Served hot or cold, with tomato-based sauce, cream-based sauce or just olive oil and garlic, pasta dishes are enjoyed by many all over the world. This unit will teach learners how to prepare pasta dishes using fresh, frozen and dried pasta. In this unit you will learn:
Fresh Egg Pasta Dough Macaroni Neapolitan Baked with Cheese Ravioli Pasta with Cheese Filling in Tomato Sauce Fettuccine Alfredo in Mushroom Cream Sauce
Sauces can turn a regular dish into something awesome. From salad dressings to dips, sauces can make or break a dish. This unit will equip learners with the knowledge and application skills on how to prepare Western cold sauces.
When prepared correctly, soups are not only flavourful, it also provides nourishment for the body. Good quality stocks are the foundation for excellent soups . This unit will teach learners how to prepare quality stocks and flavourful soups.
Learn the secret to quick and easy Indonesian dishes!!
To equip participants with knowledge and application skills to maintain quality control procedures.
Dry heat cooking methods includes roasting, baking, grilling and sauteeing to name a few. Cooking involves high heat and food cooked using dry heat methods are more flavourful due to the browning or caramelisation that occur. This unit will teach learners the methods as well as the basic principles of dry heat cooking.
One of the healthier methods of cooking food, moist heat cooking involves cooking food using liquids such as water, steam, stock and other liquids. Types of moist heat cooking includes steaming, braising and stewing. This unit will teach learners the methods as well as the basic principles of moist heat cooking.
From stews, pies to burgers - it's a meaty and chicky experience!
So Shiok! Nothing beats the local flavour.
This skill describes the ability to apply the knowledge and skills in preparing simple dim sum dishes using basic utensils, ingredients, and applying rudimentary preparation and cooking techniques. In this unit you will learn: Steamed Siew Mai, Steamed Chive Dumplings, Deep-fried Springrolls, Deep-fried Beancurd Rolls.
Learners will learn how to receive, check, prepare, pack and deliver stocks with proper documentation
Learners will learn about the tools and equipment, ingredients and techniques involved in the cooking of Western cold dishes such as preparing sauces, dressings and fillings for sandwiches, salads, hors d'oeuvres and canapés
