Spicy Sichuan Delights 香辣四川料理 (English/中文班)
Spicy Sichuan Delights 香辣四川料理 (English/中文班)
Spicy Sichuan Delights 香辣四川料理 (English/中文班)
Classes run from 9am up until 6pm. Trainees are required to be at ACI by 8.45am.
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 10am. |
TGS-2023038924 (Non-WSQ)
Spicy Sichuan Delights is a 1 day course designed to provide learners with the basic understanding of Sichuan ingredients and spices. Sichuan cuisine is mainly characterized with bold flavours of spiciness and from the liberal use of chilli peppers and an tingly numbing sensation from the spice known as the Sichuan pepper 花椒.
Learners will learn the key characteristics of Sichuan flavours and cooking techniques through three main popular dishes.
Chilli Oil - Learners will learn how to make their own aromatic infused chilli oil from scratch which will be used in the two main dishes (smashed cucumber salad and mapo tofu) .
Smashed Cucumber Salad - Learners will learn techniques in using the right cucumber and the techniques to smash them. They will also make the umami dressing from scratch for the smashed cucumber salad.
Mapo Tofu - Learners will get to learn braising techniques to cook this popular dish that is numbing, umami, spicy and aromatic. With the use of dou ban jiang and other seasonings, learn how to transfer the boring tofu to become the star of the dish.
Gong Bao Chicken - Learners will be taught quick stir frying techniques to cook this dish. They will also learn the marination and kung pao sauce to make this dish a success.
这是一门为期一天的香辣四川料理课程，旨在让学习者掌握四川食材和香料的基本知识。川菜以其辛辣味著称，广泛使用辣椒和花椒，以带来独特的麻辣风味。
课程中，学习者将通过制作三道经典川菜来深入了解川菜的风味和烹饪技巧：
辣椒油：学习者将从头开始制作香气四溢的辣椒油，这种辣椒油将用于后续的黄瓜碎沙拉和麻婆豆腐中。
拍黄瓜：课程将教授如何选择合适的黄瓜并掌握捣碎技巧，同时学习制作新鲜调料，为黄瓜碎沙拉增添美味。
麻婆豆腐：学习者将掌握炖煮技巧，制作出麻、辣、鲜、香俱佳的麻婆豆腐。通过使用豆瓣酱等调味料，学习者将学会如何将普通豆腐转变为这道美味的主菜。
宫保鸡丁：课程将指导学习者快速炒制宫保鸡丁的技巧，并教授成功腌制鸡肉和制作宫保酱的方法。
通过这些实操学习，学习者将全面了解四川菜的精髓，并掌握制作经典川菜的核心技巧。
At the end of this module, learners will cook this regional Chinese cuisine that is famed for the tingly, numbing sensation it delivers to the tongue and be able to:
• Prepare ingredients with minimal waste
• Prepare seasonings and sauces according to recipes
• Cook 3 dishes to its right temperature, texture, aroma and consistency - Smashed Cucumber, Mapo Tofu, Gong Bao Chicken.
在本课程结束时，学习者将烹饪这种以舌头上的刺激、麻辣感而闻名的中国地方美食，并能够：
• 尽可能减少浪费地准备原料
• 根据菜谱准备调味料和酱料
• 将 3 道菜烹调至合适的温度、质地、香气和稠度 - 拍黄瓜、麻婆豆腐、宫保鸡丁。
Registration Period
02/08/2024 - 25/09/2024
Course Date
03/10/2024 - 03/10/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Thursday
Registration Period
05/08/2024 - 12/10/2024
Course Date
20/10/2024 - 20/10/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Sunday
Registration Period
05/08/2024 - 17/10/2024
Course Date
25/10/2024 - 25/10/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: Mandarin
Day: Friday
Registration Period
16/09/2024 - 01/11/2024
Course Date
09/11/2024 - 09/11/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: English
Day: Saturday
Registration Period
18/09/2024 - 14/11/2024
Course Date
22/11/2024 - 22/11/2024
Venue
Asian Culinary Institute
Course Intake Schedule Information
Language: Mandarin
Day: Friday
Classes run from 9am up until 6pm. Trainees are required to be at ACI by 8.45am.
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 10am. |
| 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 | 360.00 | 360.00 |
| Less 70% SSG Subsidy SSG 70% 补贴 | 252.00 | N.A. |
| Nett Course Fee 净课程费用 | 108.00 | 360.00 |
| 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: No Formal Education / Pre-Primary / Lower Primary
教育：未受过正规教育/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).