Course Detail    

WSQ Prepare Western Cold Sauces

Course Reference Number: TGS-2017501322

(SOA Title: Western Cold Dish Preparation 1)


Course Objectives

Learners will be able to prepare various Western cold sauces such as Mayonnaise, Vinaigrette and Salsa using garnishes, condiments, herbs, seasoning, and spices essential for flavour enhancement. 

They will apply knife skills, prepare ingredients required for cold sauce recipes, understand storage techniques to prolong shelf life of ingredients and finished products and reinstate workstation.

Duration

1 Day(s) (8 Hrs)

Mode of Delivery

Classroom
Practical and Assessment

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

  • Identify types of sauces, garnishes, condiments, herbs, seasoning and spices used in Western cold sauce preparation 
  • Explain the functions, uses and/or characteristics of assembled kitchen tools, equipment, ingredients
  • Apply knife skills to prepare ingredients for Western cold sauce 
  • Store ingredients and finished products correctly to prolong shelf life 
  • Reinstate workstation to keep work area clean 

Minimum Entry Requirement

No formal qualification - Participants should have the ability to converse, read & write in English.

Attire

  • Wear Covered Shoes / Sneakers with socks
  • Wear Long / Full Pants
  • Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
  • Tie up Medium / Long Hair neatly

Note : Trainees may be sent back to change their attire if they fail to meet the above requirements

Who should attend

Kitchen crew, kitchen assistant, counter crew and anyone who is keen to learn how to prepare Western cold sauces.

Trainer : Learner Ratio

1:20

Course Fee

Full course fee before SSG funding
$218.00 (Incl. of 9% GST)

Registration Fee

A Registration Fee of $10.90 (Incl. of 9% GST) 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

Miscellaneous Fees (Incl. of 9% GST)

Admin Fee for Absent and Reschedule: $32.70

Admin Fee for Make-up Session for Partial Absent, Appeal & Re-assessment: $54.50

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.

Nett Fee after SSG’s Course Fee Funding


Funding Validity Period: 01 Mar 2019 to 30 Mar 2026
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)
Funding Source
SkillsFuture Funding (Baseline)

Up to 50% of Course Fees
SkillsFuture Mid- Career Enhanced Subsidy

Up to 70% of Course Fees
SkillsFuture Enhanced Training Support for SMEs

Up to 70% of Course Fees
Course Fee $200.00 $200.00 $200.00
SkillsFuture Funding $100.00 $140.00 $140.00
Nett Fee Payable (Before GST) $100.00 $60.00 $60.00
GST (9% x $200.00) $18.00 $18.00 $18.00
Final Amount Payable (Incl. of 9% GST) $118.00 $78.00 $78.00

(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 Cold Dish Preparation 1 upon successful completion of the WSQ Prepare Western Cold Sauces

Schedule

Play Video

Course Fee $218.00 (Incl. of 9% GST)
Full course fee before SSG funding

This Course Includes:

Duration:  1 Day(s) (8 Hrs)

Language: English

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