Course Reference Number: CRS-Q-0039252-FSS
This skill describes the ability to apply the knowledge and skills in preparing fish and seafood for cooking.
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 fish and seafood for cooking.At the end of the programme, learners should be able to:1. Demonstrate professional approach to working in the kitchen in accordance with food and workplace safety and health regulations 2. Assemble kitchen tools / equipment to prepare fish and seafood3. Fabricate fish and seafood correctly to maximise yield and standardise portion size of cuts 4. Propose ways to maintain quality of food ingredients5. Reinstate work station according to organisational guidelines and procedures6. Share feedback on current work processes to improve quality and productivity7. Practice reflection to develop and improve self by accepting feedback, evaluating strengths and learning from co-worker and/or supervisors
This programme is targeted for:• 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• Students from special needs school and / or institutions
Practical / Practicum
24 hours (3 days)
Full Course fee before SSG funding (inclusive of GST) $620.60
(after SSG funding* and inclusive of GST)
Funding Validity Period: 01 Mar 2019 to 29 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