TGS-2025056264 (WSQ)

The SkillsFuture Career Transition Programme (SCTP) Kitchen Operations Specialist (Culinary Arts) (Full-Time) (TA-Eligible) is meticulously designed for individuals aiming to establish a robust foundation in culinary arts, emphasizing essential kitchen operations. This programme equips learners with the necessary skills to excel in culinary specialist roles within the food services industry.

Course intake

*Commencement/completion dates may be subject to changes. 

All our courses are full days and requires standing in the kitchen the entire time. 

At the end of the course, learners shall attain competency in the following modules:-

1.  Food Safety Course Level 1 - This course equips learners with essential skills to maintain personal hygiene, use safe ingredients, handle and store food properly, and ensure cleanliness of utensils, equipment, and service areas.

2. Safe & Efficient Techniques for Food Operations 

• CCS – Critical Thinking & Problem Solving - This course aims to help working professionals who desire to understand the root cause to problems, how to generate effective and efficient solutions to solve problems as well as capitalising on new opportunities

• Receive and Store Products - This course is designed for F&B personnel to acquire the knowledge and application skills to receive and store products in the appropriate ways to ensure safety and hygiene of the supplies in the workplace.

• Maintain Safe & Secure Work Environment - This course will equip learners with the knowledge pertaining to legislative requirements, implement workplace safety and health practices as well as maintain a safe and secure working environment at their workplace.

3. Basic Culinary Techniques

• Prepare Culinary Mise En Place - This course is designed for F&B personnel to attain knowledge and skill set in handling various types of knives and their utilisation in food preparation. Learners will acquire good knife handling and maintenance techniques.

• Fabrication of Meat and Poultry -   This course aims to impart skills and abilities to learners 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.

• Fabrication of Fish and Seafood - This course aims to impart skills and abilities to learners in preparation of fish and seafood for cooking. Learners will be able to fabricate fish and seafood as well as determining the different parts for respective usage and purposes.

4. Prepare Various Cuisine

• Prepare Malay Dry Heat Cooked Dishes - This course aims to impart knowledge on the characteristics of dry heat cooking methods. Learners will also gain hands-on practice in dry heat cooking methods and apply them in the preparation of Malay dishes.

• Prepare Basic Chinese Moist Heat Cooked Dishes - This course aims to impart knowledge on the characteristics of moist heat cooking methods. Learners will also gain hands-on practice in moist heat cooking methods and apply them in the preparation of Chinese dishes.

• Prepare Basic Chinese Dry Heat Cooked Dishes - This course aims to impart knowledge on the characteristics of dryheat cooking methods. Learners will also gain hands-on practice in dry heat cooking methods and apply them in the preparation of Chinese dishes.

• Prepare Indian Moist Heat Cooked Dishes - This course is designed to equip students with the essential skills needed to become proficient in creating common Indian moist-heat dishes. Learners will acquire knowledge about Indian ingredients, spices, and seasonings, and gain hands-on experience in using moist-heat cooking techniques to prepare dishes with incredible flavor. Furthermore, they will learn how to plate their creations, creating mouthwatering meals that are as pleasing to the eye as they are to the palate.

• Prepare Western Dry Heat Cooked Dishes - This course aims to equip learners with the skill set to prepare Western dry-heat dishes with menu-based presentations. Learners will also attain knowledge on inspecting the quality of ingredients, mixing ingredients to achieve desired tastes and combining complementary flavours and cooking techniques in preparing different types of Western dry-heat dishes.

5. Pastry Preparation 1 - This course equips learners with the theoretical knowledge and skill sets in producing basic cakes, muffins, scones, cookies, tarts and short crust pastry. Learners will acquire skills in ingredients handling, mixing and baking to create simple baked products.

6. Advanced Culinary Techniques

• Demonstrate Sous Vide Method - This course provides learners with the opportunity to gain a comprehensive understanding of modern western moist-heat cooking method - sous vide. They will learn how to utilize sous vide techniques to create flavorful dishes, as well as how to plate these dishes with finesse and style. By the end of the course, learners will have the skills necessary to craft visually appealing and delicious sous vide dishes that combine flavor, technique, and presentation.

