Classical Malay Dishes 经典马来佳肴 (English / 中文班)
Classical Malay Dishes 经典马来佳肴 (English / 中文班)
Classical Malay Dishes 经典马来佳肴 (English / 中文班)
Each course day is between 7 to 8 hours long, starting at 9am. Trainees are required to be at ACI by 8.45am. Classes will end between 5pm and 6pm.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 7am. |
TGS-2021010601 (Non-WSQ)
Classical Malay dishes have increasingly becoming a popular and trendy cuisine in the market due to its fine art of production and availability of ingredients in this region. This course offers the theoretical knowledge and trains learners to compose and produce Malay dishes. At the end of lesson, Learners will gain a better understanding and attain the knowledge in principles of cooking for Malay dishes.
The food and beverage industry plays an important role in contributing to the tourism industry. Given that this industry is wide with a diverse market, it requires its personnel to have good product knowledge and versatility in producing varying types of cuisines to meet diners' needs. This course prepares learners with the abilities to apply the knowledge and skills in preparing a Malay meat dish, rice dish and home-made pickles which are Ayam Masak Merah, Nasi Kerabu and Achar.
During this course, learners will be steered by experienced trainers who will impart the principles of Malay cooking techniques such as selecting and proportioning raw ingredients, seasoning, flavouring and marinating of Malay dishes. They will also be trained on how to derive the appropriate consistency of blended mixture and sauces alongside being able to control temperature of cooking and determine doneness.
At the end of the lesson, learners will bring home these delicious dishes made during class.
马来菜因其精湛的制作工艺和丰富的食材而日益成为市场上流行和时尚的菜肴。本课程提供理论知识并训练学习者创作和制作马来菜肴。学习者将获得更好的理解和掌握马来菜肴烹饪原理的知识。
食品和饮料行业在促进旅游业方面发挥着重要作用。鉴于这个行业广阔，市场多元化，它要求其人员具备良好的产品知识和多才多艺的能力，可以制作不同类型的菜肴以满足食客的需求。
本课程让学习者有能力应用知识和技能来准备马来肉菜、米饭和自制泡菜，即马来式香辣番茄鸡, 蓝花饭 , 亚喳。在本课程中，学习者将由经验丰富的培训师指导，他们将传授马来烹饪技术的原则，例如选择和配比原材料、调味、调味和腌制马来菜肴。他们还将接受培训，了解如何获得混合混合物和酱汁的适当稠度，同时能够控制烹饪温度和确定熟度。
课程结束后，学习者将把这些在课堂上做的美味菜肴带回家。
Learners will gain a better understanding and attain the knowledge in principles of cooking for these Classical Malay dishes.
- Ayam Masak Merah,
- Nasi Kerabu
- Achar
学员将获得宝贵的烹饪技巧，并了解制作美味经典马来佳肴如
- 马来式香辣番茄鸡
- 蓝花饭
- 亚喳
*ACI reserves the right to amend, revise or withdraw the dishes featured due to product availability. Photo for illustration purpose only. 本校保留产品供应情况而修改、修改或撤销特色菜肴的权利。照片仅供说明之用。
Registration Period
14/04/2024 - 04/06/2024
Course Date
12/06/2024 - 12/06/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: Mandarin
Day: Wednesday
Each course day is between 7 to 8 hours long, starting at 9am. Trainees are required to be at ACI by 8.45am. Classes will end between 5pm and 6pm.
You will be re-directed to Skills Training & Enhancement Portal (STEP)* to sign up for ACI courses using your SingPass.
In STEP, please ensure that you SUBMIT your course application. Otherwise, ACI will not know you have applied. To learn more, click here: ENSURE SUBMISSION IN STEP
| Please note that STEP will be down for overnight maintenance every Friday night from 11pm to the next day Saturday 7am. |
| 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 | 320.00 | 320.00 |
| Less 70% SSG Subsidy SSG 70% 补贴 | 224.00 | N.A. |
| Nett Course Fee 净课程费用 | 96.00 | 320.00 |
| GST rate 消费税 | 9% | 9% |
| Add GST charge 附加消费税 | $8.64 | $28.80 |
| Payable Course Fees 应付课程费用 | $104.64 | $348.80 |
| 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 | 64.00 | |
| Payable Course Fees 应付课程费用 | $40.64 | |
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 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 90% SSG subsidy
享有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.
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。
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).