Culinary Foundations (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057914
S$732
Original: S$2,439
Save S$1,707
About This Course
Culinary Foundations introduces students to essential skills and knowledge for working in a professional kitchen. The course focuses on food and beverage production management, mise en place, and the safe handling and fabrication of meat and seafood. Students will learn to plan production efficiently, organize workstations, and execute tasks with precision and consistency. Key focus areas include food safety, quality control, and maximizing yield. Through hands-on practice and guided instruction, learners will build a solid culinary foundation, preparing them for advanced training and real-world kitchen environments.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following areas:
- Understand kitchen organization and workflow for efficient production
- Monitor food quality, consistency, and portion control
- Demonstrate mise en place skills, including basic knife techniques and prep work
- Organize workstations efficiently while managing time and maintaining food safety
- Perform basic meat, poultry, fish, and seafood fabrication and storage
- Identify common meat and seafood cuts and their culinary uses
- Minimize food waste and maximize yield during fabrication
- Understand kitchen organization and workflow for efficient production
- Monitor food quality, consistency, and portion control
- Demonstrate mise en place skills, including basic knife techniques and prep work
- Organize workstations efficiently while managing time and maintaining food safety
- Perform basic meat, poultry, fish, and seafood fabrication and storage
- Identify common meat and seafood cuts and their culinary uses
- Minimize food waste and maximize yield during fabrication
Entry Requirements
Primary
Course Details
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