This programme is targeted at junior chefs who wish to enhance their knowledge and gain a deeper understanding of the origins and the uniqueness of different Asian cuisines including utilization of different ingredients and different cooking styles used in Asian cuisines. It also equips participants with staff and supervisory skills.

• Junior Chefs and new supervisors in the F&B sectors
• For individuals who wish to upgrade one’s skills and knowledge to obtain an industry recognised certification 

• Maintain Inventories
• Supervise Staff
• Conduct F&B Hygiene Audit
• Prepare Basic Asian Sweets and Desserts
• Supervise Food Production
• Prepare Basic Peranakan Cuisine
• Prepare Advanced Peranakan Cuisine
• Prepare Basic Cantonese Cuisine
• Prepare Advanced Cantonese Cuisine

• SkillsFuture for Digital Workplace (F&B and Hospitality)

Notes:

1. All applicants are required to pay an admission fee of $50 (non-refundable).
2. Those who are applying through Workfare Training Scheme (WTS)  must produce the relevant documents.
3. Trainees are required to purchase a starter kit which includes the uniform and knife sets.
4. Payment accepted via:
5. • AXS 
   • NETS at our counter
   • SkillsFuture Credit (For Singaporeans aged 25 and above)

• Singapore students – Secondary 2 education and above or WPLN level 4
• Higher Certificate in Culinary Arts (Asian Cuisine) or equivalent qualifications and/or relevant working experience.
• Applicants may be required to go through an interview.

Classes are conducted at the Asian Culinary Institute.

Note:

• If the participant fails to meet at least 75% attendance per module and/or fails to sit for an assessment or for any other reason where funding is not approved, company / trainee is required to reimburse ACI the funded portion of the course fees
• Programme contents, schedule and all fees are subject to changes
• Funding amounts stated are indicative and subject to changes without prior notice.