* All pictures shown are for illustration purposes only. Actual product may vary.
WSQ Dim Sum Indulgence
(SOA Title: Chinese Moist-Heat Dish Preparation and Cooking 2)
Course Reference Number: TGS-2019504789
Course Objectives
This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques. In this unit you will learn: Steamed Siew Mai, Steamed Chive Dumplings, Deep-fried Springrolls, Deep-fried Beancurd Rolls.
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
This skill describes the ability to apply the knowledge and skills in preparing fish and seafood for cooking. At the end of the programme, learners should be able to:
Demonstrate professional approach to working in the kitchen in accordance with food and workplace safety and health regulations
Assemble kitchen tools and equipment
Prepare ingredients
Prepare components and stuffings
Pre-heat cooking equipment and steam basic dim sum dishes
Apportion, plate and present finished products
Maintain quality of products and/or ingredients
Monitor own output, share feedback and self-reflect to improve self
Reflect and identify available opportunities to learn from co-workers, and/or supervisor to im-prove skills and knowledge
Who should attend
This programme is targeted for:
Existing cooks who would like to upskill and/or obtain a recognised certification
New hires without any prior experience
Matured students going through mid-career change and/or women back-to-work
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.
Mode of Delivery
Classroom
Practical and Assessment
Course Fee
Full course fee before SSG funding
$432.00 (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
2 Day(s) (16 Hrs)
Trainer : Learner Ratio
1:20
Nett Fee after SSG’s Course Fee Funding |
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Funding Validity Period: 01 Jan 2022 to 14 Nov 2023 |
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| Singapore Citizens (SCs), Permanent Residents (PRs) and Long Term Visit Pass Plus (LTVP+) Holders * | Up to 50% of course fees |
$232.00 Incl. of 8% GST |
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| SCs aged ≥ 40 years old (SkillsFuture Mid-career Enhanced Subsidy) | Up to 70% of course fees |
$152.00 Incl. of 8% GST |
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| 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 Chinese Moist-Heat Dish Preparation and Cooking 2 upon successful completion of the WSQ Dim Sum Indulgence
