Introduction to Sake

Introduction to Sake

Introduction to Sake

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TGS-2025052550 (Non WSQ)

Sake encompasses a fascinating world of knowledge, beginning with understanding its various types and the distinctive sake-producing prefectures across Japan. The foundation lies in comprehending sake's essential ingredients and the meticulous production steps that transform simple rice into this refined beverage. The grading system helps consumers navigate quality levels, while knowing whether to serve sake warm or cold enhances the drinking experience. Deciphering sake labels provides crucial information about the product, and selecting the appropriate glassware, whether traditional sakazuki or choko, affects the tasting experience. The proper service of sake involves specific techniques and considerations, and finally, understanding correct storage methods ensures the beverage maintains its intended qualities. These elements together form the comprehensive knowledge needed to fully appreciate this traditional Japanese beverage.

Upon completion of this course, participants will be able to demonstrate comprehensive knowledge of Sake varieties, production methods, and regional characteristics; explain the grading system and ingredients used in Sake making; master proper serving techniques including temperature control, appropriate vessel selection, and label interpretation; and develop expertise in Sake storage, handling, and service standards to enhance the overall drinking experience.
  1. Types of Sake 
  2. Sake Prefectures 
  3. Sake ingredients and Sake production steps 
  4. Sake Grades 
  5. How to drink Sake the right way? (Warm or Cold) 
  6. Labels 
  7. Appropriate Glassware / Cup (Sakazuki or Choko) 
  8. Service of Sake 
  9. Storage of Sake 

No intakes available

Please check back later.

 S’porean / PR / Non-S’porean
新加坡公民/ 永久居民 / 非​新加坡公民
Programme Fee
全额课程费用
$320.00
Add GST charge (9%)
附加消费税
$28.80
Payable Course Fee
应付课程费用
$348.80

    

Payment accepted via:

  • SkillsFuture Credits (SFC), for Singaporeans aged 25 and above 
  • Credit card (e-payment)
  • Debit card (e-payment)
  • PayNow (e-payment)
  • Bank Transfer

接受的付款方式 

  • 技能未来学分(SFC),适用于 25 岁及以上的新加坡人
  • 信用卡(电子支付)
  • 借记卡(电子支付)
  • PayNow(电子支付)
  •  银行转账

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.

工会培训援助计划 (UTAP)

  • NTUC会员报名参加工会培训援助计划 (UTAP) 资助的课程时,可享受 50% 的无资金课程费用支持,每年最高 $250 (40 岁及以上的全国职工总会会员最高 $500)。这不包括技能未来补助金、其他补贴和注册费等杂费。请访问 e2i 网站了解更多信息。

Entry Requirements:

ACI does not accept trainees under 21 years of age.

Education: No Formal Education / Pre-Primary / Lower Primary

 Language : Basic Proficiency in Written and Spoken (English / Mandarin)

入学要求

ACI 不录取 21岁以下的学员。 

教育:未受过正规教育/学前/小学低年级 

语言:基本的书面和口语能力(英语/华语)

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

Please note that our kitchens are designed to accommodate 24 Trainees with 3 Trainees sharing one work-station. 

Kitchens and ingredients are not Halal certified. 

ACI reserves the right to amend, revise or withdraw the items featured due to products availability. Photo for illustration purpose only. ACI 

Please take note of the following on the eligibility of the funding: 

  • A minimum of 75% attendance is required to ensure you stay engaged and gain the full benefits of the course; and 
  • Attempt all assessment(s) and be certified competent 

Failing which the trainee will be liable to forfeit the grant and bear the full course fees.  

ACI 所有课程都是全天的,并且需要全程站在厨房里。

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。

厨房和食材均非清真。

ACI 保留根据产品供应情况修改、修订或撤回所展示商品的权利。照片仅供参考。

请注意以下有关资助资格的规定:

  • 学员必须达到课程出勤率至少 75%;
  • 完成所有评估并获得合格认证

否则,学员将被没收资助并承担全部课程费用。

REFUND POLICY FOR WITHDRAWAL

Period of Withdrawal^

Refund Policy

Withdrawal 14 days or more before course starts.

100% refund of paid fees

Withdraw from course less than 14 days before course starts.

