Course Detail    

WSQ Prepare All-Time Favourite Meat and Poultry Dishes

Course Reference Number: TGS-2019503765

(SOA Title: Meat Storage and Fabrication 1)


Course Overview

On completion of this unit, learners will have the knowledge and application skills to fabricate and use meat and poultry to prepare all time favourite dishes.

Course Objectives

To apply the knowledge and skills in preparing meat and poultry

Duration

3 Day(s) (24 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

This skill describes the ability to apply the knowledge and skills in preparing meat and poultry 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 meat and poultry

Fabricate meat cuts and poultry correctly to maximise yield and standardise portion size of cuts

Use meat and poultry cuts to prepare various all-time favourite dishes

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

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

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

Minimum Entry Requirement

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

Trainer : Learner Ratio

1:20

Course Fee

Full course fee before SSG funding
$632.20 (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: 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)
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 $580.00 $580.00 $580.00
SkillsFuture Funding $290.00 $406.00 $406.00
Nett Fee Payable (Before GST) $290.00 $174.00 $174.00
GST (9% x $580.00) $52.20 $52.20 $52.20
Final Amount Payable (Incl. of 9% GST) $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.

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.
 *Enhancements to Workfare Skills Support (WSS).
 *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 Meat Storage and Fabrication 1 upon successful completion of the WSQ Prepare All-Time Favourite Meat and Poultry Dishes

Schedule

14th to 28th Jul 2024

REX House (Near Little India MRT)

14th to 28th Jul 2024

REX House (Near Little India MRT)

Play Video

Course Fee $632.20 (Incl. of 9% GST)
Full course fee before SSG funding

This Course Includes:

Duration:  3 Day(s) (24 Hrs)

Language: English

Related Courses

Food Waste Disposal and Reduction (L2)

By the end of this course the learner will be able to know:

About importance of Waste Disposal and Reduction and identify Standard Operating Procedures (SOPs) for it.

How to ide

Service Leadership Level 1 (SFw) (Synchronous e-learning)

This skill describes the ability to apply the knowledge and skills in demonstrating the organization’s service vision, and recognizing the role that one plays in contributing to the service v

Food and Beverage Equipment Maintenance (L2)

By the end of this course, learners will be able to:

Do basic upkeep of equipment, resulting in lower downtime and costs

Know how to do regular equipment servicing and maintenance

Elevating Customer Service Excellence in the Food Services Industry (Customer Service Excellence L1)

The Customer Service Excellence Level 1 course for the Food Services Sector aims to equip participants with essential skills such as effective communication, product knowledge, service recovery, an

Workplace Safety and Health for Food and Beverage Operations Level 2

The objective of the programme is to ensure that all employees in the food service sector are aware of the importance of workplace safety and are able to understand and comply with workplace safety