Course Reference Number: TGS-2017501156
On completion of this unit, learners will have the knowledge and application skills to prepare the various types of Indonesian bumbu (spice blends) to be used in preparing quick, easy and delicious Indonesian dishes. Learn how to make Bumbu Dishes: Bumbu Merah, Bumbu Oranye, Bumbu Putih, Bumbu Kuning Tumis Campur ( Salted fish+veg), Ayam Santan (Chicken), Satay Manis (Mutton), Soto Bening (Chicken/Mutton).
Learn the secret to quick and easy Indonesian dishes!!
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback
Kitchen Crew, Entry level cook, Commis cook, Pastry cook as well as anyone keen to learn more about food preparation
At the end of the programme, learners will be able to:
Know the regional specialties and spices used in specialty cuisines
Know the different spice blends (orange, red, white and yellow) used in Indonesian cuisine
List Indonesian specialty cuisines made with the spice blend and their variations
Know the types of ingredients used in preparing the spice blends and explain their functions
Know the types of specialty tools and/or equipment used in Indonesian cooking
Apply the correct methods and techniques to prepare various types of Indonesia specialty cuisines based on the spice blends
No formal qualification - Participants should have the ability to converse, read & write in English.
Practical and Assessment
Full course fee before SSG funding
$594.00 (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.
2 Day(s) (17.67 Hrs)
Nett Fee after SSG’s Course Fee Funding
Funding Validity Period: 01 Mar 2019 to 31 Dec 2024
|Singapore Citizens (SCs), Permanent Residents (PRs) and Long Term Visit Pass Plus (LTVP+) Holders *||Up to 50% of course fees||
Incl. of 8% GST
|SCs aged ≥ 40 years old (SkillsFuture Mid-career Enhanced Subsidy)||Up to 70% of course fees||
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 Malay Dry-Heat Dish Preparation and Cooking 1 upon successful completion of the WSQ Prepare Bumbu – The Secret to Quick and Easy Indonesian Dishes