Upon completion of this course, learners will be able to:
- Understand the different types of dry heat cooking methods
- Use the correct tools and equipment safely when preparing and cooking dishes
- Use different types of ingredients stated in the recipe and store them according to the nature of the ingredients
- Clean up the tools and equipment and reinstate the workstations to its original state
Pre-requisites
Learners are expected to be:
- Minimum 18 years old
- Be able to listen and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
- Be able to read and speak English at a proficiency level equivalent to the Employability Skills System Workplace Literacy Level 3
- Be able to use Numeracy skills at a proficiency level equivalent to the Employability Skills System Workplace Numeracy Level 3
Course Outline
- LU1: Different types of dry-heat cooking techniques
- LU2: Fundamentals in safe use of ingredients, tools & equipment
- LU3: Steps in cooking dishes using dry-heat cooking methods and storying of ingredients and finished products
- LU4: Reinstate Workstations
Certificate Obtained and Conferred by
Statement of Attainment (SOA) from SkillsFuture Singapore (SSG)
Categories
Subjects
More Information
- NTUC LearningHub
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