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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。

 

No intakes available

Please check back later.

Registration Period

14/05/2024 - 27/05/2024

Course Date

04/06/2024 - 05/06/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: Mandarin

Days: Tuesday & Wednesday

Registration Period

23/04/2024 - 29/05/2024

Course Date

06/06/2024 - 07/06/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Days: Thursday & Friday

 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
$720$720
Less 70% SSG Subsidy
SSG 70% 补贴
$504N.A.
Nett Course Fee
净课程费用
$216$720
GST rate
消费税
9%9%
Add GST charge
附加消费税
$19.44$64.80
Payable Course Fees
应付课程费用
$235.44$784.80
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
$144 
Payable Course Fees
应付课程费用
$91.44 

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

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).