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.

 Mini lectures with presentations to explain concepts and theories 

 Practical activities including demonstrations, hands-on practice and observation 

 Mutual sharing, discussion and feedback.

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

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