Course Reference Number: TGS-2019501991
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.
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 moist heat cooking methods
Prepare equipment and ingredients
Cook food by various moist heat cooking methods
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.
( If you don't meet the compulsory must, you might be sent back to change attire)
Compulsory Must Do's
Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking
Practical and Assessment
Full course fee before SSG funding
$810.00 (Incl. of 8% GST) valid until 31 Dec 2023 $817.50 (Incl. of 9% GST) valid from 1 Jan 2024
Regular Classes - 10% Promotional Discount
Evening and Weekend Classes - 15% Promotional Discount
A Registration Fee of $10.80 (Incl. of 8% GST) valid until 31 Dec 2023 will be collected upon course registration, and It is non-refundable.
* In the event of any class cancellation by Eduquest, the Registration fee will be refunded
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.
5 Day(s) (40 Hrs)
Nett Fee after SSG’s Course Fee Funding
Funding Validity Period: 01 Mar 2019 to 18 Jan 2025
|Type||Category of Individuals|
|Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders||Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above||SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents)|
|SkillsFuture Funding (Baseline)||SkillsFuture Mid- Career Enhanced Subsidy||SkillsFuture Enhanced Training Support for SMEs|
|Up to 50% of Course Fees||Up to 70% of Course Fees||Up to 70% of Course Fees|
|Nett Fee Payable (Before GST)||$375.00||$225.00||$225.00|
|GST (8% x $750.00) valid until 31 Dec 2023||$60.00||$60.00||$60.00|
|GST (9% x $750.00) valid from 1 Jan 2024||$67.50||$67.50||$67.50|
|Final Amount Payable (Incl. of 8% GST) valid until 31 Dec 2023||$435.00||$285.00||$285.00|
|Final Amount Payable (Incl. of 9% GST) valid from 1 Jan 2024||$442.50||$292.50||$292.50|
(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec
* 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