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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。

 

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Registration Period

24/06/2024 - 09/08/2024

Course Date

17/08/2024 - 17/08/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Day: Saturday

Registration Period

15/07/2024 - 04/09/2024

Course Date

12/09/2024 - 12/09/2024

Venue

Asian Culinary Institute

Course Intake Schedule Information

Language: English

Day: Thursday

 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
360.00360.00
Less 70% SSG Subsidy
SSG 70% 补贴
252.00N.A.
Nett Course Fee
净课程费用
108.00360.00
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.

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)

  • Trainees are required to clean up the kitchen after class.
  • Attendance is required for all WSQ Courses.
  • There will be written and practical assessments for all WSQ Courses.

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)

  • 学员需要在课后清理厨房。
  • 所有 WSQ 课程均要求出勤。
  • 所有 WSQ 课程都将进行书面和实践评估。

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).