NTUC LearningHub

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:

  1. Yushang
  2. Marinated sliced Abalone Mushroom
  3. Stir-Fried Prawns Tangerine Sauce
  4. Sauté Chap Chye
  5. 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)

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