Culinary Meats Training
Learn the techniques and skills required to cook different kinds of meats.
This 4-session intensive course covers a range of basic skills intended to help bridge the gap between the amateur home gourmand and the professional chef.
Learn the techniques and skills required to fabricate and cook different kinds of meats such as duck, pork, lamb and beef. Additionally, you will learn which parts of the animal are suited for particular cooking techniques.
This is a hands-on class. Come prepared to widen your culinary knowledge and cultivate basic meat handling skills.
Day 1: Module 1 - Duck
Break down a whole duck, using the breasts for the classic French margret de canard and the legs for duck confit.
All the bones will be used to make a rich jus for the dishes.You will use the duck fat to make Lyonnaise Potatoes.
Day 2: Module 2 - Pork
Using the prime ribs, we will make Barbecued Pork Ribs. The barbecue sauce will be made from scratch.
Using the pork loin, we will make Seared Pork Chop, served with a Mint Chimichurri Sauce.
Understand which part of the pig, that the knuckle is from, we will cook it in the style of a South German Roasted Knuckle with crispy skin. It will be served with a sauce made from the drippings.
Day 3: Module 3 - Beef
Understand the methods taken to tenderize and cook the meats.
Use the most tender cut of beef, the tenderloin, to prepare classic Beef Wellington.
Learn how to sear Steak and understand the different levels of "doneness" from rare to well done and how to control the temperature.
Make a reduction sauce with a Veal Jus.
Learn how to prepare the classic Beef Stroganoff.
Day 4: Module 4 - Lamb
Learn to use two different cuts of the lamb, the leg, the rack and the shank.
Understand how to use a thermometer to gauge doneness of the meat.
Understand carry over cooking and how temperature will rise outside of the oven.
Prepare a rich lamb shank stew.
Learn to roast a lamb leg with herb stuffing. Served with a reduction sauce.
Learn to prepare a herb-crusted rack of lamb, cooked to medium rare.
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: 4 hours/session
For: 4 sessions
Fees: $1,000.00
For those taking individual sessions, the fees will be $265 nett per participant per session.
For those taking the entire module, the fees will be $1000 nett per participant for all 4 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
Participants will only be issued with the Certificate of Achievement upon completion of all 4 sessions.
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 4 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, School 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 of the school.