• Prepare Advanced Chinese Dry Heat Cooked Dishes - This course provides learners with the essential skills to master both traditional and contemporary Chinese dry-heat cooking techniques. Through practical experience, they will expand their understanding of Chinese ingredients, spices, and seasonings while learning key methods for dry-heat cooking. Additionally, learners will refine their plating skills, ensuring their dishes are visually stunning and full of flavor. By the end of the course, learners will be equipped to confidently prepare Chinese dry-heat dishes that excel in flavor, technique, and presentation.

• Prepare Advanced Chinese Moist Heat Cooked Dishes - This course provides learners with the essential skills to master both traditional and contemporary Chinese moist-heat cooking techniques. Through practical experience, they will expand their understanding of Chinese ingredients, spices, and seasonings while learning key methods for moist-heat cooking. Additionally, learners will refine their plating skills, ensuring their dishes are visually stunning and full of flavor. By the end of the course, learners will be equipped to confidently prepare Chinese moist-heat dishes that excel in flavor, technique, and presentation.

• Prepare Japanese Cuisine - This course is designed to provide learners with the essential knowledge and skills to prepare and execute Japanese specialty cuisine dishes. The course will cover factors that influence the culture of the dishes and the key characteristics of the dishes. Learners will have hands-on practice to prepare the various dishes while mastering techniques for yield test, ingredient substitution, and plating presentation.

• Prepare Singapore Heritage Cuisine - This course is designed to provide learners with the essential knowledge and skills to prepare and execute Singapore Heritage specialty cuisine dishes. The course will cover factors that influence the culture of the dishes and the key characteristics of the dishes. Learners will have hands-on practice to prepare the various dishes while mastering techniques for yield test, ingredient substitution, and plating presentation.

7. Operational Management in Food & Beverage Services

• Maintain Inventories - This course aims to impart knowledge to learners on managing delivered goods, dispatch and storage of products and supplies to monitor the purchase of stocks for production effectively. Learners will also learn to implement and monitor stocktaking procedures, interpret inventory information, investigate and document missing or damaged stocks in accordance to organisational stock control procedure.

• Menu Engineering and Recipe Costing - This course aims to impart knowledge to learners on how to manage costs to ensure optimisation of resources and sustainability of business operations. It includes monitoring cost control activities in accordance with the organisation’s cost control policies and procedures.

• Coordinate Food and Beverage Service - This course focuses on improving organizational customer service excellence. It covers the components of service standards and recovery processes. Learners will also pick up skills to conduct internal service audits to improve service standards within the organisation.

• Develop Effective Team Engagement - This course focuses on improving organizational efficiency through effective work teams. It covers the role of communication and strategic priorities in fostering team success, while also addressing the challenges posed by changing trends, mindsets, and stakeholder expectations. Learners will explore the importance of Emotional Intelligence in understanding team needs and expectations, and how it can enhance team engagement. The course will also help learners identify professional development opportunities to improve both individual and team effectiveness.

• Sustainable F&B Practices - This course aims to equip learners with knowledge and skills in applying sustainable food practices into food production. Learners will also learn to design and implement practices that will reduce waste creation.

^Requires a laptop/desktop with internet access and working webcam & mic.

(The module runs are not based on above sequence. ACI reserves the rights to make amendment or changes to the sequence of the module runs)

*May be subject to changes
^#Pending Course Accreditation

Payment accepted via:

• SkillsFuture Credits (mid-career) for Singaporeans aged 40 and above 
• SkillsFuture Credits (SFC) for Singaporeans aged 25 and above
• Post-Secondary Education Account (PSEA)
• Credit card (e-payment)
• Debit card (e-payment)
• PayNow (e-payment)
• Bank Transfer

Notes:

• A non-refundable Administration Fee of $50.00 is payable upon submission of application.