WSQ Asian Cuisine Preparation and Cooking (Level 3)(Classroom and Asynchronous e-Learning)

About This Course

Following are the course objectives.
• Demonstrate consistency in preparing Asian cuisine dishes.
• Demonstrate methods for trim test, drained weight test and shrinkage test.
• Prepare suitable Asian cuisine dishes based on the types of events and profiles of customers.
• Understand the preparation time needed for Asian cuisine dishes.
• Understand the food restrictions and specific requirements for Asian cuisine dishes.
• Inspect consistency in preparing Asian cuisine dishes.
• Conduct trim tests, drained weight tests and shrinkage tests to ensure quality consistency in Asian cuisine dishes.
• Provide improvement suggestions on dish preparation.
• Prepare complex Asian cuisine dishes using a combination of cooking techniques.
• Plate complex Asian cuisine dishes finely.
• Curate a good selection of Asian cuisine dishes based on types of events and profiles of customers.
• Coordinate different food items to be ready within the service time.
• Cater to special cultural and dietary needs for Asian cuisine dishes.

Course fees displayed are eligible for course fee funding support by SkillsFuture Singapore (SSG). Please note that additional fees that apply are not covered by SSG subsidies or SkillsFuture Credits. For a complete breakdown of all course fees, please visit the At-Sunrice (ASR)’s website or contact ASR directly at [email protected] or 6416 6688.