Basic Techniques in Cuisine Preparation (Part of SCTP)
Training Provider: Asian Culinary Institute of Singapore
Course Reference: TGS-2025057919
S$1,560
Original: S$5,200
Save S$3,640
About This Course
Basic Techniques in Cuisine Preparation introduces learners to fundamental cooking methods across various culinary traditions, focusing on both dry and moist heat techniques. Students will gain hands-on experience sing these cooking techniques in the preparation of Malay, Chinese, Indian, and Western dishes. The course emphasizes ingredient knowledge, mastering core cooking methods, and practicing proper food safety and hygiene. It builds essential culinary skills, broadens cultural food understanding, and prepares learners for advanced training or entry-level kitchen roles in varied food service settings.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following areas:
-Identify key ingredients and flavour profiles across Malay, Chinese, Indian, and Western cooking styles
- Demonstrate essential moist heat (e.g., braising, steaming) and dry heat (e.g., stir-frying, roasting) cooking techniques
- Prepare foundational heritage dishes with attention to texture, flavour, doneness, and presentation
- Maintain food safety and hygiene according to industry standards
-Identify key ingredients and flavour profiles across Malay, Chinese, Indian, and Western cooking styles
- Demonstrate essential moist heat (e.g., braising, steaming) and dry heat (e.g., stir-frying, roasting) cooking techniques
- Prepare foundational heritage dishes with attention to texture, flavour, doneness, and presentation
- Maintain food safety and hygiene according to industry standards
Entry Requirements
Primary
Course Details
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