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
Classroom
Practical and Assessment
Full Course fee before SSG funding
$802.50 (inclusive of GST)
5 Day(s) (40 Hrs)
Nett Fee (after SSG funding* and inclusive of GST) (Effective from 1 July 2020) |
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Funding Validity Period: 01 Mar 2019 to 18 Jan 2023 |
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$127.50 After 90% funding (capped at $25/hr) |
$202.50 After 80% funding (capped at $17/hr) |
Applicable for : ![]() - Singapore Citizens - Aged 40 years and above ![]() - SMEs: Singapore Citizens /PRs - Non-SMEs: Singapore Citizens aged 40 years and above |
Applicable for :![]() - SingaporeCitizens/PRs - Aged 21 years and above ![]() - Non-SMEs: Singapore Citizens aged below 40 years/PRs |
Upon successful course completion,self-sponsored singaporeans eligible for WSS scheme may apply for SSG TRAINING ALLOWANCE of $6 per hour, capped at 180 training hours per WSS eligibility year & TRAINING COMMITMENT AWARD*
#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