Duration: 3 Day(s) (24 Hrs)
Language: English
Course Fee: $861.10
(Incl. of 9% GST)
Full Course Fee Before SSG Funding
WSQ Seafood Storage and Fabrication
Course Reference Number: TGS-2019503764
SOA Title: Seafood Storage and Fabrication 2
Overview
In this course participants will learn proper techniques for fabricating and storing fish and seafood, ensuring minimal waste and maximum utilisation. Through hands-on cooking sessions, they will explore diverse culinary methods to prepare nutritious and flavourful dishes using various fish and seafood parts.
Course Objectives
Learners will learn how to make fish and seafood dishes:
- Pan-Fried Prawns in Asian Sauce
- Fish Head Curry with Jasmine Rice
- Seafood Chowder
- Seabass Meunier
- Chilli Crab
Mode of Delivery
Classroom
Practical and Assessment
Methods of Learning
Mini lectures with presentations to explain concepts and theories
Practical activities including demonstrations, hands-on practice and observation
Mutual sharing, discussion and feedback.
Learning Outcomes
- Fabricate fish and seafood correctly to maximise yield and standardise portion size of cuts
- Apply cooking methods best suited for different types of fish and seafood
- Prepare different types of seafood dishes with high nutritional value
Attire
- Wear Covered Shoes / Sneakers with socks
- Wear Long / Full Pants
- Have Clean, Short, Trimmed, Natural Nails (No nailpolish, gelish or artificial nails)
- Tie up Medium / Long Hair neatly
Note : Trainees may be sent back to change their attire if they fail to meet the above requirements
Who should attend
This programme is targeted for:
Existing cooks who would like to upskill and/or obtain a recognised certification
New hires without any prior experience
Matured students going through mid-career change and/or women back-to-work
Minimum Entry Requirement
Participants should have a minimum: - GCE N Level pass (Grade 1 to 5) in English or equivalent, or - ES WSQ Workplace Literacy (WPL) Level 4 and above - Participants who do not meet the above requirements will be required to go through a short interview.
Duration
3 Day(s) (24 Hrs)
Trainer : Learner Ratio
1:20
Course Fee
Full course fee before SSG funding
$861.10
(Incl. of 9% GST)
Miscellaneous Fees (Incl. of 9% GST)
Miscellaneous Fees refer to any non-compulsory fees which the trainees pay only when applicable. Such fees are normally collected by DEMO Company when the need arises.
Fees indicated are per pax and not per proforma invoice or invoice.
|
Nett Fee after SSG’s Course Fee Funding Funding Validity Period: 22 Jul 2019 to 21 Jul 2027 |
|||
| Type | Category of Individuals | ||
| Singapore Citizens, Singapore Permanent Residents and Long Term Visit Pass Plus (LTVP+) holders | Employer-sponsored and self-sponsored Singapore Citizens aged 40 years old and above | SME-sponsored local employees (i.e Singapore Citizens and Singapore Permanent Residents) | |
| Funding Source | |||
|
SkillsFuture Funding (Baseline)
Up to 50% of Course Fees |
SkillsFuture Mid- Career Enhanced
Subsidy
Up to 70% of Course Fees |
SkillsFuture Enhanced Training Support
for SMEs
Up to 70% of Course Fees |
|
| Course Fee | $790.00 | $790.00 | $790.00 |
| SkillsFuture Funding | $395.00 | $553.00 | $553.00 |
| Nett Fee Payable (Before GST) | $395.00 | $237.00 | $237.00 |
| GST (9%) | $71.10 | $71.10 | $71.10 |
| SMES / ETSS-SME | - | $158.00 | $158.00 |
| Final Amount Payable (Incl. of 9% GST) | $466.10 | $308.10 | $308.10 |
(For Local Employers) More about SFEC https://www.skillsfuture.gov.sg/sfec
*Self-sponsored individuals must be at least 21 years old.
#Absentee payroll support in addition to course
fee funding available for employer-sponsored
candidates.
*Terms and conditions applies to all types of
SSG fundings.More details at www.tpgateway.gov.sg
*Learners will be awarded a WSQ Statement of
Attainment (SOA) for Seafood Storage and Fabrication 2 upon
successful completion of the WSQ Seafood Storage and Fabrication
