Peranakan Courses

Prepare Basic Peranakan Cuisines

 

Course Information

• Duration: 3 days (24 hours)
• Mode of Training: Classroom learning

 

Course Description

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.

On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.

• Achar
• Nyonya Mee Siam
• Kapitan Chicken Curry
• Nyonya popiah
• Pie Tie
• Sugee Cake

 

Course Content

• Assemble and safely use appropriate cooking tools, equipment and appliances
• Identify good quality ingredients and its characteristics
• Prepare the correct and apportioning of ingredients
• Apply the different cooking methods to cook the varying dishes
• Learn and undertake the controlling of time and temperature for each dish making adjustments to achieve the desired texture and consistency
• Acquire the knowledge and develop a habit of maintaining a good standard, achieved by evaluating and troubleshooting a cooked dish at the end of the learning unit.
• Exercises that place emphasis on using the correct ingredients, understanding the characteristic of each dish which coupled with the correct working method will result in an end product that will speak well on its own in terms of consistency, texture and visual appeal that will be found pleasing.

 

*Training grant restriction is @ $50 per hour for MCES and @15 per hour for Normal Funding;
*Mid-Career Enhancement Subsidy (MCES): for Singaporeans age 40 and above

 

Prepare Advanced Peranakan Cuisine

 

Course Information

• Duration: 3 days (24 hours)
• Mode of Training: Classroom learning

 

Course Description

This course is developed based on WSQ National Competency Standard for the Food and Beverage Operations Industry.

On completion of this competency unit, the Learner will have the knowledge, skills and attributes (values) acquired and be able to apply them at various workplaces.

• Pong Teh Chicken
• Ngoh Hiang
• Otak-otak
• Nyonya Dumpling
• Kueh Lapis Legit

 

Course Content

• Assemble and safely use appropriate cooking tools, equipment and appliances.
• List and describe the quality and characteristics of ingredients, in particular the preparing of rempah (Malay word for spices), a key feature in Peranakan cooking which gives the cuisine its distinct and signature taste to the dishes
• Complementing the ingredients is the long and arduous cooking process through the cooking methods and the learner will gain the understanding on the principles of cooking Peranakan food, making the taste delectable
• Learn and undertake the controlling of time and temperature as well as the correct ratio of ingredients for each dish making adjustments to achieve the desired texture and consistency
• Acquire the knowledge and develop a habit of maintaining a good standard, achieved by evaluating and troubleshooting a cooked dish at the end of the learning unit
• Exercises that place emphasis on using the correct ingredients, understanding the characteristic of each dish which coupled with the correct working method will result in an end product that will speak well on its own in terms of consistency, texture and visual appeal that will be found pleasing

 

*Training grant restriction is @ $50 per hour for MCES and @15 per hour for Normal Funding;
*Mid-Career Enhancement Subsidy (MCES): for Singaporeans age 40 and above

 

Terms & Conditions

• ¹ SkillsFuture Mid-Career Enhanced Subsidy (MCES), refer to skillsfuture.gov.sg/Credit for more details.

 

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