Demonstrate Sous Vide Method

Demonstrate Sous Vide Method

Demonstrate Sous Vide Method

 

For course enquiries, please contact Kenny at 64173041 or kenny_yu@aci.edu.sg.

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TGS-2023019438 (WSQ)

This  4-daay course provides students with the opportunity to gain a comprehensive understanding of traditional and modern western moist-heat dishes. 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, students will have the skills necessary to craft visually appealing and delicious western moist-heat dishes that combine flavor, technique, and presentation.

At the end of the lesson, participants should be able to: Demonstrate consistency in preparing Western moist-heat dishes Execute methods for trim test, drained weight test and shrinkage test Determine suitable Western moist-heat dishes based on the types of events and profiles of customers Allocate preparation time needed for Western moist-heat dishes Apply food restrictions and special requirements for Western moist-heat dishes Inspect consistency in preparing Western moist-heat dishes Conduct trim tests, drained weight tests and shrinkage tests to ensure quality consistency in Western moist-heat dishes Provide improvement suggestions on dish preparation Prepare complex Western moist-heat dishes using a combination of cooking techniques Plate complex Western moist-heat dishes finely Curate Western moist-heat dishes based on types of events and profiles of customers Coordinate different food items to be ready within the allocated time Cater to special cultural and dietary needs for Western moist-heat dishes

Menu:

  • Chicken Tikka Masala Rice, Sweet Onion, Fresh Herb
  • Sous vide Salmon, Bean Salad, Cauliflower Puree
  • Good Gravy Chicken Breast Gncchi Carrots Herb Oil
  • New York Strip red wine beef Demi-glaze, Fries, Wedge Salad
  • Teppanyaki Steak Rice Bok Choy

No intakes available

Please check back later.

 S’porean
新加坡公民
S’pore PR
新加坡永久居民
Non-S’porean
非​新加坡公民
Programme Fee
全额课程费用
$1,100.00$1,100.00$1,100.00
Less 70% SSG Subsidy
SSG 70% 补贴
$770.00$770.00N.A.
Nett Course Fee
净课程费用
$330.00$330.00$1,100.00
GST rate on/after 1 Jan 2023
2023年1月1号后消费税
9%9%9%
Add GST charge
附加消费税
$29.70$29.70$99.00
Payable Course Fees
应付课程费用
$359.70$359.70$1199.00

For S'poreans aged 40 & above
新加坡公民40岁或以上

 
Additional 20% MCES subsidy of Programme Fee
额外20% MCES补贴
$220.00
Payable Course Fees
应付课程费用
$139.70

 

Payment accepted via 可通过以下方式付款支付学费:

  • AXS 
  • 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

Target Audiences:

Anyone keen to improve their baking/culinary skills

Entry Requirements:

ACI does not accept trainees under 16 years of age.

Education: Pre-Primary/Lower Primary

教育:学前/小学低年级 
 
Language : Basic Proficiency in Written and Spoken (English / Mandarin)

语言:基本的书面和口语能力(英语/华语)

Trainees are required to clean up kitchen after class.

学员们下课后必须清理厨房

All our courses are full days and requires standing in the kitchen the entire time. ACI 所有课程都是全天的,并且需要全程站在厨房里。

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。

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

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.

Absent with valid reason

For leave of absence with valid reason accompanied by documentary proof, an appeal can be submitted for management approval, seeking to be transferred to the next class.  This appeal must be submitted within two (02) working days from the missed class date, and is subject to ACI's management approval.

Paid course fee will be forfeited for valid reason appeals not submitted within two (02) working days. 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 with other payment methods. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.

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 with other payment modes. Please note that STEP system will not allow trainee to apply for further courses until this amount is paid.

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).