Meat Fabrication and Preparation (Part of SCTP)
Training Provider: Nanyang Polytechnic
Course Reference: TGS-2025059330
S$414
Original: S$1,380
Save S$966
About This Course
This module provides learners with essential skills in meat fabrication and preparation through both theory and hands-on practice. It covers key techniques such as cutting, portioning, typing, and trussing, along with proper storage methods. Learners will also explore recommended cooking methods for various meat cuts, enabling them to prepare dishes with optimal flavour, texture, and presentation.
What You'll Learn
Upon completion of this course, learners will attain knowledge and skills in the following area:
- Understand the principles and techniques of meat fabrication used in professional kitchens.
- Identify various types and cuts of meat along with their culinary uses.
- Perform basic meat fabrication skills, including cutting, portioning, typing, and trussing.
- Apply proper storage methods to maintain the quality, safety, and shelf life of meat products.
- Recommend and apply appropriate cooking methods based on the characteristics of different meat cuts.
- Ensure hygiene, safety, and efficiency throughout the meat preparation process.
- Understand the principles and techniques of meat fabrication used in professional kitchens.
- Identify various types and cuts of meat along with their culinary uses.
- Perform basic meat fabrication skills, including cutting, portioning, typing, and trussing.
- Apply proper storage methods to maintain the quality, safety, and shelf life of meat products.
- Recommend and apply appropriate cooking methods based on the characteristics of different meat cuts.
- Ensure hygiene, safety, and efficiency throughout the meat preparation process.
Entry Requirements
Secondary
Course Details
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Note: To apply for this course, visit or contact the training provider directly.
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