Delves into the rich heritage and diverse flavors of traditional rice dumplings, offering participants an in-depth exploration of this culinary tradition. 

Rice dumplings, known by various names such as Zongzi, Chimaki, or Bak Zhang, hold cultural significance in many Asian communities and beyond. Through a blend of theoretical knowledge and practical hands-on experience, participants will embark on a journey to understand the history, ingredients, techniques, and cultural contexts surrounding these delectable treats.

Through step-by-step demonstrations and guided practice sessions, participants will master the art of shaping, wrapping, and cooking rice dumplings, paying homage to centuries-old techniques passed down through generations.

This course is SkillsFuture credits eligible and up to 90% course fee subsidy. Course fee is inclusive of ingredients.

深入探究传统粽子丰富的文化遗产和多样的口味，为参与者提供对这一烹饪传统的深入探索。

粽子，被称为粽子、筱箕或肉粽等多种名称，在许多亚洲社区乃至其他地区都具有文化意义。通过理论知识和实践经验的结合，参与者将踏上一段了解与这些美味食物相关的历史、食材、技术和文化背景的旅程。

通过逐步演示和指导实践，参与者将掌握塑形、包裹和烹饪粽子的艺术，以致敬几个世纪以来代代相传的技艺。

这项课程可获得未来技能培训补助和高达90%的课程费用津贴。课程费用包括食材。

Upon completion of this course, you will be able to:

1. Understand the cultural significance and historical context of traditional rice dumplings

2. Identify key ingredients and techniques used in the preparation of rice dumplings

3. Learn the step-by-step process of shaping, filling, wrapping and cooking rice dumplings through guided demonstrations and hands-on practice

4. Explore a variety of fillings and spices in making (i)Hokkien Zhang, (ii)Nonya Zhang and (iii)Kee Zhang and understand the impact on the flavour and texture of the rice dumplings

本课程深入探讨传统粽子的丰富传承和多样美味，为学员提供对这一烹饪传统的深入探索。粽子，在许多亚洲社区以及其他地区被称为粽子、筱箕或肉粽，都在许多社区和地方文化中具有重要意义。通过理论知识和实践经验的结合，学员将启程，了解这些美味的背后有关历史、食材、技术和文化背景的信息。

1. 了解传统粽子的文化意义和历史背景

2. 辨别制作粽子所需的主要食材、设备和技术

3. 通过实践和指导演示，学习塑形、填充、包裹和烹饪粽子的分步过

4. 探索各种馅料、包裹物和烹饪方法，了解它们对不同粽子的口味和口感的影响

• 福建粽子 
• 娘惹粽子 
• 碱水粽子

*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。

Payment accepted via 可通过以下方式付款支付学费：

- SkillsFuture Credits (SFC) 未来技能培训补助金 （新加坡公民25岁以上）

- Credit card (e-payment) 信用卡

- Debit card (e-payment) 借记卡

- eNETS (e-payment) 本院柜台

- PayNow (e-payment)

- Bank Transfer 银行转帐

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