WSQ Meat Storage and Fabrication (Level 2)

About This Course

• Understand the muscle, bone structure, and unique characteristics of meat and poultry.
• Understand the fabrication methods and techniques for meat and poultry type and its size.
• Understand the usage and purposes of respective meat and poultry parts.
• Understand the nutritional values of different types of meat and poultry.
• Understand the factors that alter tenderness, juiciness and flavour of meat and poultry.
• Understand the types of meat and poultry cut suited for different cooking methods.
• Understand the Halal meat and poultry slaughtering criteria.
• Identify different parts and characteristics of meat and poultry for fabrication.
• Fabricate meat and poultry parts for various usage and purpose.
• Fabricate cuts of meat and boning to menu or portion specifications.
• Advise suitable cooking methods based on meat and poultry parts.
• Advise usage of meat and poultry parts for cooking or other purposes.
• Advise on the nutritional values of different types of meat and poultry to guide preparation of dishes.
• Fabricate meat and poultry according to Halal requirements.

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.