Fabrication of Meat and Poultry
Fabrication of Meat and Poultry
Fabrication of Meat and Poultry
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied.
To learn more, click here: ENSURE SUBMISSION IN STEP
TGS-2022011814 - Progressive Wage Model (PWM)
Participants will have the knowledge and skills for preparation of meat and poultry for cooking.
Learners will be able to fabricate red meat and poultry with types of cutting and deboning techniques.
- Types and uses of kitchen tools and equipment
- Techniques of handling, using knives safely, ways of storing and sharpening knives
- Procedures of fabricating meat and poultry
- Meat and poultry portion control specifications
- Tying and trussing methods
- Interpret safety signs and hazard symbols
- Safety and sanitation guidelines for meat and poultry
- Methods of storing meat and poultry
- Appropriate temperatures for storing meat and poultry
- Halal meat and poultry handling procedure
On completion of this unit, learners will have the skills and abilities in preparation of meat and poultry for cooking. Learners will be able to fabricate red meat and poultry with types of cutting and deboning techniques.
** Available in AOP (Assessment Only Pathway) - Please contact 6417 3312 for more infomation.
| Start Date | End Date | Mode | Day | Time | Language | Remarks | Please contact 6417 3312 for more information |
|---|---|---|---|---|---|---|---|
| 05 Dec 2023 | 06 Dec 2023 | Full Time | Tuesday & Wednesday | 9.00am - 6.00pm | English | 2 Days | |
| 08 Jan 2024 | 09 Jan 2024 | Full Time | Monday & Tuesday | 9.00am - 6.00pm | English | 2 Days |
No intakes available
Please check back later.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied.
To learn more, click here: ENSURE SUBMISSION IN STEP
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Course Fee 2023 & 2024
Course Fee 2023 & 2024
Course Fee 2023 & 2024
Payment accepted via 可通过以下方式付款支付学费：
- NETS at ACI counter 本院柜台
- SkillsFuture Credit (For Singaporeans aged 25 and above) 未来技能培训补助金 （新加坡公民25岁以上）
- PAYNOW
SkillsFuture Singapore (SSG) Subsidy
精深技能发展局(SSG)津贴
- Enjoy 70% SSG subsidy for all Singaporeans and PRs aged 21 and above
所有21岁及以上的新加坡人和永久居民可享有70%的SSG津贴
Mid-Career Enhanced Subsidy (MCES) Subsidy
中途转业者津贴（MCES）
- Eligible for Singaporeans aged 40 years old and above
适用于40岁或以上的新加坡人
- Enjoy 90% SSG subsidy
享有90% SSG津贴
SkillsFuture Credit (SFC)
未来技能培训补助 (SFC)
- For Self-Sponsored Individuals only
仅限自行资助的个人
- All Singaporeans aged 25 and above will receive an opening credit of S$500 from January 2016.
所有年龄在25岁及以上的新加坡人将从2016年1月起获得500新元的开户积分。
- You may utilise your SkillsFuture Credit to offset the course fee payable after subsidy/funding.
您可利用未来技能培训补助，抵消扣除津贴/资助后的课程费用。
YOUNGSTERS/STUDENTS STILL STUDYING IN MOE INSTITUTIONS ARE ENTITLED TO COURSE FEE SUBSIDIES FROM SSG ONLY IF THEY INTEND TO JOIN THE F&B INDUSTRY.
Entry Requirements:
ACI does not accept trainees under 16 years of age. For beverage (alcohol) classes, there is a minimum age of 21 years of age.
Education : Lower Secondary or WPLN 4
Language : Basic Proficiency in Written and Spoken (English / Mandarin)
- Trainees are required to clean up the kitchen after class.
- Attendance is required for all 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 (VALID UNTIL 31 DEC 2023)
Strictly no refund allowed. 严禁退费。
After course confirmation, change of course date is only allowed with valid reasons and documentary proof is required. 课程确认后，只有在上述正当理由的情况下才可以更改课程日期，并需要提供证明文件。
We do not allow change of course date 10 days before course start. Only valid reasons will be accepted. 我们不允许在课程开始前 10 天更改课程日期。 仅接受上述有效理由。
Absent with valid reason
- With documentary proof of valid reason for less than 75% attendance and on very exceptional cases, an appeal can be submitted for transfer to the next class run (valid for 4 months or until 1 Feb, whichever is earlier).
- For leave of absence with valid medical reason of trainee accompanied by documentary proof (not applicable to family members), an appeal can be submitted for max 75% refund of paid course fee.
Appeals under the above scenerio are subject to ACI's management approval. Such request must be submitted within 2 working days from the missed class date, after which paid course fee will be forfeited.
For courses that are more than 1 day, trainee will not be allowed to attend remaining sessions if trainee missed Day 1 of class.
Absent without valid reason
Trainee who are absent WITHOUT valid reason will have the paid course fee forfeited and not allowed to attend day 2 and 3 of the course (if any). Initial claims for the payable course fee from SkillsFuture Credit (SFC) or Post-Secondary Education Account (PSEA) cannot be processed and trainee will be liable to pay for this amount of payable course fee. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.
NB: To enjoy SkillsFuture funding, trainees must achieve 75% attendance and be rated Competent in assessment.
ACI reserves the right to assess/reject Leave of Absence reasons that are not relevant to the course missed (e.g. internet service disruption does not affect kitchen classes in person).