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Private Chef (Classroom & Asynchronous e-Learning)

Name: Private Chef (Classroom & Asynchronous e-Learning)
Price: 1378.85 SGD

Training Provider: AT-SUNRICE GLOBALCHEF ACADEMY PTE. LTD.

Course Reference: TGS-2025061126

S$1,379

Original: S$2,758

Save S$1,379

About This Course

At the end of the programme, learners are able to:
• Recall basic food safety requirements for food preparation.
• List and use various types of cooking tools and equipment for preparation of different cuisines.
• Identify the preparation methods for soups, stocks and sauces.
• Recall the types of dishes in a set menu for French, Chinese, Thai and Singaporean dishes.
• Prepare tools and equipment to set a table for dining.
• Describe the principles of nutrition and the techniques for healthy cooking.
• Apply techniques of healthy cooking to produce selected dishes.
• Practice knife skills through cutting of various vegetables.
• Prepare basic soups, stocks and sauces.
• Prepare tools, equipment and ingredients in the preparation and presentation of selected dishes of French, Singaporean and Thai cuisines.
• Demonstrate skills in selected Chinese recipes.
• Assemble tools, equipment and baking ingredients to prepare basic pastry products.
• Reinstate workstation according to required standards.

Course fee 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 At-Sunrice (ASR's) website or contact ASR directly at [email protected] or 6416 6688.

What You'll Learn

A 48-hr non-WSQ programme taught by a team of global chefs, which will enable learners to be equipped with the knowledge and skills to be a Private Chef. Learners are taught the fundaments of different cooking techniques used in the preparation of Eastern and Western cuisines. Learners will be introduced to basic food safety and knife handling techniques for food preparation. Basic pastry techniques will also be taught to learners as part of a dessert offering in a set dining menu.