Prepare Meat and Poultry for Cooking by SHATEC Institutes

Participants will be able to assemble kitchen tools and equipment, fabricate meat cuts and poultry, and reinstate work station in accordance with organizational procedures and recipes, food and Workplace Safety and Health requirements.

Topics include:

• Types and uses of kitchen tools and equipment
• Types, parts, characteristics and quality indicators of meat and poultry
• Importance of yield
• Cooking methods best suited for different types and cuts of meat and poultry
• Cleaning, cutting and fabrication techniques for meat and poultry
• Purpose of removing silver skin, typing roasts and pounding cutlets
• Purpose of trussing poultry
• Importance of reserving other parts of meat and poultry for other purposes
• Food and workplace safety and health requirements

Course Duration & Structure

The total duration is 22 hours. This includes:

• Classroom Training – 18 hours
• E-learning – 2 hours
• Assessment – 2 hours

Kindly refer to the CET Programme Calendar or contact our friendly course consultants for the course schedule.

Assessment

Theory and practical assessments will be conducted.

Certification

Upon successful completion of the programme, participants will receive a Statement of Attainment issued by SkillsFuture Singapore (SSG).