Course Reference Number: CRS-Q-0036858-FSS
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 browing or caramelisation that occur. This unit will teach learners the methods as well as the basic principles of dry heat cooking.This will be same format for everything. remove all other infrmation.
Mini lectures with presentations to explain concepts and theories Practical activities including demonstrations, hands-on practice and observation Mutual sharing, discussion and feedback
On completion of this unit, learners will have the knowledge and skills to:
Apply principles and techniques of dry heat cooking methods
Prepare equipment and ingredients
Apply various dry heat cooking methods
Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking
Practical / Practicum
40 hours (5 days)
Full Course fee before SSG funding (inclusive of GST) $802.50
(after SSG funding* and inclusive of GST)
Funding Validity Period: 01 Mar 2019 to 18 Jan 2021
Upon successful course completion,self-sponsored singaporeans eligible for WTS scheme may apply for SSG TRAINING ALLOWANCE of $4.5 per hour & TRAINING COMMITMENT AWARD*
#Absentee payroll support in addition to course fee funding available for company sponsored candidates.
*Terms and conditions applies to all types of SSG fundings. More details at www.wsg.gov.sg