Culinary Foundations Training (Weekday)
A superb foundation and an introduction to western culinary techniques.
Immerse yourself into the world of Western cooking techniques over 8 sessions where you will explore recipes from different food categories. We will work on precision knife skills and exposure to the ingredients and culinary techniques that are common to us.
The Foundations level is ideal for people who have none or some prior experience to cooking. Comfortably paced, we aim to teach you technical skills rather than just recipes.
Participants will only be issued with the Certificate of Achievement upon completion of all 8 sessions.
Day 1: Module 1 Knife Skills & Vegetable Cuts
Knife sharpening, specific knives, knife skills on handling, and identifying common ingredients, safety in the kitchen, use of tools and equipment, food hygiene, "cooking with integrity - combining flavours".
Minestrone Soup
Creamy Mushroom Soup
Vegetable Stock
Day 2: Module 2 Salads and Dressings
Learn how to make different types of salads and dressings.
Basic Mayonnaise
Classic Caesar Salad
Prawn And Avocado Salad with Vinaigrette Sauce
Classic Potato Bacon Salad
Day 3: Module 3 Chicken
Debone chicken and learn different cooking methods such as braising and pan searing.
Basic Chicken Stock
Coq Au Vin (Braised Chicken In Red Wine With Mushrooms)
Pan Roasted Lemon Oregano Chicken with Mashed Potatoes and French Beans
Honey Glazed Barbecue Wings with Harissa
Day 4: Module 4 Mastering Eggs
Mastering Eggs:
Eggs Benedict With Hollandaise Sauce
Quiche Lorraine (Bacon Quiche)
Scrambled Eggs With Smoked Salmon
Classic French Omelette
Day 5: Module 5 Beef
Learn different cuts of beef and different cooking methods with beef based recipes
Beef Burger with Pomme Pont-Neuf and Classic Coleslaw
Seared Steak with Red Wine Jus
Hungarian Goulash
Day 6: Module 6 Fish
Learn how to fillet fish and different cooking methods with fish based recipes
Basic Fish Stock
Salmon Gravlax
Pan Seared Fish, Wilted Spinach, Glazed Carrots & Lemon Butter Sauce
Poisson En Papillote
Day 7: Module 7 Fish & Seafood
Learn more techniques with fish and its trimmings and how to complement seafood with fish in these recipes
Moules Marinieres
Classic Bouillabaisse with Sauce Rouille
Seafood Pie
Day 8: Module 8 Fresh Pasta and Sauces
Learn how to make fresh pasta
Spinach Ravioli With Pesto
Lasagna
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: $1,600.00
For those taking individual sessions, the fees will be $238 nett per participant per session.
For those taking the entire module, the fees will be $1600 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).