WSQ Specialty Cuisine Preparation and Cooking (Level 2)(Classroom and Asynchronous e-Learning)
About This Course
Following are the course objectives.
• Quality characteristics of specialty cuisine dishes
• Recipes and methods of preparing different types of specialty cuisine dishes.
• Methods of presenting finished products.
• Artistic balance of complementary flavours, colours, shapes and textures in garnishes, food product and plate.
• Methods of assessing suitable colour, height, shape, and texture in finished products.
• Inspect the quality of ingredients for different types of specialty cuisines
• Mix ingredients to achieve desired tastes of specialty cuisines dishes
• Improvise on specialty cuisines’ ingredients
• Cook different types of specialty cuisines
• Combine complementary flavours and cooking techniques in preparing speciality cuisine dishes
• Present food according to the various cultures and eating manners accordingly
• Present finished products with suitable colours,
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.
What You'll Learn
Entry Requirements
a. Passion for Culinary Arts/Pastry & Bakery/Food & Beverage Management.
b. At least 16 years old.
c. Possess basic computer skills.
d. Require to undergo an interview and online profile test.
e. Secondary school education.