Learn basic Chinese dry-heat skills such as stir-frying, deep-frying, pan-frying, sauteing, broiling, grilling etc and apply the knowledge and skills to prepare Chinese dry-heat cuisine prior to them progressing to the next level.
Types of dishes learnt:
- Yushang
- Marinated sliced Abalone Mushroom
- Stir-Fried Prawns Tangerine Sauce
- Sauté Chap Chye
- 8 Treasure Fried Rice
Course Objectives
Upon completion of this course, learners will be able to:
- Explain the principles of Chinese dry-heat cooking techniques
- Prepare equipment and kitchen tools safely and to prepare the different types of ingredients in the correct proportion for Chinese dry-heat dishes
- Cook parts of Chinese dry-heat dishes using the correct proportions of ingredients, identify the quality indicators in the cooking processes and ability to store ingredients and finished products appropriately to prolong shelf life
- Prepare and reinstate workstations ready for next use
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: Kitchen tools, equipment and ingredients used in Chinese dry-heat cooking
- LU3: Preparing the Chinese dishes using dry-heat cooking methods and storing the ingredients and finished product safely
- 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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