-up class & date is NOT specified in the Appeal Form, the appeal approval is only valid for 4 months or until 1 Feb, whichever is earlier. After which, the paid fee will be forfeited.
• If student missed Day 1 of class, they will not be allowed to attend remaining sessions. Their paid fees will be forfeited if there is no reason for missing Day 1.

学费没收

• 有合理原因缺席的学员，必须在课程日期的5个工作日申请转班，必须呈交该证明。否则学费将被没收。
• 无故缺席的学费将被没收。
• 补课日期如果没定，申请有效日期只限4个月或到2月1日为止。
• 如果学员在课程的第一天缺席，该学员将无法出席课程的剩余时间。如果第一天无故缺席，学费将被没收。