TACDHC: THE ART OF CHINESE DRY-HEAT COOKING (FOUNDATION)
THE ART OF CHINESE DRY-HEAT COOKING (FOUNDATION)
Course Duration
Mode of Assessment
Practical Performance, Oral Assessment
Who Should Attend
Individuals keen to develop a career within the Food Services sector, Kitchen helpers at the various food services establishments like restaurants, cafes, coffee houses and food courts, Kitchen staff working in a central kitchen set up, self-employed individuals who are keen to learn basics of Chinese dry-heat cooking.
Course Overview
Learn basic Chinese dry-heat skills such as stir-frying, deep-frying, pan-frying, sauteing, broiling, grilling etc and apply the knowledge and skills to prepare Chinese dry-heat cuisine prior to them progressing to the next level.
Types of dishes learnt:
- Yushang
- Marinated sliced Abalone Mushroom
- Stir-Fried Prawns Tangerine Sauce
- Sauté Chap Chye
- 8 Treasure Fried Rice
Course Schedule
Next available schedule
Course Objectives
Upon completion of this course, learners will be able to:
- Explain the principles of Chinese dry-heat cooking techniques
- Prepare equipment and kitchen tools safely and to prepare the different types of ingredients in the correct proportion for Chinese dry-heat dishes
- Cook parts of Chinese dry-heat dishes using the correct proportions of ingredients, identify the quality indicators in the cooking processes and ability to store ingredients and finished products appropriately to prolong shelf life
- Prepare and reinstate workstations ready for next use
Pre-requisites
Learners are expected to be:
- Minimum 18 years old
- Be able to listen and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
- Be able to read and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
- Be able to use Numeracy skills at a proficiency level equivalent to the Employability Skills System Workplace Numeracy Level 3
Course Outline
- LU1: Different types of dry-heat cooking techniques
- LU2: Kitchen tools, equipment and ingredients used in Chinese dry-heat cooking
- LU3: Preparing the Chinese dishes using dry-heat cooking methods and storing the ingredients and finished product safely
- LU4: Reinstate workstations
Certificate Obtained and Conferred by
Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
Upon meeting at least 75% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.
Additional Details
Instructor-Led Class, Trainer: Trainee Ratio is 1: 12
Price
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Course Fee and Government Subsidies |
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Individual Sponsored |
Company Sponsored |
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Non-SME |
SME |
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Before GST |
After GST |
Before GST |
After GST |
Before GST |
After GST |
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Full Course Fee |
$700.00 |
$763.00 |
$700.00 |
$763.00 |
$700.00 |
$763.00 |
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For Singapore Citizens aged 39 years and below |
$350.00 |
$413.00 |
$350.00 |
$413.00 |
$210.00 |
$273.00 |
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For Singapore Citizens aged 40 years and above |
$210.00 |
$273.00 |
$210.00 |
$273.00 |
$210.00 |
$273.00 |
Funding Eligibility Criteria:
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Company Sponsored Trainee |
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Remarks:
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Individual Sponsored Trainee |
Company Sponsored Trainee |
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SkillsFuture Credit:
UTAP:
PSEA:
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Absentee Payroll (AP) Funding:
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