TAWMHC: THE ART OF WESTERN MOIST-HEAT COOKING (FOUNDATION)
THE ART OF WESTERN MOIST-HEAT COOKING (FOUNDATION)
Course Duration
Mode of Assessment
Written Assessment, Practical 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 Western dry-heat cooking, Individuals, Hobbyists who are looking to whip up a feast for their loved ones.
Course Overview
Learn basic Western moist-heat skills such as blanching, boiling, braising, poaching, simmering, steaming, stewing etc. Learners will also be able to apply different flavouring techniques in preparing parts of Western moist-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 Western cooking knowledge or experience to greatly appreciate the art of Western dry-heat cooking.
Types of dishes you will learn:
- Corn Chowder Soup
- Braised Chicken Goulash
- Salmon Paupiette with Lemon Butter Sauce with Mashed Potatoes and Garden Vegetable
- Pumpkin and Spinach Risotto
Course Schedule
Next available schedule
Course Objectives
Upon completing this course, participants will be able to:
- Understand the different types of moist 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
The admission requirements are:
- 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: Fundamentals in safe use of ingredients, tools & equipment
LU3: Steps in cooking dishes using moist-heat cooking methods and storing of ingredients and finished products
LU4: Reinstate Workstations
Certificate Obtained and Conferred by
Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore. SOA will be reflected as [code name i.e., FSS-FBS-1022-1.1 Western Moist-Heat Dish Preparation and Cooking]
Upon meeting at least 75% attendance and passing the assessment(s), participants will receive a Certificate of Completion from NTUC LearningHub.
Additional Details
Medium of Instruction: English
Trainer to trainee ratio: 1:12
Mode of Delivery: <Physical class>
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 |
$580.00 |
$632.20 |
$580.00 |
$632.20 |
$580.00 |
$632.20 |
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For Singapore Citizens aged 39 years and below |
$290.00 |
$342.20 |
$290.00 |
$342.20 |
$174.00 |
$226.20 |
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For Singapore Citizens aged 40 years and above |
$174.00 |
$226.20 |
$174.00 |
$226.20 |
$174.00 |
$226.20 |
Funding Eligibility Criteria
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Individual Sponsored Trainee |
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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Terms & Conditions apply. NTUC LearningHub reserves the right to make changes or improvements to any of the products described in this document without prior notice.
Prices are subject to other LHUB miscellaneous fees.
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