Prepare Singapore Heritage Cuisine

Prepare Singapore Heritage Cuisine

Prepare Singapore Heritage Cuisine

 

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

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TGS-2023019437 (WSQ)

This 5-day course is designed for those looking to learn how to prepare and execute specialty cuisines dishes. The course will provide students with an understanding of major factors shaping food culture, as well as techniques for trimming, draining, and shrinkage testing. Students will learn how to determine suitable dishes for various events and customer profiles, allocate necessary preparation time, and adhere to food restrictions and special requirements. They will also be instructed on how to inspect consistency in preparation, conduct trim, drained weight, and shrinkage tests, explain factors that determine food choice and taste flavour, provide improvement suggestions, and prepare complex dishes using a combination of cooking techniques. Additionally, students will learn how to plate complex dishes finely, curate dishes based on types of events and customer profiles, coordinate different food items, and cater to special cultural and dietary needs. Upon successful completion, students will have the knowledge and skills needed to confidently prepare specialty cuisine dishes.

At the end of the lesson, participants should be able to: Demonstrate consistency in preparing specialty cuisines dishes Describe major factors shaping food culture Execute methods for trim test, drained weight test and shrinkage test Determine suitable specialty cuisine dishes based on the types of events and profiles of customers Allocate preparation time needed for specialty cuisine dishes Apply food restrictions and special requirements for specialty cuisine dishes Inspect consistency in preparing specialty cuisine dishes Conduct trim tests, drained weight tests and shrinkage tests to ensure quality consistency in specialty cuisine dishes Explain various factors determining food choice and taste flavour of specialty cuisines Provide improvement suggestions on dish preparation Prepare complex specialty cuisine dishes using a combination of cooking techniques Plate complex specialty cuisine dishes finely Curate specialty cuisine dishes based on types of events and profiles of customers Coordinate different food items to be ready within the service time Cater to special cultural and dietary needs for specialty cuisine dishes

Menu:

  • Stingray and Sambal Chili with Dried Shrimps
  • Char Siew
  • Chili Crab
  • Assam Pedas Fish
  • Mee Goreng
  • Fish Head Curry
  • Nasi Goreng
  • Wanton Mee
  • Sliced Fish Noodle

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
$1695.00$1695.00$1695.00
Less 70% SSG Subsidy
SSG 70% 补贴
$1186.50$1186.50N.A.
Nett Course Fee
净课程费用
$508.50$508.50$1695.00
GST rate on/after 1 Jan 2024
2023年1月1号后消费税
9%9%9%
Add GST charge
附加消费税
$45.77$45.77$152.55
Payable Course Fees
应付课程费用
$554.27$554.27$1847.55

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
$339.00
Payable Course Fees
应付课程费用
$215.27

* The increase of 1% GST on fees will be absorbed for Singapore Citizens in 2023. 新加坡公民将享有1%的消费税回扣

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

SkillsFuture Singapore (SSG) Subsidy

精深技能发展局(SSG)津贴

  • Enjoy up to 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高达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 up to 90% SSG subsidy

    享有高达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.

入学要求:

ACI 不录取 16 岁以下的学员。 对于饮料(酒精)课程,最低年龄为 21 岁。

教育程度:初中或 WPLN 4

语言:基本的书写和口语能力(英语/中文)

  • 学员需要在课后清理厨房。
  • 所有 WSQ 课程均要求出勤。
  • 所有 WSQ 课程都将进行书面和实践评估。

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).