TGS-2025055203 (WSQ) 

Participants will be able to carry out the preparation of various Asian condiments, herbs and spices, stocks, soups and sauces. Participants will also be able to demonstrate Asian preparation and cooking techniques and understand the unique characteristics of various Asian cuisines.

1. Maintain Safe & Secure Work Environment – This course aims to 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.

2. 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.

3. Prepare Basic Chinese 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 Chinese dishes.

4. 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. 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.

6. 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.

7. Conflict Management – This course develops learners to build consensus, maintain the best interests of the organisation and utilise knowledge of conflict management techniques to diffuse tensions and achieve resolutions effectively.

(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).

NOTE: 2025 COURSE FEES TO BE UPDATED AT A FUTURE DATE.

Payment accepted via 可通过以下方式付款支付学费：

- SkillsFuture Credits (SFC), for Singaporeans aged 25 and above 未来技能培训补助金 （新加坡公民25岁以上）

- eNETS (e-payment)

- Credit card (e-payment);

- Debit card (e-payment);

- PayNow (e-payment);

- Bank Transfer.

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.

Target Audiences:

• School leavers and new entrants into the F&B industry 
• For working professionals in the Food & Beverage industry who wish to upgrade their skills and knowledge to obtain an industry recognised certification 
• Individuals who wish to change their career and enter the Food & Beverage industry

Entry Requirements:

• ACI does not accept trainees under 16 years of age. 
• Completed: WSQ - Certificate in Food Services (Culinary Arts) 
• Education : Minimum Lower Secondary education and above, WPLN level 4 or equivalent 
• Language : Basic Proficiency in Written and Spoken English
• All applicants are required to attend a preview session before being accepted into the course. This will be done prior to course commencement date.
• Admission is subject to submission of the required supporting documents and the minimum headcount to start a class.
• Trainees are required to purchase a starter kit which includes the uniform, safety boots and tools set.
• There will be theory and practical assessments for all WSQ courses.
• Trainees are required to clean up kitchen after class.