Course Reference Number: TGS-2019503764
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.
So Shiok! Nothing beats the local flavour.
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 / 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
( If you don't meet the compulsory must, you might be sent back to change attire)
Compulsory Must Do's
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
Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy (WPL) Level 4 and above - Participants who do not meet the above requirements will be required to go through a short interview.
Practical and Assessment
Full course fee before SSG funding
$626.40 (Incl. of 8% GST) valid until 31 Dec 2023 $632.20 (Incl. of 9% GST) valid from 1 Jan 2024
A Registration Fee of $10.80 (Incl. of 8% GST) valid until 31 Dec 2023 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
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.
3 Day(s) (24 Hrs)
Nett Fee after SSG’s Course Fee Funding
Funding Validity Period: 22 Jul 2019 to 21 Jul 2025
|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)|
|SkillsFuture Funding (Baseline)||SkillsFuture Mid- Career Enhanced Subsidy||SkillsFuture Enhanced Training Support for SMEs|
|Up to 50% of Course Fees||Up to 70% of Course Fees||Up to 70% of Course Fees|
|Nett Fee Payable (Before GST)||$290.00||$174.00||$174.00|
|GST (8% x $580.00) valid until 31 Dec 2023||$46.40||$46.40||$46.40|
|GST (9% x $580.00) valid from 1 Jan 2024||$52.20||$52.20||$52.20|
|Final Amount Payable (Incl. of 8% GST) valid until 31 Dec 2023||$336.40||$220.40||$220.40|
|Final Amount Payable (Incl. of 9% GST) valid from 1 Jan 2024||$342.20||$226.20||$226.20|
(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 Seafood Storage and Fabrication 2 upon successful completion of the WSQ Prepare Local-Style Seafood Dishes