50% refund of paid fees

Withdrawal on or after course starts.

No refund of paid fees

^The date of withdrawal will be based on the date the request for withdrawal is lodged by the trainee.

By accepting our offer within the stipulated deadline, you confirm your intention to enrol in the course. Please be aware that upon acceptance of offer, you are liable to pay the course fee as detailed in the invoice.  

SkillsFuture Singapore (SSG) mandates the use of electronic attendance marking through Singpass. Please ensure that your mobile phone has a working camera and an active data plan, Singpass app is installed and accessible to your account. 

在规定的期限内接受我们的录取通知书,即表示您确认报名该课程的意图。请注意:接受录取后,您将有责任支付发票中详细说明的课程费用。

新加坡精深技能发展局 (SSG) 要求通过 Singpass 身份验证平台扫描进行考勤标记。请确保您的手机已配备录像头,并能够使用扫描模式,同时 Singpass 应用程序已安装并能正常登录。 在课堂当天,若您无法使用 Singpass 身份验证平台进行扫描或登录,您将无法顺利进入课堂。一旦标记缺席,系统将开始实施课堂缺席罚款。

Submission of Leave of Absence (LOA)

If a trainee is absent from class due to valid reasons and is supported by appropriate documentary proof, the trainee may submit a request for a make-up or replacement class. Supporting documents must be submitted within two (2) calendar days from the date of the missed class via email to traineesupport@aci.edu.sg.

Where a trainee is unable to submit the required documentary proof within the stipulated timeframe due to extenuating circumstances, an appeal may be submitted for ACI’s review on a case-by-case basis. Approval of such appeals is subject to the sole discretion of ACI.

Make-up Classes

Make-up classes will be scheduled by the Asian Culinary Institute and will be held on weekdays only. Trainees are required to complete the make-up class within 60 days from the date of the missed class.

Replacement Classes

With an approved Leave of Absence (LOA), the trainee may enroll in the next available intake of the same course with an equivalent duration and fee. Where there is a difference in course fees that requires a top-up, the trainee shall be responsible for paying the additional amount.

Forfeiture of Course Fee

If documentary proof supporting absence with valid reasons is not submitted within the stipulated timeframe, any initial claim made using SkillsFuture Credit (SFC) or the Post-Secondary Education Account (PSEA) will be refunded. The trainee will thereafter be required to settle the full course fee via alternative payment modes.

Absent without Valid Reason

If a trainee is absent without a valid reason, the initial claim made using SkillsFuture Credit (SFC) or the Post-Secondary Education Account (PSEA) will be refunded. However, the trainee will be required to settle the full course fee via alternative payment modes.

Asian Culinary Institute (ACI) also reserves the right to reject invalid leave requests such as absence to attend personal matters.

 

提交缺席假  

如果受训者因正当理由不上课,并有适当的证明文件,受训者可要求补课。有关证明文件必须在缺课日期后两( 2 )个历日内,通过电邮提交至traineesupport@aci.edu.sg.    

如果受训者因情有可原的原因而无法在规定的时间内提交所需的证明文件,可根据个案情况提出上诉,要求ACI审查。这类上诉的批准完全由ACI斟酌决定。  

补课班

亚洲烹饪学院 (Asian Culinary Institute )将安排补课课,并只在周日举行。学员须在缺课后60天内完成补课。  

替代班级

在获得批准的缺席假(LOA)后,学员可以同等的时间和费用报名参加下一期的相同课程。如果课程费用有差异,需要补课,受训者应负责支付额外的费用。  

课程费用的没收

如果受训者没有在规定期限内提交证明文件,证明员工缺勤的正当理由,任何使用未来技能培训补助(SkillsFuture Credit)或中学后延续教育户头(PSEA)提出的初步索偿要求将获得退款。受训者须以其他付款方式缴付全部课程费用。   

无正当理由缺席  

如果受训者没有正当理由而缺席,则使用未来技能培训补助(SkillsFuture Credit)或中学后延续教育户头 (PSEA) 所提出的初步索偿将获得退款。受训者须以其他付款方式缴付全部课程费用。  

亚洲烹饪学院 (Asian Culinary Institute )也保留拒绝无效休假申请的权利,如缺席处理个人事务。