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-2023038920 (Non-WSQ)
Learn to make a fresh and healthy Bánh Xèo - a Vietnamese crêpe made from a basic blend of rice flour, turmeric, and coconut cream. Plus crispy fried Vietnamese spring rolls with Nuoc clam dressing, and fresh Vietnamese spring rolls with peanut sauce, this hearty meal is a crowd pleaser for sure.
学习制作新鲜健康的 Bánh Xèo - 一种越南煎饼,由米粉、姜黄和椰子奶油的基本混合物制成。加上酥脆的越南春卷配渃㴨酱,以及新鲜的越南春卷配花生海鲜酱,这顿丰盛的饭菜肯定会让人大吃一惊。
This course provides a good understanding of basic cooking techniques and preparation of good Vietnamese rolls
1) Fried Vietnamese Spring Roll - Also known as Cha Gio, this spring roll uses netted rice paper sheet as a base and is fried till golden brown. Make the fillings from scratch using minced pork, tung hoon, dried black fungus, fresh vegetables and herbs. Learn to make each roll tight and snug for shallow frying. You will also make nuoc cham sauce from scratch to dip those crispy fried golden rolls.
2) Bánh Xèo - Also known as sizzling crepe, this is a turmeric coconut-based rice crepe that is pan fried to a bright yellow colour. This crepe will sandwichh pork belly, prawn, beansprouts, folded in half and served with nuoc cham sauce, Served with fresh coral lettuce and a medley of herbs like mint, coriander, spring onion and thai basil, this dish is a full-on complete meal on its own.
3) Fresh Spring Rolls - Also known as Goi Cuon or Summer Rolls, this spring roll and uses fresh rice paper sheet as a base. The filling inside includes boiled pork belly, prawns, coral lettuce, rice vermicelli noodles, mint, spring onion, thai basil and coriander. Learn how to roll this fresh spring roll tight and snug, and serve with freshly made peanut hoisin sauce.
本课程提供了对基本烹饪技术和准备优质越南卷的良好理解。
1) 油炸越南春卷 - 也称为 Cha Gio,这种春卷以网状宣纸片为基础,炸至金黄色。使用猪肉末、米粉、黑木耳干、新鲜蔬菜和香草从头开始制作馅料。学会使每个卷都紧绷,以便浅煎。您还将从头开始制作渃㴨酱,以蘸上那些酥脆的炸金卷。
2) Bánh Xèo - 也被称为嘶嘶作响的煎饼,这是一种姜黄椰子米煎饼,用平底锅煎成亮黄色。这道可丽饼将五花肉、虾、豆芽夹在中间,对折并配上渃㴨酱,配上新鲜的珊瑚生菜和薄荷、香菜、葱和泰国罗勒等香草,这道菜本身就是一顿完整的饭菜。
3) 新鲜春卷 - 也称为Goi Cuon或夏季卷,这种春卷使用新鲜的宣纸作为基础。里面的馅料包括煮五花肉、大虾、珊瑚莴苣、米粉、薄荷、葱、泰国罗勒和香菜。学习如何将新鲜的春卷卷紧并贴合,并配以新鲜制作的花生海鲜酱。
Please check back later.
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
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)
适用于40岁或以上的新加坡人
享有高达90% SSG津贴
SkillsFuture Credit (SFC)
未来技能培训补助 (SFC)
仅限自行资助的个人
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。
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.
Entry Requirements:
ACI does not accept trainees under 16 years of age. For beverage (alcohol) classes, there is a minimum age of 21 years of age.
Education : Lower Secondary or WPLN 4
Language : Basic Proficiency in Written and Spoken (English / Mandarin)
入学要求:
ACI 不录取 16 岁以下的学员。 对于饮料(酒精)课程,最低年龄为 21 岁。
教育程度:初中或 WPLN 4
语言:基本的书写和口语能力(英语/中文)
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。
Kitchens and ingredients are not Halal certified. 厨房和食材均非清真。
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。
Please take note of the following on the eligibility of the funding: 请注意以下有关资助资格的规定:
Failing which the trainee will be liable to forfeit the grant and bear the full course fees. 否则,学员将被没收资助并承担全部课程费用。
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
Should a valid Leave of Absence is approved, trainee is strongly encouraged to secure a replacement class and complete the course by 31 December 2024. For a trainee who is unable to meet this deadline, please note that effective from 1 January 2025, a replacement class is only available under any of the WSQ Modular or SkillsFuture Only Pathway courses. For SkillsFuture Only Pathway courses, trainee will be eligible to tap on SkillsFuture Credit without the benefit of a course fee grant.
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).