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Learn basic Western dry-heat skills such as roasting, broiling & grilling, pan-frying, sauteing, deep frying and stir frying etc. Learners will also be able to apply different flavouring techniques in preparing parts of Western dry-heat recipes.

 

Instead of going straight into preparing and cooking, this course teaches the principles and applications, supported not only with the theoretical approach, but with practical activity. Experiential learning will also allow learners with no prior Western cooking knowledge or experience to greatly appreciate the art of Western dry-heat cooking.

 

Types of dishes you will learn:

  • Chicken Wrap
  • Roast Spring Chicken with Mushroom Sauce, served with Vegetables and Roast Potatoes
  • Pan Seared Salmon Filliet with Vegetables
  • Quiche Lorraine

Course Objectives

 

Upon completing this course, participants 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

 

The admission requirements are:

  • 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

 

Upon meeting the attendance and assessment(s) criteria, participants will be awarded with a digital Statement of Attainment (SOA), accredited by SkillsFuture Singapore. SOA will be reflected as [code name i.e., FSS-FBS-1021-1.1 Western Dry-Heat Dish Preparation and Cooking]

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