WSQ Asian Cuisine Preparation and Cooking (Level 2)

About This Course

• Quality characteristics of Asian cuisine dishes.
• Recipes and methods of preparing different types of Asian cuisine dishes.
• Cross-cultural influences on various cuisines.
• 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 Asian cuisines.
• Mix ingredients to achieve desired tastes of Asian cuisines dishes.
• Improvise on Asian cuisines’ ingredients.
• Cook different types of Asian cuisine dishes.
• Combine complementary flavours and cooking techniques in preparing Asian cuisine dishes.
• Present food according to the various cultures and eating manners accordingly.
• Present finished products with suitable colours, heights, shapes and textures.

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.