TACMHC: THE ART OF CHINESE MOIST-HEAT COOKING (FOUNDATION)
THE ART OF CHINESE MOIST-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 the basics of Chinese moist-heat cooking.
Course Overview
Learn basic Chinese moist-heat skills such as blanching, boiling, braising, poaching, simmering, steaming, stewing etc and apply the knowledge and skills to prepare Chinese moist-heat cuisine. Instead of going straight into preparing and cooking, this course teaches the principles and applications, supported not only with the theoretical approach, but with practical activity. Experiential learning will also allow learners with no prior Chinese cooking knowledge or experience to greatly appreciate the art of Chinese moist-heat cooking.
Types of dishes learnt:
- 8 Treasure Soup
- Steamed Tofu with Seafood Paste
- Sliced Abalone Mushroom with Seasonal Vegetables
- Steamed Fish Fillet with preserved Vegetables
- Cream of Red Bean with Lotus Seed
Course Schedule
Next available schedule
Course Objectives
Upon completion of this course, learners will be able to:
- Explain the principles of Chinese moist-heat cooking techniques
- Prepare equipment and kitchen tools safely and to prepare the different types of ingredients in the correct proportion for Chinese moist-heat dishes
- Cook parts of Chinese moist-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 moist-heat cooking techniques
- LU2: Kitchen tools, equipment and ingredients used in Chinese moist-heat cooking
- LU3: Preparing the Chinese dishes using moist-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
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 |
For Singapore Citizens aged 39 years and below |
$350.00 |
$413.00 |
$350.00 |
$413.00 |
$210.00 |
$273.00 |
For Singapore Citizens aged 40 years and above |
$210.00 |
$273.00 |
$210.00 |
$273.00 |
$210.00 |
$273.00 |
Funding Eligibility Criteria:
Individual Sponsored Trainee |
Company Sponsored Trainee |
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Remarks:
Individual Sponsored Trainee |
Company Sponsored Trainee |
SkillsFuture Credit:
UTAP:
PSEA:
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Absentee Payroll (AP) Funding:
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