Comprehensive Western Cuisine – Poultry
Training Provider: LITERACY EMPOWERMENT ACADEMY PTE. LTD.
Course Reference: TGS-2024044838
S$750
Original: S$1,500
Save S$750
About This Course
This course aims to provide learners who are interested in pursuing a skills-based career in the food services industry with the necessary expertise in preparing and cooking western cuisine using poultry as the main ingredient.
What You'll Learn
At the end of the course, learners will be able to demonstrate competencies to:
a) Inspect the quality characteristics on the different ingredients used for western moist-heat poultry dishes.
b) Improvise on different complementary combinations of ingredients for spreads, fillings and garnishes best suited for western moist-heat poultry dishes.
c) Prepare flavourful cooking liquids and match aromatics to main food ingredients according to recipes for different types of western moist-heat poultry dishes.
d} Mix ingredients and aromatics like seasoning, herbs and spices to achieve desired taste to cook different western moist-heat poultry dishes.
e) Apply artistic balance of complementary flavours, colours, shapes, textures in garnishes and western moist-heat poultry dishes.
f) Present finished western moist-heat poultry dishes by applying different methods of assessing suitable colours, heights, shapes and textures.
a) Inspect the quality characteristics on the different ingredients used for western moist-heat poultry dishes.
b) Improvise on different complementary combinations of ingredients for spreads, fillings and garnishes best suited for western moist-heat poultry dishes.
c) Prepare flavourful cooking liquids and match aromatics to main food ingredients according to recipes for different types of western moist-heat poultry dishes.
d} Mix ingredients and aromatics like seasoning, herbs and spices to achieve desired taste to cook different western moist-heat poultry dishes.
e) Apply artistic balance of complementary flavours, colours, shapes, textures in garnishes and western moist-heat poultry dishes.
f) Present finished western moist-heat poultry dishes by applying different methods of assessing suitable colours, heights, shapes and textures.
Entry Requirements
Minimum of WPLN3 is required. No prior experience is needed.
Course Details
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Note: To apply for this course, visit the SkillsFuture website or contact the training provider directly.
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