Culinary Intermediate Training
The Intermediate module covers topics and recipes that are complex and require familiarity with basic culinary techniques.
Delving deeper into French cuisine, we will learn classical Charcuterie and learn to manage seafoods such as oysters and scampi. Educate yourself on the specific temperatures and doneness of meats and understand the important factors that make a perfect pasta.
As a sequel, it is recommended that you attend the Foundations. Intermediate is fast paced and demanding but the fruits of your labour are sweet and satisfying.
This 8 session course covers a range of culinary skills intended to help bridge the gap between the amateur home gourmand and the professional chef. For those who have some knowledge of cooking, Intermediate can be completed before Foundations.
Day 1: Module 1 Sous Vide
62C eggs served with warm truffle capellini
Sous vide duck breast with cherry shallot compote and glaze
Sous vide beef sirloin with mushrooms and butternut puree
Day 2: Module 2 Mastering Eggs
Eggs Benedict With Hollandaise Sauce
Quiche Lorraine (Bacon Quiche)
Scrambled Eggs With Smoked Salmon
Classic French Omelette
Day 3: Module 3 Charcuterie
Chicken Liver Mousse
Country Pork Terrine
Fresh Pork Garlic Sausages
Day 4: Module 4 Pasta and Risotto Restaurant Style
Parmesan Risotto
Tagliatelle Carbonara
Prawn Pasta Aglio Olio
Fresh Gnocchi with Tomato Sauce
Day 5: Module 5 The Art of Roasting
Roast Chicken
Roasted Rack of Lamb with Herb Crust
Potato Dauphinoise
Porchetta
Day 6: Module 6 Shellfish and Crustacean
Stuffed Squid
Clams Mariniere
Seared Scallops With Beurre Blanc
Pan Seared Scampi With Shellfish Reduction
Day 7: Module 7 Vegetables
The difference between a vegetarian, vegan and jain diet
Peeling and scoring tomatoes
Method of cutting broccoli and cauliflower into florettes
Method of cutting capsicum with coring and julienne
The art of roasting capsicum
Recipes:
Ratatouille
Charred cauliflower steak with tomato coulis (vegan)
Stuffed capsicum with tomatoes, risoni, spinach, mozarella cheese (vegetarian)
Vegetable spanakopita (jain)
Day 8: Module 8 Restaurant Simulation or Black Box Challenge
This module is only open to those who have signed up for all 8 modules.
To celebrate the end of your Intermediate culinary journey, the chef, in consultation with the participants, will decide whether to either conduct a restaurant simulation or a black box challenge.
The course is UTAP Funded. That means that under UTAP, NTUC union members enjoy 50% course fee support, capped at $250 or $500 (aged 40 years old and above).
(This professional course is not SkillsFuture claimable)
Course Fees
Duration: 3 hours/session
For: 8 sessions
Fees: $1,800.00
For those taking individual sessions, the fees will be $268 nett per participant per session.
For those taking the entire module, the fees will be $1800 nett per participant for all 8 sessions.
The course is UTAP Funded. That means that under UTAP, NTUC union members enjoy 50% course fee support, capped at $250 or $500 (aged 40 years old and above).
(This professional course is not SkillsFuture claimable)
Additional Info
Best enrolled as an entire module but you can also enroll for individual sessions.
An entire module is designated as 1 continuous intake and not different sessions from different intakes to make up 8 sessions.
We will need at least 48 hours notice if you cannot come to the class. There will be no make up class if it falls within 48 hours to the class date.
In the unlikely event that a scheduled session does not reach the minimum number required for the session or due to unforeseen exceptional circumstances, We reserves the right to change the date of or cancel the session. If that occurs, a refund of any payment will be offered/given minus any discounts (if applicable. The final fee calculation is subject to the discretion.