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TGS-2023038935 (Non-WSQ)

This course provides a good understanding of basic techniques for Taiwanese cuisine. Participants will have insights to the ingredients and tools specific to the dishes prepared, as well as learn the entire process of cooking these dishes in this hands-on sessions.

这门课程提供了对台湾料理基本技巧的良好理解。学员不仅可以深入了解特定菜肴所需的食材和工具,还能在实践课程中学习烹饪这些菜肴的整个过程。这是一场美食之旅,让您亲手体验台湾美食的独特魅力和风味。

 

Participants will each get to make Oyster Mee Sua, Braised Pork Rice and Aiyu Jelly from scratch:

• Prepare Oyster Mee Sua with Broth

• Cook delicious Braised Pork with rice

• Learn the benefits and how to make refreshing summertime dessert Aiyu Jelly

台湾街头美食
在这个有趣且充满活力的课程中,您将体验到最地道的台湾街头美食制作过程,带您踏上一段美味的冒险之旅!
蚵仔面线:
首先,您将学习如何准备经典的台湾蚵仔面线。从浓郁的高汤开始,搭配鲜美的蚵仔,让您在家也能品尝到夜市的美味。

卤肉饭:
​​​​​​​接下来,掌握烹饪美味卤肉饭的技巧。我们会教您如何使用各种香料和调味料,将普通的猪肉变成口感丰富、味道浓郁的卤肉,配上香喷喷的白米饭,每一口都让人无法抗拒。

爱玉冻:
最后,学习如何制作清爽的夏日甜点 "爱玉冻"。不仅教您如何制作这道消暑佳品,还会向您介绍爱玉冻的诸多益处,让您在炎炎夏日中享受天然健康的甜蜜滋味。
快来加入我们的台湾街头美食课程吧,一起探索这些诱人的美味,带给您无限的乐趣和惊喜!

 

No intakes available

Please check back later.

Registration Period

24/06/2024 - 25/07/2024

Course Date

02/08/2024 - 02/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: Mandarin

Day: Friday

Registration Period

24/06/2024 - 23/08/2024

Course Date

31/08/2024 - 31/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Day: Saturday

Registration Period

15/07/2024 - 31/08/2024

Course Date

08/09/2024 - 08/09/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Day: Sunday

 Payments made ON / AFTER 1 January 2024, GST charged at 9%
2024年1月1号起付费,消费税 9%:
S’porean & PR
新加坡公民
Non-S’porean
非​新加坡公民
Programme Fee
全额课程费用
360.00360.00
Less 70% SSG Subsidy
SSG 70% 补贴
252.00N.A.
Nett Course Fee
净课程费用
108.00360.00
GST rate
消费税
9%9%
Add GST charge
附加消费税
$9.72$32.40
Payable Course Fees
应付课程费用
$117.72$392.40
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
72.00 
Payable Course Fees
应付课程费用
$45.72 

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.

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.

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).