* All pictures shown are for illustration purposes only. Actual product may vary.
WSQ Demonstrate Basic Moist Heat Cooking Methods
(SOA Title: Western Moist-Heat Dish Preparation and Cooking 2)
Course Reference Number: TGS-2019501991
Course Objectives
One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, braising and stewing. This unit will teach learners the methods as well as the basic principles of moist 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 moist heat cooking methods
Prepare equipment and ingredients
Cook food by various moist heat cooking methods
Minimum Entry Requirement
Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy and Numeracy (WPLN) Level 4 and above or equivalent - Participants who do not meet the above requirements will be required to go through a short interview.
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
$810.00 (Incl. of 8% GST)
Miscellaneous Fees
(Incl. of 8% GST)
Admin Fee for Absent and Reschedule: $32.40
Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.00
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.
Duration
5 Day(s) (40 Hrs)
Trainer : Learner Ratio
1:20
Nett Fee after SSG’s Course Fee Funding |
|||
|---|---|---|---|
|
Funding Validity Period: 01 Mar 2019 to 18 Jan 2025 |
|||
| Singapore Citizens (SCs), Permanent Residents (PRs) and Long Term Visit Pass Plus (LTVP+) Holders * | Up to 50% of course fees |
$435.00 Incl. of 8% GST |
|
| SCs aged ≥ 40 years old (SkillsFuture Mid-career Enhanced Subsidy) | Up to 70% of course fees |
$285.00 Incl. of 8% GST |
|
| SMEs (Enhanced Training Support for SMEs) | |||
(For Local Employers) More about SFEC www.enterprisesg.gov.sg/financial-assistance/grants/for-local-companies/skillsfuture-enterprise-credit
* 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 Moist-Heat Dish Preparation and Cooking 2 upon successful completion of the WSQ Demonstrate Basic Moist Heat Cooking Methods
