Course Reference Number: TGS-2019503765
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.
From stews, pies to burgers - it's a meaty and chicky experience!
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 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
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
No formal qualification - Participants should have the ability to converse, read & write in English.
Practical and Assessment
Full course fee before SSG funding
$626.40 (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.
3 Day(s) (24 Hrs)
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||
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.
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 Meat Storage and Fabrication 1 upon successful completion of the WSQ Prepare All-Time Favourite Meat and Poultry Dishes