Course Reference Number: CRS-Q-0036857-FSS
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.
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 moist heat cooking methods Prepare equipment and ingredients Cook food by various moist 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