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WSQ Prepare Local-Style Seafood Dishes

(SOA Title: Seafood Storage and Fabrication 2)

Course Reference Number: TGS-2019503764

Overview

On completion of this unit, learners will have the knowledge and application skills to fabricate and use fish and seafood to prepare local-style seafood dishes.

Course Objectives

So Shiok! Nothing beats the local flavour.

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 / equipment to prepare fish and seafood

Fabricate fish and seafood correctly to maximise yield and standardise portion size of cuts

Propose ways to maintain quality of food ingredients

Reinstate work station according to organisational guidelines and procedures

Share feedback on current work processes to improve quality and productivity

Practice reflection to develop and improve self by accepting feedback, evaluating strengths and learning from co-worker and/or supervisors

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

Mode of Delivery

Classroom
Practical and Assessment

Course Fee

Full course fee before SSG funding
$620.60 (Incl. of 7% GST) valid until 31 Dec 2022 $626.40 (Incl. of 8% GST) valid from 1 Jan 2023

Miscellaneous Fees
(Incl. of 7% GST) valid until 31 Dec 2022

Make-up Session - $10.70

Appeal & Re-assessment - $21.40

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

3 Day(s) (24 Hrs)

Trainer : Learner Ratio

1:20

Nett Fee after SSG’s Course Fee Funding

Funding Validity Period: 22 Jul 2019 to 21 Jul 2023

Singapore Citizens (SCs), Permanent Residents (PRs) and Long Term Visit Pass Plus (LTVP+) Holders * Up to 50% of course fees $330.60
Incl. of 7% GST
(Valid until 31 Dec 2022)
$336.40
Incl. of 8% GST
(Valid from 1 Jan 2023)
SCs aged ≥ 40 years old (SkillsFuture Mid-career Enhanced Subsidy) Up to 70% of course fees $214.60
Incl. of 7% GST
(Valid until 31 Dec 2022)
$220.40
Incl. of 8% GST
(Valid from 1 Jan 2023)
SMEs (Enhanced Training Support for SMEs)

 * Self-sponsored individuals must be at least 21 years old.

Upon successful course completion,self-sponsored singaporeans eligible for WSS scheme may apply for SSG TRAINING ALLOWANCE of $6 per hour, capped at 180 training hours per WSS eligibility year & TRAINING COMMITMENT AWARD*

The WSS trainees need to register for PayNow linked to NRIC (not mobile number) in order to receive the WSS training allowance.

 #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 Seafood Storage and Fabrication 2 upon successful completion of the WSQ Prepare Local-Style Seafood Dishes