On 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: Poach, simmer, boil and blanch food Steam food Braise and stew food
Kitchen crew, kitchen assistants, entry level cook, commis cook, pastry cooks and those who are passionate about cooking
42.67 hours (5 days) inclusive of assessment
Full Course fee before SSG funding (inclusive of GST) $588.50
(after SSG funding* and inclusive of GST)
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