Course Reference Number: TGS-2019502014
Dry heat cooking methods includes roasting, baking, grilling and sauteeing to name a few. Cooking involves high heat and food cooked using dry heat methods are more flavourful due to the browning or caramelisation that occur. This unit will teach learners the methods as well as the basic principles of dry heat cooking.
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback
On completion of this unit, learners will have the knowledge and skills to:
Apply principles and techniques of dry heat cooking methods
Prepare equipment and ingredients
Apply various dry heat cooking methods
Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking
Practical and Assessment
$802.50 (inclusive of GST)
Make-up Session - $10.70 (inclusive of GST)
Appeal & Re-assessment - $21.40 (inclusive of GST)
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by Eduquest when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
5 Day(s) (40 Hrs)
Nett Fee after SSG’s Course Fee Funding
Funding Validity Period: 01 Jan 2022 to 18 Jan 2023
|Singapore Citizens (SCs), Permanent Residents (PRs) and Long Term Visit Pass Plus (LTVP+) Holders *||Up to 50% of course fees||
Inclusive of GST
|SCs aged ≥ 40 years old (SkillsFuture Mid-career Enhanced Subsidy)||Up to 70% of course fees||
Inclusive of GST
|SMEs (Enhanced Training Support for SMEs)|
* Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course fee funding available for employer-sponsored candidates.
*Terms and conditions applies to all types of SSG fundings. More details at www.tpgateway.gov.sg
*Learners will be awarded a WSQ Statement of Attainment (SOA) for Western Dry-Heat Dish Preparation and Cooking 2 upon successful completion of the WSQ Demonstrate Basic Dry Heat Cooking Methods