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WSQ Demonstrate Basic Dry Heat Cooking Methods (SSF)

Course Reference Number: TGS-2019502014

Course Objectives

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.

Methods of Learning

Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback

 

 

 

 

Learning Outcomes

 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

Who should attend

Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking

Mode of Delivery

Classroom
Practical and Assessment

Course Fee

Full Course fee before SSG funding
$802.50 (inclusive of GST)

Duration

5 Day(s) (40 Hrs)

Teacher : Students Ratio

1:20

Nett Fee (after SSG funding* and inclusive of GST) (Effective from 1 July 2020)

Funding Validity Period: 01 Mar 2019 to 18 Jan 2023

$127.50
After 90% funding
(capped at $25/hr)
$202.50
After 80% funding
(capped at $17/hr)
Applicable for :

Self-Sponsored
- Singapore Citizens
- Aged 40 years and above

Company Sponsored #
- SMEs: Singapore Citizens /PRs
- Non-SMEs: Singapore Citizens aged 40 years and above
Applicable for :

Self-Sponsored
- SingaporeCitizens/PRs
- Aged 21 years and above

Company Sponsored #
- Non-SMEs:
Singapore Citizens aged below 40 years/PRs

 #Absentee payroll support in addition to course fee funding available for company sponsored candidates.
 *Terms and conditions applies to all types of SSG fundings. More details at www.wsg.gov.sg