TAMDHC: THE ART OF MALAY DRY-HEAT COOKING (FOUNDATION)
THE ART OF MALAY 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 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 Malay dry-heat cooking, Individuals, Hobbyists who are looking to whip up a feast for their loved ones.
Course Overview
Learn basic Malay dry-heat skills such as roasting, broiling & grilling, pan-frying, sauteing, deep frying and stir frying etc. Learners will also be able to apply different flavouring techniques in preparing parts of Malay dry-heat recipes.
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 Malay cooking knowledge or experience to greatly appreciate the art of Malay dry-heat cooking.
Types of dishes you’ll learnt:
- Nasi Lemak (Coconut rice, Egg, Ikan bilis, Peanuts, Cucumber)
- Chili Sambal
- Mee Goreng
- Ikan Bakar
Course Schedule
Next available schedule
Course Objectives
Upon completion of this course, learners will be able to:
- Understand the different types of dry heat cooking methods
- Use the correct tools and equipment safely when preparing and cooking dishes
- Use different types of ingredients stated in the recipe and store them according to the nature of the ingredients
- Clean up the tools and equipment and reinstate the workstations to its original state
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: Fundamentals in safe use of ingredients, tools & equipment
- LU3: Steps in cooking dishes using dry-heat cooking methods and storying of ingredients and finished products
- 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 |
||||||
|
|
Individual Sponsored |
Company Sponsored |
||||
|
|
Non-SME |
SME |
||||
|
Before GST |
After GST |
Before GST |
After GST |
Before GST |
After GST |
|
|
Full Course Fee |
$580.00 |
$632.20 |
$580.00 |
$632.20 |
$580.00 |
$632.20 |
|
For Singapore Citizens aged 39 years and below |
$290.00 |
$342.20 |
$290.00 |
$342.20 |
$174.00 |
$226.20 |
|
For Singapore Citizens aged 40 years and above |
$174.00 |
$226.20 |
$174.00 |
$226.20 |
$174.00 |
$226.20 |
Funding Eligibility Criteria:
|
Individual Sponsored Trainee |
Company Sponsored Trainee |
|
|
Remarks:
|
Individual Sponsored Trainee |
Company Sponsored Trainee |
|
SkillsFuture Credit:
UTAP:
PSEA:
|
Absentee Payroll (AP) Funding:
|
| Batch ID | Course Period | Course Title | Funding Available |
Duration (Hours) |
Session (Hours) |
Venue | Available Seats |
Online Payment |
|---|
